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

Daylesford venison tartare, beetroot, hibiscus, blackberry, sorrel

Poached smoked haddock, market garden potato and leek salad, smoked eel

Slow cooked Daylesford hens egg, chestnut velouté, market garden kale

Braised Daylesford beef cheek, pomme mousseline, bourguignon sauce

Roasted sea bream, onion purée, hen of the woods, winter truffle, sea herbs

Brassicas, roasted cauliflower, charred broccoli, caper, raisin, grape and verjus

Bread and butter pudding, clementine sorbet.

Mince pie soufflé, ginger biscuit ice cream

Apple tart tatin