Rosemary Cover

Tender venison haunch with celeriac cream, yellow beet, game jus, and hazelnut. Approximate cost price: €7.51 p.p.

Shallot filled with goose rillette with blue cheese cream and syrup of red port, pomegranate and brown beer.

‘Butter pheasant’ with yogurt dip and naan bread with kala namak.

This vegetarian traybake is generous and colorful. The vegetables cook slowly, including bell pepper, pumpkin, sweet potato, cauliflower, asparagus, and tomato.

Sous-vide cooked chuck steak with rosemary, garlic, and olive oil.