Smoked salmon, halibut and crayfish tail terrine with wild rocket

Canon of tender Herefordshire lamb, sautéed with honey, black bean and sesame seeds

Parma ham, watercress and homemade walnut bread

Sautéed scallops with garlic, black pudding and creamed parsnips

Mosaic of local game with quail egg

Assiette of seafood, king prawns, mussels, salmon, monkfish and cod poached in a saffron cream and julienne of crisp vegetables

Roast saddle of lamb filled with an apricot, prune and watercress mousse finished with a port wine jus

Tomato fondue, olive and feta tart with red chard

Roasted whole fillet of Herefordshire beef, béarnaise sauce, caramelised shallots and crispy pancetta

Homemade chocolate fondant with crème Anglaise

Baked lemon tart with clotted cream

Bailey’s crème brulee served with shortbread biscuit

St. Egwin’s cheese, traditional water biscuits

Freshly brewed coffee and mints