Seared Beef Carpaccio, Aged Pecorino, Roasted Grapes, Shaved Walnut & Mustard Dressing

Cured Salt Pig Pork Collar, Whipped Ricotta, Fig Compote, Sourdough Croute and Cotswolds Leaves

Crispy Duck and Pear Salad with Caramelised Cashew, Pickled Radish, Coriander, Edamame and Hoisin Dressing

Chalk Stream Trout with Pickled Apple, Shallot, Capers, Dill, Horseradish Cream and Sourdough Croute

Scallop with Jerusalem Artichoke Puree, Pickled Girolles and Miso Brown Butter

Tuna Tartare, Fermented Chilli, Toasted Sesame, Pickled Ginger, Avocado, Radish, Cucumber, Miso Aioli and a Tapioca Cracker

Burrata, Roasted Pumpkin, Hazelnut Gremolata, Pickled Shallot and Crispy Sage (v)

Heritage Beetroot, Whipped Ricotta, Fried Garlic and Hot Honey, Citrus Dressing, Caramelised Walnut and Seeded Cracker (v)

35 Day Aged Ribeye Steak with with Chimmichuri, Potato Pavé and Cotswolds Greens

Slow Braised Ox Cheek with Parsnip Purée, Cavolo Nero and Red Wine Jus

Cotswolds Lamb Rump, Carrot Purée, Roasted Jerusalem Artichoke, Leek and Salsa Verde

Treacle-Cured Venison Fillet with Brown Butter Pommes Purée, Kale, Confit Shallot, Blackberry and Red Wine Jus

Crispy Pork Belly, Potato Rösti, Carrot Purée, Autumn Greens and Cider Jus

Confit Duck Leg Cassoulet with Cannellini Beans, Smoked Lardons and Parsley Oil

Guinea Fowl Supreme, Celeriac Mash, Roasted Shiitake, Cavolo Nero and Shaoshing Jus

Stone Bass, Pink Fir Potato, Heritage Beetroot and Radish Salad with Watercress Purée

Roast Cod Fillet, Puy Lentils, British Chorizo, Mussel Cream, Kale and Parsley Oil

Wild Mushroom Risotto with Black Truffle Oil and Aged Pecorino (v)

Apple Tarte Tatin with Calvados Syrup and Creme Fraiche

Dark Chocolate and Tahini Torte with Crunchy Maldon Salt and Passionfruit Curd

Chocolate Mousse with Toasted Hazelnut Praline and Crème Fraîche

White Chocolate and Miso Baked Cheesecake with Blackberry Compote

Pistachio and Orange Frangipane Tart with Cardamon Ice Cream

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

Tunworth with Evenlode Honey and Grilled Sourdough - plated course

Rollright, Whisky Raisins, French Toast - plated course

Cotswolds Blue, Toasted Walnut Loaf and Apricot Gel - plated course

Four British Cheeses, Chutney, Fruit and Crackers - for the table