The market | Menu 2 of 5
Scallops
STARTER
Scallops
cauliflower purée, capers, raisins, brown butter
MAIN
Beef Wellington
mushroom duxelles, potato purée, Madeira jus
Venison loin
red cabbage, blackberries, juniper
DESSERT
Bûche de Noël
chocolate, chestnut
Christmas pudding
brandy butter
A starting point. Adrian rewrites it for your guests, the season and the kitchen.