Potted Duck with Pickled Vegetables, Fruit Chutney and Sour Dough Bread

Fig, Blue Cheese and Hazelnuts with Baby Leaves

Roasted Tomato Soup with Slow Roasted Tomato, Baby Basil and Crispy Thyme with Artisan Bread and Cheese and Pesto Straws

Tian of Crayfish with Fresh Mango and Avocado and Lime Mousse

Whole Figs Stuffed with Dolce Latte and Walnuts and Wrapped in Parma Ham

Dill Macerated Ribbons of Cucumber with Scottish Gravalax with Soda Crostini

Bamboo Skewers with Chicken Satay with Fresh Raw Vegetable Salad and Crunchy Peanut Satay Dip

Scottish Smoked Salmon with Lemon Crème Fraiche Drizzle and Capers

Tartlet with Sour Cream, Artichoke, Broad Bean and Roasted Tomatoes with Feta, Mint and Chives

‘Brown Shrimps on Toast’

Vietnamese Rice Paper Rolls with Chilli and Soy Marinated Vegetables an Ginger and Coriander Marinated Prawns

Seared Tuna with Sesame and Coriander served with a Mango Salsa

White Bean and Leek Soup with Shards of Prosciutto with Ciabatta Croutons

Tomato, Basil and Buffalo Mozzarella Stack with Vine on Tomatoes and Sweet Tomato Dressing

Kiln Roasted Salmon Mousse with Ciabatta Toasts, Baby Leaves and Brown Shrimps

Pork Rillettes in Kilner Jars with Fresh Sour Dough Bread, Tomato Chutney and Cornichons

Individual Tartlets with Honeyed Figs, Goats Cheese, Crème Fraiche and Chives

Tian of White Crab Meat Bound with Avocado and topped with Brown Shrimps served with Pea Shoot Salad and Large Croutons

Tempura Prawns and Aspargus with Sweet Chilli

Arancini Risotto Balls Filled with Buffalo Mozzarella on Wild Rocket and Served with Tomato and Basil Sauce

Seared Scallops on Celeriac and Parsnip puree with Chorizo Crumb and Parsnip Crisps

Peppered Mackerel on Baby Spinach with Roasted Beetroot and Macadamia Nuts