| Lincolnshire farmed beef and Batemans XXXB ale pie with rustic root vegetables all under a puff pastry top. | |
| Chef's award winning English beef fillet stuffed with Lincolnshire poacher cheese lightly rolled in cracked black pepper finnished with a red wine reduction. | |
| Cottage smokery Maltby Le Marsh. Traditionaly oak smoked whole trout warmed under the grill drizzled with clarified butter accompanied with a mixed leaf salad. | |
| Vine tomato, fresh basil and goats cheese tarte tatin drizzled with a herb pesto oil. | |
| English feather blade of beef braised for well over 4hours served on a fresh parsley and horseradish mash with a rich red wine gravy. | |
| Oven baked Scottish salmon supreme brushed with a mild horseradish sauce wrapped in filo pastry accompanied with two dipping sauces. | |
| Half roasted Lincolnshire duck served with a black cherry and orange sauce. | |
| Mixed woodland mushroom and fresh tarragon risotto dusted with parmesan shavings topped with deep fried leeks. | |
| Cinnamon encrusted slow roasted Lincolnshire belly pork served on bramley apple infused mash potatoes and a great roast gravy. | |
