"We are real foodies and what Andy produces is of an extremely high standard that could be served in any Michelin stared restaurant."

Buffet

Amuse Bouche

Lightly curried Jerusalem artichoke and wild mushroom cappuccino

Starter

Grilled Lobster
Vanilla bisque sauce, garlic butter and micro herb salad

Main

Airey’s Fillet Steak
Confit root vegetables, buttered greens, potato flower and sweet green peppercorn sauce

Dessert

Granny smith and saffron custard tart
Apple textures and ice cream