A great risotto that is easy to prepare - and, what’s more, if you make too much or there is some left over you can easily make it into miniature crab cakes.
Whisky Cured Salmon
Truffle Risotto with Salmon Flakes
Pan-seared Sea Trout with Champ Crushed Potatoes, Langoustine Tail & Steamed Greens
Pan roasted sea trout with sautéed peas, baby gem lettuce & a butter and horseradish sauce