Confit chicken livers in brandy sauce, served on toasted sourdough, with pancetta and grapes

Seared scallops with chorizo, pea puree and bouillabaisse sauce

Roasted cauliflower and creamy coconut soup, topped with crispy shallots and coriander served with homebaked loaf

Warm Italian Burrata with a homemade SunBlush® tomato tapenade and basil pesto

Socttish smoked salmon with caper berries, house pickled cucumber and dill crème fraîche

Paupiette of turkey rolled in streaky bacon with a cranberry & sage stuffing, chipolata, cranberry sauce, homemade bread sauce and red wine jus

Josper-grilled salmon fillet with roasted Mediterranean vegetables, Caponata sauce and homemade basil pesto

Slow-cooked rib of beef with creamy truffle mash, fried thyme and beef dripping jus

Roasted pumpkin wedge stuffed with apricot and cranberry nut roast, pumpkin seeds, pomegranate and beluga lentils with beetroot houmous

Slow-cooked tender pork belly with three types of mushrooms, creamed celeriac and truffle oil, dusted with porcini

Made using croissants and Pain au chocolat served warm with salted caramel sauce and Bourbon vanilla ice cream

Rich chocolate brownie with cherries & blackberries, chocolate sauce and whipped double cream

Traditional Christmas pudding with candied kumquat, vanilla ice cream and a warm brandy sauce

Roasted plums, crunchy meringue and rosehip syrup swirled through double cream

A cross between a pecan pie and a treacle tart, the best of both worlds, nutty, rich & sticky. Served with a scoop of vanilla frozen dessert and maple syrup