Ultra-lean, delicate slices of cured venison served with peppery wild rocket, aged Parmesan shavings, and earthy pickled wild mushrooms.

Rich, silky smooth foie gras mousse paired with crisp pancetta and toasted buttery brioche.

Tender, flame-kissed octopus served with warm rattle potatoes, vibrant romesco sauce, and crispy Mangalitsa pork chorizo from Beals Farm.

A light yet creamy goat cheese and honey mousse accompanied by vibrant rainbow beetroot and delicate rice crackers.

Prime beef tenderloin wrapped in wild mushroom duxelles and golden puff pastry, served with tenderstem broccoli, luxurious truffle mash, and a glossy port jus.

A succulent and expertly rolled ballotine of Norfolk Bronze turkey served with traditional roast potatoes, seasonal vegetables, house venison-in-blankets, and a rich thyme jus.

Indulgent shellfish macaroni pasta topped with a sweet, succulent whole lobster tail and finished with crisp golden croutons.

A golden, domed puff pastry pie filled with sweet roasted butternut squash, fresh sage, and creamy Sussex blue cheese, served over a velvety spinach cream.

An individual melt-in-your-mouth Basque cheesecake with a caramelized outer crust and molten centre, crowned with dark cherry compote, a scatter of bittersweet dark chocolate crumbs, and a dusting of icing sugar.

Caramelized butter apples baked beneath a flaky, golden pastry crust, served warm with a rich clotted cream.

A rich, spice-laden festive pudding served with a generous dollop of brandy butter and warm, fragrant custard.

Spicy truffle-infused honey & toasted sourdough.