Main Courses

Roast Breast of Gressingham Duck with a raspberry reduction

Grilled fillet of pollack & red mullet with scallop,prawn, red pepper & roasted garlic sauce

Individual roast Herefordshire Sirloin joint coated in peppercorns served on horseradish mash with a red wine sauce

Jerusalem artichoke,sweet potatoe & asparagus risotto finished with applewood smoked cheddar

Raost rack of Burrington Lamb served with caramelised red onion & thyme gravy

Pan fried Tenderloin of local pork cooked with bacon & black pudding in a Much Marcle cider sauce