Menu 2

Main Course

butterfly loin of pork rubbed with fragrant spices (star anise, szechuan peppercorns, fennel, clove & cinnamon) served with a apple chutney

Braised lamb chops in balsamic and red wine offered with mint and recurrent sauce

Asparagus and fresh herb risotto finished with mascarpone cheese

Vegetables

roast carrots with caraway, broccoli florets, mustard mash potato

Pudding

apricot and golden syrup crumble

carrot cake

a selection of hot and cold food from the buffet table