Creamy Tomato Penne Pasta flambéed in Vodka. By Chef David Warren - Global Advisory Chef

Re-invented Classic Brioche à Tête with Raspberry- Lemongrass Crème Diplomat​.

By Chef Jean Francois Arnaud (MOF) A caramelised puff pastry base topped with half candied strawberries, a lady finger sponge and covered in a cream cheese chantilly cream and choux pastries.

Sweet, sour and savoury flavours come together with this chicken liver parfait dish with a ginger sable and salted potato tuille.

An interesting spin on the classic cauliflower cheese – with a roasted head of cauliflower sitting in a delicious bed of cheesy goodness

A traditional New York cheesecake made with Anchor Cream Cheese.

Thin Crust Pizza with Roasted Pumpkin Puree, Pistachio, Pickled Red Onions, Preserved Lemon Wedges, Goat Cheese and Anchor Extra Stretch+ Mozzarella. By Chef David Warren - Global Advisory Chef

A combination of the buttery Italian Hazelnut Cookie ‘Baci di dama’ and the delicious caramel flavour of millionaire’s shortbread.

Soft Baked Cheesecake on Chocolate Biscuit Cuillère, Coffee Cremeux and ​ Orange Cream Cheese Chantilly.​

Tortellini with roasted butternut squash filling, infused with lime and coriander, served in a butternut squash and pumpkin velouté​.

Reimagine a classic fried rice by serving it over a rich mozzarella sauce base.

Light, delicate, sweet and sour - this Scallop and Barley dish has the perfect balance.