Roasted butternut squash velouté, chive crème fraiche, roasted pumpkin seed, toasted onion seed loaf (v) (vgo) (gfo)

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

Warm goat’s cheese and caramelised red onion tartlet, candied walnut and pomegranate molasses (v)

Slow-cooked pork belly, parsnip and apple purée, buttered kale, parsnip crisps and sage jus (gfo)

Beetroot-cured salmon, pickled dill cucumber, horseradish cream cheese and rye bread (gfo)

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

Oven-baked cod, roasted carrot and star anise purée, cumin-spiced potato cake, wilted kale and a rich coconut, coriander and mussel velouté (gfo)

Braised blade of beef, colcannon mashed potato, caramelised Roscoff onion, fine beans, crispy kale and red wine sauce (gfo)

Carved lamb rump, sticky puy lentils, smoked pancetta, caramelised celeriac and a garlic and rosemary jus

Sweet potato, celeriac and sage Wellington, honey-roasted piccolo parsnips, charred tender stem broccoli and redcurrant gravy (v) vgo)

Bailey’s cheesecake, dark chocolate ganache and Chantilly cream

Lemon and passion fruit tart, meringue crumb and raspberry sorbet (v)

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

Dark chocolate delice, kirsch cherries and cherry ice cream

Selection of local British cheeses, Collier’s cheddar, Somerset brie, Colston Bassett, Bourne’s smoked cheddar with Peter’s Yard crackers and a spicy tomato and chilli chutney (v) (gfo) £5 per person supplement

Smoked salmon, lemon and dill cream cheese

Roast topside of beef, creamed horseradish and peppered rocket

Traditional butter-basted turkey, cranberry and sage stuffing

Hen’s egg mayonnaise and baby watercress (v)

Collier’s cheddar cheese with apple and date chutney (v)

Your choice of warm plain or raisin scone, with strawberry conserve and Cornish clotted cream

Champagne macaron with rosé Champagne cream

Glazed winter berry tartlet with vanilla crème pâtissiere

Cherry and pistachio Battenberg

Peruvian chocolate and nut mousse with crunchy nougat

Roasted butternut squash soup, garlic croute and chive crème fraiche (v) (vgo) (gfo)

Beetroot-cured salmon, horseradish cream cheese and pickled cucumber (gfo)

Pressing of ham hock and smoked Applewood cheese, piccalilli
and rosemary crisp croute (gfo)

Parma ham-wrapped turkey escalope, sage, onion and cranberry stuffing, pigs in blankets, seasonal vegetables, Brussels sprouts, thyme roasted potatoes, and a rich turkey gravy (gfo)

12-hour slow-cooked feather blade of beef, charred pot roast carrot,
fine beans, creamed potatoes and a rich bourguignon sauce (gfo)

Oven-roasted fillet of salmon, prawn and spring onion pressé, winter greens and a Champagne and caviar beurre blanc (gfo)

Portobello mushroom, celeriac and sage Wellington, honey-roasted piccolo parsnip, charred tender stem broccoli and redcurrant gravy (vg)

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

Baked vanilla cheesecake, poached winter fruits and mulled wine syrup

Dark chocolate and Bailey’s tartlet, dulce de leche, honeycomb crumble and crème Chantilly (v)

Selection of local British cheeses: Collier’s cheddar, Somerset brie, Colston Bassett and Bourne’s smoked cheddar served with Peter’s Yard crackers and a spicy tomato and chilli chutney (v) (gfo) £5 per person supplement