Warm fresh breads

Salad of grains with artichoke hearts, avocado, hazelnut and mint

London burrata and heritage beetroot salad with a Merlot dressing and homemade granola

Saffron cured salmon with red pepper and a basil and fennel salad

Sardine fritter with a truffle potato salad, avocado, spring onion, green pepper and a lime dressing

Cured British ham with a cantaloupe melon salad and Midori dressing

Farmhouse terrine with fruit chutney and toasted walnut bread

Wild mushroom and potato Wellington with asparagus and a Madeira sauce

Asparagus and courgette risotto with a courgette flower tempura, tomato and basil

Poached lemon sole with tarragon mousse, buttered leeks, saffron potatoes, braised fennel and a shellfish sauce

Chalk stream trout salad with charred baby gem, fennel and Jersey Royals and a wild garlic mayonnaise

Grilled Suffolk Blyth burgh pork T-Bone with caramelised apple, heritage carrots and sage

Chicken Kyiv with garlic and parsley butter, sweetcorn purée, polenta chips and a red onion marmalade

Honey roast Chantenay carrots with caraway seeds

Buttered greens

Fries

Garden leaf salad with house dressing

Vanilla panna cotta with strawberries and an elderflower veil

Apricot and coconut mousse with a basil shortbread

Black Forest rhapsody with chocolate sponge, cherry compote and a dark chocolate mousse

Summer berries fruit bowl

Selection of ice-creams and sorbet

Paxton & Whitfield cheese board