Student Takeover Night

with smoky paprika elevates the humble boiled egg to something delightful

served with home baked brown bread, butter and mayrose sauce

deep fried coated camembert, spiked with aromatic fresh thyme and drizzled with fiery chilli honey

delicious meat pie wrapped in hot water crust pastry and served with sweet pickled cucumber ribbons

classic breaded pork loin steak, filled with cured ham and cheese. Served with braised red cabbage, apples and juniper berries

gorgeous seasonal pan-fried sea trout served with spring greens and trout roe caviar

golden puff vol-au-vent filled wild mushroom and leek creamy velouté, topped with hollandaise sauce gratin

nostalgic tea time favourite, elegant individual delicacy, with a moist Madeira cake base and homemade ice cream

retro dessert inspired classic with chocolate profiteroles, cream and glazed cherries