Welsh Lamb Rump with Baba Ganoush, Parmentier Potatoes, Beer Battered Courgette, House Dried Cherry Tomatoes & Salsa Verde

Smoked Pancetta Carbonara with Mushrooms & Parmesan

Pan Fried Duck Breast with Celeriac Puree, Wild Mushrooms, Thyme & Rosemary Buttered Fondant Potatoe, Carrot Ribbons, Braised Pak Choi & Port Jus

Cuts of Pork – 12hr Confit Belly, Tender Pork Cheek & Pan Fried Tender Loin with Black Pudding Crumb, Thyme Hasselback Potatoes, Parsnip & Apple Puree, Wilted Spinach & Wholegrain Mustard Cream Sauce