Lightly spiced parsnip and Kent apple soup

Farmhouse terrine with fruit chutney and toasted walnut bread 

Golden Cross goats’ cheese fritter with green beans and shallot salad, black olive and red pepper sauce

Cornish crab custard with a kohlrabi and apple salad and miso dressing

Honey glazed Gressingham duck leg with a vegetable salad and soy and ginger

Beetroot cured salmon with horseradish cream, pickled cucumber and toasted sourdough

Spiced aubergine bake with a green herb dressing

Ironbark pumpkin and blue cheese rigatoni with sage and aged balsamic vinegar

Creedy Carver chicken and mushroom pie with creamed potato and mushroom ketchup

Seared cod, mussel and clam chowder with potatoes and leek

Roast plaice served on the bone with courgette chutney, fennel and bouillabaisse sauce

Slow-cooked beef cheek with mash potato, buttered onions, chestnut mushrooms and a red wine sauce

Garden leaf salad, house dressing

Triple-cooked chips

Honey roast parsnips

Buttered sprout tops

Dark chocolate mousse with honeycomb and caramel cream

Nutmeg custard tart with cinnamon diplomat and plum compote

Calamansi citrus cheesecake with vanilla and oat shortbread

Selection of ice-creams and sorbets

Paxton & Whitfield cheese board