Chef Jake Tonkin

Orange and beetroot cured salmon, buttermilk mayonnaise and sourdough toast

Crispy teriyaki cauliflower, pickled chilli, spring onion and sesame

Rillette of pork, crisp apple slaw and sourdough toast

Thai roasted butternut squash, crispy falafel, basil and pomegranate

Roast breast of Guinea fowl, braised savoy cabbage, potato fondant and a wild mushroom sauce

Salmon and prawn ravioli, shallot, white wine and parsley sauce and braised baby vegetables

Passion fruit cheesecake, ginger biscuit, mango and coconut

Milk chocolate ganache, peanut fudge and cherry

Seasonal berry compote, Whipped mascarpone cream and tonka bean

Sage and onion sausage roll, pickled apple, sweet mustard ketchup

Smoked haddock fish cake, pink grapefruit salad, saffron mayonnaise

Classic pork pie, piccalilli purée, parsley and red onion salad

Prawn cocktail. Tender prawns in a vodka Marie Rose sauce, crisp iceberg and avocado, toasted brown sourdough

Roasted vine tomato soup, chive crème fraiche. Cheddar cheese toasty

Steak and kidney pudding, creamy mash, confit celeriac, red wine gravy

Chicken, leek and bacon pie, triple cooked chips, braised cabbage and peas

Lancashire lamb hot pot with a golden potato crust, roasted baby carrots, mint gravy

Pan roasted lemon sole with shallots, capers, lemon and parsley, buttered jersey royal potatoes

Root vegetable and pearl barley bake, crispy sweet potato, mushroom and walnut sauce

Blackberry compote with an oat crumble topping, rich clotted cream

Baked English custard with strawberries and shortbread

Sticky toffee pudding, butterscotch sauce and vanilla ice cream

Orange marmalade bread and butter pudding. Whipped vanilla cream

Warm triple chocolate brownie, salted caramel sauce

Slow cooked ham hock and petit pois soup, fresh mint

Freshly shredded white crab meat and baby potato salad, macerated datterini tomatoes

Provencal vegetable gratin, frisse and chervil salad. (v)

Creamy duck liver parfait, red onion and star anise Marmalade, toasted sourdough

Sautéed tiger prawns, chili and garlic butter, parsley oil

Pan roasted duck breast with port and cherry sauce, crispy pomme anna and a cassia cinnamon and beetroot puree

Slow braised beef cheek bourguignon, pomme puree, crispy smoked bacon lardons and glazed pearl onions

Crispy skinned trout, wild mushroom risotto and chive and lemon creme fraiche

Spatchcocked Poussin, creamed cabbage and prosciutto, potato fondant, lemon thyme and garlic jus

Potato rösti, poached duck egg, asparagus and a baby spinach velouté

Vanilla Crème Brûlée, raspberries and sable breton

Warm chocolate madeleines, classic creme chantilly

Tart au citron, creme fraiche and mint

Tonka bean rice pudding, local blackberry jam