Meat Lovers

Chicken Supreme with Roasted New Potatoes, Wild Mushroom Sauce & Asparagus

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There’s something deeply satisfying about a beautifully cooked Chicken Supreme — crisp golden skin, succulent meat, and rich flavour elevated by careful technique. This dish brings restaurant-quality elegance into your home kitchen while remaining approachable and comforting. The tender chicken breast, pan-roasted to perfection, pairs beautifully with crispy roasted new potatoes, earthy wild mushrooms, and […]

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Sirloin Steak with Pumpkin Purée, Sautéed Mushrooms, Asparagus, Red Wine Reduction & Spicy Veggie Bun

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There’s something timeless about a perfectly cooked sirloin steak. It doesn’t need shouting — it just needs respect. This dish is about contrast and control. A beautifully seared sirloin rested until tender and juicy, sliced against the grain. Underneath, a silky pumpkin purée — slightly sweet, earthy, almost comforting — balances the richness of the

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Pork Fillet with Roasted Baby Carrots, Spinach Purée, Wild Mushrooms & Celeriac Purée

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This pork fillet dish is built around clarity and comfort. The pork is gently seared and finished just to blush, staying juicy and tender, with a natural sweetness that doesn’t need shouting over. Roasted baby carrots bring warmth and colour, lightly caramelised and kissed with thyme, while earthy wild mushrooms add depth and umami —

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Venison Haunch with Roasted Baby Carrots, Duck Fat Potatoes & Tenderstem Broccoli

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with Juniper & Red Wine Jus There’s something deeply grounding about cooking venison. It’s honest meat — lean, powerful, and unforgiving if rushed, but absolutely rewarding if treated with respect. This dish is about restraint and precision. The venison haunch is seasoned simply and cooked to a perfect medium-rare, allowing its natural flavour to shine

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Smoked Duck Breast with Roasted Parsnip Purée, Spiced Chickpeas, Lentils & Wilted Spinach

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This dish is all about depth, patience, and balance — the kind of cooking that doesn’t shout, but quietly impresses.Smoked duck breast brings a rich, almost velvety intensity, its natural fattiness enhanced by gentle smoke and careful rendering until the skin is crisp and golden, while the meat stays tender and blushing inside. Underneath, a

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Rack of Lamb with Spiced Couscous, Dry Apricots, Peas & Pea Purée

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Imagine a crisp, golden crust giving way to tender, succulent lamb, each bite rich with the depth of rosemary and garlic. Paired with a warm, fragrant spiced couscous studded with sweet, tender apricots, this dish is a celebration of texture and flavor. The vibrant pea purée adds a silky, fresh green note, while lightly sautéed

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Teriyaki-Glazed Chicken Leg with Roasted New Potatoes, Broccoli & Pea–Spinach Purée

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This dish is all about comfort with a clean, modern edge. A beautifully roasted chicken leg, generously glazed with a glossy homemade teriyaki sauce, sits at the heart of the plate — sticky, savory, and gently sweet, with just enough depth to keep every bite interesting. The skin caramelises in the oven, locking in juiciness

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Sirloin Steak with Red Wine Jus, Potato Wedges, and Roasted Winter Vegetables

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Picture this: a perfectly seared sirloin steak, its edges beautifully caramelised, giving way to a tender, juicy centre that practically melts in your mouth. It rests on a bed of golden, crisp potato wedges, each bite a satisfying contrast of fluffy softness and crunch. Surrounding the steak is a vibrant, seasonal medley of vegetables—caramelised Brussels

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Venison Hunch with Beetroot Purée, Caramelised Baby Carrots, Potato Wedges & Broccoli

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There’s a certain beauty in cooking venison — it feels like stepping into a quiet woodland moment, where everything slows down, and the ingredients speak for themselves. Venison hunch has this incredible depth, a kind of natural nobility that doesn’t need much dressing up, just the right companions to let it shine. That’s where the

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