Trio of honeydew, ogen and watermelon with rosewater syrup, orange segments and freshly picked redcurrants.

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Smooth baked chicken liver terrine served with homemade red onion and plum chutney and toasted lengths of French bread.

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Homemade thick butternut squash and red pepper soup with paprika garlic croutons.

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Marinated mozzarella cheese in crème fraiche with red chilli’s, fresh oregano, and chives served on a salad of curley endive, rocket and plum tomato salad with a sweet reduced balsamic vinegar dressing.

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Roast loin of pork with crispy crackling and bramley apple compote served with fried lyonnaise potatoes, courgette towers filled with parsnip puree and sage buttered chantaney carrots. Drizzled with reduced cider demi-glace sauce.

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Pan fried supreme of chicken filled with chestnut mushrooms and tarragon farci on a light chive buttered mash and fried fine beans, with roasted shallots and deep red wine sauce.

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Seared delice of fresh organic salmon with a warmed spinach cake and sauté new potatoes, fresh plum tomato puree butter sauce and tomato concasse.

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Braised rump of beef braised in a homemade red wine passatta, served with a bouquettiere of rosemary roasted seasonal vegetables.

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Tangy homemade lemon tart with crispy glazed sugar topping, served with melba puree, raspberries and quennel of thick double cream.

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Traditional steamed suet roly-poly with pecan nuts, sultanas, cinnamon and prunes served with vanilla pod flavoured crème Anglaise and clotted cream.

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Individual ramekin of apricot, apple and almond crumble with a scoop of vanilla ice cream and swirl of whipped cream.

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Double chocolate bavaroise of white and dark chocolate with braised berry fruits in cassis liquer and double cream.

Crisp filo pastry tartlet filled with wild mushroom duxcelle topped with thick and creamy Dorset Blue Vinney sauce and topped with pan-fried chestnut mushrooms, finished with rocket leaves and infused herb oil.

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Puff pastry, plum tomato and basil tart with green pesto dressing and red pepper puree.

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Pan fried cod cakes on a red pepper beurre blanc and topped with crispy breadcrumbs and capers.

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Slices of marinated belly pork seared in sage oil and served on a crisp Caesar salad.

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Rosettes of smoked salmon with cucumber, dill and natural yoghurt salad, with mixed leaves and cherry tomatoes, lime oil.

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Seared cannon of lamb with rosemary, jus courgette towers with ratatouille, herby mash potato and seared cherry tomatoes in basil scented olive oil.

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Roast whole fillet of beef topped with woodland mushrooms and lyonnaise potatoes, served withMadeirademi-glace sauce, spinach cakes and baby carrots.

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Pan fried duck breast flamed in brandy and served with celeriac and potato puree, whole shallots and steamed leeks, garnished with a rosemary crouton and served with piquant cassis sauce.

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Roast corn fed chicken served on crisp Thai vegetable stir fry with lime and coconut dressing on a baked potato cake, drizzled with coriander oil.

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Freshly rooted loin of pork, carved to order with caramelised red onions, thyme mash and stir-fried green beans.

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Individual trifle of almond sponge, amaretto custard and topped with orange cream and crushed amaretto biscuits with chocolate shavings.

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Cappuccino cup filled with baked chocolate cream and served with pecan shortbreads.

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Eton Mess of whipped sweetened cream with fresh raspberries and blackberries layered between crushed meringue and blackberry puree.

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All butter puff pastry case filled with caramelised apples and pears and surrounded by ginger flavoured crème-anglaise.

A whole individual petit crotin goats cheese topped with homemade Apricot and Cinnamon chutney and lightly warmed, served with a seasonal leaf salad dressed in a sweet tarragon dressing and served with crunchy wholemeal croutons.

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Sauté chestnut mushrooms with red onion, chives, thyme and parsley served on a thick slice of homemade rosemary toasted bread and finished with a drizzle of tangy red wine dressing.

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Baked individual cocotte of un-dyed smoked haddock and Poole crab in dill cream, topped with melted gruyere cheese and served with thick slices of warmed baguette.

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Dried out slices of crispy Parma ham, crumbled over a Caesar salad made with baby gem lettuce, crunchy lardons and shavings of Parma ham in a traditional Caesar dressing of blue cheese and anchovies.

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Trio of duck breast seared with honey and cloves, slow braised thighs in rich bordelaise sauce and soft drumstick confit served with baked courgette towers with apricot filling, sauté potato wedges and buttered fine beans.

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Pan fried sirloin steak and cracked peppercorns and baked red onions in juniper and olive oil, served on a spinach cake with roasted thyme scented new potatoes and peppered au poivre sauce.

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Poached Paupiette of Poole plaice filled with soft salmon mousse and served on a crispy rosti potato cake with roast cherry tomatoes and crispy leeks, finished with a light chive cream sauce.

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Twice cooked, slow braised whole shank of lamb in redcurrant sweetened demi-glace sauce, served with Lyonnaise potatoes, buttered Chantenay carrots and peppered peas served around a parsnip puree filled courgette.

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Set Italienne vanilla scented Panacotta with thin, crisp shortbread biscuits and roasted berry fruits flavoured with mint.

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Baked apple charlotte served with a scoop of thick Dorset clotted cream and homemade butterscotch sauce.

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Tangy orange and dark Espresso Bavarois with a warmed Bailey’s crème Anglaise sauce and a sprinkle of fresh redcurrants.

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A slice of layered chocolate and caramel Fuelletine with Apricot puree and vanilla ice cream.