- Fried calves’ liver with straw fries, onion rings and cavolo nero
- Fried corned beef and egg with beetroot and potato rosti
- Fried melon and red mullet with a ginger pickle, nasturtium leaves, wild rice and a kaffir lime foam
- Fried pork fillet with quince and wilted chard
- Fried red mullet with teriyaki risotto, enoki mushrooms, dried seaweed and a kaffir lime foam
- Fried sole with ginger cream sauce and seasonal vegetables
- Frosted fruit cake
- Fruit crisps
- Fruit dripping cake with Seville orange marmalade
- Fruits de mer with homemade rye bread and whipped butter
- Fruity paprika pork with cashew nut couscous
- Game terrine
- Garlic and chilli king crab with steamed rice
- Gâteau Saint Honoré
- Gâteau St Honoré
- Génoise sponge with blueberry compôte and vanilla cream
- Gherkin salad with pan fried brill
- Ginger and butternut squash ice cream
- Ginger and syrup cheesecake
- Glazed pears with cinnamon goats’ milk sauce, brandy snaps and banana ice cream