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  sing hand picked, local food suppliers to source the finest of ingredients, our menu's are exquisitely balanced and created with your event at the forefront of our mind.

Oak and juniper smoked salmon served on a chive blini with a horseradish infused crème fraiche and local wild salad leaves

Roasted butternut squash soup with parmesan croutons and snippets of chive

Pressed ham hock terrine served with our homemade piccalilli, roasted tomato and watercress

Stuffed free range chicken breast with a caramelized shallot, wild mushroom and red wine sauce served on champ mash with glazed seasonal vegetables

Garlic and rosemary rubbed shoulder of lamb, slow roasted and carved over a parsnip mash served with classic ratatouille and red wine jus

Potato gnocchi tossed with wild mushroom in a light cream sauce topped with wild rocket and parmesan shavings

Bitter chocolate pot served with glazed cherries and crème fraiche

The Refectory Eton mess, vanilla cream with crumbled meringues and fresh berries

Glazed lemon tart served with double cream and fresh raspberries

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