amber sheets of apricot paste called ‘amradeen’ or ‘apricot leather’. This Lebanese and Syrian speciality is traditionally used in ice-creams or as an Arab sweet for children. It has a slightly tart finish (although this can vary), which is important so it cuts through the rich chocolate.

chocolate and apricot tart

Black cuttlefish fideos

Slow-cooked broad beans with butifarra

Fried cardoons and Marinda tomatoes

with white beans and grilled baby gem on the pass

Wood roasted chicken

chestnut and chorizo soup

Charcoal grilled seabass

Sherry trifle

Pigeon breast with walnut and pomegranate sauce

Watermelon, feta, mint and purslane salad

Chickpea pilav, pomegranates, yoghurt, parsley, crispbread and pistachios

Roast duck fattee

Sherry Trifle

Tomato and za’atar salad with humous, pastirma and crispbread

Seared pigeon breast

Chicken salad with orange, grapefruit, mint and pistachio sauce

Wood roasted skate with roast romero peppers and tomatoes

Wood roasted pork belly

Wood roasted chicken, fattoush salad and Gaziantep pistachio sauce...

Charcoal grilled sea bass

Kakavia - Cretan fisherman's soup

Deep-fried cuttlefish with harissa and herb salad

deep-fried cod cheeks with lemon, garlic, dill, coriander and red chilli

Fig leaf ice cream

Wood roasted hake

Broad beans with couscous, yoghurt, toasted cumin, coriander

Chocolate and apricot tart

Charcoal grilled lamb, turnips steamed with sherry vinegar, thyme and crispy potatoes

Pink Margarita

Deep-fried rabbit with rosemary moscatel, radish, watercress and almond alioli

fish, potato and saffron soup

Watermelon, feta, mint, buckwheat and purslane salad...

Pan fried sweetbreads

Courgette, lemon, basil and Manchego cheese

Brown rice and potato pilaf

Seared wood pigeon breast with caramelised figs salad

Pumpkin, walnut and feta fatayer with Allwood Farm leaf salad

Charcoal grilled lamb

wood roasted hake with caramelised marrow

Wood roasted cod with clams, coriander and vinho verde with mashed potato

Malaga raisin ice cream

Moro