Warm Mousseline of Sussex Chicken stuffed with Cave Matured Roquefort and Fresh Harvested Walnuts with a Sauce of Sorrel Hollandaise and Julienne of Russet Apples, Ravioli in the Colours of the Kingdom of Naples filled with Scottish Lobster, Salmon and Ginger from the Windward Islands and topped with Deep Fried Leeks, Wild Woodland Mushrooms and Truffles, imprisoned in a pastry cage with a Sauce of Wild Rowan Berries and a Plume of French Bar-le-Duc and a Miniature Gateau flavoured with Liquorice from the Spanish Maine concealing a heart of liquid fire glazed with Quince Jelly and served on Lapsang Creme Anglaise with Baby Pear finished with an arabesque of purest gold.