SEAFOOD MASTERCLASS: HALIBUT, CRISPY SQUID, COCONUT & LEMONGRASS BISQUE

Seafood MASTERCLASS: Bruschetta of tomato, langoustine virgin olive oil aged balsamic

Seafood MASTERCLASS: Coquilles St Jacques a la Parisienne

Seafood MASTERCLASS: Tronconettes de Homard

SEAFOOD MASTERCLASS: SEA TROUT NORI SEAWEED WATERMELON, SESAME OIL, BLACK SESAME, YUZU, AND CORIANDER

SEAFOOD MASTERCLASS: RAZOR CLAMS WITH ASPARAGUS ARTICHOKE, CRISPY HAM AND LEMON

PATISSERIE MASTERCLASS: RHUBARB AND LEMON SNACKING BAR

PATISSERIE MASTERCLASS: CARAMEL AND GIANDUJA BON BONS

PATISSERIE MASTERCLASS: Cocoa Nib, Hazelnut Gianduja and Pear

PATISSERIE MASTERCLASS: The Art of Pulled and Blown Sugar

PATISSERIE MASTERCLASS: Banana & Coconut Entremet

GAME MASTERCLASS: LOIN OF ROE DEER BY JEFF BLAND

Mallard Duck, Stovie, Tamarillo, Honey & Lavender

TRADITIONAL ROAST GROUSE FROM LE GAVROCHE "AUX TROIS SAUCES”

NOISETTE OF WILD BORDERS ROE DEER, SAUCE POIVRADE & DAUPHINE POTATO

Scottish scallops baked in the shell with a fine vegetable julienne, ginger, coriander, fish stock, Noilly Prat and butter

Taystful Cinnamon, Bergamot & Apple Snacking Bar

Taystful Passion Fruit Ganache

Watermelon and Picked Daikon Salad

Mushroom Crispy Bread Amuse