Menus to start the conversation

Canapés

Heirloom tomato tartlets, smoked trout blinis, whipped feta with honey

Starter

Burrata with roast peaches, basil and toasted sourdough

Main

Herb-roasted chicken, crushed new potatoes, charred greens and salsa verde

Dessert

Lemon posset with shortbread and summer berries

Salads

Grain salad with roast squash, and a crunchy slaw with sesame dressing

Hot dish

Paprika chicken or smoky bean stew with rice

On the side

Warm flatbreads, hummus and pickled vegetables

Sweet

Chocolate brownies and seasonal fruit

To start

Warm bread, cultured butter and a seasonal snack

First course

Seared scallops, cauliflower purée and brown butter

Main

Slow-cooked beef cheek, celeriac and red wine sauce

Dessert

Dark chocolate tart with crème fraîche