SMOKED SALMON ON MUSTARD BLINIS WITH CRÈME FRAICHE AND DILL SERVED WITH A SALAD GARNISH

WATERCRESS MOUSSE SERVED WITH SALAD AND WATERCRESS GARNISH AND A DILL MAYONNAISE (V)

SPINACH ROULADE STUFFED WITH SUNDRIED TOMATO, OLIVE AND HERB CREAM CHEESE (V)

MARINATED BEEF SALAD WITH ROASTED VEGETABLES SERVED ON A BED OF COUS COUS

BAKED HAM WITH HONEY AND CLOVES OR HONEY AND MUSTARD CRUST

SLICED CHICKEN BREAST IN A RICH AND CREAMY CURRIED SAUCE WITH ALMONDS

POACHED PEARS IN RED WINE SAUCE SERVED WITH A HOMEMADE STEM GINGER AND MARMALADE ICECREAM

TREACLE TART SERVED WITH CARAMELISED ORANGES AND HOMEMADE HONEYCOMB ICECREAM

INDIVIDUAL HAZELNUT MERINQUE NESTS FILLED WITH CREAM AND MIXED BERRIES SERVED WITH HOMEMADE LEMON CURD ICECEAM