Here are a few sample menu ideas to get your taste buds flowing - we have loads more ideas and also offer a bespoke menu service if you would prefer to 'design your own'.
From field to fork Confit leg of partridge bonbons Venison tartare with confit quails egg Game brochettes with ginger, lime and coriander marinade Micro jacket potatoes with chive crème fraiche and crispy pancetta Mini Yorkshire puddings with roast beef, horseradish and caramelised onion Pheasant Scotch egg with piccalilli and red amaranth Confit rabbit crostini with tarragon From the sea Spicy thai fishcakes with samphire, and a mango and chilli glaze Crispy salt and pepper squid with lime and chilli dip Beetroot gravalax roulade with wasabi flying fish roe Oysters Kilpatrick Fresh handpicked crab with baby gem and curried biscuit Espresso of wild mushroom with crayfish tails From the garden Parmesan and white truffle arancini (V) Crostini with olive tapenade and goat’s cheese (V) Beetroot rosti with goat’s cheese and honey (V) Roasted red pepper, tomato and basil bruschetta (V) Chargrilled courgette with feta and sundried tomato (V) Tempura vegetables with Asian dipping sauce (V)
Pan-seared quail with wild mushrooms, toasted hazelnuts, pomegranate and baby herb salad Fricassee of Dorset snails with spinach, baby artichokes, mushrooms, pancetta and Jerusalem artichoke puree Panfried scallops with white chocolate and truffle risotto Beetroot and gin infused gravalax with micro herb salad and confit duck egg 42-day aged fillet of beef tartare with shallots, parsley, capers, free range yolk and crispy sourdough Roasted lobster with apple and ginger puree and a fennel sauce Red mullet and filo tart with black olives and basil Smoked partridge breast and leg with salt baked celeriac puree and a sloe gin jelly Salad of haricots verts, tomato tartare and chive oil (V)
Slow braised pork belly with langoustines, crushed peas and a Madeira sauce Oven roasted Bresse pigeon wrapped in parma ham with foie gras, creamed mushrooms and date sauce Roasted saddle and leg of rabbit with cauliflower, white beans, wilted kale and heritage carrots Pan-fried halibut with roasted baby artichokes, borlotti bean and cep veloute Roasted loin of venison with braised red cabbage, salsify and parsnip crisps Chargrilled monkfish with confit duck, red and yellow peppers and a red wine jus Guinea fowl with fresh garden peas, morels and a foie gras butter sauce Your choice of beef (fillet, sirloin or rib-eye) with triple cooked chips and Winter greens Risotto of ceps with Spring onions, grated truffle and parmesan (V)
Banana and peanut crumble with roasted pineapple and a banana, cinnamon and star anise ice cream Mulled wine poached pear with prune and Armagnac, and a Madagascan vanilla ice cream Vanilla crème brulee with an apple and blackberry salad and apple crisps Warm triple chocolate brownie with chocolate and salted caramel ice cream and candied walnuts Custard tart with rhubarb crisps, poached rhubarb and a rhubarb and ginger ice cream Basil pannacotta with strawberry pearls, strawberry consommé and micro basil