Chef Alan Irwin

Lightly spiced Native lobster,kimchi ,cured watermelon

Tuna noodles , kaffir lime , sesame

Creedy carver duck ,sichuanese aubergine

Alphonso mango , coconut panacotta, tropical fruit dressing

Spanish avocados , wholegrain mustard , Birdseye chilli

Huevos rancheros

Burnt morita chilli and sesame seed salsa ack pepper breadsticks

Chipotle wings creamed corn

Green Aguachile Scallop

Lamb leg Barbacoa ,tomatoe and coriander rice , cherry vine tomatoe salsa , ,drunken beans , creamed corn

Tenderloin with 3 chile sauce ,crisp beef cheek ,sweet potato

Dulce de Leche cheesecake , sweet chilli strawberries

Mexican doughnuts , warm milk chocolate

Ballottine of smoked gammon knuckle pickled cauliflower pork popcorn

Tian of British isle shellfish ,avocado ,sourdough cracker

Cured chalk stream trout , gin cured cucumber smoked trout riettes brown crab mayonnaise

Roasted scallop Brussell tops Alsace bacon

Caramelised parsnip veloute toasted curry

Black feathered turkey , parsnip gratin , pickled red cabbage , leek crumble , smashed carrot &swede , Brussell sprouts chestnuts Alsace bacon , duck fat roasties , pigs in blankets , bread sauce

Line caught seabass , celiaric gratin ,velvet crab veloute

Chestnut &artichoke wellington , creamed Savoy cabbage

B F G

Mulled Kentish pear , peanut brittle , milk chocolate ,

Treacle tart whipped creme Fraiche Pedro ximinez

BEETROOT* Heritage beetroots ,beetroot tartare , wood sorrel,whipped ricotta,

PIGS HEAD Crispy Pigs head, smoked gammon, Jerusalem artichoke, pickled sand carrot , brioche

LOBSTER Ravioli of native lobster, buttered spinach, Datterini tomato Raisins, lobster bisque

RED MULLET Roasted Provence red mullet, golden fennel, etuvee of leek, Bouillabaisse, piquilo pepper

SCALLOP Hand dived Isle of Mull scallops, salt baked celeriac, Alsace bacon jam , samphire

QUAIL Royale Quail, miso glaze, roasted quince, pickled blackberries toasted oats

CEPE Roasted cepes, autumnal truffle, baron bigod, charred leek, brioche

VEAL SWEETBREAD Roasted veal sweetbreads, English sweetcorn, pickled walnuts, roasted chicken fat butter

CRAB Crab tartlet, turnip remoulade, brown shrimp

FIG Italian black fig, pata negra, Beauvale cheese

TUNA Tuna Noodles, kaffir lime, hass avocado

LAMB Best end of Church farm lamb, crispy shoulder, charred courgette, tomato and cumin

BEEF Slow roast fillet of Surrey hills farm beef, crispy short rib, pickled onion, watercress, sand carrot

PORK Princess Christian farm pork belly, Roasted fillet, Pommery Mustard, Tokyo turnips Roasted Quince

VENISON Knole park Venison loin , Fig tatin , chervil root , Cavalo nero , sauce grand Veneur

SEA BASS South coast sea-bass, Maldon oyster, sea vegetables, oyster and buttermilk veloute

DUCK Roast Creedy carver duck, blood orange, crispy wing, roasted onion squash

BRILL Roasted tranche of south coast Brill, fricasse of cepe mushroom, Jerusalem artichoke, charred baby leek, thyme infused chicken jus

PASSIONFRUIT & MANGO Passion fruit mousse, mango compote iSable biscuit base ,freeze dried passion fruit

CHOCOLATE  & HAZELNUT Salted caramel chocolate cremeaux, Milk chocolate whipping gamache, salted caramel melt,  roasted hazelnuts

LEMON Lemon mousse, lemon curd ,lemon verbena

SALTED caramel tart , praline choux , carmelised hazelnuts

APPLE TART TATIN Pink lady apple Tatin, Tahitian vanilla ice cream

VASSOUT PEAR Poached and roasted Vassout pear, cardamom and vanilla, chamomile mouse, hazelnut brittle

GARIGUETTE STRAWBERRY Gariguette strawberry, Espelette pepper, white chocolate, macadamia

Heritage tomatoes salad ,avocado ,burrata toasted pumpkin seeds

Lobster ravioli lobster bisque creamed spinach

Artichoke barigoule ,caper and raisin dressing ,crispy hens egg

Rissoto of cockles saffron and chorizo,aged Parmesan

Hand dived scallops , pancetta bacon jam , caper and raisin purée , salt cod

Burrata spring pea , iberico ham , mint dressing

Summer vegetable minestrone, crispy mozzarella

Red wine braised shin of beef Alsace bacon creamed polenta roasted button mushrooms

Slow roast sirloin of Surrey hills farm beef ,san Marzano tomato fondue ,pithivier of dauphinois, Sicilian cauliflower

Porchetta, cider braised fondant potato, koffman cabbage, crispy cheek

Spaghetti with clams, carpet shell clams

Best end of ightam lamb , bbq belly , stuffed piquilo pepper , lamb jus gras , sautéed bok choy

Line caught sea bass , summer vegetable minestrone,morecambe bay shrimp

Creed carver duck ragout,basil pesto ,wilted rocket

Milk and dark chocolate delice ,griottine cherries

Blood orange triffle toasted biscotti

Gatuea opera candied hazelnuts

Tiramisu Valrona chocolate

Vannila pannacotta ,toasted marshmallows ,spiced apple

Hand dived scallops ,roasted Celiaric golden raisin

Atlantic prawn cocktail avocado, red pepper

Cappuccino of white beans winter truffle

Hand picked Devon crab , tiger prawn cocktail, avocados and red pepper

Ballottine of smoked gammon knuckle pickled cauliflower pork popcorn

Veloute of leek and potato white truffle oil toasted onion crumbs

Knole Park venison far ,pitiver ,pickles red cabbage dauphinois

Slow roast fillet of beef truffle , dauphinois,cepe ragout

Line caught sea bass , golden fennel gratin , velvet crab veloute

Orchard farm pork belly crispy cheek caramelised pink ladies cider braised fondant

Milk and dark chocolate delice ,griottine cherries

Organic lemon tart Creme fraiche raspberry jam

Spiced winter fruit salad ,ginger Parkin ,caramelised citrus

Selection of British isle cheeses oatcakes , fig chutney

Ballottine of English leeks ,perigord truffle cream ,crisp leek

Jerusalem artichoke,charred spring onion,crisp egg

Veloute of pumpkin, vanilla

Cappuccino of white beans winter truffle

Roasted onion squash ,Roquefort,toasted onion

Veloute of roasted cauliflower toasted pumpkin

Pitivier of button mushroom roasted chestnut creamed savoy

Soft herb gnocchi vinaigrette of root vegetables mustard leaf

Twice baked gruyere soufflé,pickled walnuts ,Soubise sauce

Milk and dark chocolate delice ,griottine cherries

Organic lemon tart Creme fraiche raspberry jam

Spiced winter fruit salad ,ginger Parkin ,caramelised citrus

Atlantic prawn cocktail avocado, red pepper

Chicken liver parfait toasted brioche onion jam

Veloute of leek and potato white truffle oil toasted onion crumbs

Slow roast rump of Surrey hills beef , Yorkshire pudding seasonal vegetable selection ,( to include cauliflower cheese, leek crumble , braised red cabbage , ) pan roasted potato

Roasted loin of Kentish pork , caramelised apples , onion stuffing

Roasted label anglaise chicken sage and onion stuffing roasted chicken gravy

Pink lady Apple and blackberries crumble cannula custard toasted hazelnutts

Sticky toffee and date pudding salted caramel vannila ice cream

Set Cambridge custard garibaldi biscuits