Sage & onion & apple stuffed Gloucester old spot pork sausages with white truffle mash, creamed Brussel sprouts complimented with a red wine and port sauce
Slow-cooked cinnamon glazed British saddleback pork belly, spiced red cabbage, and celeriac puree with a cider, mustard, and crème Fraiche sauce
Truffle Mac ‘N’ cheese with pancetta lardons and white truffle oil
Loch Fyne pan roasted salmon Fillet, smoked kale, poached mussel, and clam served with creamed leeks
Aberdeen Angus braised feather blade of beef, colcannon potatoes with thyme, and red current jus
Hand-pressed ham hock terrine with homemade warm piccalilli with smoked rapeseed oil parmentier
Loch Fyne poached salmon fillet with celeriac puree and pea cream
Honey & cinnamon glazed confit barbery duck, parsnip puree, thyme-scented Parisian potatoes, and cinnamon scented carrot
Butternut squash sage risotto with smoke applewood cheese and a parmesan biscuit (Veg)
Grilled wild mushrooms, truffle-infused risotto, baby broad beans topped with crispy shallots, and parmesan tuile biscuit (Veg)
Truffle Mac ‘N’ cheese and white truffle oil with vegan cheese (Vegan)
Vegan Wensleydale cheese with sweet potato and caramelised onion and carrot chutney (Vegan)