The 'Bite' (Canapé)

Smoked Trout Pâté Crostini A rich, creamy pâté made with locally smoked trout, lemon, and a hint of horseradish, served on toasted sourdough crisps.

From the Hearth (Soup/Starter)

Wild Garlic and Foraged Mushroom Broth A light, earthy consommé featuring seasonal mushrooms and the sharp, delicate flavour of wild garlic harvested from the forest floor.

Land & Garden (Salad)

Chargrilled Asparagus and Burford Brown Egg Thick spears of British asparagus, kissed by the fire, served with a soft-boiled Burford Brown egg and a sprinkle of smoked sea salt.

The Game Bird (Poultry)

Wood Pigeon Breast with Black Pudding Crumb Quickly grilled wood pigeon breast, sliced thinly and topped with a savory, crisp black pudding and herb crumb.

The River Catch (Fish)

Hot Smoked Salmon with Dill and Lemon Butter A fillet of sustainably sourced salmon, slow-smoked over oak in the BBQ, served simply with melted butter infused with fresh dill and lemon zest.

The Palette Cleanser

Apple and Elderflower Sorbet A sharp, refreshing sorbet made with tart local apples and the delicate perfume of elderflower, cleansing the palate for the main events.

The Butcher's Block (Red Meat 1)

Lamb Cutlets with Mint & Rosemary Glaze Individual lamb cutlets, expertly seasoned, grilled to perfection, and basted with a sweet and herbaceous glaze.

The Great British Main (Red Meat 2)

Slow-Smoked Beef Brisket with Sticky BBQ Sauce Thick slices of beef brisket, smoked for hours until fork-tender, served with a rich, dark, and sticky homemade British BBQ sauce (think dark sugar, vinegar, and a touch of mustard).

Served alongside:

• Charred Root Vegetable Hash: Potatoes, parsnips, and carrots, tossed in rendered beef fat and roasted over the coals.

• Creamy Cider Slaw: A crunchy slaw dressed in a creamy sauce spiked with traditional West Country cider.

Cheese Course

Grilled Somerset Brie with Fig Chutney A wedge of creamy Brie, lightly grilled until oozy, served with a tangy, fruity fig chutney and crusty artisan bread.

Pudding

S'mores with a British Twist Digestive biscuits replacing Graham crackers, topped with toasted marshmallows and a shard of rich dark chocolate, constructed at the fireside.

 

Or

 

British 10-Course Forest Sunday Roast Menu

Woodland Nibbles — Foraged Mushroom Crostini
Charred sourdough topped with wild mushrooms, pine nut gremolata, and woodland herb oil.​

Starter — Game Pâté & Brioche
Local pheasant and pork pâté with kitchen garden chutney and toasted brioche.​

Forest Vegetable Broth
A warming soup of root vegetables, barley, pearl onions, and fragrant woodland herbs.​

Salad — Roasted Beetroot & Goat’s Cheese
Earthy roasted beets with creamy goat’s cheese, candied walnuts, and watercress.​

Fish Course — Smoked Trout & Horseradish Cream
Oak-smoked river trout with sharp horseradish cream and pickled cucumbers.​

Main Roast — Sirloin of Beef with Yorkshire Pudding
Traditional roast aged beef, served with bottomless Yorkshire puddings, rosemary potatoes, and red wine gravy.​

Roast — Maple-Baked Root Vegetables
Whisky-and-maple-roasted parsnips, carrots, and Jerusalem artichokes.​

Vegetarian Feature — Chestnut & Wild Mushroom Wellington
Chestnut mushroom and hazelnut Wellington, wrapped in crisp pastry and served with herb velouté.​

Side — Cauliflower Cheese & Autumn Greens
Creamy cauliflower cheese, garlic roasted Portobello mushrooms, and buttered garden greens.​

Sweet Finish — Apple & Blackberry Crumble
Woodland foraged fruits baked under an oat crumble topping, served with clotted cream or vanilla custard.​