French-style, restaurant quality, British lamb shoulder slowly braised until tender, smothered with slices of potato, cooking stock and caramelised onions and finished with a mint butter for basting.

Herby suet dumplings filled with a stew of slowly braised British beef in stock and Yorkshire ale with tender carrots and caramelised onions, served with additional rich gravy from the stew.

British chicken thigh gently roasted and added to a rich red wine sauce. Garnished with British smoked bacon, sliced roasted mushrooms and onions.

Roasted marinated aubergines with a tomato sauce enriched with olive oil, marinated semi-dried tomatoes, mozzarella cheese and a garlic and herb crumb topping.

Fried breaded chicken breasts with a tomato sauce, topped with mozzarella and provolone cheeses.

Smoked haddock, king prawns, cod and Scottish salmon in a cheesy sauce topped with mashed potato and a parsley crumb.

Tender minced beef in a rich red wine gravy topped with fluffy mash and a cheese and parsley crumb.

Oven baked with luscious layers of slow cooked lamb ragu, tender potatoes and aubergine, topped with a rich becamel sauce.

Sliced chargrilled marinated chicken thigh, king prawns and chorizo pork sausage on a bed of risotto rice, with a shellfish stock sauce with peas and piquillo peppers.

Chicken breasts in a creamy mushroom, white wine and shallot sauce topped with chestnut mushrooms, onions, roasted bacon lardons and parsley.

Cooked British beef in red wine with baby onions, smoked bacon lardons and button mushrooms topped with a bay leaf.

Cod fillet in tempura batter with chips and minted pea purée.

British beef and smoked bacon lardons in a beef dripping gravy, encased in all-butter pastry.

Pulled oven-roast chicken in a leek and cream sauce with smoked bacon lardons, encased in handcrafted all-butter pastry and topped with poppy seeds.

Two whole chicken breasts with the sprig bone, filled with garlic butter and coated in sourdough breadcrumbs.

Egg pasta layered with a minced beef, Chianti red wine and pancetta ragu, grana padano and béchamel sauce, then topped with cheddar.

Pasta in a creamy cheese sauce topped with mozzarella and an onion and garlic ciabatta crumb.

Succulent breadcrumbed chicken breasts with Wiltshire cured ham and mature cheddar cheese.

Flaky butter-enriched pastry filled with slow-cooked shredded beef, blue stilton cheese sauce and a red wine jus with beef dripping.

With a salted butter and a honey glaze

with salt and black pepper butter.

Tender British celeriac with a Barber’s Cheddar, white wine and Dijon mustard sauce, topped with Cheddar and parsley.

Peas, spinach, greens and samphire served with a zesty lemon, garlic and mint dressing.

Carrots coated in a parsley and thyme oil with a sachet of honey and orange glaze and a salted butter pat.

Mashed potato with butter, cream, salt and white pepper.

Chunky potato chips coated in a light batter and basted in beef fat.

Sliced potatoes baked with vegetable stock, butter and caramelised onions.

Delicious Italian semi-dried tomato and Nocellara olive focaccia, finished with rosemary and sea salt.

with roasted garlic butter.

Runny free-range poached eggs wrapped in seasoned sausage meat in golden crispy breadcrumbs.

Two crumpets topped with beer-glazed British pulled ham, a mature cheddar and mustard sauce, mature cheddar and parsley.

Pasta tumbled in a cheese sauce and coated in parsley breadcrumbs, served with a smoky chilli dip.

Fluffy-textured, extra-mature cheddar cheese fondants with an melting cheese centre.

Meaty Honduran king prawns and sweet Atlantic prawns coated in a luxurious cocktail sauce.

All-butter sponge with dates and salted caramel sauce, topped with toffee and pecan pieces.

Two chocolate puddings with a Belgian chocolate sauce centre.

Two all-butter sweet pastry cases filled with tangy lemon filling and finished with a sweet dusting.

Two vanilla panna cotta topped with mango and passion fruit compote.

Delicate choux pastries filled with cream and layered with salted caramel sauce.

Chocolate cheesecakes topped with tangy orange sauce and chocolate brownie chunks.