A twelve-course degustation menu themed on each day from the carol  The Twelve Days of Christmas.

The Courses:

A Partridge in a Pear Tree: Five spiced roast duck and port poached pear with beetroot relish & chocolate oil

Two Turtle Doves- Soup of alliums served atop two olive leaves

Three French Hens (also known as the three kings)- Port & juniper marinated chicken and leek pie with a Brik pastry crown, wilted greens and port, cream sauce.

Four Calling Birds- Tomato consommé pools served in a forest of basil fritters with the sounds of the morning bird chorus emanating from the base.

Five Gold Rings-Fillet Steak with golden onion rings & horseradish and whole-grain mustard cream.

Six Geese-a-Laying- Scotch eggs served with a lemon gribiche in a golden egg tray.

Seven Swans-a-Swimming- Prawn & scallop dumplings swimming on a clear Szechuan broth

Eight Maids-a-Milking- Delicate vanilla pannacotta served with a milk bottle of macerated raspberries.

Nine Ladies Dancing (Fruits of the holy spirit)- Cucumber, apple, lemon, lime, raspberry, strawberry, orange and mint dance as the glass is filled with Pimms and ginger beer.

Ten Lords-a-Leaping (10 Commandments)-Luscious dark chocolate truffles topped with popping candy leap into the mouth.

Eleven Pipers Piping- Brik pastry cigars filled with caramel ice cream and served with caramelised apple, crystalised apple and fennel seeds, sprinkled with vanilla salt.

Twelve Drummers Drumming-Kikorangi blue and smoked Harvati wrapped with beetroot and blackcurrant leather served with freshly baked oatcakes.