Cornish seabass, pink grapefruit and Szechuan pepper butter sauce, purple sprouting broccoli

Pan roasted foie gras, Morteau sausage, puy lentils, charcutière sauce

Hand dived Orkney scallop tartare, pickled ginger, forced Yorkshire rhubarb and sorrel.

Cornish lamb saddle cooked on the bone, glazed Merguez meatball, new season garlic, artichoke, lamb sauce infused with fresh mint and finished with rendered lamb fat.

Whipped Windrush valley goats cheese, Nocellara olives, garden peas, fresh almonds and mint. Served with poppy seed and lemon olive oil lavash

Roasted quail, creamed cauliflower, toasted quinoa and concord grape verjus.

Cackleberry farm hen egg, Jerusalem artichoke cream, Black winter truffle

Catch me on BBC Two Thursday evening with these two gentlemen Hairy Bikers for their new series in the Cotswolds. #hairybikers #cotswolds #Gloucestershire

Gingerbread tart, foie gras, smoked duck, kumquat

Cornish wild sea bass, piquillo pepper, black olive tapenade, courgette, preserved lemon & nasturtium vierge.

We are delighted to award 4 #AARosettes for this year to the team at Atrium @cotswoldlords Charles Smith in #Gloucestershire. Thank you to sponsor RAK Porcelain Europe. #AAawards Gloucestershire Live @CotswoldLife The Cotswolds

Roasted venison loin, creamed parsnip, puntarelle, spiced pear and pickled mustard seed condiment, red wine venison Sauce

Cornish sea bream and oyster tartare, pickled kohlrabi, granny smith apple, oscietra caviar

Beauvale cheese, lavender honey, brown butter and almond financier, plum jam, pear william.

Aged Anjou pigeon, jerusalem artichoke, toasted hazelnut, watercress, sauce Périgourdine

Monkfish tail roasted on the bone with brown butter, spices and curry leaves. Confit fennel, pickled sand carrots, preserved lime condiment, finished with a curry and mussel butter sauce.

Tartare of chalk stream trout, pickled beetroot, watercress, preserved lemon and whipped horseradish crème fraiche

Grilled best end of lamb, wild garlic, wye valley asparagus, whipped ewes curd with rosemary and roasted garlic, hen of the wood mushroom, lamb sauce infused with mint and rendered lamb fat

Cornish crab, green tomato juice, granny smith apple, lemon verbena, Oscietra caviar, brown crab meat mousseline with lemongrass, ginger and lighly spiced miso.

Escabeche of Cornish red mullet, barigoule artichokes, pickled vegetables, herbs from the garden, lemon oil and escabeche dressing finished table side