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Salt baked white beetroot with truffled walnut pesto, Williams pear, ewe's curd and girolles
Terrine of mallard, wood pigeon and fallow deer with sloe gin soaked prunes and green peppercorns
Haunch of venison with creamed savoy cabbage, hasselback potato, scorched pear and rowan berry jelly
Roasted skate wing with potted shrimps, celeriac and a vinaigrette of pickled walnuts, golden raisins and chestnuts
Lemon surprise pudding with Jersey cream