Starters
Homemade potato and parsley soup served with warm granary bread

An individual east coast fish pie with a green leaf salad

Slow-cooked leg of Gressingham duck with crispy fried vegetables and dipping sauce

Blythburgh pork and black pudding Scotch egg with mixed leaves and homemade piccalilli

Beetroot and English goat’s cheese terrine crusted with crushed hazelnuts served with dressed leaves

Main courses
Roast loin of east coast cod wrapped in smoked bacon with slow-roast cherry tomatoes and braised butter beans

Pot roast whole partridge with grape and vermouth sauce, game chips and fresh winter vegetables

Pan-fried Suffolk chicken breast with a sauce of local cider, apples and leeks

Herb-crusted rump of English lamb with rosemary roasted vegetables and caramelized apricots

Winter vegetable and lentil steamed suet pudding with a wild mushroom and sherry sauce

Desserts
Warm pear and almond tart with honey-sweetened cream

Steamed chocolate pudding with chocolate sauce

Winter berry shortbread stacks with fresh whipped cream

Banana and butterscotch choux buns

A selection of English cheeses with biscuits and bread

Coffee and festive treats