Gala Dinner, Saturday 19th September 2026

Homemade Tomato & Red Pepper soup.

Ham hock terrine served with shards of ciabatta & red onion jam.

Sour dough bruschetta, topped with mashed avocado, heritage tomatoes, fresh basil drizzled with Balsamic Vinegar (V, VE).

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French trimmed Chicken Breast served with dauphinoise potatoes, seasonal greens & madeira sauce.

8 hour slow cooked blade of beef served with garlic mash & red wine jus.

Roasted Aubergine & chickpea tagine with Moroccan vegetables.

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Warm chocolate brownie served with vanilla bean ice cream & chocolate sauce.

Sticky toffee pudding with vanilla ice cream and salted caramel sauce.

Tiramisu.