Peas and black pudding at Restaurant Patrick Guilbaud

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Red pepper mousse at Campagne

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Asparagus at Aniar

With a hen’s egg and cheese rind.

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Veal terrine at Chapter One

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‘Strawberries’ at the Cliff House Hotel

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Seatrout at Bon Appetite

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Rabbit loin at Chapter One

With barley risotto, balsamic carrots, parsley root and onion crumble. Phew.

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‘Jaffa Cake’ at Restaurant Patrick Guilbaud

With spice bread ice cream.

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Duck at The Lady Helen

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Veal at the Cliff House Hotel

csteenson csteenson

Rabbit loin at Thorntons

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Smoked fudge and olive oil jelly at L’Ecrivain

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Squid at Aniar

With burned squash and freeze dried kale

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Pineapple tatin at Thorntons

With candied ginger and banana and a sorbet.

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Butter at Chapter One

Okay, it’s not really a meal, but check this out:

The butter served at Chapter One comes from Seamus Mulligan, who uses a 2,000-year-old churning technique to produce tangy, almost fermented-tasting golden spreadable fatty cream.

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Wild garlic gnocchi at L’Ecrivain

With Parmesan foam and cap cream.

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Banoffi tart with hazelnut ice cream at Campagne

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Are You A Foodie, Really?

Birds Eye introduced chicken dipper canapes and everyone cried notions