Rules

Roasted grouse, braised in a rich Madeira and truffle sauce, served with wild mushrooms and parsnip purée. A classic autumnal dish.

Warm date sponge cake, drenched in a generous toffee sauce, served with clotted cream. A beloved British dessert.

Pan-seared wild Scottish salmon with samphire, new potatoes, and a delicate lemon butter sauce. A taste of the Highlands.

Classic beef tenderloin coated with pâté and duxelles, wrapped in puff pastry, then baked. Served with seasonal vegetables and a red wine jus.

Roasted venison loin with juniper berries, celeriac dauphinoise, and a port and redcurrant reduction. A rich and gamey delight.