Recipes by chef

Avocado 'cannelloni' with crab, scallops and sea herbs by Galton Blackiston

Blackened Norfolk duckling crown by Galton Blackiston

Brown shrimp tartlets by Galton Blackiston

Caramelised steamed apple pudding by Galton Blackiston

Chargrilled smoked salmon with herbed scrambled eggs and lemon purée by Galton Blackiston

Chicken liver pâté with madeira jelly by Galton Blackiston

Coffee meringue with passion fruit cream and summer fruits by Galton Blackiston

Crab and lobster tart by Galton Blackiston

Crab Scotch eggs by Galton Blackiston

Crème de vanille de bourbon with poached rhubarb and blood orange sorbet by Galton Blackiston

Crisp fried king prawns by Galton Blackiston

Fillet of pork with honey and sesame seeds, carrot and ginger sauce by Galton Blackiston

Fresh linguine with crab and mussels by Galton Blackiston

Fruit tart by Galton Blackiston

Gratin of roasted Mediterranean vegetables with mature cheddar by Galton Blackiston

Gruyère and bacon soufflé by Galton Blackiston

Honey-glazed pork belly with stir-fried garlic, sesame Chinese leaves and oyster mushrooms by Galton Blackiston

Lamb cutlets with chicken mousse and sauce Choron by Galton Blackiston

Loin of roe deer on brioche with chanterelles and elderberry jus by Galton Blackiston

Loin of venison en croute with buttered Savoy cabbage by Galton Blackiston

Mango sorbet with marinated paw paw by Galton Blackiston

Millefeuille of English strawberries and raspberries by Galton Blackiston

Mousse and fillet of sea bass on samphire with brown shrimp and tarragon sauce by Galton Blackiston

Oriental-style chicken with guacamole by Galton Blackiston

Partridge croustillant by Galton Blackiston

Prawn and spring onion siu mai by Galton Blackiston

Raspberry topped sponge cakes by Galton Blackiston

Risotto of porcini, girolles and chanterelles by Galton Blackiston

Roast whole suckling pig with truffle mousse, Jersey Royals and wild garlic by Galton Blackiston

Roast cod with lemon beurre blanc and winter ratatouille by Galton Blackiston

Roast double loin of lamb with braised shallots and herb purée by Galton Blackiston

Roasted chump of lamb with rustic ratatouille by Galton Blackiston

Roast Norfolk duckling with orange served with bubble and squeak by Galton Blackiston

Sea bream, tomato chutney, cucumber relish and samphire by Galton Blackiston

Seared feather blade of Wagyu beef with shallot rings, beetroot purée, curly kale, sautéed potatoes, beef jus by Galton Blackiston

Salt-crusted wild sea bass with butternut squash and Champagne sauce by Galton Blackiston

Sirloin beef, chips, baby beetroot and spinach by Galton Blackiston

Slow-braised breast of lamb with artichoke purée and purple sprouting broccoli by Galton Blackiston

Slow-baked shoulder of lamb in hay with apple, bubble and squeak and mint jelly by Galton Blackiston

Steamed treacle sponge pudding with clotted cream ice cream by Galton Blackiston

Terrine of ham hock with piccalilli and toasted spelt bread with English mustard butter by Galton Blackiston

Tiramisu torte with espresso crema inglese by Galton Blackiston

Toad in the hole with onion gravy and garlic cabbage by Galton Blackiston

Veloute of Morston mussels by Galton Blackiston

Veloute of mussels with spinach and pommes frites by Galton Blackiston

Sea bass in a coriander and chilli batter served with chips, balsamic samphire and sauce gribiche by Galton Blackiston