Some of our favourites! 

Moroccan spiced rump of lamb with roast vegetable tagine, cous cous and black olive and orange salad. 

Venison pithivier with celeriac mash, braised red cabbage, and a port and red wine gravy.

Oven baked salmon served with samphire and a prawn and saffron white wine sauce with new potatoes and vegetables. 

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