Chef Jamie Charrington

Octopus, scarola, tomato & olives

Confit tomato salad with olives, feta & a citrusy dressing

Whole Red Snapper in an olive oil, garlic & lemon parcel

Tiramisu w infused autumnal berries

Aromatic charcoal Keralan Prawns on bamboo sticks

Lahori Chicken with yoghurt and mango dip

Moghul Raan - a dish of the Maharaja’s-3 day marinated Cotswolds legs of lamb slow roasted for 10 hours and pulled not carved

Pistachio & Rose Water ice cream

Chicken Liver parfait, Melba toast, redcurrant jelly

Potted shrimp w sesame melba toast & dressed mixed leaf

* Confit de Canard, red cabbage tossed in ginger & caraway seeds, steamed leeks, crispy potato cake & a blood orange infused rich red wine jus

Venison cooked rare with a Parmesan & Truffle crust, roasted Punjabi spiced butternut squash, piped celeriac purée & a rich red wine jus

* Chocolate orange fondant with crushed brandy snaps

* Treacle tarts with Clotted Cornish cream