Bronze Gressingham free range turkey, honey glazed parsnips, chestnuts, cabbage, stuffing, bacon crisp, cranberry sauce and gravy

Saddle of Highland venison, roast turnip puree, glazed beetroot, port and juniper sauce

(gf)

Pan-fried wild seabass, Jerusalem artichokes and walnuts

(gf)

Braised portobello mushrooms with spelt, grilled gem lettuce, crushed pumpkin seeds and tofu dressing

(gf,v)