To Commence

Carrot and coriander soup with creme fraiche and croutons

Corn fed chicken and pistachio terrine with fruit chutney and melba toast

Smoked Bibury trout and leek tartlet with crisp Parma ham and baby leaves

Twice baked goats cheese and walnut souffle with watercress salad

To Continue

Roast Cotswold sirloin of beef with Yorkshire pudding and wed wine jus

Pudding Hill Farm leg of lamb with a mint and rosemary reduction

Pan fried fillet of sea bass with parsley crushed potatoes, wilted spinach and Provencal sauce

Cherry tomato artichoke tarte tatin with rocket and basil pesto

To Complete

Profiteroles filled with Baileys Chantilly cream

Glazed lemon tart with strawberry and raspberry sorbet

Tasting plate of homemade ice creams and sorbets

Selection of British cheeses and quince jelly