Rory’s starter this week is a Beetroot Salad with St. Tola Goats’ Cheese, Honey and Pomegranate. He follows this with Grilled T-Bone Steak with Horseradish Cream and Salsa Verde, with Oven Roasted Chips and a Salad of Organic Greens. Almond and Cinnamon Thins with Pears complete this week’s menu.