Beef cheeks with vanilla carrot purée and thyme glazed carrots

Sous vide kangaroo with rosemary (TM5)

Sous vide pears with cinnamon sauce (TM5)

Sous vide pears with cinnamon sauce (TM6)

Sous-vide rare beef steak with béarnaise sauce

Duck breast à l`orange with orange zabaglione

Salmon with fennel and apple salad

Sous vide fillet steak with gin and peppercorn sauce

Honeycomb butter

Pork fillet wrapped in prosciutto with barbecue butter

Butterscotch panna cotta with pear sorbet (Mark Southon)

Fruit coulis