Gravadlax with ratte potato salad and sweet mustard dressing

Roast Norfolk turkey, pigs in blanket, cranberry sauce and roasting juices, served with roast potatoes, parsnips, brussel sprouts, carrots, celeriac and chestnuts
(Royal Style Service)

Traditional plum pudding with brandy sauce

Chapter 2

Pork and chicken liver terrine with pistachio and spiced pear chutney

Line caught sea bass, braised fennel, carrots, lemon with thyme
and red wine essence

Chestnut log, Talisker whisky and candy

£72