Miso Glazed Ribble Valley Chicken Oyster (Teriyaki Mayonnaise, Amarillo Chilli)
Braised West Country Ox Cheek Wellington (Caper & Raisin Purée, Confit Carrots')
Cumbrian Pig's Head Terrine (Piccalilli Gel, Buckwheat Crisp)
Duck Liver Parfait (Walnut & Pear Ketchup, Toasted Brioche)

London Gin & Tonic Cured Salmon Tartare (Avocado & Kiwi Mousse, Charcoal Sable)
Yellowfin Tuna (Nim-Jim Dressing, Bao Bun)
King Crab Salad (Mango, Wonton Cracker)
Smoked Cod Roe (Malt Vinegar, Confit Potato Chips')

Caramelised Beetroot Tatin (v) (Celeriac, Blackberry)
Ragstone Curd (v) (Pain D'Epice Toast, Saffron Jelly)
Compressed Isle Of Wight Tomato (v) (Dill & Spinach Cream, Artichoke Skin)
Wild Mushroom Arancini (v) (Buratta Maldera, Black Truffle)

Pavlova (Pistachio Purée, Fig Confit)
Blood Orange (Macarons, White Chocolate)
Citrus Curd (Lemon Sponge, Basil Granola)

Ras-El-Hanout Lamb Kebab (Spiced Aubergine, Lebanese Flat Bread)
Crispy Five Spiced Duck Leg (Fermented Radish, Sesame)
Posh Chicken Pie (Smoked Cauliflower Mousse, Crispy Leeks)
Teriyaki Pulled Pork Belly (Kimchi, Bao Bun)
Beef Brisket Slider (Brussels Sprout Slaw, Charcoal Bun)

Panzerotti (v) (Smoked Buratta, Homemade Pesto)
Artichokes & Olives Sausage Roll (v) (Bearnaise Sauce, Sea Lettuce)
Salt Bake Celeriac (v) (Pickled Beetroot, Horseradish)
Gruyère Souffle (v) (Mulled Wine Gel, Sorrel)
Padron Pepper Cone(v) (Truffle Alioli, Rocket)

Parsnip Cake (Spice Orange, Walnut)
Caramel & Apple Cheesecake (Cinnamon Gel, Mint)
White Chocolate Tart (Blackberry, Lemon Verbena)

Pumpkin Tortellini (v) (Dolcelatte Sauce, Chesnut Crumble, Sage)
Sri Lankan Chickpea Curry (v) (Saffron Rice, Sautéed Spinach, Home-made Bhajis)
Queen's Anne's Artichoke & Swede Tart (Braised Chicory, Chervil Emulsion)
Sweet & Sour Tofu (Asian Slaw, Fried Rice, Sesame)

Galloway Beef Bourguignon (Celeriac Mashed Potatoes, Black Cabbage)
Lake District Lamb Leg Tagine (Tabbouleh Salad, Roast Cauliflower, Pomegranate Yoghurt)
Slow Roast Teriyaki Dingley Dell Pork Belly (Spice Lentils, Charred Broccoli, Pickled Daikon)
Pan-Fried Norfolk Chicken Breast (Toasted Pearl Barley, Confit Salsify, Wild Mushrooms)

Chalk Stream Roasted Trout (Malt Vinaigrette Mashed Potatoes, Artichoke Jerusalem, Sea Vegetable, Champagne Veloute)
Smoked Haddock Traditional Fish Pie (Pea Purée, Chicory, Watercress)
Pan-Fried Cod (Conchiglioni, Courgette, Lobster Sauce)
Crispy King Prawns Katsu Curry (Jasmine Rice, Grilled Pak-Choi, Pickled Shimeji Mushrooms)

Ginger Pudding (Yogurt Gel, Almonds)
Next Level Crème Brulée (Sugar Tuile, Mint)
Rum Glazed Mini Doughnuts (Poached Kumquat, Coconut)

Next Level Caesar Salad
Onion Squash & Watermelon Radish Salad
Heritage Beetroot & Goats Curd Salad
Spiced Roast Carrots & Blood Orange Salad
Simple Leaf Salad

Traditional Moroccan Lamb Tagine (Tabbouleh Salad, Harissa Yogurt, Pomegranate)
Roasted Goosnargh Guinea Fowl (Toasted Pearl Barley, Champagne Velouté, Cavolo Nero)
Confit Dingley Dell Suckling Pig (Balsamic Lentils, Braised Chicory, Broccoli)
Glazed Veal Cheeks (Saffron Risotto, Artichoke Barigoule, Gremolata)

Confit Chalk Stream Trout (Giant Couscous, Brussel Sprouts, Pea Velouté)
Herb-Crusted Atlantic Cod (Barlotti Beans , Mussels a la Plancha, Bouillabaisse Sauce)
Pan-Seared South Coast Sea Bass (Confit Fennel Mash Potatoes, Kohlrabi, White Wine Sauce)
Poached Dover Sole (Smoked Quinoa, Salsify, Caper Sabayon)

Cauliflower Pie (v) (Aged Winchester, Tarragon Oil)
Wild Mushroom Tortellini (v) (Seaweed Butter Sauce, Truffle)
Three Beans Estofado (v) (Carrots, Burnt Broccoli)
Vegan Massaman Curry (v) (Coconut Rice, Pickled Shallot & Coriander Salad)

Ginger Pudding (Yoghurt Gel, Almonds)
Next Level Crème Brulée (Sugar Tuile, Mint)
Rum Glazed Mini Doughnuts (Poached Kumquat, Coconut)

AMUSE BOUCHE

Keens’ Cheddar Profiterole (v) (Pickled Onion Jam, Chives)
Pressed Norfolk Quail (Walnut Ketchup, Burnt Cabbage)
Crispy Lincolnshire Rabbit Leg Croquet (Tarragon Mayonnaise, Castelfranco)
St Austell Bay Lobster (Yuzu Dressing, Seaweed Crumb)
Nduja Gallaghers Fry Oyster (Gorgonzola, Sea Beet)

STARTERS

Smoked Eggplant (v) (Tomato Raisins, Purple Basil)
Burrata Maldera (v) (Pain D'Epice Bread, Confit Figs)
Corn-Fed Crispy Chicken Wings (Pumpkin Velouté, Hazelnuts)
Winter Lake District Lamb Bon Bon (Rouge Salad, Pink Brussels Sprouts)
Dingley Dell Pigs Head Terrine (Smoked Appel, Mustard Crumb)
Vodka Cured River Tay Salmon (Sour Cucumber, Piccalilli Gel)
Roast Orkney Scallops (Onion Squash, Toasted Pumpkin Seed Gastrique)

MAINS

Purple Potato & Swede Mille-Feuille (v) (Compressed Pear, Caramelised Parsnips, Spinach, Saffron Sauce)
Berkshire Turkey Ballotine (Potato Fondant, Root Vegetable Hot-Pot, Brussels Sprouts, Cranberry Gravy)
Cartmel Valley Venison Fillet (Green Farro, Grilled Honeynut Squash, Bacon Jam, Venison & Blackberry Sauce)
Braised Lake District Ox-Cheek (Chicken-Fat Mash Potatoes, Jerusalem, Bone Marrow Crumb, Chicken Stock)
Slow-Roast Cumbrian Pork Belly (Pearl Barley, Red Cabbage Purée, Stuffed Dates, Madeira Jus)
Isle of Gigah Halibut (Beluga Lentils, Braised Girolles, Monks' Bread, Warm Tartare)
South Coast Sea Bass (Coco Beans Cassoulet, Celeriac & Chestnut Purée, Périgord Truffle Sauce)

DESSERTS

Brogdale Pear (Cinnamon Oats, Crème Fraiche)
Next Level Citrus Tart (Citrus Meringue, Basil & Mint Sorbet)
Redcurrant & Champagne Trifle (Cookie Crumb, Vanilla Custard)
Gateau Marjolaine (Hazelnut, Yoghurt Ice-Cream)
The Perfect Cheese Board (Yorkshire Apple Chutney, Crackers)