Friday 29th September
To start
Fig, beetroot, goats’ cheese and walnut salad served with homemade bread and whipped butter
Next
Aromatic slow-cooked lamb with pomegranate
Pescatarian option: Buttered salmon with red onion, dill and crispy lemons
Both dishes served with smokey green sauce
Alongside
Roasted carrots with yogurt, hazelnuts and harissa
Pumpkin and parmesan polenta
Citrusy cucumber with red onion and toasted sesame
To finish
Sticky toffee pudding