Canapes

Hand dived Grilled Scallops with Roasted Pumpkin Puree & Chorizo

Hot Oak Smoked Scottish Salmon, Ash Roasted Beetroot & Dill Crostini with Crème Fraiche

12 hour Blythburgh Free Range Pulled Pork, Celeriac Remoulade & Pickled red onions served on a mini brioche bun

Main Meal

Saltmarsh Lamb, cooked Al Asador for 8 hours served with Chimicurri

Parma Ham, fire roasted Figs, Welsh Goats Cheese, Wild Rocket & toasted walnuts

Pearl barley, feta & parsley tabbouleh

Dessert

Eton Mess