Juice Italian roast pork belly. Sous Vide Top Side Of Beef With Rosemary And Garlic. Succulent Lemon Thyme Roast Chicken. Light Crispy Yorkshire Puddings Stuffed With Slow Braised Lamb Shoulder Mashed Butternut Squash With Sage. Slow Cooked Beef Stock Carrot's Sticky Braised Red Cabbage With Port, Cinnamon And Star Anise. Charred Tenderstem Broccoli With Crispy Bacon. Crunchy Goose Fat Roast Potatoes Finished With Rosemary Salt. Mint Sauce. Horseradish Cream. Apple Sauce. Gravy

Galician bread and honey whipped butter. Portobello mushroom veloute, smoked bacon and tarragon dumplings. Compressed Datterini tomatoes, garlic aioli, basil gel and balsamic. Roasted pigeon, mosaic of rhubarb, red currents, crème fraiche and chicory. Braised lamb shoulder, potato rösti, peas and mint. Encapsulated chocolate mousse, peanut butter ganache and morello cherry. whipped goats curd, pear and saffron chutney and truffle brioche.

Pre starter (chefs surprise) Pan roasted scallops, curried cauliflower and crispy capers. Fillet steak with oxtail ravioli, baby vegetables and dauphinois potatoes. Warm chocolate madeleines with a rich vanilla crème chantilly. Petit fours (chefs compliments)

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