Roasted tomato, sweet paprika and red pepper soup, basil oil, aged balsamic and rustic bread roll (v) (vgo) (gfo)

Wild mushroom and goat’s cheese tartlet, truffle cream and cep powder (v) (vgo) (gfo)

Pulled ham hock and smoked Applewood cheese croquette, homemade piccalilli and micro cress salad

Chicken liver and cognac parfait, apple and date chutney, rosemary and sea salt croute (gfo)

King prawn and crayfish cocktail, gem lettuce, sun-blushed tomato, pickled cucumber and Marie Rose sauce (gfo)

Roasted beef striploin (gfo)

Roasted breast of Cheshire turkey (gfo)

Van der May bacon joint with honey and mustard glaze

All served with a selection of vegetables, potatoes, Yorkshire puddings, traditional accompaniments and rich pan gravy

Pan-fried sea bass, prawn and lemon potato cake, spring greens and white wine dill cream (gfo)

Pea and mint ravioli, garlic and spinach cream, tendril pea shoots and Gran Moravia (v) (vgo)

Apple and rhubarb crumble with warm vanilla bean custard (vgo) (gfo)

Dark chocolate lava cake, homemade honeycomb and blood orange sorbet (gfo)

Eton Mess sundae, sweet poached mixed berries, strawberry ice cream, meringue pieces and whipped Chantilly cream (gfo)

White chocolate and raspberry cheesecake, raspberry gel and crisp meringue

Chef’s selection of cheeses, grapes, apple, celery and artisan crackers (gfo)