Six Day Menu – €22.50 pp/pd – 3 courses per day

Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.

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.

Individual chocolate and almond frangipane tarts topped with apricots, cranberries, almonds, pecans, honey and orange zest.

Caramelised onions in shortcrust pastry, garnished with Gruyère cheese and thyme. A classic, comforting French onion tart that's rich and flavoursome. The onions are cooked for half an hour with butter, salt, sugar and stock so they are soft and sweet.

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

Mashed potato, cream, butter, sea salt and cracked black pepper.

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

Slices of Bramley apple tossed in cinnamon and brown sugar, with a layer of apple puree and spiced frangipane, topped with almonds.

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.

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

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

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

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

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