The chef will typically arrive 1.5 hours before.
This is a three course meal with a choice from each section.
Pumpkin velouté with wild mushroom and truffle oil.
Smoke salmon terrine, pickled cucumber and toast.
Poached chicken liver stuffed cornfed chicken roulade, buttered shallot green beans, board bean, potato gratin and rosemary roasting jus.
Roast rump cap of beef, lentil boar and apple stuffing, quinoa and green peas tomato bowl, sautéd barton carrots adn roasting jus.
Aubergine, spinach and chic peas tagine with pan fried couscous disk and coriander and chilli pesto.
Sticky toffee pudding with toffee sauce and vanilla ice cream.
Orio and vanilla cheese cake with strawberry compote.