and basil terrine wrapped in Parma ham
pan seared vine tomatoes with a roasted red pepper dressing.
Pulled pork croquettes
with a caramelised apple and sage dressing.
Smoked duck breast
celeriac remoulade with tender asparagus
and orange dressing
Carpaccio of beef
with fresh fig and roasted red pepper
finished with Parmesan flakes
Chicken and black pudding
terrine with piccalilli and toasted hazelnuts
Braised belly of pork
with a brambles apple soup
garlic purée and port jus