Duck Liver & Port Parfait*
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
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Since you didn’t get to experience last year’s festive season with us, our chefs are already working hard on the exquisitely crafted dishes and tempting drinks you’ll find in our Festive Menus for the long-awaited 2021 celebrations.
Come back soon for every single detail and book your table in advance for the festivities you deserve.
Sample Classic Festive Menu
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
in a white wine cream, topped with garlic & rosemary panagrattoto, served with pastry straws for dipping (v)
topped with rich sunblush tomatade, served with warm bread & Netherend Farm salted butter (v)
served with warm bread and olive oil & balsamic (ve)
in panko breadcrumbs and a spiced fruit chutney (v)
served with crisp pancetta and minted pea purée (£3 supplement)
topped with Devon crab crème fraiche, served with ciabatta
with lemon & thyme stuffing, Cumberland pig in blanket, beef dripping roasted potatoes, seasonal vegetables, bread sauce and gravy
with a king prawn & Devon crab bon-bon, baby spinach and tenderstem broccoli
root vegetables and beetroot topped with pumpkin seeds, pine nuts & cranberries. Served with a red cabbage & beetroot puree, tenderstem broccoli, cavolo nero & pesto (ve)
with dauphinoise potatoes, beetroot & red cabbage purée, crisp sage and a Borderlaise sauce
with Monterey Jack, lettuce, tomato and burger sauce in a seeded bun, with fries and pickles on the side
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£8 supplement)
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£4 supplement)
served with home-baked vanilla sable biscuits (v)
served with berry compôte & vegan vanilla ice cream (made with coconut oil) (ve)
filled with vine fruits, almonds and rum, served with brandy sauce (v)
served with soya vanilla custard (ve)
topped with demerara sugar crumb served with custard (v)
served with soya vanilla custard (ve)
with Belgian chocolate sauce and vanilla ice cream (v)
Crunchy meringue, whipped cream, passion fruit and peach & mango compôte, with a dash of Ciroc vanilla vodka - a nod to our favourite cocktail! Over 18s only (v)
A selection of British cheeses with Fudge’s savoury biscuits, grapes, celery and chutney (£2 supplement)
Sample Indulgent Festive Menu
Three premium courses, Prosecco on arrival and chocolates to finish.
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
topped with rich sunblush tomatade, served with warm bread & Netherend Farm salted butter (v)
served with warm bread and olive oil & balsamic (ve)
served with crisp pancetta and minted pea purée
topped with creamy goats cheese, served with a fennel & fire roasted pepper salsa (v)
served with a fennel & fire roasted pepper salsa (ve)
topped with pomegranate & pumpkin seeds, served with rustic toasts. For two to share (v)
on a sourdough crumpet, with avocado dressing and baby watercress
with lemon & thyme stuffing, Cumberland pig in blanket, beef dripping roasted potatoes, seasonal vegetables, bread sauce and gravy
on peas, fennel & samphire with baby potatoes and a dill tomato hollandaise
root vegetables and beetroot topped with pumpkin seeds, pine nuts & cranberries. Served with a red cabbage & beetroot puree, tenderstem broccoli, cavolo nero & pesto (ve)
with dauphinoise potatoes, beetroot & red cabbage purée, crisp sage and a Borderlaise sauce
with a port & thyme jus and served with cavolo nero, caramelised shallot and dauphinoise potatoes
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£4 supplement)
prime beef burger with crispy bacon and lashings of cheese in a seeded bun with beef dripping sauce, served with fries and pickles on the side
served with creamy custard and a salted caramel sauce (v)
with Belgian chocolate sauce and vanilla ice cream (v)
a selection of British cheeses with Fudge’s savoury biscuits, grapes, celery and chutney
served with home-baked vanilla sable biscuits (v)
served with berry compôte & vegan vanilla ice cream (made with coconut oil) (ve)
chocolate brownie, mousse, vanilla ice cream and cherries in Kirsch encased in a dark chocolate sphere, melted with hot chocolate sauce. A modern makeover for a retro classic
filled with vine fruits, almonds and rum, served with brandy sauce (v)
served with soya vanilla custard (ve)
Sample Extra Special Festive Menu
Moët & Chandon Champagne and breads & olives on arrival, three premium courses, and chocolates and a cocktail to finish.
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
topped with rich sunblush tomatade, served with warm bread & Netherend Farm salted butter (v)
served with warm bread and olive oil & balsamic (ve)
served with crisp pancetta and minted pea purée
topped with creamy goats cheese, served with a fennel & fire roasted pepper salsa (v)
served with a fennel & fire roasted pepper salsa (ve)
topped with pomegranate & pumpkin seeds, served with rustic toasts. For two to share (v)
on a sourdough crumpet, with avocado dressing and baby watercress
with lemon & thyme stuffing, Cumberland pig in blanket, beef dripping roasted potatoes, seasonal vegetables, bread sauce and gravy
on peas, fennel & samphire with baby potatoes and a dill tomato hollandaise
root vegetables and beetroot topped with pumpkin seeds, pine nuts & cranberries. Served with a red cabbage & beetroot puree, tenderstem broccoli, cavolo nero & pesto (ve)
with dauphinoise potatoes, beetroot & red cabbage purée, crisp sage and a Borderlaise sauce
with a port & thyme jus and served with cavolo nero, caramelised shallot and dauphinoise potatoes
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£4 supplement)
prime beef burger with crispy bacon and lashings of cheese in a seeded bun with beef dripping sauce, served with fries and pickles on the side
served with creamy custard and a salted caramel sauce (v)
with Belgian chocolate sauce and vanilla ice cream (v)
a selection of British cheeses with Fudge’s savoury biscuits, grapes, celery and chutney
served with home-baked vanilla sable biscuits (v)
served with berry compôte & vegan vanilla ice cream (made with coconut oil) (ve)
chocolate brownie, mousse, vanilla ice cream and cherries in Kirsch encased in a dark chocolate sphere, melted with hot chocolate sauce. A modern makeover for a retro classic
filled with vine fruits, almonds and rum, served with brandy sauce (v)
served with soya vanilla custard (ve)
Sample Kid's Festive Menu
served with rustic bread and butter (V) or bread, olive oil & balsamic (ve)
in panko breadcrumbs with a cranberry sauce (v)
with all the trimmings
in tomato sauce with salad (ve)
with carrot sticks (v)
with peas and your choice of veg sticks, baby potatoes or fries
served with soya vanilla custard (ve)
topped with a demerara sugar crumb, served with custard (V) or soya vanilla custard (VE)
with vanilla ice cream (v)
Our food and drinks are prepared in food areas where cross contamination may occur and our menu descriptions do not include all ingredients. If you have any questions, allergies or intolerances, or you require our allergen information, please let us know before booking and at the time of your visit. Please refer to our allergen information at the time of your visit to check for changes. Full allergen information will be available from early November to allow you to confirm your booking. The information available is, to the best of our knowledge correct, however is subject to change between the time of advance booking and the time of dining.
*Contains alcohol. †Contains tree nuts and/or peanuts. (v) = made with vegetarian ingredients. (ve) = made with vegan ingredients, however some of our preparation and cooking methods could affect this.