Roast plum tomato and red pepper soup, basil oil and warm rustic bread roll (v) (vgo) (gfo)

Chicken liver and port parfait, fig and date chutney and toasted sourdough (gfo)

King prawn and crayfish cocktail, pickled cucumber, crisp celery and Marie Rose sauce (gfo)

Crispy goat’s cheese, pickled beetroot salad and a pomegranate molasses dressing (v)

Warm sautéed wild mushrooms on garlic ciabatta, rocket leaf and aged balsamic glaze (v) (vgo) (gfo)

Roasted British 28-day dry aged beef striploin with Yorkshire pudding and horseradish sauce (gfo)

Honey and treacle braised roast Van Der May bacon joint

Roasted chicken coq au vin, caramelised onion and smoked pancetta lardons (gfo)

All served with roast potatoes and seasonal vegetables

Butternut squash, sage and heather honey risotto (v) (vgo) (gfo)

Roasted fillet of cod, crushed baby potato, charred tender stem broccoli, roasted cauliflower and a caper and dill butter sauce (gfo)

Passion fruit and citrus fruit pavlova, raspberry cream and pomegranate and pineapple salsa (v) (gfo)

Warm apple and walnut cinnamon crumble with honey Anglaise (v)

Dark chocolate and clementine cheesecake with chocolate and orange ice cream

Classic vanilla bean crème brûlée with cranberry and white chocolate shortbread (v) (gfo)

Selection of British cheeses, traditional accompaniments, Peter’s Yard crackers, and a spicy tomato and chilli chutney (v) (gfo)