Best of British


  • Seasonal grilled asparagus wrapped in Parma ham
  • Smoked mackerel pate on potato and celeriac rosti and horseradish gel
  • Chicken liver parfait and Madeira jelly on brioche
  • Cherry tomatoes stuffed with spinach pesto (V/VEGAN)

Main Courses

  • Champagne tempura Mersea Oysters
  • Carpaccio of beef fillet with pink peppercorns cream cheese and crispy onion
  • Finest Scottish Salmon gravlax on granary croute with lime cream cheese caviar and dill
  • Lobster and Devon crab cakes
  • Goat’s cheese mousse and tomato jam in a crisp parmesan tartlet (V)
  • Artichoke fritters topped with red pepper hummus (V/VEGAN)
  • Seasonal vegetables and seared orange in a filo basket (V/VEGAN)


  • Gin and tonic cheesecake
  • Bitter chocolate tart with Baileys Chantilly
  • Champagne and elderflower Jelly
  • Summer inspired Pimms Jelly
  • Lemon tart with mixed berries coulis
  • Strawberry and elderflower trifle