From left to right, top to bottom.
1. Kid Goat Stuffed with Spinach and Mushrooms with Beetroot Terrine and Spring Vegetables.
2. Halibut, Geoduck Clam Chowder, Asparagus Samphire and Parsley Purée
3. Cauliflower ‘Polonaise’
4. Monkfish with Parsley, Samphire, Wild Garlic Chicken Wing Kiev and Wild Garlic Gnocchi
5. Rose Veal Rump Shin with Osso Buco Sauce, Parsley Quinoa, Onion Top Purée, Heritage Carrots & Red Mustard Leaves
6. Halibut with Parsley Sauce, Wild Garlic Gnocchi and Chicken Wing Kiev
7. Turbot with Violet Potatoes, Asparagus and Potted Shrimp
8. Venison, Kale, Watercress, Cocoa Nib, Salsify, Beetroot and Pearled Barley
9. Chicken with Crispy Skin, Wild Garlic, Celeriac and Smoked Wensleydale Gnocchi
