18 courses of delightful, decadent and local food, with a modern contemporary twist 

Somerset Pimms

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Pea and Mint Foam

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Parmesan Crisp cases with a goats cheese mousse

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Sweet Tomato and mozzarella towers with a basil pesto

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Citrus marinaded salmon with a confit of orange, caviar and a pea shoot coulis

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King Prawns with an avocado salsa

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Cheesy quail scotch eggs with tomato salsa

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Manchester Eggs, black pudding and quail scotch eggs

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Asparagus tips with crispy pancetta

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Rib of lamb with bean and rosemary cassulet

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Somerset pork belly bites

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Earl grey sorbet

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Lavender mousse with honeycomb and blackberry sauce 

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Champagne and strawberries

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Chocolate truffle tarts

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Whipped Brie with tellicherry pepper and baby mache

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Expresso pots

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Salted Truffles

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Penny tankards