Christmas Feasting

Thursday 29th November 2018

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There are five menus, all structured around a central beast or fish, with food served in a feasting style on sharing platters. Please select one menu for the whole group to share. Vegetarians are catered for separately.
The menus have been created for a balanced feast. Should you wish to swap starters or desserts with a different feast, this is possible with all but the Goose Feast.

Suckling Pig

Feeds 14 people390.00
Feeds 17 people420.00
Feeds 22 people450.00
Plus £23.00 per guest for Starter and Dessert
Middle White Tongues, Dandelion and Roast Shallots
Whole Roast Suckling Pig (sides of Potatoes and Greens included)
Apple and Calvados Trifle
If you would like the Suckling Pig please let us know as soon as possible. There is a limited number we can prepare in one service and if two other parties have ordered it, it may not be available.


Per guest52.00
Grilled Venison, Beetroot and Picked Walnut
Pheasant and Trotter Pie
Quince and Hazelnut Pavlova


Per guest55.00
Skate, Salsify and Green Sauce
Hake, Poached Fennel and Aioli
Bread Pudding and Butterscotch Sauce


Per guest55.00
Cold Roast Dexter Liver, Radishes and Anchovy
Braised Beef, Celeriac and Horseradish
Chocolate and Pistachio Terrine


Per guest58.00
Goose Liver Toast
Crispy Goose, Dandelion and Watercress
Roast Goose and Goose Fat Mash


1 portion serves up to 4 guests
Green Salad5.50
Laura Bott

Thursday 29th November 2018

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