Chicken liver paté, smooth liver pate served with marmalade and homemade sourdough bread
Roast cherry plum tomato salad with halloumi cheese and rocket served with homemade rosemary ciabatta
Venison fillet wrapped in serrano ham, filled with a pine nut and thyme stuffing
Roast aubergine, sweet potato and chickpea gratin
Roast winter root vegetables
Carrots glazed with honey and clove
Creamy parsnip puree
Purple sprouting broccoli
Macadamia nut and chocolate tort, served with raspberry coulis and cream
A trio of Welsh cheeses with homemade chutney and biscuits
Tea and coffee and homemade chocolates