Xmas beef sliders with red current relish, stilton and pickled sprouts in mini sesame seed buns

Ham hock and Stilton croquette with cranberry sauce

Chicken liver parfait, spiced festive chutney, crispy chicken skin on toasted brioche

Cured Chalk Stream trout, smoked crème fraiche with beetroot, pickled apple on a croute

Beetroot cured smoked salmon, horseradish cream and preserved lemon on pumpernickel

Prawn tempura with yuzu and black sesame aioli

Cotswolds Blue cheese, festive chutney, honey, crispy shallot, toasted focaccia (v)

Wild mushroom and chestnut tartlet with pecorino and black truffle (v)

Homemade mince pies with brandy cream

Treacle tart with clotted cream

Cranberry, candied orange and pistachio biscotti with white chocolate

Madeleines with white chocolate and candied citrus peel

Smoked duck breast, radicchio, almond pesto and Brussel’s slaw

Roast Norfolk Bronze turkey, parsnip purée, thyme and chestnut stuffing, crispy chicken skin and cranberry chutney

Honey roast ham hock with mixed spice, clove and orange glaze, spiced red cabbage and Jerusalem artichoke purée

Tartiflette with potato, lardons, Reblochon cheese and sweet onions

La Latteria Burrata with tangerine, radicchio, lemon, honey and caper dressing with fermented chilli oil (v)

Pumpkin gnocchi, Brussels sprouts, Pecorino and hazelnut brown butter (v)

Nut roast, parsnip purée, thyme & chestnut stuffing, cranberry chutney (vg)

Christmas pudding with brandy cream

Poached pear with saffron, star anise and ginger wine, dulce de leche and almond crumble

Venison Carpaccio, Horseradish Emulsion and Roasted Grapes

Chicken Liver Parfait, Pickled Heritage Beetroot, Quince Jelly, Cornichon, Festive Chutney, Crispy Chicken Skin and Toasted Brioche

Smokin’ Brothers Smoked Salmon with Potato Rosti, Micro Herbs and Horseradish Foam

Clementine, Whipped Ricotta, Caramelised Walnut and Red Winter Leaves (v) (can be vegan)

Caramelised Onion Tart with Walnut, Pear, Blue Cheese Salad (v)

Organic Norfolk Bronze Turkey Stuffed with Sage, Apricots, Pancetta and Crispy Chestnuts

(Whole bird or boned and rolled)

Loch Duart Whole Side Fillet of Salmon, Cooked on a Cedar Wood with Dill Sauce

Beef Wellington with 28 Day Aged Fillet, Mushroom Duxelle and All Butter Puff Pastry


Honey Roast Ham with Mixed Spice, Clove and Orange Glaze

Traditional Nut Roast (vg)

All Traditional Mains Served with Fresh Cranberry Sauce, Bread Sauce, Gravy, Pig in Blankets, Devils On Horseback and Sage and Apricot Stuffing

Roast Potatoes Cooked in Goose Fat

Maple Roasted Parsnips

Sweet Potato Gratin with Sage and Garlic

Potato Dauphinoise

Brussels Sprouts Glazed with Orange and Toasted Pecans

Stir Fried Brussel Tops with Smoked Butter

Spiced Sweet Red Cabbage

Honey Roasted Heritage Carrots

Traditional Christmas Pudding with Brandy Butter

Sticky Toffee Pudding with Honeycombe Ice Cream and Butterscotch Sauce

Dark Chocolate and Tahini Torte with Maldon Salt and Passionfruit Curd

Burnt Basque Cheesecake with Poached Fig

Pistachio, Orange and Cardamon Frangipane Tart

Ginger Wine and Saffron Poached Pear with Dulce de Leche and Amaretti Crumb

Artisanal British Cheese Board with Fruits and Crackers