the mathers . ch

Velvety roasted butternut squash soup blended with sautéed onion, garlic, fresh sage, and a splash of cream.

Pan-seared wild salmon glazed in homemade ginger-garlic teriyaki over a blend of white and cauliflower rice with edamame, avocado, and crisp vegetables.

High-protein steakhouse surf and turf made in one skillet, paired with garlicky broccolini and creamy cauliflower mash finished with nutty brown butter.

Hearty, partially mashed potato soup enriched with mature cheddar and topped with crispy streaky bacon and fresh spring onions.

Sweet, savoury, and deeply caramelised Brussels sprouts roasted cut-side down in a cast-iron skillet with crispy bacon and a glossy maple syrup finish.

Slow-braised red cabbage with grated apple, warm cinnamon, butter, and red wine vinegar for a vibrant, tender, sweet-and-sour side dish.

Tender, golden-edged carrots roasted at high heat and glazed with melted butter, honey, and fresh thyme during the final minutes of baking.

Velvety, deeply savoury mushroom soup made by browning sliced mushrooms in a wide pan first before simmering with thyme, garlic, and a swirl of whipping cream.

Smooth, comforting tomato basil soup enriched with caramelised tomato paste, fresh basil leaves, a pinch of sugar for balance, and a swirl of cream.

hinly sliced potatoes baked in garlic-and-nutmeg-infused cream and topped with bubbly, golden Gruyère—no flour required.