Starter
Hand carved wild Scottish smoked salmon, served with a black truffle potato and artichoke salad with a drizzle of baby caper and dill dressing and crisp melba toast

Main Course
Thyme roasted fillet of Argyle Beef served on a horseradish flavoured bubble and squeak with honey roasted carrots and parsnips, green beans and shallots with a rich red wine jus

Dessert
Trio of Pear
A Cinnamon and Red Wine Poached Pear drizzled with Poire Williams
A warm Chocolate and Pear Brownie
Elderflower, Quince and Gin and Tonic sorbet with a Quince crisp

Cheeseboard
Dorset Blue Vinny
Somerset Brie
Swaledale Goats Cheese
Grandma Singleton's Creamy Lancashire
Served with dried fruits and biscuits

British Suppliers used included:
Wild salmon - West Coast ?????
Beef - Argyle Beef, Scotland ?????
Fruit and vegetables supplied by Chelmsford House Farm, Marsh Farm and Toby William Farm
Cheese - ?????