Seared Beef Carpaccio, Aged Pecorino, Roasted Grapes, Shaved Walnut & Mustard Dressing

Cured Salt Pig Pork Collar, Whipped Ricotta, Cherry Compote, Sourdough Croute and Cotswolds Leaves

Crispy Duck and Melon Salad with Caramelised Cashew, Pickled Radish, Coriander, Edamame and Hoisin Dressing

Chalk Stream Trout with Pickled Apple, Shallot, Capers, Dill, Horseradish Cream and Sourdough Croute

Tuna Tartare, Fermented Chilli, Toasted Sesame, Pickled Ginger, Avocado, Radish, Cucumber, Miso Aioli and a Tapioca Cracker

Crispy Panko Duck Egg, Asparagus, Saffron Aioli and Citrus Dressing (v)

Burrata, Broad Beans, Garden Peas, Pickled Shallot, Hazelnut, Lemon and Parsley Gremolata (v)

Heritage Beetroot, Whipped Ricotta, Fried Garlic and Hot Honey, Citrus Dressing, Caramelised Walnut and Seeded Cracker (v)

35 Day Aged Ribeye Steak with with Chimmichuri, Potato Pavé and Cotswolds Greens

Cotswolds Lamb Rump, Wild Garlic and Potato Purée, Charred Tenderstem Broccoli and Salsa Verde

Crispy Pork Belly, Potato Rösti, Carrot Purée, Spring Greens and Cider Jus

Confit Duck Leg Cassoulet with Cannellini Beans, Smoked Lardons and Parsley Oil

Cotswolds Chicken, Sweet Potato Gratin, Pan-Seared Lettuce, and Paprika Romesco

Maple Cured Salmon Cooked on Cedar Wood, Jersey Royals, Watercress Foam and Pea Shoot Tendrils with Radish Salad

Stone Bass, Heirloom Tomatoes, Peach Vinaigrette, Saffron Polenta, Spinach Aioli

Cod Fillet, Roasted Chickpeas, Scorched Tomatoes, Labneh, Curry Leaf Oil and Pickled Shallots

Fresh Garden Pea, Broad Bean and Mint Risotto with Ash Goat’s Cheese (v)

Pure Indulgence Mess, Brown Sugar Meringue, Fresh Strawberries, Raspberries, Whipped Pistachio Cream, Salted Pistachio Crumb and Berry Coulis

Dark Chocolate and Tahini Torte with Crunchy Maldon Salt and Rhubarb Curd

Chocolate Mousse with Toasted Hazelnut Praline and Crème Fraîche

White Chocolate and Miso Baked Cheesecake with Cherry Compote

Elderflower and Lemon Posset with Crisp Lemon Sablé

Grilled Peaches, Amaretti Crumb and Amaretto Liquor with Whipped Mascarpone and Lemon Thyme

Rollright, Whisky Raisins, French Toast - plated course

Cotswolds Blue, Toasted Walnut Loaf and Apricot Gel - plated course

Four British Cheeses, Chutney, Fruit and Crackers - for the table