Filter
Red Snapper and Black Bean Sauce
Spiced Halibut with Jewelled Saffron Rice
Basmati pilau rice, tandoori halibut crab beignet and sea vegetables.
Nagasaki Champon
Marinated Glazed Pork Belly served with Langoustine, Mussels and Kamaboko.
Paupiette of Sea Bass with a Korma Flavoured Basmati & Crayfish Stuffing
Served with carrot and courgette ribbons and a creamy korma sauce.
Pan-fried Sea Bass on Smoked Salmon
With a Tilda Basmati & Wild Rice parcel served with a Tomato Hollandaise.
Mediterranean Rice Stuffed Peppers
Kedgeree
Gulai Kepala Ikan
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Vietnamese Clay Pot with Crispy Fish & Green Mango
Created by Sheffield College student chefs, winners of Zest Quest Asia 2018.
Spicy Vegemince™ Burritos
Serve with a healthy mixed leaf salad, drizzled with fresh lime juice and olive oil.
Caramelised Risotto & Basmati Baked Mango Tart
By Stuart Fay, The Bell Inn, Horndon on the Hill.
Teriyaki Chicken with Savoury Egg Basmati Rice
