Mexican spiced chicken breast served with salsa, sour cream and fresh coriander on a tostada base.
Skewered king prawns infused with Thai spices, lemongrass and red pepper.
Crisp shredded potato topped with tenderised cuts of Ribeye steak and Béarnaise sauce.
Made with haddock, chilli, ginger, coriander and spring onions served with a sweet chilli dip.
Slow cooked beef served with baby Yorkshire pudding, port gravy, watercress and horseradish.