Peppery black pudding sandwiched between juicy pork belly, ready for portioning and the final fry to crisp up the crackling

Duck liver, heart, confit gizzard and breast meat layered in duck leg farce wrapped in Savoy leaf and puff pastry. Cherry jus

Glazed rose veal sweetbread in an almond and bee pollen crumb with black garlic purée, Maderia sauce, wild garlic espuma and wild garlic oil

Montbéliard sausage, aged Comté and caramelised onion Dauphinoise pie

Poussin with king oyster and tarragon chicken mousse under the skin. Crispy skin finished with truffle and caviar salt. Beurre noisette asparagus, wild garlic and chicken fat mayonnaise, and pickled wild garlic buds

Succulent mutton, vegetables and a rich gravy in suet pastry with butternut squash purée and lamb jus

Rolled lamb breast filled with onion, apricots, pine nuts, anchovies, coriander and cumin, breadcrumbs and preserved lemon zest

Wood pigeon roasted on the crown. Herby leg meat and lardo bonbon. Celeriac and walnut mustard purée. Candied walnuts, curly kale and reduced braisage

Venison, prunes and spices with pork, chicken livers, Mangalitsa lardo and Gloucester Old Spot bacon wrapped in caul fat

Galician fillet steak with foie gras. Parsley purée and pickled truffle, Madeira gravy, crouton and braised hips cabbage

Poached veal piccatas brushed in a Jerez vinegar, port and red wine jus. Foie gras, bone marrow and veal ravioli. Choucroute dressed in Sylvaner, Chardonnay vinegar and long pepper reduction. Sage velouté. Onion petals

Lamb noisette, veal brain and chicken mousse wrapped in crepinette topped with a lamb crumble. Fettucine of vegetables. Lamb tarragon jus with tomato concasse

Duck breast in a red wine sauce with caramelised chicory, Pommes Anna and duck crumble

Poached chicken, mushrooms and pickled ox tongue. Sauce Allemande. Puff pastry

Beef feather blade braised in red wine. Braised Cavolo Nero. Chanterelles and artichoke filled with pumpkin, watermelon radish and parsnip. Beef jus

Loin of venison in a Madagascan long pepper sauce. Smoked haricots with lardons and leeks. Charred onion

Chocolate, coffee and almond cake with grape must and crème fraîche

Silky chicken liver parfait shrouded in butter and lard with fresh thyme, orange zest, cracked black pepper and cinnamon

Caramelised veal brain in a beurre noisette and capers sauce with pommes purée

Wagyu Bavette with hay-smoked shallot. Quenelle of Cavolo Nero, shallot and garlic glazed in Balsamic vinegar. Pickled walnut ketchup

Fillet of Bream in a grain mustard crust with creamed curry leaks, a terrine of Ratte potato and carrot, and a red wine sauce

Venison baked in hay on parsnip remoulade, with Pommes Maxim, parsnip purée and kale

Salmon and dill roulade with compressed cucumber and honey mustard emulsion. Garden peas and edamame in cucumber jus. Crispy fish skin

Picanha rump steak filled with onion, capers and cornichons and wrapped in bacon. Buckwheat groats, pickled Candy beetroot and kohlrabi. Sour cream gravy

Bacon on Puy lentils and a brunoise of carrot, celery and onion. Whipped celeriac cream