The same starter, main and dessert are to be enjoyed by the whole party.

Seasonal Canapés

Daylesford Organic toasted sourdough with lightly salted cultured butter

Poached cod, mussels, cider sauce, sea herbs

Daylesford aged beef tartare, egg yolk purée, sour dough, caper, raisin

Slow cooked Daylesford hens’ egg, market garden fricassée

Roasted Daylesford lamb rump, Wye Valley asparagus, mushroom purée, wild garlic, lamb jus

Pan fried mi-cuit Salmon, cauliflower purée, charred broccoli, brown shrimp, beurre noisette sauce

Cotswolds pearl barley risotto, roasted hazelnut, Daylesford market greens, pecorino

Cointreau and blood orange Daylesford custard tart

Sticky toffee pudding, salted vanilla ice cream

Choux bun, pistachio, Daylesford rhubarb