I’m a big fan of game, and rabbit is one of my favourite meats. It’s available all year round, rather than being restricted to autumn and winter, and has a delicate, sweet flavour. Other rabbit dishes feature on our menu, but this terrine is an absolute winner. Paired with the rich, earthy flavours of black pudding and piccalilli, it makes for satisfying eating.

These are one of the top selling snacks in the restaurants and that’s no surprise. While some people imagine scratchings are easy to make; we take three days to make sure they’re perfect. The extra time is totally worth it as it gives you the best pork scratchings you’ve ever eaten. They are perfect with a pint of local Gadds’ beer or Curious Brew.

Terrines are great for the kitchen because they give us the opportunity to create delicious, cold starters that are easy to serve when service begins. It’s all about balance of flavours and good seasoning in this dish, not to mention the great contrast of textures that the toast, chutney and pistachio deliver. You can adapt this recipe to suit your own taste, of course. Go on, be adventurous and tailor it to suit your personal preference.

This has proven very popular in both Minster and Canterbury and has been a hit with our guests. It was developed by Mark Cragg, the Executive Chef. Its beauty comes from the simplicity of flavour and texture.

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