(Our Head Chef’s personal favourite and recommendation to you)
Tender breast of chicken infused with a selection of fine herbs, including garlic, mild pimento, coriander, lime zest, extra virgin olive oil, seared on the chargrill for the most amazing combination of flavours, served with herb roasted new potatoes.

(Our Head Chef’s personal favourite and recommendation to you)
An individually platted selection of three delightful miniature desserts:
• Baby summer fruit Pavlova
• Rich dark chocolate parfait with amaretto biscuit
• Caramelised French lemon tart

Prime cut of Scotch beef marinated in whole grain mustard and French Bordeaux, lightly scented with thyme and marjoram, cooked until tender and served with a home-made, smooth potato and root vegetable purée.

The darkest cocoa rich chocolate, whipped with fresh Jersey cream, set on a ginger nut biscuit base, sprinkled with icing sugar and garnished with redcurrant and mint leaves

Marinated breast of corn fed chicken, cooked in white wine and garden herbs with a light and fresh lemon beurre blanc sauce, served on a bed of crushed new potatoes with parsley and chives.

Fresh sweet brioche pudding bursting with ripe summer berries, served with rich mascarpone and blackcurrant drizzle

Large, shelled king prawns marinated in ginger, garlic, lime and coriander, tossed in lemon butter and served on a rocket and watercress salad

Tender lamb shank slowly simmered in red Côte du Rhone with roasted garlic, caramelised shallots and fresh rosemary, served on a bed of creamy, buttered, crushed new potatoes.

An English classic pudding traditionally served with Cornish clotted cream

Riblaire goat’s cheese, slowly melted over chargrilled roasted peppers, shallots, courgettes and aubergines, served on toasted garlic ciabatta bread

Oven-baked, tender chicken breast, wrapped with cured Parma ham and fresh sage leaves, resting on a bed of creamy leeks, buttered baby spinach and topped with a melting of Emmental, Gruyère and Brie.

The creamiest smooth set Jersey cream, infused with fresh vanilla pods, sprinkled with brown sugar and caramelised until crisp and gold, served with a selection of fresh raspberries

The finest Barbary duck breast finely sliced, served with chargrilled asparagus with slow roasted Italian plum tomato and tarragon dressing

Pan-seared pork filet flamed with calvados, scented with a Normandy cider, Dijon mustard, fresh sage and crème fraîche sauce, garnished with caramelised summer apples, served on baby herb roasted new potatoes.

Fresh English raspberries blended with whipped double cream, set on the lightest sponge, glazed with a dark raspberry gelee and served on a pool of strawberry sauce

Smooth slice of home-made terrine, scented with Armagnac and fine herbs, served with fresh apricot chutney and warm granary rolls

A generous lamb steak, seared and gently cooked in a sweet confit of tomato and fresh tarragon sauce, garnished with foraged wild mushrooms, accompanied by dauphinoise potatoes.

Crunchy biscuit and Hazelnut base filled with whipped soft cheese, mascarpone and white chocolate, finished with a hazelnut and chocolate syrup

The best local naturally smoked haddock fillet, baked with an Emmental and mature cheddar Gruyère glaze, served on sweet vine ripened tomatoes with a classic vinaigrette dressing

Pan-fried chicken supreme filled with wild and forest mushrooms, parsley and garlic, glazed with a Madeira jus and served on a bed of pommes dauphinoises.

Crunchy Brandy snap base with whisked peach and passion fruit centre, topped with a sharp citrus and Seville orange glaze, on a fresh fruit coulis

Wafer thin peppered fillet steak and crushed mature Somerset Stilton, served on a bed of frisée salad with a caper berry and olive oil dressing

Prime beef steak, pan fried with mild pink and green peppercorns, slowly cooked in a light French cognac sauce, finished with fine herbs and a hint of crème fraîche, served with summer herb roasted new potatoes.

Crisp all butter shortbread hearts, layered with light vanilla scented chantilly cream and plump English strawberries, served on a pool of strawberry syrup

Baby spinach leaves, fresh Italian ricotta and sun-dried tomatoes, wrapped in a fresh egg pasta ravioli and served with a light parmesan cream

Supreme of Scotch salmon crusted with parmesan, lemon thyme, oregano, parsley and dill, served with saffron scented asparagus, vermouth and crème fraîche sauce and served on a bed of crushed new potatoes.

The lightest chocolate and toffee sponge smothered with a rich coco caramel sauce, served warm with vanilla scented crème fraiche

Strips of crispy pancetta, chilled baby mozzarella pearls, and fresh summer basil leaves, served on lamb’s lettuce with a cabernet wine vinegar dressing

The tenderest oven-baked Barbary duck, lightly scented with lemon, orange, thyme and garlic, served with a crispy skin and a fragrant port jus, lying on a bed of pommes gratin dauphinoises.

The finest hand picked ripe berries simply served chilled and dusted with lemon scented caster sugar, garnished with fresh garden mint