Assiette of Duck - Leg Confit, Liver and Breast, Fondant Potato, Wild Mushrooms, Savoy Cabbage and a Cherry Giottine Sauce 15/03/2011

Crab Bisque and Potted White Crab 15/03/2011

Bitter Chocolate Pot, Red Plum Flambeed With Grand Marnier, Devon Clotted Cream and Chopped Mint 15/03/2011