Roasted parsnip and apple velouté, served with rosemary focaccia and crispy sage (v) (vgo) (gfo)

Chicken and duck liver parfait with caramelised date chutney, glazed fig and toasted organic sourdough (gfo)

Whipped Kidderton Ash goat’s cheese, candid walnut, beetroot textures and crisp onion loaf wafer with a honey truffle dressing (v) (gfo)

Scottish smoked and poached salmon roulade, pickled cucumber and citrus aioli with a lemon and watercress salad (gfo)

Prosciutto-wrapped, butter-roasted turkey escalope, sage, onion and cranberry stuffing, pigs in blankets, seasonal vegetables, Manuka honey- glazed sprouts, thyme-roasted potatoes and rich turkey gravy (gfo)

Pan-seared salt cod loin, caramelised cauliflower, crushed baby potato and crispy kale served with a caviar and Champagne beurre blanc (gfo)

Slow-cooked sticky beef feather blade, Vichy chantenay carrots, horseradish creamed potatoes, caramelised shallot, crispy onion and red wine jus (gfo)

Cumin-spiced squash, spinach and puy lentil Wellington, roasted garlic purée, treacle-cured piccolo parsnips with a cep and toasted chestnut jus (v) (vgo)

Passion fruit and vanilla cheesecake, citrus compote and golden aerated honeycomb

Traditional Christmas pudding, slow-cooked mulled winter berry compote and rum sauce (v) (vgo) (gfo)

Salted caramel and dark chocolate tarte, candied hazelnut and banoffee ice cream (gfo)

Chef’s selection of local artisan cheeses served with truffle honey, red onion and quince chutney and Peter’s Yard crackers (gfo) (£4.95 per person supplement)

Prawn Marie Rose with confit lemon dressing

Roast topside of beef with a sweet onion jam and peppered rocket

Traditional roast turkey, shallot and thyme stuffing and cranberry sauce

Smoked cheddar, spiced pear and walnut chutney

Hen’s egg, mayonnaise and watercress served in a mini brioche bun

Your choice of fruit or plain scone, served with clotted cream and preserves

Glazed winter berry tartlet, crisp sable and crème patisserie

Dark chocolate, chestnut and cranberry éclair

Spiced clementine cheesecake, Manuka honey and caramelised orange

Passion fruit and caramelised pineapple pavlova

Honey-roasted parsnip soup, white truffle oil and artisan bread (v) (vgo) (gfo)

Pressing of ham hock and smoked Cheshire cheese, glazed pineapple and brandy chutney (gfo)

Scottish smoked and poached salmon roulade, pickled cucumber, baby radish and citrus aioli (gfo)

Butter-roasted turkey, sage, onion and cranberry stuffing, pigs in blankets, seasonal vegetables, Brussels sprouts, thyme roasted potatoes and rich turkey gravy (gfo)

Slow-cooked beef feather blade, charred carrots, fine beans, creamed potatoes and bourguignon sauce (gfo)

Oven-roasted salmon fillet, crab and spring onion pressé, winter greens
and shrimp butter sauce (gfo)

Salt-baked celeriac, black truffle and Portobello mushroom Wellington, Roscoff onion and potato purée, charred tender stem broccoli and vegetable gravy (vg)

Traditional Christmas pudding, slow-cooked mulled berry compote and rum sauce (v) (vgo) (gfo)

Bailey’s and white chocolate cheesecake, chocolate ganache and crème Chantilly

Clementine tart, vanilla mascarpone and a kumquat and cranberry compote (v) (gfo)

Chef’s selection of local artisan cheeses served with truffle honey,
red onion and quince chutney and Peter’s Yard crackers (gfo) (£4.95 per person supplement)