Hibiscus Buffet Selector

Warm hand cut homemade breads with butter and olive oil

Butternut squash soup with beetroot cream, basil and grilled crisp ciabatta (V)

Cured Scottish salmon with crab risotto and micro leaves

Pumpkinseed and sunflower seed crusted warm goat’s cheese with fig jam and winter leaves (V)

Lobster mousse with fennel chips, rocket and citrus froth

Seared rare venison with celeriac remoulade, watercress and blood orange dressing

Gressingham duck breast with puy lentils and baby spinach, red wine reduction

Pan-fried guinea fowl with woodland mushrooms and tarragon sauce

Roasted Cornish lamb rump with red onion marmalade, redcurrant jus

Pancetta and sage wrapped corn-fed chicken breast with parsnip crisps and honey glaze

Seared Scottish trout fillet with horseradish cream and pickled cucumber

Butter flied whole mackerel with salsa verde

Pan-fried sea bass with baby leeks and white wine cream sauce

Roast Falafel with shallots, mint, coriander and spicy tomato and red pepper sauce

Sweet potato hot pot with sautéed leeks, red onions and butter beans

Spinach and ricotta tortellini with roast squash, baby spinach and shaved pecorino

Creamed garlic and sage potatoes

Saffron braised and roasted baby potatoes

Crushed and buttered new potatoes with soft herbs

Steamed green vegetables with olive oil, sea salt and milled pepper

Roast root vegetables with thyme

Skillet fried courgettes with garlic and rosemary

Blackberry and vanilla cheesecake with wild berry sauce

Poached Autumnal fruits with stem ginger mascarpone

Chocolate torte with caramel shards and bitter chocolate sauce

Stewed apple and blackberry with hazelnut and oat crumble, English custard

Classic lemon tart with blueberry compote and clotted cream

Milk chocolate tart with earl grey syrup and raspberries

British cheeseboard

Assorted British cheeses with homemade chutney, grapes, celery, roast figs, biscuits and breads

Coffee & homemade fudge