Hake devilled with curly kale

Sea trout with scallop coral sauce

Lobster Omelette Thermidor

Passion fruit and vodka cured tuna

Scallops with Prosecco butter sauce

Rhubarb Crumble

Red wine Chicken

Slow cooked breast of Cumbrian mutton

Mussels with clams, Pernod and spinach

Chelsea buns

Chocolate and orange short bread biscuits

Sticky toffee pudding

Chocolate salted caramel profiteroles

Hake with pak choi

Hake with fennel and orange

Stovies

Scotch Broth

Clootie Dumpling

BBQ Scallops in shells

BBQ Tandoori Monkfish tail