Slow-cooked British beef cheeks with herby dumplings and star anise glazed carrots.

Tender spiced lamb in a rich harissa, apricot and chickpea sauce.

British pork sausages with smoked British bacon and caramelised lentil gravy.

Slow-cooked British beef, caramelised onions and smoked bacon lardons in a beef dripping gravy, encased in an all-butter pastry.

Creamed spinach and braised lentil ragu, topped with crispy potatoes.

British sirloin steaks with shallot and herb butter and creamy, peppercorn sauce.

British chicken parmigiana topped with mozzarella and West Country cheddar.

Cooked chicken breasts in a creamy mushroom, white wine and shallot sauce topped with chestnut mushrooms, onions, roasted bacon lardons and parsley.

Oven-baked with luscious layers of slow cooked lamb ragu, tender potatoes and aubergine, topped with a rich béchamel sauce.

Chargrilled British chicken thigh, with Honduran king prawns and chorizo pork sausage on a bed of risotto rice, shellfish stock sauce with peas and Piquillo peppers.

British beef in red wine with baby onions, smoked bacon lardons and button mushrooms topped with a bay leaf.

Tender British beef in a rich red wine and beef stock gravy.

Haddock fillet in a light batter with a minted pea purée.

Cod, king prawns, salmon, smoked haddock and scallops.

Pulled oven roast chicken in a leek and cream sauce with smoked bacon lardons, encased in handcrafted all-butter pastry and topped with poppy seeds.

Two whole chicken breasts with sprig bone, filled with garlic, fresh parsley and West Country butter and coated in sourdough breadcrumbs.

Stuffed with smoked British ham and mature West Country Cheddar.

With a crisp and light West Country Cheddar cobbler topping.

Egg pasta layered with pulled beef and mince and topped with British Cornish Cove rarebit.

With British salted butter and a sweet honey glaze.

With salt and black pepper butter.

Creamy Somerset Brie and butternut squash.

Peas, spinach, spring greens and samphire with a zesty lemon, mint and garlic dressing.

Topped with Emmental cheese and oven-baked.

Delicious Italian semi-dried tomato and Nocellara olive focaccia, finished with rosemary and sea salt.

With West Country butter, Cornish sea salt and black pepper.

In beef dripping for an ultimate golden crispy finish.

Pork liver, pork belly and bacon pâté with green peppercorns.

British free range eggs wrapped in seasoned sausage meat.

Honduran King and Atlantic prawns with an indulgent Marie Rose sauce.

With a caramelised red onion chutney centre.

West Country and Cornish Cove cheddar croquettes served with a hot honey dip.

With an oozing centre and pockets of dark and white Belgian chocolate.

With a hint of orange and lemon zest on an oaty bran base.

Blind-baked for crispness with a tangy lemon filling.

With a hint of orange zest and a treacle and Cornish salted toffee sauce.

Our famous soft chocolate sponge with oozing Belgian chocolate sauce.

Madagascan vanilla cheesecake on a buttery digestive biscuit base.