Festive Menu 2026

A bowl of warm, creamy butternut squash soup.

Toasted brioche, spiced plum chutney and mixed leaves.

Sautéed wild mushrooms, garlic, thyme, Parmesan and toasted sourdough.

Rocket salad, crostini, toasted walnuts and poached pear in red wine.

Spiced plum chutney, cornichons, winter leaves and toasted sourdough.

Roast potatoes, sage and onion stuffing, pigs in blankets, Yorkshire pudding, classic trimmings and rich turkey gravy.

Overnight-marinated beef sirloin, roast potatoes, sage and onion stuffing, pigs in blankets, Yorkshire pudding, classic trimmings and rich beef gravy.

Roast potatoes, sage and onion stuffing, pigs in blankets, Yorkshire pudding, classic trimmings and rich gravy.

Crushed new potatoes, tenderstem broccoli, roasted cherry tomatoes and lemon butter-caper sauce.

Parmesan, roasted mushrooms, crispy sage and truffle oil.

Cranberry glaze, rosemary roast potatoes, seasonal vegetables and vegan red wine jus.

Served with warm bourbon custard sauce.

Warm toffee sauce and vanilla ice cream.

Served with warm vanilla custard.

Dark chocolate ganache, orange zest and vanilla ice cream.

Spiced biscuit base, white chocolate and cranberry compote.