With a bread roll.

Button mushrooms in a creamy mature Cheddar cheese sauce flavoured with garlic and herbs, finished with rocket. With lightly toasted bread.

A light and creamy Prosecco flavoured mousse enhanced with crayfish and wrapped in smoked salmon. Served with brown bread.

British farm-assured ham hocks, slow-cooked and pressed in a traditional terrine with figs and apricots. Served with caramelised red onion chutney and lightly toasted bread.

Grilled duck breast with a rich, cherry brandy and star anise sauce. Served with roast potatoes and seasonal vegetables.

An orange scented pastry filled with soft creamy spinach with a flaked salmon sauce, topped with kiln roasted salmon and candied lemon crumble. Served with chips and garden peas.

An 8oz sirloin steak cooked to your liking with a rich Bloody Mary style sauce. Served with chips, grilled tomato, garden peas and onion rings.

A combination of candied cashew, pecan and almond nuts with peanut butter, butternut squash, spinach and root vegetables. Topped with a sticky red onion and black cherry relish and served with roast potatoes, seasonal vegetables and a jug of gravy.

A rich Belgian chocolate truffle made with coconut milk topped with a raspberry and vanilla cream, finished with raspberries and a chocolate shard. Served with vanilla flavoured ice cream.

A butter puff pastry with almond flavour pastry cream topped with sherry glazed poached pear and apple slices. Served with custard.

Blackcurrant creamy smooth cheesecake with pockets of blackcurrant and Prosecco jam on a crisp biscuit base. Served with vanilla flavoured ice cream.

Chocolate and vanilla flavoured ice creams layered with crushed pieces of milk chocolate and hazelnuts finished with cream and chocolate sauce.

Stilton, Brie and Cheddar cheese with biscuits, grapes, celery and caramelised red onion chutney.