Gallery

Here is a gallery of some examples of some of our previous meals cooked. We enjoy creating different meals and if you have an idea we can translate into a dish then please contact us.

We also have a page of reviews from our previous clients you can find here: reviews

Gallery of examples of our work

: squid ink crisp, beetroot hummus, mackerel

: Summer Berry Pavlova

: Rose Apple Tart

: photo by DiaMonD Images

: Peach parfait with honey thyme roasted peaches, almonds, almond sponge, raspberries and lemon balm

: Rose Apple Tart

: photo by DiaMonD Images

: caramel panna cotta filled with stewed apples, berry coulis, hazelnut crumble

: rhubarb and custard panna cotta

: photo by DiaMonD Images

: white chocolate mousse with cardamom orange strawberries

: vanilla and blackberry cheesecake

: Scallops with celeriac, watercress, nigella seeds, coriandere oil, apple and radish

: watermelon crab and parsley

: dolcelatte stuffed figs wrapped in prosciutto and bail sundried tomato and mozzarella skewers

: caramel panna cotta filled with stewed apples, apple syrup from Liberty fields, hazelnut crumble

: mango and passionfruit meringue with white chocolate cream and pistachios

: Duck breast with cherries

: coronation filled chicory with flaked almonds and spring onion

: poached peach thyme panna cotta and honey whisky sauce

: photo by DiaMonD Images

: chocolate and rasspberry torte

: photo by DiaMonD Images

: squid ink tapioca crisp with smoked mackerel beetroot hummus and dill

: Pork belly

: butternut squash veloute

: caraway crisp topped with tomoato and tomato chutney

: Black sesame meringue

: Raspberry rose and rosemary tart

: local cheeseboard

: Crispy polenta, roasted fennel, bean salad

: spiced gazpacho

: morrocan squash tart

: apricot, blue cheese, prosciutto, thyme and honey

: sweet potato and carrot fritters with nut free pesto

: crab salad

: raspberry vanilla and lemon thyme panna cotta

: Bread crisps, air cured ham, hazelnut butter and tarragon

: squid ink tapioca crisp with smoked mackerel beetroot hummus and dill

: By Tory McTernan

: salmon tart

: Ox cheek with celeriac, crispy shallot, confit shallot petals, thyme roasted baby carrots, watercress, oyster mushrooms and red wine sauce

: spatchcock chicken with new potato salad, summer roasted veg and parsley

: lemon thyme panna cotta

: Smoked and pickled beetroot, goats cheese and rocket salad

: Braised beef cheek

: walnut, goats cheese and red onion stuffed mini croissants

: spatchcock chicken, potato salad, summer roasted veg

: squid ink crisp, beetroot hummus, smoked mackerel

: By Tory McTernan

: Braised lamb neck spring rolls with hoisin sauce

: Wild mushroom consommé with sautéed mushrooms, confit shallots, parsley, mushroom floss and blue cheese rarebit

: Melba toast topped with smoked salmon, crème fraiche, mini pea panna cotta and fennel

: Moroccan spiced lamb loin and braised Moroccan lamb neck with cumin roasted carrots, coriander, hummus, dukkah, cauliflower and spiced lamb sauce

: Pickled beetroot, beetroot parcels filled with smoked goats cheese custard. roast hazelnuts, hazelnut crumb. goats cheese custard. goats cheese. lemon and rapeseed oil dressed rocket and beet leaves

: arancini

: By Tory McTernan

: duck breast with rosemary roasted carrots, dauphinoise potatoes and red wine sauce

: Hasselback potatoes

: Asparagus, spinach, broasd bean salad dressed in lemon and rapeseed oil with lemon ricotta

: By Tory McTernan cranberry and pistachio nougat

: By Tory McTernan

: white chocolate dome

: By Tory McTernan

: Summer berry pavlova with berry sauce

: Chocolate fondant with peanut caramel tuile biscuit crumb and caramel sauce

: By Tory McTernan

: Braised and pressed pork belly with apple puree, celeriac remoulade, celeriac puree, spinach and red wine sauce

: By Tory McTernan

: lemon thyme panna cotta with basil sorbet and citrus textures

: By Tory McTernan caramel chocolate fondant, salted popcorn, malt ice cream and chocolate sauce

: blackberry jelly topped with set vanilla yoghurt and macadamia vanilla crumble

: white chocolate dome filled with blackberry jelly, lemon almond and polenta sponge and creme patissiere sprinkled with blackberry powder

: Orange Thyme Panna cotta, Frozen raspberries and a pomegranate and orange blossom sauce

: Confit duck filo parcel with pickled red cabbage with spiced plum sauce

: Ox cheek with celeriac, crispy shallot, confit shallot petals, thyme roasted baby carrots, watercress, oyster mushrooms and red wine sauce

: pork-belly

: Pomegranate and vanilla cheesecake with a biscuit and honeycomb crumb with edible gold leaf.

: pan fried salmon, sweet pickled beetroot, mustard yoghurt, apple toasted, pine nuts

: Ox cheek with celeriac, crispy shallot, confit shallot petals, thyme roasted baby carrots, watercress, oyster mushrooms and red wine sauce

: mozzarella wraped in filo pastry with beetroot puree, pesto, shallot marmalade and coriander oil

: Passion fruit white chocolate and raspberry cheesecake

: 24 hour braised beef cheek with cauliflower purée, crispy potato slices. asparagus. sprouting broccoli and a pale ale sauce

: Raspberry, rose, lychee and rosemary Mille Feuille

: roasted seabass

: pork belly, parsnip crisps,, dauphinoise potatoes, braised red cabbage, red wine sauce

: gin and tonic cured salmon with mixed leaves, radish, pickled ginger and lemon salad

: Blackcurrant pavlova with a blackcurrant chantilly cream, fresh blackcurrants and a mint and blackcurrant sauce

: Dark chocolate, almond, cherry and honeycomb parfait

: apple frangipane tart with berries and berry sauce

: flourless chocolate and pear cake

: Pear frangipane tart with ginger cream

: Caraway tuille topped with elderflower jelly, beetroot chutney and goats cheese

: Caraway tuille topped with elderflower jelly, beetroot chutney and goats cheese

: Spiced apple tarte tatin with rosemary ice cream

: pear cheescake with pear sorbet

: Ham Hock terrine, Piccalilli, salt and pepper pineapple, pickled red spring onion and a sourdough croute

: Clementine white chocolate and ginger cheesecake

: Pickled Fennel

: Blackberry raspberry Eton mess

: Citrus cured salmon on melba toast with crème fraiche, sushi ginger, lime zest

: smoked-tomato-soup

: Avocado hummus with baguette croutes

: Oatcake topped with goats cheese, crimson and golden smoked beetroot, caper flower and thyme

: Beetroot cured salmon and fennel cream

: Mixed berry cheesecake

: Blackberry parfait, honeycomb, apple sponge, yoghurt sauce and poached blackberries

: Baguette croute with beef horseradish and chive

: Pork belly, apple puree, pork loin, savoy cabbage, salt baked celeriac, bacon crumble and red wine sauce

: Brazilian lime salt baked cod

: Poppy and sesame seed biscuit topped with whipped feta, pickled radish and dill

: Brazilian Quindim

: Brazilian quindim with lemon thyme maddeleines, strawberries and mint

: Brazilian quindim with lemon thyme maddeleines, strawberries and mint

: Butternut squash veloute with pumpkin seed puree, pickled butternut squash and pumpkin seed oil

: Apple tart tatin with granny smith puree, vanilla ice cream and oatmeal crumble

: Butternut squash veloute with pumpkin seed puree, pickled butternut squash and pupmkin seed oil

: coconut and manago pannacotta with mint

: Confit duck with braised red cabbage and green peppercorn sauce

: Fresh white loaf

: Gammon pakora wth a garlic rouille

: Mango Kulfi

: Mango Kulfi

: Marshmallow and toffee apple

: Mint chocolate marshmallows, meringue kisses, strawberry jellies, passion and white chocolate

: Mint chocolate marshmallows, meringue kisses, strawberry jellies, passion and white chocolate

: Passion fruit white chocolate and raspberry cheesecake

: Passion fruit white chocolate and raspberry cheesecake

: Trout shot glass with creme fraiche, watercress puree and dill pickled cucumber

: Lemon Mousse with plum, marshmallow, poached blackberries and whisky and honey sauce

: Lemon Mousse with plum, marshmallow, poached blackberries and whisky and honey sauce

: Poached peaches with raspberry sorbet, raspberry coulis and crumble

: Poached peaches with raspberry sorbet, raspberry coulis and crumble

: Pork with apple puree, broccoli and red wine sauce

: Pumpkin seed plaited loaf

: Raspberry meringue filo pies

: Raspberry souffle, raspberry sorbet and raspberry coulis

: Raspberry souffle, raspberry sorbet and raspberry coulis

: Roquefort, apricot and almond filo canapes

: Rosemary panna cotta with lychee granita and raspberry and rose iced tea

: Vanilla and rum sousvide pineapple with pineapple jelly, pineapple carpaccio and current puree

: Vanilla and rum sousvide pineapple with pineapple jelly, pineapple carpaccio and current puree

: Vanilla and rum sousvide pineapple with pineapple jelly, pineapple carpaccio and current puree

: Rye Bread

: Sauced chocolate souffle

: Smoked tomato and coriander soup

: Smoked tomato and coriander soup

: Strawberry jelly, strawberry sorbet, strawberry coulis, champagne cloud and pineberries

: Strawberry pillow filled with lemon mascarpone, elderflower set cream, strawberries, strawberry soup

: sweetcorn puree, sweetcorn panna cotta, fresh sweetcorn kernels, fresh cram, lime crab sausage

: sweetcorn puree, sweetcorn panna cotta, fresh sweetcorn kernels, fresh cram, lime crab sausage

: Trio of apples and berries

: Trio of apples and berries

: Trio of pig with pickled apple and rhubarb sauce

: Twice baked cheese souffle with pear salad

: Vanilla cheesecake with blackberries

: Vanilla cheesecake with blackberries

: Venison, shallot, red cabbage powder and gel, pickled beetroot-, rosehip emulsion, salt baked celeriac and venison sauce

: White chocolate mousse with cardamom macerated strawberries

: Duck breast with celeriac remoulade, celeriac puree, lambs lettuce, pickled blackberries and a port and blackberry sauce

: Blackberry lemon and mint gin and tonic

: set cheese custard with sauteed mushrooms, garlic toasts and spinach

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