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karohemd: Spiced hake, braised fennel
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karohemd: Asparagus, balscamic glaze, parmesan, hazelnuts
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karohemd: Pan roasted duck breast, spinach, mash
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karohemd: Spiced Monkfish
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karohemd: Venison loin, truffled mash, roasted sprout leaves, chocolate port sauce
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karohemd: Confit duck leg
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karohemd: Pastrami sandwich
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karohemd: Lamb fillet, garlic mash, spinach and lamb sauce
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karohemd: Ribeye steak from a Jersey dairy cow
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karohemd: Home cured sea trout
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karohemd: Monkfish and streaky bacon
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karohemd: Hake and triple-cooked chips
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karohemd: Razorclams with red onion, chilli, garlic and ginger
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karohemd: Coley, butternut squash, cavolo nero, toasted seeds
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karohemd: Rózsavölgyi Gianduja with Pistachio Paste
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karohemd: Asparagus, poached egg, hazelnuts
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karohemd: Dingley Dell pork belly, colcannon, crackling
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karohemd: Dingley Dell pork belly - crackling
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karohemd: Steamed ling, swiss chard, fennel, beurre blanc
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karohemd: Chicory, blood orange and feta salad
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karohemd: Red chilli macro
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karohemd: Red chilli macro
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karohemd: Red chilli macro
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karohemd: Red chilli macro
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karohemd: Spiced pollock, spinach puree
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karohemd: Spinach and potato soup
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karohemd: Cullen Skink with spinach and poached egg
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karohemd: Grilled pollock, cashew and dill crust
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karohemd: Stewart Travers' sourdough bread
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karohemd: Hake fried in chorizo oil with ratatouille