Risotto of ‘Iron Bark’ Pumpkin
with Devon Blue Cheese

Breast of Pheasant
with Celeriac Chou – Croute and Purée

Cured Salmon with Textures of Beetroot

~

Slow Braised ‘Daube de Boeuf’
Puréed Valor Potato,
Roast Parsnip & Brussel Sprouts

Rump of Lamb
Kohlrabi and Cep Gratin,
Savoy Cabbage

Confit Halibut
with Parsley Bulgar Wheat,
Jerusalem Artichokes and Chestnuts

~

Apple and Hazelnut Strudel
with Cassia

Chocolate Tartine
with Coffee Ice Cream

Selection of West Country Cheeses
with Homemade Lavosh, Celery and Grapes