Five courses of the chef's favourite seasonal food.
appetizer
Confit duck croquettes with spiced squash and apple chutney
starter
Scallop, parsnip puree and crispy smoked bacon
main
Rack of lamb, potato fondant, beetroot puree and tender stem broccoli
dessert
Spiced rum and ginger sponge, macerated raisins and vanilla ice cream
other
Artisan British cheese selection