Pork rillettes, toasted sourdough, homemade chutney, peashoots

Smoked Salmon, warm malted brown bread, beetroot, crème fraiche

Goats cheese, pear and walnut croutes, (V)

Baked camembert, bacon wrapped breadsticks, confit tomatoes ~ Informal sharing style

Melon, Parma ham, rocket and sweet balsamic, (GF)

Crab, prawn and chilli salad, lime mayonnaise, baby gem lettuce, peashoots, (GF)

Celeriac, toasted cashews and basil oil soup, crusty bread, (Vegan, GF without bread)

Spiced carrot and parsnip soup, crusty bread, (Vegan, GF without bread)


Roast Turkey, roast potatoes, Honeyed parsnips, plus all the usual festive trimmings Roast fillet of Beef, Fondant potato, red wine braised red cabbage, steamed vegetables

‘Rack and black’. Lamb fillet and black pudding wrapped in smoked streaky bacon, roast  potatoes, parsnip purée, steamed vegetables, red wine and redcurrant jus

Cidered roast loin of Pork, baby roast new potatoes, apple compote, steamed vegetables, cider and wholegrain jus

Salmon and prawn en croute, garlic and rosemary roasted baby new potatoes, steamed greens

Mediterranean vegetable pie, basil and pumpkin seeds, potatoes and vegetables as for your main course choice , (Vegan)

Chestnut mushroom, leek, red pepper, blue cheese and tarragon in a filo basket,  potatoes and vegetables as for your main course choice , (V)


Christmas pudding, brandy cream

Sticky toffee pudding, rich butterscotch sauce

Christmas crumble, crème anglaise

Festive raspberry, cherry and crème fraîche filo baskets,

Chocolate truffle and honeycomb torte, fresh cream

Exotic fruit salad, Amaretto syrup, fresh cream

Cheeseboard, crackers, cherry tomatoes, chutney



Peri Peri sweet potato and olive bites (GF Vegan), Sun Blushed tomato and fresh rocket pesto croutes (V), Curried Chicken brochettes with mango chutney, Sautéed ginger, chilli and lime King Prawns, Tomato and Basil mini Pizzettes (V), Asian vegetable spring rolls with a sweet chilli dip (V), Port steeped apricots wrapped in smoked streaky bacon (GF), Locally produced Honey and wholegrain pigs in blankets, Sticky honey and soy belly pork bites


5 spiced duck, hoi sin and spring onion tartlets, Rocket Pesto, tomato and goats cheese croute. (V), Smoked Salmon, dill scones, peppered cream cheese and caviar, Steamed (English) Asparagus, wrapped in Parma ham (GF) Smoked Salmon and lemon pinwheels, Blue cheese and chive egg roulade(V), Cucumber, Houmous spring onion and orange bites (GF, Vegan), Pork terrine, brie and Cranberry tartlets.



  • Fillet of Sea bass, roasted fennel and red pepper, chive buerre Blanc
  • Twice baked goats’ soufflé, pea shoot salad with lemon dressing
  • Fresh fig, pear and rocket salad, honey and sherry vinaigrette
  • Smoked salmon fishcake, spiced spinach and fish cream sauce
  • Warm duck and orange salad, toasted cashews and candied orange dressing


  • Oven roast lamb fillet dauphinoise potatoes, Saffron creamed leeks, baby carrots, port jus
  • Oven roast Rack and black (Lamb fillet and black pudding wrapped in Parma ham), with the above garnish
  • Ricotta and sage stuffed chicken breast wrapped in Parma ham, dauphinoise potatoes, glazed baby carrots, chive buerre blanc
  • Duo of confit pheasant leg and roast pheasant breast dauphinoise potatoes, honey and thyme roasted swede and parsnips, red wine jus
  • Roast red pepper stuffed with roast butternut squash garlic and Parmesan. Accompaniments as for main dish


  • Rich Chocolate tart, berry compote, vanilla cream, Cassis reduction
  • Vanilla Pannacotta, spiced poached pear, ginger and Marsala syrup
  • Summer fruit terrine served with crème Chantilly
  • Winter fruits poached in ginger and Marsala, fresh cream
  • Raspberry crème brulée with a homemade shortbread biscuit