with toasted rustic bread (V)

topped with a garlic & mature Cheddar sauce and chestnut crumb, served with toasted rustic bread (V)

with a cranberry & sloe gin chutney, served with toasted rustic bread

in a Bloody Mary sauce, served with toasted rustic bread

served with a clementine, tarragon & fig stuffing ball, a Cumberland & red onion pig in blanket, roast potatoes, honey-roasted carrots and parsnips, glazed sprouts and gravy

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

served with roasted portobello mushrooms in a smoky tomato sauce, honey-roasted carrots and parsnips, and glazed sprouts (V)

with wild mushroom & white wine velouté, lemon-scented crushed baby potatoes and roasted red peppers, served with honey-roasted carrots & parsnips, and glazed sprouts

served with triple-cooked chips, home-made onion rings, thyme roasted tomatoes and a beef dripping jus

with a home-baked sultana & oat cookie (V)

filled with mixed vine fruits and almonds, served warm with brandy sauce

with orange curd and Belgian chocolate sauce (V)

served with custard (V)

Cornish Blue, Wensleydale with cranberries, Sandham's Lancashire and British goat's cheese with grapes, date & fig chutney and a selection of Fudge's nut & mixed seed biscuits