Chef Georgina Stinton

Beef Wellington – Beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Soup Shot – Cream of asparagus and pea soup with garden mint oil (V)

Ham and Cheese Croquette – Served with pickles

Olive Tapenade – Caramelised artichoke and parmesan on toasted sourdough (V)

Courgette Fritter – Tarragon aioli (V)

Seared Scallops – Celeriac and apple purée, pancetta crisp, pickled apple

Scotch Egg – Tomato relish and mixed leaves

Asparagus with Parma Ham – Poached duck egg and herb oil

Whipped Goat’s Cheese Bonbons – Poached pear and walnut salad (V)

Crab with Orange Jelly – Radish, watercress, and ciabatta croutons

Crispy Panko Prawn – Pickled cucumber and aioli

Celeriac Velouté – Mixture of garden greens and herb oil (V)

Chicken Croquettes – Caesar salad and dressing with parmesan

Lamb Fillet – Caramelised feta, carrot purée, cumin-roasted long stem broccoli, and lamb jus

Fillet Steak – Black garlic and mushroom purée, dauphinois, crispy shallots, and beef jus

Roasted Chicken Breast – Chicken thigh croquette, turnip purée, and sautéed cabbage

Slow-Cooked Pork Belly – Mustard mash, roasted purple sprouting, and creamy mustard sauce

Roasted Spiced Cauliflower Steak – White bean and spinach stew (V)

Tempura Courgette – Lemon pepper fried potatoes, pea purée, and caper tartar sauce (V)

Tempura Sea Bream – Lemon pepper fried potatoes, pea purée, and caper tartar sauce

Venison Steak – Celeriac purée, roasted kale, and red wine sauce

Classic Sticky Toffee Pudding – Hot toffee sauce and vanilla ice cream

White, Dark, and Milk Chocolate Terrine – Tuile and fresh berries

Pistachio and Raspberry Bakewell Tart – Raspberry sorbet

Apple Crumble Tart – Salted caramel and vanilla bean custard

Hot Banana Soufflé – Vanilla bean ice cream and salted caramel sauce

Chocolate Torte – Mixed nut brittle, chocolate crumb, and ice cream

Coffee Crème Brûlée – Served with shortbread

Trio of British Cheese – Chutney and crackers

Beef Wellington – Beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Soup Shot – Cream of asparagus and pea soup with garden mint oil (V)

Ham and Cheese Croquette – Served with pickles

Olive Tapenade – Caramelised artichoke and parmesan on toasted sourdough (V)

Courgette Fritter – Tarragon aioli (V)

Seared Scallops – Celeriac and apple purée, pancetta crisp, pickled apple

Scotch Egg – Tomato relish and mixed leaves

Asparagus with Parma Ham – Poached duck egg and herb oil

Whipped Goat’s Cheese Bonbons – Poached pear and walnut salad (V)

Crab with Orange Jelly – Radish, watercress, and ciabatta croutons

Crispy Panko Prawn – Pickled cucumber and aioli

Celeriac Velouté – Mixture of garden greens and herb oil (V)

Chicken Croquettes – Caesar salad and dressing with parmesan

Lamb Fillet – Caramelised feta, carrot purée, cumin-roasted long stem broccoli, and lamb jus

Fillet Steak – Black garlic and mushroom purée, dauphinois, crispy shallots, and beef jus

Roasted Chicken Breast – Chicken thigh croquette, turnip purée, and sautéed cabbage

Slow-Cooked Pork Belly – Mustard mash, roasted purple sprouting, and creamy mustard sauce

Roasted Spiced Cauliflower Steak – White bean and spinach stew (V)

Tempura Courgette – Lemon pepper fried potatoes, pea purée, and caper tartar sauce (V)

Tempura Sea Bream – Lemon pepper fried potatoes, pea purée, and caper tartar sauce

Venison Steak – Celeriac purée, roasted kale, and red wine sauce

Classic Sticky Toffee Pudding – Hot toffee sauce and vanilla ice cream

White, Dark, and Milk Chocolate Terrine – Tuile and fresh berries

Pistachio and Raspberry Bakewell Tart – Raspberry sorbet

Apple Crumble Tart – Salted caramel and vanilla bean custard

Hot Banana Soufflé – Vanilla bean ice cream and salted caramel sauce

Chocolate Torte – Mixed nut brittle, chocolate crumb, and ice cream

Coffee Crème Brûlée – Served with shortbread

Trio of British Cheese – Chutney and crackers

Parmesan Baskets with Anti-pasta – Olives, sun-dried tomatoes, and Parma ham

Grana Padano Cheese Puffs with Prosciutto

Pesto Pin Wheels

Caramelised Artichoke with Aioli on Toast

Fig and Burtata Bruschetta with Hot Honey

Piccolo Tomatoes Stuffed with Tapioca and Black Garlic

Goats Cheese And Spiced Tomato Relish Croustades (V)

Roll Of Beef Carpaccio With Truffle Oil And Pecorino

Pea And Asparagus Arancini Bites (V)

Nduja Bites

Prosciutto Wrapped Asparagus with Duck Egg

Caprese Salad Bruschetta with Basil Oil

Stracciatella Soup – Chicken, spinach, and basil

Marinara and Cheese Baked Gnocchi

Mushroom Tortellini – Burnt butter sauce and parmesan shavings

Tomato and Mozzarella Arancini – Parma ham crisp and tomato sauce

Burrata with Roasted Peach and Tomato Salad

Crusted Sardines with Citrus and Spice

Salt & Pepper Crispy Calamari With Lemon Aioli

Antipasta Or Charcuterie Grazing Board

Grilled Sea Bream – Artichoke carponta, lemon and herb fried potatoes

Braised Beef Pappardelle with Rich Tomato Sauce and Pecorino

Rabbit Stew with Seasonal Veg and Polenta

Chicken Milanese with Lemon and Butter Sauce and Rocket Salad

Sweet Potato Gnocchi With Mushrooms, Spinach And A Herb Crumb (V)

Butternut, Spinach & Pine Nut Lasagne (V)

Tagliatelle Pasta – Black truffle butter and parmesan cheese (V)

Beef and Pork Lasagne – Served with salad

Italian Seafood Stew – Clams, mussels, white fish, and shrimp in a tomato-fennel broth with focaccia

White Wine And Mixed Woodland Mushroom Risotto (V)

Aubergine Milanese With Lemon Butter Sauce And Rocket (V) - Can Be Made Vegan

Spaghetti Alla Puttanesca

Arrabbiata Linguine with Prawns

Peppered Steak With Roasted Mediterranean Vegetables Vegetables And Salsa Verde

Caramelised Chicory With Pulse And Grains (V)

Orange Baked Polenta Cake Lemon Zabaglione

Vanilla Panna Cotta with Strawberry and basil

Tiramisu with Chocolate Ganache – White chocolate mascarpone and coffee sauce

Honey Semifreddo with Fresh fruit and berries

Classic Tiramisu

Chocolate Fondant – Amaretto cream and mixed nut praline

Lemon Tiramisu With Limoncello

Affogato

Prosciutto Wrapped Asparagus with Duck Egg

Caprese Salad Bruschetta with Basil Oil

Stracciatella Soup – Chicken, spinach, and basil

Marinara and Cheese Baked Gnocchi

Mushroom Tortellini – Burnt butter sauce and parmesan shavings

Tomato and Mozzarella Arancini – Parma ham crisp and tomato sauce

Burrata with Roasted Peach and Tomato Salad

Crusted Sardines with Citrus and Spice

Salt and Pepper Crispy Calamari with Lemon Pepper Aioli

Antipasta Or Charcuterie Grazing Board

Grilled Sea Bream – Artichoke carponta, lemon and herb fried potatoes

Braised Beef Pappardelle with Rich Tomato Sauce and Pecorino

Rabbit Stew with Seasonal Veg and Polenta

Chicken Milanese with lemon butter sauce and sundried tomato and rocket salad

Sweet Potato Gnocchi – Spinach and goat cheese

Butternut, Spinach & Pine Nut Lasagne (V)

Tagliatelle Pasta – Black truffle butter and parmesan cheese (V)

Beef and Pork Lasagne – Served with salad

Italian Seafood Stew – Clams, mussels, white fish, and shrimp in a tomato-fennel broth with focaccia

Arrabbiata Linguine with Prawns

Steak With Roasted Mediterranean Vegetables Vegetables And Salsa Verde

Spaghetti Alla Puttanesca with Anchovies

Caramelised Chicory With Pulse And Grains (V)

Orange Baked Polenta Cake with Lemon Zabagilone

Vanilla Panna Cotta with Strawberry and basil

Tiramisu with Chocolate Ganache – White chocolate mascarpone and coffee sauce

Honey Semifreddo – Fresh fruit and berries

Classic Tiramisu

Chocolate Fondant – Amaretto cream and mixed nut praline

Lemon Tiramisu with Limoncello

Affogato

Parmesan and Garlic Stuffed Mushrooms

Filo Crab Cups – Orange and dill

Cranberry And Camembert Bites

Honey and Mustard Pigs in Blanket

Courgette and Feta Tartlets (V)

Chicory Blue Cheese and Walnut Bite (V)

Steak Tartare – Fried toast and pickled purée

Beef Wellington – Beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Chicken Liver Pate with Salted Cracker and Onion Chutney

Roasted Butternut Squash Soup with Roasted Seeds and Truffle Oil, served with Fresh Bread Rolls (V)

Citrus Salmon Gravlax with Avocado Purée

Ham and Pickle Terrine with Toasted Sourdough and Pickles

Festive Baked Brie with Cranberries and Pistachios, served with Salted Crackers (V)

Celeriac and Apple Salad with Blue Cheese Sauce and Poached Egg (V)

Leek and Potato Soup with Crispy Leeks and Fresh Bread Roll

Herefordshire Beef Roast – Caramelised shallot purée, beef jus, and beef dripping roast potatoes

Bacon Wrapped Turkey Ballotine – Stuffing, sweet potato purée, and roast potatoes

Mushroom Nut Roast – Mushroom gravy and roast potatoes (V)

Roasted Christmas Stuffed Butternut Squash – Butternut purée, roast potatoes, and onion gravy

Herb Roasted Rolled Lamb – Celeriac purée, garlic and rosemary roasted potatoes, and lamb jus

Roasted Lemon Sole – Lemon butter sauce and potato mash

Classic Sticky Toffee Pudding – Hot toffee sauce and vanilla ice cream

Banoffee Tart – Banana ice cream

Port Festive Spiced Poached Pear – Ginger crumb and mascarpone sabayon

White Chocolate Panettone Bread Pudding – Crème anglaise

White, Dark, and Milk Chocolate Terrine – Tuile and fresh berries

Trio of British Cheese – Spiced apple chutney and crackers

Classic Christmas Pudding – Served with vanilla ice cream, custard, or whipped cream

Baileys Cheesecake – Shaved chocolate