Gamey Jaimie

A beautiful new dish on the menu. Pan-seared tuna and roasted monkfish, both finished with sesame oil and a sweet soy dressing, served with silky yellow beetroot purée and fresh watermelon. Simple, elegant, and absolutely delicious for this time of year. I love pairing it with an Asian slaw or a pea shoot salad with a touch of chilli. Fresh, vibrant, and full of flavour. Game on. Rock on. Cook on.

Some veg after the beach, find chopped celery with finally chopped iceberg lettuce with chicken stock poached asparagus sliced courgette rolled up with fresh fennel and a beautifully made home classic French dressing and sea salt divine.

A true labour of love and a dish I’m incredibly proud of.

Scottish langoustine & Cornish lobster bisque risotto with courgette, finished with beautifully grilled lobster on top. Sweet, punchy, rich and completely delicious… absolute heaven on a plate.

The velvety silkiness of the risotto, the sweetness of the Scottish langoustines, and the pure gorgeousness of the Cornish lobster, all brought together with a drizzle of homemade wild garlic olive oil and a sharp touch of vinegar dressing.

Honestly, one of the best dishes I’ve created in a long time, and I couldn’t be prouder of it. If you could taste it, you’d be walking around in seventh heaven afterwards.

Langoustines are ultimately my favourite seafood in the world, and this was one of those dishes that reminds you how little you need when the ingredients are this good. Beautifully, poached in seawater for about three minutes, then split through the shell and finished with a wild garlic drizzle made from wild garlic from my garden, apple vinegar, and beautiful olive oil from

Summer salad season!! I absolutely love, full of delicious flavours and getting really creative with ingredients.
The healthy season and my season to be jolly!! Grilling meats and fish comparing and creating mind blowing salads.

Devilled whitebait delicious crunchy smooth texture absolute wonderful pirate bar snack wash down with a pint of cider or a pint of rum if you’re hard enough for it.

Lyme bay mussels cooked in wild garlic, garlic, shallots, chopped bacon, apple juice and a cross pollination of Somerset and Devon