Chef Ben

Whipped Goats Cheese Mousse, Pickled Vegetable Salad And Crispy Cured Ham

Tomato And Mozzarella Arancini, Tomato Emulsion, Parmesan Crisp And Truffle Aioli

Smoked Mackerel Rillette With Avocado And Lemon Puree, Compressed Cucumber And Radish With Warm Bread And Smoked Parsley Butter

Roasted Fillet Of Beef With Slow Braised Fondant Potatoes, Caramelised Shallot Puree, Bresaola Leeks, Honey Roasted Baby Carrots And A Red Wine Sauce

Supreme Of Scottish Salmon, Creamed Herb And Garlic Potatoes With Roasted Broccoli And A Mussel And Champagne Sauce

Roasted Butternut Squash And Sage ‘Wellington’ With Seasonal Green Vegetables, Confit Onion And Smoked Butter Puree And A Herb Emulsion

Roasted Cauliflower Heart With Wilted Spinach, Slow Braised Potato And A Turmeric Sauce - (Vegan)

24 Hour Soaked Sticky Toffee Pudding With Madagascan Vanilla And Toffee Sauce, Orange Infused Clotted Cream

Passionfruit And Mango Compote Encased In A Meringue Dome, Passionfruit Curd And Baked Ginger Crumb

Dark Chocolate Delice With Lightly Pickled Blackberries, Vanilla Cream, Peanut Crumb And Salted Caramel

Not Included - Available On Request