Soup of pumpkin, celery and fennel with herbed cream and breadstick

Buffalo mozzarella OR burrata with salad of comice pear, pomegranate, fresh walnuts and watercress

Soufflé Suissesse – warm Gruyère soufflé with sage cream, watercress & Parmesan

Scottish smoked salmon salad with seeded rye toasts and pea leaves

Puntarelle salad with anchovies, Parmesan, lemon and olive oil

Cornish lobster with Vesuvio tomato, avocado, cornish leaves and mayonnaise

Home made foie gras with onion marmalade, radishes, celery and baguette

Yorkshire grouse with cippollini onions, beetroot and pumpkin, trevisse and fresh walnut

Prosciutto di Parma with purple fig, garden rocket leaves and Clarke’s Olio

Fillet of Scottish/Cornish fish roasted with datterini tomato, fennel, celery and coco blanc bean; sprouting broccoli or with sauce of dill and Prosecco, steamed leaf spinach, Florence fennel and potato galette

Breast of corn fed chicken filled and roasted with marjoram, with wild mushrooms, sweetcorn, rainbow chard and baked onion squash

Loin of Rhug Estate organic venison grilled with mint, raisins and pinenuts; baked beetroot, steamed cavolo nero and herbed spelt

Correze veal loin roasted with lemon, sage and padron peppers; Roasted root vegetables, bitter leaf salad and vegetable crisps

British Isles cheeses with oatmeal biscuits, chutney and celery heart

Selection of ice creams and sorbets with biscuits

Plate of pears, plums and blackberries

Baked purple figs with honey ice cream and biscotti

Italian-style baked pear with red wine, spices and vanilla ice cream

Rich lemon tart with candied peel and cream

‘Mont Blanc’ – soft meringue with chestnuts and chocolate sauce

Dark chocolate mousse tart with caramelised almonds

Please note this is a sample menu and should only be used as a guide.