Sample Dinner menus
Starters
Scallops and chorizo on celeriac puree with hazelnut gremolata
Spiced monkfish, puy lentils, quails egg, shallot bhaji and mango coriander dressing
Crispy five spiced pork belly with crunchy Asian salad and spiced cashew nuts
Salad of sweet potato, red chicory, grilled halloumi, almonds and herb dressing
Roast quail on raw beetroot salad with pomegrante mint and zatar with green tahini dressing
Deep fried squid on preserved lemon and crab cakes with tartare
Local Mackerel confit, mackerel tartare, baby beets, chilli jam and quails egg
White onion cider soup with gruyere croutons
Smoked venison with babaganoush and bitter leaf salad
Mains
Pheasant breast wrapped in pancetta with pheasant leg, potato mushroom pastilla and spinach
Rib eye steaks with sweet potato wedges, blue cheese butter and crispy onion rings
Roast loin of Venison, blackberries, cavalo nero and parsnip puree
Pork ballontine with spring onion, apple potato puree and roast shallot, local greens
Rosemary roast Chicken with truffled potato puree, purple sprouting broccoli and crisp pancetta
Roulade of chard wrapped Duck breast with wild mushrooms, celeriac puree and sweet and sour red cabbage
Sticky braised Lamb neck on carrot and ginger puree with lamb kidney and salsa verde
Panko crusted goats cheese with jerusalem artichokes with hazelnuts and grilled apple
Slow braised pork cheeks with roast pear and honey roquefort butter, pink fir potatoes and rosemary jus
Roast Romney Marsh Lamb with fondant or dauphonise potatoes
Local seasonal fish
Puds
Blood Orange and Cranberry meringue pie
Prue and Armanagnac Tart with clotted cream
Mincemeat Franginpane Tart with brandy vanilla ice cream
White Chocolate Brulee with raspberry sorbet
Banana Parfait with salted caramel sauce
Cocoa Pavlova with winter fruits and hazelnut praline
Winter medjool date coffee and mascarpone trifle