The chef will typically arrive 2 hours before.
Traditional Sunday Roast Lunch/Dinner:
Perfect For Family Gatherings And Special Occasions
House Cured Scotch Salmon and Quails Eggs, served with Pickled Beetroot and Rocket
Onion & Sage Stuffed Suckling Pig accompanied by Duck Fat Roast Potatoes, Honey Glazed Parsnips, Apple & Cider Sauce, Yorkshire Pudding & Gravy
Apple & Plum Crumble, Honeycomb Ice Cream