Seared Beef Carpaccio, Aged Pecorino, Pickled Grapes and Hazelnut Gremolata

Cured Salt Pig Pork Collar, Toasted Almonds, Artichoke Heart and Evenlode Honey

Chicken Liver Parfait, Pickled Heritage Beetroot, Quince Jelly, Cornichon, Bramble Chutney, Crispy Chicken Skin and Toasted Brioche

Loch Duart Salmon Tartare, Pickled Clementine, Miso Aioli, and Ginger with a Tapioca Cracker

Chalk Stream Trout with Apple, Shallot, Crispy Capers, Horseradish Cream and Dill

Burrata, Winter Citrus, Bitter Red Leaves, Pickled Shallot, Caramelised Walnuts and Citrus Dressing (v)

Crispy Panko Duck Egg, Winter Salad and Saffron Aioli (v)

Heritage Beetroot, Whipped Ricotta, Fried Garlic, Hot Honey and Citrus Dressing and Sourdough Croutons (v)

Jerusalem Artichoke Velouté with Truffle Oil and Artichoke Crisps (v)

35 Day Aged Ribeye Steak with Bone Marrow and Parsley Crumb, Potato Pavé, Madeira Jus and Heritage Beetroot

Treacle-Cured Venison Fillet with Brown Butter Pommes Purée, Kale, Confit Shallot and Red Wine Jus

Cotswolds Lamb Rump, Carrot Purée, Purple Sprouting Broccoli, Leek and Dukkah

Crispy Pork Belly, Potatoes Dauphinoise, Spiced Apple Purée and Winter Greens

Duck Breast with Shiro Shoyu and Honey Glaze, Sweet Potato Gratin and Hispi

Guinea Fowl Supreme, Celeriac Purée, Roasted Shiitake, Cavolo Nero and Shaoshing Jus

Monkfish with Saffron Risotto, Prawn Bisque and Sea Greens

Roast Cod Fillet, Puy Lentils, British Chorizo, Mussel Cream, Kale and Parsley Oil

Mushroom and Chestnut Wellington, Parsnip Purée, Sprout Tops, Red Wine Jus (v)

Dark Chocolate and Tahini Tart with Crunchy Maldon Salt, Sesame Snap and Passionfruit Curd

Chocolate Mousse with Toasted Hazelnut Praline Crumb and Creme Fraiche

Winter Citrus Posset with Caramelised Orange Zest and Orange Sablé

Burnt Basque Cheesecake with Poached Seasonal Fruit

Pistachio and Orange Frangipane Tart with Cardamon Ice Cream

Ginger Wine and Saffron Poached Pear with Dulce de Leche and Amaretti Crumb

Rollright, Whisky Raisins, French Toast - plated

Cotswolds Blue, Toasted Walnut Loaf and Apricot Gel - plated

Local Artisanal Cheeses, Chutney, Fruit and Crackers - sharing