september – november

coffee mascarpone cheesecake, sweet celery and vanilla soup and little chocolate macaroon

greek yoghurt and bourbon vanilla pod torte, caraway spiced cranberries, butter snap biscuit

warmed walnut cake, espresso jelly, bitter chocolate butter, home made peppermint cream

white choc and roasted pineapple parfait, caramelised papaya, dark rum syrup, pink peppercorn shortbread

compote of honey roasted apples and pears covered in vanilla crème brûlée

pumpkin and orange tart with pistachio caramel and carrot & orange ice-cream

french apple tart, apple strudel ice cream, sweet apple crisp and apple brandy caramel sauce

lemon and amaretti mousse with lavender shortbread thins and crystallised peel

raspberry and glayva ‘trifle’ topped with burnt sugar, toasted oats and almond cookies

warmed blueberry frangipane tart with black pepper ice cream and vanilla custard sauce

raspberry and water melon jellies, handmade shortbread wafers and chantilly cream

passion fruit pannacotta with honey tuille, turkish delight and crushed honeycomb

sugared brioche, plums and figs roasted with vanilla pods, cinnamon and pink peppercorns, served with figgy yoghurt ice cream (maximum of 50 covers only)

chilled damson marmalade soup, torched exotic fruit and cumin sabayon, home churned sorbet of ruby grapes (maximum of 50 covers only)

cheese platter:morbier, anster and dunsyre blue with a selection of biscuits and dried fruit