Classic French lobster bisque with dill crème fraiche

Chicken liver parfait with red onion jam and melba toast

Home cured gravadlax with shallot and fennel compote

Baked hazelnut crusted Mundon goats cheese with pear and roquette salad

Traditional roast turkey with seasonal trimmings

Pan fried fillet of sea trout with roast pumpkin, fennel and a beetroot vinegarette

Roast pheasant with soft rosemary polenta and wilted spinach

Butternut squash risotto with toasted pine nut and mascarpone

Ribeye steak with pomme fondant and a watercress salad

Roast tiger prawns with bok choi, ginger, chilli and coriander salad

Sticky toffee date pudding with vanilla ice cream

Traditional Christmas pudding with rich brandy butter

Champagne jelly with wild berries

English cheese and biscuits