Please note that our dishes may contain one or more of the following allergens: Cereal, peanuts, nuts, fish, shellfish, sesame seeds, eggs, milk, soya, celery, and celeriac, mustard, sulphuric dioxide & sulphites. If in doubt please ask a member of staff.

TO CONCLUDE Milk Chocolate Sphere

Brownie Bites, Hazelnut Ice Cream, Roasted Hazelnut Silver Spray & Hot Gianduja Sauce

Seven pounds & fifty pence

Assiette Of English Orchard Apple Tatin, Panna Cotta & Sorbet

Textures Of Apple Seven pounds & fifty pence

Blackberry Bakewell Tart

Fresh Blackberries, Blackberry Sauce Rocher Of Clotted Cream Seven pounds & fifty pence

Orange Posset

Orange Jelly, Blood Orange Segments Mint Gel & Orange Meringue

Seven pounds & fifty pence

Warm Valrhona Dark Chocolate Fondant Guiness Ice Cream & Honeycomb

Seven pounds & fifty pence

Selection of Regional British Cheese Quince Conserve, Grapes, Celery

Toast Biscuits Nine pounds & ninety-five pence

Petit Four Selection & Coffee

Four pounds & twenty-five pence

DESSERT WINE Chonchay Toro Late Harvest Sauvignon Blanc

Maule Valley, Chile 125ml Six pounds & seventy-five pence

Sauternes Les Garonnelles

Lucien Lurton et Fils, France 125ml Eight pounds & fifty pence

Willi Opitz Goldackerl Welschriesling-Scheurebe

Beerenauslese Burgenland, Austria 100ml

Twelve pounds

SHERRY Hidalgo Triana Pedro Ximénez

Spain 125ml Four pounds

SELECTION OF BRITISH CHEESES

Mrs Belle Belle

There’s a lot going on in this compelling blue, which is named after its creator Judy Bell. The meadow-like sweetness of the ewe’s

milk contrasts beautifully with the cheese’s inherent saltiness. There is also a sweet burnt-caramel flavour that envelopes the

sharp tang of the blue mould. It’s milder than a Roquefort but is still punchy and complex.

Cooleeney

The verdant landscape of Tipperary is cow nirvana. Peaty soil, plenty of rain and clover-rich grass means Cooleeney’s herd of pedigree Friesians produce rich, sweet milk that is perfect for

making cheese. The fourth-generation business is best known for this Camembert-style cheese, which is luscious and buttery with

hints of oak and button mushrooms.

Spenwood

Inspired by Pecorino, Spenwood is a hard-pressed cheese made from unpasteurised ewes’ milk. It has a well-developed nutty

flavour. Anne Wigmore first started making cheese 30 years ago in a converted shed in her back garden near Reading. It was meant to

be a part-time job to fit in around having a family, but it soon became a lifetime’s work for her and husband Andy. Today the

company is one of Britain’s most respected artisan food producers.

Dorstone

It’s the mousse-like texture and zingy flavour of this dainty goats’ cheese that makes it such a favourite with British cheese buffs.

Made by Charlie Westhead in the Golden Valley in Herefordshire, Dorstone also has a savoury, nutty edge thanks to the wrinkly Geotrichum rind. It’s a gentle, herbaceous experience that is a million miles away from the billy-goat kick that many people associate with goats’ cheeses. Don’t just take our word for it. Dorstone won Gold at the prestigious French cheese awards

Mondial du Fromage.

Smoked Lincolnshire Poacher

Hand-made at Ulceby Cross, near Louth by the Jones brothers. Traditional Lincolnshire Poacher cheese is oak smoked to make smoked Lincolnshire Poacher. Smooth, silky textured and lightly oaked smoked. Rounded and full of flavour, matured for fourteen

to sixteen months. Once the traditional Lincolnshire Poacher reaches maturity, it is cut into 1kg wedges and smoked over oak chips for roughly 12hours. Rich smoky aroma and flavour with a

long clean finish. This cheese has been a Gold Medal winner at the British Cheese Awards.