Starters

Butternut squash velouté, confit Kentish apples and vegetables crisps

Goat cheese and beetroot parfait, pickled beetroot and candied walnut(V)

New farm pressed ham hock terrine, Kentish cauliflower and sour dough croute

Gin cured salmon, peas and local radishes and dill oil

Mains

British chicken supreme, Jerusalem artichoke puree, confit potato fondant, baked carrots and tarragon jus

Fillet of sea trout, herb quinoa, samphire and mussel’s chowder

Vegetables pearl barley risotto, truffle oil and fine herbs (V)

Braised British beef, parsley mash, confit shallots, kale, honey roasted carrot and red wine jus

Lemon posset, mango and basil

Kentish apple tarte tatin, rum caramel and vanilla ice cream

Clock house farm raspberry cheesecake, raspberry meringue and poached raspberries

Dark chocolate mousse, amaretto jelly and chocolate crumps