Mains

Meat

Confit Leg of Gressingham Duck with Sage Mashed Potatoes, Buttered French Beans and Caramelised Apple Puree

Rump of Lamb with Celeriac Gratin Dauphinoise, Braised Red Cabbage and a Redcurrant Jus

Pot Roasted Breast of Guinea Fowl or Suffolk Chicken with Fondant Potatoes, Sautéed Spinach and Wild Mushrooms in a Truffle Jus

Fillet of Welsh Black Beef ‘Wellington’ with Roasted Parsnip Puree and Red Wine Jus

Homemade Venison and Spiced Chestnut Pie, Herb Mashed Potatoes and Claret Jus

Breast of Wild Duck with Sweet Potato Puree, Braised Chicory, Flageolet Bean and Pancetta Cassoulet

Vegetarian

Tian of Spiced Pumpkin, Aubergine and Sweet Potato with Autumnal Salad and Yellow Pepper Coulis

Roasted Courgette, Tomato and Smoked Paprika Risotto with Parmesan Crisp and Rocket Pesto

Leek, Spinach and Forest Mushroom Cannelloni with a Mustard Cream Sauce

Fish

Roasted Cod with Lemon and Garlic, Herb Crust, Butter Crushed Potatoes, Slow Roasted Vine Cherry Tomatoes and Sorrel Cream

Lime Baked Fillet of Salmon, Quinoa, Tomatillo and Preserved Lemon Salad With Toasted Pinenuts and Tahini Cream

Pan Fried Fillet of Sea Bass with Artichoke and Red Onion Crushed Potatoes, Sautéed Baby Spinach and Vanilla Sauce

Baked Sea Bream with Swiss Chard, Chickpea and Tamarind Stew and Lemon and Chilli Dressing