Royal Gallery

[vc_row][vc_column][vc_single_image image="1722" img_size="medium" alignment="center"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Venison Steak with Sloe Gin, Juniper and Thyme   This is a classic Burn’s Night dish, or…

[vc_row][vc_column][vc_single_image image="1279" img_size="medium" alignment="center"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Wood fired Hot Smoked Provençal Mussels   This dish is so simple. More than the sum…

[vc_row][vc_column][vc_single_image image="1711" img_size="medium" alignment="center"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Wood-roast Christmas Goose stuffed with Sausage Meat, Apricot and Chestnuts served with Wood-roast Potatoes and Vegetables  …

[vc_row][vc_column][vc_single_image image="1708" img_size="medium" alignment="center"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Wood Fired Baby Squid with Chilli and Garlic   Ingredients Feeds four people. Giving 6 to…