Nocellara olives

Ortiz sardines, Daylesford sourdough

Toasted Daylesford sourdough, salted cultured butter

Poached smoked haddock, cauliflower velouté

Cotswolds Gin cured loch dart salmon, beetroot, blood orange

Selection of charcuterie, sourdough, cornichons

Braised neck of lamb, Wye Valley green asparagus, hen of the woods, lamb jus and wild garlic

Daylesford venison pie, pomme mousseline, seasonal market greens

Daylesford fillet of beef, onion, yeast, ale and triple cooked chips

Jerusalem artichoke, ragstone and truffle

John Dory, Wye Valley white asparagus roasted hazelnuts, confit lemon

Chocolate dome mouse, Daylesford milk ice cream

Sticky toffee pudding and vanilla ice cream

Nutmeg custard tart

Selection of Daylesford cheeses