SUNDAY DINNER MENU - cooked in you home, lunch or evening.

Starters

1. Leek and Potato / Spicy Butternut Squash Soup - Creamy, comforting soup served with sourdough bread and butter.

2. Garlic mushrooms - mushrooms cooked in garlic oil and finished with parsley.

3. Smoked mackerel pate - with lemon, capers and dill, served on Irish soda bread.

4. Baked Camembert - to share, served with crudités.

5. Chicken and pork terrine - served with spiced caramelised red onion chutney and sourdough toast.

Mains

1. Roast Beef - Succulent roast beef cooked medium rare, served with horseradish sauce and rich gravy.

2. Whole Chicken - Roasted or hot-smoked free-range chicken, sage and onion stuffing

3. Roast Leg of Lamb - Tender lamb with rosemary and garlic, lamb juice and wine gravy

4. Pork with Crackling - Juicy pork with crisp crackling, apple sauce, and a cider-infused gravy.

5. Spinach and Mushroom Plait - With vintage cheddar and Dijon mustard, wrapped in puff pastry, served with black garlic sauce.

Sides - All mains are served with:

- Roast potatoes - crunchy on the outside, fluffy and soft in the middle (done in beef dripping, goose fat or EV rapeseed oil according to preference)

- Yorkshire puddings - crispy, light and fluffy (option for hickory smoked dripping here)

- Cauliflower cheese - with mustard and nutmeg

- Braised red cabbage - balanced with red fruit and cider vinegar

- Seasonal steamed vegetables

Desserts

1. Sticky Toffee Pudding - A moist sponge cake with dates, served with a rich caramel sauce and custard.

2. Toffee apple and pecan pudding - Apple sponge with toffee sauce and chopped toasted pecans.

3. Apple Crumble - Crunchy, oaty, cinnamon crumble with spiced apple, served with custard or cream.

4. Hazelnut Meringue Gateau - Toasted hazelnut meringue with raspberry cream and tangy raspberry coulis.

5. Baked Plums and Almond Streusel - roasted plums on an almond and oat crumble, served with amaretto sauce.