Chilled soup of peas, celery and spinach with chives and herbed breadstick

Salad of heritage tomatoes with purple basil and Westcombe Park ricotta

Burrata salad with pale aubergine caponata, heritage tomatoes, basil, toasted pinenuts and landcress

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

Scottish smoked salmon and Devon crab with pea leaves, peas, shaved fennel and crab mayonnaise

Salad of Scottish lobster with lemon mayonnaise, Vesuvio tomato and avocado

Vitello Tonnato – thinly sliced rare-roasted veal, anchovy-mustard dressing, capers and watercress

Fillet of Scottish or Cornish fish roasted with tomato, basil and black olive relish; fresh borlotti beans, fennel and steamed leaf spinach

Scottish or Cornish fish roasted on the bone with sauce of Prosecco, chervil and dill, summer vegetables, samphire and pot of Jersey Royals

Breast of corn-fed chicken filled and roasted with marjoram, green and yellow beans, grilled courgettes and marinated red peppers

Slow-baked leg of Lancashire duck with cherries, sage and red wine, baked beetroot, carrots and salad of bitter leaves

Rhug Estate organic lamb loin roasted with mint and balsamic vinegar; steamed baby potatoes, summer cabbage and peas

British Isles cheeses with oatmeal biscuits, chutney and celery heart

Selection of ice creams and sorbets with biscuits

Plate of strawberries, peaches and raspberries

Floating Island – with summer berries, pistachio nuts and vanilla cream

Soft vanilla meringue with vanilla ice cream and strawberry sauce

Baked apricot brioche tart with cinnamon cream

Lemon curd cheesecake with candied lemon peel

Warm dark chocolate pudding with cherries and soured cream

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