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Cauliflower, Plaice and Rhubarb
This light late-summer menu pairs the creaminess of the starter soup with the crunch of the breaded plaice, and finishes with a wonderful rhubarb pie and a homemade vanilla custard that turns out just the way you want it.
Lord Wellington's Sunday Dinner
A rustic yet luxurious menu that suits a celebration just as well as a chilly autumn evening. The starter balances the tang of goat cheese with the sweetness of honey and gets the taste buds ready for the main course, the classic beef fillet baked in puff pastry. Dessert is a brownie with an intense chocolate flavour.
Chanterelles, Red Deer and Almond
When autumn starts to show in the treetops and the chanterelles begin to pop up in the forest, it is especially cosy to be in the kitchen with something slow-cooking. The porter-braised roast is the star of this menu, flanked by the gold of the forest on one side and the almond cake with its slightly tart lingonberry cream on the other. It doesn't get better than this!
Scallops, Ostrich and White Chocolate
A relatively easy menu that lacks nothing in elegance; it simply gives you more time with your guests. Make the dessert the evening before so it is ready to plate whenever it suits you, and let the red wine sauce simmer while the potato gratin is in the oven and you enjoy the starter. That keeps the trips to the kitchen to a minimum once you are dressed for the party.