Topped with hazelnuts and drizzled with truffle oil, served with sourdough

served with rye bread GFA

garnished with wild rocket V

Cured with beetroot, served with rye bread, and garnished with a mixed salad

served with grilled ciabatta, mixed salad and onion chutney GFA

with prior's pigs in blanket, sage and onion stuffing served with seasonal vegetables, roasted sprouts & chestnuts, goose fat roast potatoes and turkey gravy GFA/DFA

topped with crackling and served with honey roasted carrots and parsnips, goose fat roast potatoes finished with a red wine jus GFA/DFA

glazed in honey & mustard, served alongside new potatoes, steamed tenderstem broccoli and drizzled with an orange sauce GF/DFA

wrapped in crispy bacon, served alongside seasonal vegetables, goose fat roasted potatoes and in house gravy finished with cranberry sauce GF

with horseradish mash, kale, cabbage and silver skin lardons gravy

topped with a herb infused crumb, served with house salad and garlic bread VE

A rich and creamy saffron risotto with oven baked butternut squash and garnished with barista V/VEA/DFA/GFA

laced in brandy sauce GFA/V

topped with toffee sauce served with vanilla ice cream GFA/V/VEA

served with vanilla ice cream V

rich sweet honeycomb with white & dark Belgian chocolate truffle topped with caramel curls and dark chocolate shavings

served with whipped cream and a chocolate marble pencil