with toasted rustic bread (V)
(ve) option available

served with a mulled Cumberland sauce and toasted rustic bread

in a Bloody Mary sauce, served with rustic bread

served with dolcelatte cheese and dressed with a pomegranate syrup

with Armagnac brandy glaze, served with slow-roasted tomato sauce, pesto, roasted seeds & peppers (ve)

in a garlic & mature Cheddar sauce, with a toasted herb & seed crumb, served with toasted rustic bread (v)

served on a bed of truffle & parsley mash, with honey-roasted carrots, glazed sprouts and a red wine jus

filled with caramelised onions & spiced roasted chick peas, topped with roasted seeds, drizzled with coconut sauce and served with sprouts (ve)

with king prawns on a bed of crushed baby potatoes, served with glazed sprouts and a white wine, dill & pea velouté

on a bed of dauphinoise potatoes, served with an apple & cinnamon compote, broccoli, green beans, glazed sprouts and a red wine jus

filled pasta in a creamy wild mushroom & beef dripping sauce, topped with smoked pancetta

pan-fried lamb rump and a Cheddar-topped shepherd's pie served with seasonal vegetables and a red wine jus

topped with flaked almonds, served warm with custard (v)

with home-baked butter biscuits (v)

with Irish liqueur ice cream (v)

with mixed vine fruits & almonds, served warm with brandy sauce (v)

(ve) Vegan alternative option available

with chocolate ice cream, Belgian chocolate sauce and a white chocolate & raspberry shard (v)

Nettle, Elsdon goats cheese, Redesdale and Kielder cheeses, served with oatcakes and grapes (v)