This weeks menu:

Starters

Beer Battered Credenhill Snails with tomato, herb and garlic sauce

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Lobster Bisque with crayfish fritter

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Burrington Vension Faggot with caramelised onion gravy

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Late Summer Salad with home-grown beans, spinach, baby plum tomatoes, pine nuts and parmesan shavings

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Salmon and Monkfish Terrine with watercress mayonnaise

Main

Local Loin of Pork filled with apricot and sage stuffing served with potato and spring onion champ with cider apple sauce.

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Medallions of Herefordshire Beef with peppercorn sauce

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Pan fried Halibut and Monkfish served with saute of cabbage and bacon with tarragon cream sauce

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Slow roasted shoulder of Lamb and shepherd's pie hash set on creamed wild mint mash potato with rosemary sauce

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Gressingham Duck breast with damson and port reduction

Pea, spinach and parmesan risotto

All served with a Terrine of seasonal vegetables

Desserts

Garden lavender creme brule

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Blackberry chantilly meringue with blackberry sorbet

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Fresh fruit panna cotta with passion fruit syrup

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Caramelised tangy lemon tart

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Spiced plum tart tatin with clotted cream ice cream

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British cheese and biscuits