Celeriac soup with nutmeg butter

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Lightly seared smoked pigeon breast, crisp pancetta and beetroot purée

Fowey Mussels with perry, thyme and pear

Wild boar salami with chicory, candied walnuts and Brinkworth blue cheese

Homemade gnocchi with wild mushroom, brown sage butter and shaved
smoked single Gloucester (v)

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Quince sorbet

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Leg of old spot pork roasted with thyme, parsnips and garlic with
tart apple and cider sauce

Wood fire baked whole black bream with clams, leeks, crème fraiche
and roasted salsify

Grilled Willesley farm fillet of beef with Jerusalem artichoke and rosemary gratin, braised Russian kale and damson brandy sauce

Pan roasted Madgett’s farm duck breast with smoked pork sausage, balsamic roasted beetroots and dandelion

Risotto of butternut squash, beetroot and herbed Cerney goats cheese (v)

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Honey and Bow-in-the-Cloud semifreddo with hazelnut crisps

Warm bittersweet chocolate tart with Clementine compote

Spiced Hayles farm pear and chestnut torte with ginger ice cream

Selection of Westonbirt ice creams

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Local cheese with pear chutney, Chad’s honey and homemade breads

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Tea, coffee and petit fours

As all our fresh ingredients are sourced locally, we
may need to make changes to the above menu according to availability.