Soup of delica pumpkin, leeks and chestnuts with soured cream, thyme breadstick and black truffles from Norcia

Burrata with blood oranges, pomegranate and castelfranco with escarole, landcress and citrus dressing

Soufflé Suissesse – warm Gruyère souffle with sage and aged Parmesan

Smoked Scottish salmon with red watercress, shaved fennel, crème fraîche, lemon and seeded rye wafers

Dorset crab risotto with shallots, white wine and landcress

Home made foie gras, onion marmalade, grilled baguette and celery heart

Cornish fish (depending on market) fillet roasted with black olive-parsley tapenade, herbed Sardinian fregola, roasted purple artichokes and cime di rapa

Fillet of Scottish fish (depending on market) with sauce of dill and Prosecco, with romanesco, rainbow carrots and purple sprouting broccoli

Breast of corn fed chicken roasted with fresh walnuts and rosemary, baked rainbow carrots, Jerusalem artichokes and potato galette

Breast of Lancashire duck roasted with pomegranate, orange and sage, baked parsnip, celeriac, beetroot and steamed rainbow chard

Rhug Estate organic venison loin roasted with mint, shallots and red wine; steamed leaf spinach with baked root vegetables

Loin of Correze veal filled and roasted with thyme, raisins and spinach; baked red onion and Florence fennel heart

British Isles cheeses with oatmeal biscuits, chutney and celery

Selection of ice creams and sorbets with biscuits

Plate of clementines, toffee dates and fresh walnuts

Rich lemon tart with candied peel and cream

Poached Yorkshire rhubarb and blood oranges with Vin d’orange Zabaglione Cake

Blood orange and cranberry trifle with pistachio nuts

Dark chocolate mousse cake with candied chestnuts and crème fraiche

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