Machine generated contents note: Savoury -- Cornish crab mayo with avocado and sweetcorn sorbet -- Crab toasties -- Crab Chowder with sweetcorn puree -- Lobster salad with sweet and sour dressing, mooli and ginger salt -- Native lobster Singapore-style -- Grilled lobster with flavoured butter and herb salad -- Asparagus with quail's eggs and pink grapefruit hollandaise -- Warm salad of quail's eggs and Arbroath smokie -- Roasted asparagus with a lemongrass, ginger and tca vinaigrettc -- Marinated beetroot with goat's cheese, chard and beetroot dressing -- Whipped goat's cheese, deep-fried courgette flowers and truffle honey -- Beetroot soup with creme fraiche and goat's cheese -- Jerusalem artichoke soup with duck ragout -- Jerusalem artichoke risotto with smoked haddock Winter duck ragout -- Braised shin of veal with pea risotto -- Chilled pea soup with Parmesan ice cream -- Pea and mint mushy peas with sole goujons -- Chopped duck egg with cured salmon --

Contents note continued: Salad of cured salmon with blood oranges and coriander -- Perfect scrambled eggs with tomatoes on toast -- Curried monkfish and celeriac chips with lime wedges -- Celery and apple salad with Roquefort dressing and toasted walnuts -- Tempura of monkfish with apple and chicory salad and chilli mango relish -- Tuna and mackerel salad with mooli, lime, vanilla and cucumber -- Tuna tartare with Bloody Mary sorbet -- Marinated mackerel with spiced aioli -- Red mullet with spicy peppers, chorizo and black olives -- Spiced fish soup with tapenadc -- Fried red mullet wraps with a tomato and sardine saucc -- Butter-roasted cod with silky mash and spiced lentils -- Herb-crusted cod fillets -- Tomato soup with cod toasts -- Loch Duart salmon with baby squid and crispy chicken skins -- Salt and pepper squid -- Chicken Caesar salad -- Steamed smoky sea bass with candied aubergine -- Papillote of sea bass with Provencal vegetables --

Contents note continued: Baba ghanoush with hommus and Arab bread -- Roasted quail with pear and saffron chutney -- Quail skewers with Asian spices -- Simple foie gras pate with pear and saffron chutney -- Slow-cooked chicken with smoked mussel and brown bread sauce -- Lemon and garlic roasted chicken with Moroccan spices -- Coq au vin -- Rack and braised shoulder of lamb ras el hanout -- Warm couscous salad with lamb and ras el hanout -- Braised shoulder of lamb hotpot -- Braised ox `tongue in cheek' with ginger carrots -- Salad of ox tongue with gremolata and pecorino -- Braised ox cheeks in red wine with mash and bacon -- Venison with pickled red cabbage and butternut squash puree -- Honey-roasted ham hock with pickled red cabbage and piccalilli -- Butternut squash risotto with toasted walnuts -- Wagyu beef with smoked pommes puree and roasted artichokes -- Beef satay with peanut sauce and herb salad -- Carpaccio of beef with wasabi remoulade -- Sweet --

Contents note continued: Infusion of summer berries with fromage frais and lime sorbet -- Cranachan with raspberries -- Pineapple carpaccio with fromage frais and lime sorbet -- Mango parfait with orange anise jelly and mango sorbet -- Candied oranges with orange jelly and Chantilly cream -- Mango soup with lychee granita -- Coconut pannacotta with white chocolate granita and black olive caramel -- Pannacotta with poached fruits in Champagne syrup -- Macerated strawberries with clotted cream and black olive caramel -- Apple trifle with cider granita and doughnuts -- Apple crumble with hazelnuts and caramel custard -- Doughnuts with apple filling and chocolate sauce -- Marinated peaches with basil sorbet and strawberry jelly -- Peach and cherry salad with pistachio milk shake -- Strawberry jelly with fromage frais sorbet -- Liquorice poached pears with sorbet tuiles -- Poached pears with sable and blackberry sorbet -- Pear and star anise bread and butter pudding --

Contents note continued: Warm vanilla rice pudding with raspberries and thyme -- Chilled rice pudding with cherry soup -- Champagne and raspberry gratin -- Chocolate moelleux with milk and honey ice cream and pistachio sabayon -- Praline-coated milk and honey ice cream with strawberry soup -- Individual chocolate souffles -- Maze cocktails -- Cider `n' black -- Creme brulee -- Maze revolution -- Fig sour -- Arbuz -- Jason's Bloody Mary.