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Roasted, glazed pear, cured ham and herb salad | Scotland, West Coast
Pan fried, braised pork belly, parsley & braising juices | Scotland
Pickled cauliflower, puree and sea purslain | Cornwall
Velouté, organic crème fraiche and smoked chestnut | Kent
Wild mushroom duxelle, velouté of Jerusalem artichokes | Yorkshire
Boudin, freshwater crayfish, sauce Américaine and wood sorrel | Lincolnshire
Glazed, marinated beetroot and thin puff pastry | Staffordshire
Pot roasted, turnips with honey and woodland leaves | Yorkshire
Smoked breast, parfait of livers, sautéed plum and brioche | Suffolk
Pan-fried canon, brioche crumbs and herbs with braised shoulder and root vegetables | Elwy Valley
Slow cooked neck in red wine and port, chestnuts, bacon and baby onions | Suffolk
Pan-fried fillet, parsnip purée, roasted shallots and salsify | Guernsey
Poached rump, oxtail and winter vegetables | Aberdeenshire
Pan-fried fillet, braised ox cheeks, Jerusalem artichokes and chanterelles | South Coast
Poached and roasted breast, butternut squash and creamed cabbage, juniper jus | Yorkshire
Pot roasted, leeks, rosemary and cepes | Worcestershire
Slow braised in cider, pithivier of leg, purple sprouting broccoli | Yorkshire
Steamed, sea beet and shellfish vinaigrette | Isle of Wight
Parfait, whisky custard, hazelnut crisp
Poached in Guanaja chocolate, chantilly cream, pear sorbet
Slow cooked crumble, vanilla ice cream
Milk chocolate mousse, roast pumpkin
| Innes Buttons | Saint Tola | Bosworth Leaf | Tunworth | Wigmore | Berkswell | Appleby’s Cheshire | Doddington | Gorwydd | Keen’s Farmhouse Cheddar | Kirkham’s Lancashire | Smoked Montgomery’s Cheddar | Devon Blue | Stichelton | Colston Bassett Stilton | Durrus | Brie de Meaux | Vacherin du mont d’or | Epoisses Affine | Roquefort Carles
Staffordshire – Goat
Co. Clare – Goat
Hants - Cow
Berkshire - Ewe
West Midlands - Ewe
Cheshire - Cow
Northumberland - Cow
South Wales – Cow
Somerset - Cow
Lancashire – Cow
Devon - Cow
Nottinghamshire Cow
Nottinghamshire - Cow
Co. Cork - Cow
Ile de France - Cow
Haut-Coubs - Cow
Burgundy - Cow
Aveyron – Ewe
Baked cheesecake with Beenleigh blue, grilled pears and walnuts
Elderflower crème brulée, blackberries, rosehip sorbet
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