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Roast Duck with Apple & Wild Boar Stuffing
Boneless higher-welfare duck with a handmade stuffing of wild boar, smoked bacon, Bramley apples and pistachios, finished with orange slices.
Cranberry Sauce with Port & Orange
Cranberries cooked slowly with orange juice, port and spices.
Maple & Thyme Roast Parsnips
Parsnips ready for roasting, tossed with pure Canadian maple syrup, orange juice and thyme.
Bread Sauce
A traditional bread sauce made with breadcrumbs, onion, thyme, bay and cloves.
Chicken Balti
Higher-welfare British chicken breast, marinated in garlic and chilli, in a medium-spiced curry sauce with roasted green peppers and a squeeze of lime.
Maple & Thyme Roast Parsnips
Parsnips ready for roasting, tossed with pure Canadian maple syrup, orange juice and thyme.
Shoulder of Lamb with Cranberry & Pistachio Stuffing
Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.
Teriyaki Salmon Noodles
Salmon fillet with egg noodles, tenderstem broccoli, mangetout and baby corn in our teriyaki sauce topped with sesame seeds.
Cherry Bakewell Pavlova
Almond flavour cream and handmade cherry jam rolled with meringue, finished with white chocolate and a scattering of dried raspberries.
Venison Casserole
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
Lobster Thermidor Fondant Souffles
Light and airy souffles with a melt-in-the-middle lobster thermidor sauce, topped with lobster and a dill crumb.
Dhal Makhani
Speckled lentils and kidney beans slow-cooked with tomato, ginger, chilli and coconut cream.
Duck & Plum Paté
A smooth, rich handmade duck liver paté with lightly-spiced poached plums.
Chocolate Yule Log
A classic dark chocolate sponge covered with chocolate buttercream, with a snowy, sugary dusting.
Caramelised Shallot, Celeriac & Stilton Tarte Tatin
Puff pastry topped with red onion marmalade, roasted celeriac, with a ring of shallots, and a Stilton and Somerset Cheddar fondant centre.
Beef Wellington (6)
Seared fillet of beef topped with a porcini and Portobello mushroom duxelle and chicken liver paté, wrapped in crisp puff pastry, and served with a velvety port and red wine jus.
Gunpowder Potatoes
Spice-coated crispy roasted potatoes with chilli, fennel seeds and garam masala.
Cornish Monkfish Wrapped in Dry-cured Ham
Responsibly-caught monkfish fillets rolled in dry-cured ham from Dingley Dell Farm, with a tarragon, lemon and chilli butter sauce.
Carrots with Orange & Thyme
Hand-cut carrots glazed with marmalade, orange and thyme.
Shredded Brussels Sprouts & Buttered Leeks
Brussels sprouts and sliced leeks, sautéed in butter and parsley.