Roast Breast of Devon Turkey

 with Cranberry & Hazelnut Stuffing, Pigs in Blankets, Duck Fat Roast Potatoes, Celeriac Purée, Sauteed Sprouts, Honey Roasted Carrots & Parsnips, & Cranberry & Thyme jus

Roast Rump of Lamb 

with Dauphinoise Potatoes, Minted Winter Greens, Carrot Purée & a Rich Rosemary jus

Seared Fillet of Salmon 

with a Saffron Fondant Potato, Wilted Spinach, Roasted Lemon & Parsley Puree finished with a Crab Bisque

Butternut Squash & Celeriac Fondants

 on a Heritage Tomato Ragu & served with Roasted Tenderstem Broccoli & Parmesan Tuille Shards

Confit Pork Belly

 with Crispy Layered Potato, Spiced Red Cabbage, Almond Crumbed Tenderstem Broccoli, Spiced Apple Purée with a Honey & Cider jus