These can be served as a starter or as an amuse bouche

Sun-dried tomato and red pepper

Celeriac and chestnut

Pea and ham

Pea and mint

Spiced carrot and coconut

Parsnip and apple


A selection of bread and butter is served to the tables

Shrimp and smoked salmon terrine, yoghurt, watercress

Oak smoked salmon, yoghurt, capers, toasted pine nuts, a rocket radish and apple salad

Home cured beetroot gravlax, apple purée, celeriac remoulade

Confit duck rillette, sweet red cabbage, apple chutney, watercress

Potted shrimps, melba toast, herb salad, lemon and dill

Caramelised red onion and wild mushroom tart, parmesan salad, balsamic

Pressed ham hock terrine, oatcakes, apple purée, pickled radish

Warm pea and leek tart, wild garlic pesto (seasonal), microherb salad

Caprese salad, fresh basil, herb oil