Pan seared venison loin with a red wine and dark chocolate jus

Pan seared venison loin with a red wine and dark chocolate jus

Belcolade

The venison is complimented by the flavours of red wine and bitter sweetness of the dark chocolate.

Beef feather blade served on a bed of truffled pumpkin mas, cavolo nero to the side and a red wine jus poured over the top.

Beef feather blade with pumpkin and cavolo nero

Essential Cuisine
A hearty dish.
A sliced fillet of beef with a grated mushroom jus. With sliced mushrooms placed on top and edible flowers placed around the side of the white ceramic plate.

Beef fillet and mushroom

Essential Cuisine
Try this simple, flavour-packed jus served with top quality beef.
Earthy venison with a light gin foam

Earthy venison with a light gin foam

deZaan
Venison loin with gin and juniper foam, chocolate rocks and a beetroot rosti.
Spiced chermoula gammon

Spiced chermoula gammon

Essential Cuisine
A Chermoula Christmas gammon.
A fillet of bream with lobster and sauvignon blanc sauce served on a bed of wilted tenderstem broccoli with scorched cucumber placed to the side. Served on a marble plate.

Breams can come true

Essential Cuisine
Fillet of bream with lobster and sauvignon blanc sauce.
A small Christmas pudding with brandy sauce poured on top, placed on a white ceramic cake stand. Copper geometric fairy lights are placed in the background.

Brandy sauce

Essential Cuisine
The perfect accompaniment for your Christmas desserts. 
Hoisin duck bites

Hoisin duck bites

Essential Cuisine
These hoisin duck bites make a quick appetiser reminiscent of the flavour of Peking duck.
Duck with cherry and butterbean mash

Duck with cherry and butterbean mash

Essential Cuisine
We have all gone "quackers" over this recipe!
Pigeon with ganache

Pigeon with ganache

Belcolade
Sweet meets savoury!
Salmon and chive

Salmon and chive

Essential Cuisine
Light and Delicious.
Suckling pig, red cabbage and mulled cider

Suckling pig, red cabbage and mulled cider

Essential Cuisine
Suckling pig rack with dates, red cabbage puree and mulled cider.