A few of our favourites...

STARTER
Venison with Herb & Oatmeal Crust, Crushed Potatoes & Redcurrant 
​Fillet of Beef with Creamed Spinach and Roasted Potatoes & Béarnaise Sauce

MAIN COURSE
​Pan Fried Duck Breast with Wild Mushrooms & Redcurrant Jus
Rump of Welsh Lamb with Baked Aubergine, Pesto & Wild Rocket
Salted Caramel Popcorn Pots 

DESSERT
Cherry, Rose & Pistachio Pavlova