Six Day Menu – €17.50 pp/pd – 3 courses per day

A smooth, rich paté handmade of roast Scottish salmon with a twist of citrus.

Oven-ready Baguette

Rich, smoky, beef bourguignon with top rump steak, caramelised shallots, bacon, chestnut mushrooms and Merlot.

Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.

Diced beetroot, butternut squash and parsnip roasted in thyme and rosemary oil.

A chocolate mascarpone mousse on top of crumbly shortbread with a 'secret' salted caramel middle.

Three cheese soufflé with a spoonful of tangy red onion marmalade in a crisp filo pastry basket.

Succulent leg of chicken cooked slowly in red wine with back bacon and mushrooms.

Roasted in our award-winning, local rapeseed oil until crisp and golden.

Comforting creamy spinach with garlic and a pinch of nutmeg.

Sweet apple slices and plump blackberries beneath a golden oat crumble.

Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

Cod, smoked haddock and plump tiger prawns in a classic, white roux sauce with lemon, parsley and chives. Topped with buttered, parsley mash

Sauteed leeks and plump peas with lemon, basil and parsley butter.

A light mango & passion fruit cheesecake on a thin biscuit base.

A traditional Middle-Eastern dish of chargrilled aubergines, peppers and chickpeas in a tomato, cinnamon and cumin sauce, topped with spiced roasted cauliflower.

Confit duck leg in a juniper berry and orange zest sauce with cranberries.

A rustic and buttery root veg mash.

Brioche pieces soaked in an orange custard topped with chocolate chunks and orange zest.

Our 'grown-up' garlic bread - is a rustic ciabatta with a satisfying amount of garlic running through it.

A slow-cooked ragu of beef and pork layered between sheets of free range egg pasta, with bachamel sauce and a West Country cheddar topping.

A classic French tarte au citron, finished with a dusting of icing sugar.

Perfect as a light lunch or starter.

Serve with a simple salad, new potatoes and green beans.

Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

Light and fluffy couscous with oven roasted vegetables and mint

A sumptuously dark, fluffy all-butter sponge made with dates, vanilla and a deliciously sticky toffee sauce.