Sous vide fillet steak with gin and peppercorn sauce

Prawn cocktail with gin-pickled cucumbers

Butterscotch panna cotta with pear sorbet (Mark Southon)

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Mushroom and white wine cream sauce

Sous-vide rare beef steak with béarnaise sauce

Rare beef steak with herb garlic butter

Duck breast à l`orange with orange zabaglione

Tomatoes with wasabi dressing

Blackberry vinegar chocolate truffles

Honey Glazed Carrots

Pineapple and orange glazed ham (MEATER+®)