Starters

Baked Quiches Cheddar and leek tart, toasted pumpkin seed and apple jelly (v) 

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Confit chicken thigh, toasted pine kernels, chorizo with a paprika emulsion

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Roast squash, tenderstem and quinoa salad, mixed seeds, granola, honey and rapeseed oil dressing (vn)

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Buffalicious mozzarella, cherry vine tomatoes, chilli jam and toasted pumpkin seeds (v)

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Salmon and dill fish cake with a saffron aioli

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Ham hock terrine with pickled vegetables, malthouse bread, rocket and pea shoot salad

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Tempura cauliflower, sushi rice, crispy shallots and a wasabi emulsion (vn)

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Oak smoked salmon salad with apple, watercress and lemon tartare

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Homemade soups:
Balsamic roasted tomato and basil (v); Spiced butternut squash and parsnip (v); Country vegetable and pearl barley broth (v); Pea, mint and ham hock; Smoked haddock and white bean; Curried cauliflower with toasted pumpkin seeds (v)

Desserts

Baked chocolate cheesecake with a plum compote and chocolate crumb

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Pavlova with strawberries and raspberries, Devon clotted cream and a blackcurrant coulis

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Sticky toffee pudding, butterscotch sauce and clotted cream

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White chocolate and raspberry brûlée with praline snap

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Caramelised poached pear with a Biscoff crumb and clotted cream ice cream

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Treacle tart, clotted cream and candied lemon

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Rockbeare orchard apple and almond tart with clotted cream ice cream

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Earl Grey tea panna cotta, caramelised orange and shortbread crumb

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Double chocolate and Morello cherry brownie with clotted cream ice cream and honeycomb 

 Followed by tea and coffee