This menu features Iberico pork and sun-dried tomato sausage rolls, arancini stuffed with mozzarella, bruschetta with garlic and confit tomatoes, mini sliders with caramelised onions and rocket, lamb koftas with minted yogurt, honey and mustard chipolatas. Dips include salsa romesco, chimichurri, whipped feta and pistachio dip, moroccan-style hummus. Accompaniments: a selection of breads and flatbreads, olives and crudites, seasonal fruits.

Start this meal with baked brie bathed in brandy, honey, toasted hazelnuts, and crusty breads. It's followed by slow-braised beef cheeks bourguignon in a rich red wine sauce with baby carrots and chestnut mushrooms, served with parmesan mash, roasted winter roots, oranges, and balsamic red cabbage. Dessert is plum, apple, and orange crumble with whisky custard.

Amuse-bouche: mini burrata wrapped in a bagel crust with confit cherry tomatoes, roasted grapes, and basil oil. Appetizer: sea bass and apple tartare with caper salsa and dill crème fraiche. Soup: cool green gazpacho topped with pistachio crunch. Salad: beetroot carpaccio with goat cheese mousse and a bright orange vinaigrette. Main course: prime fillet of beef meets lobster thermidor served with red wine jus and silky sweet potato mousse. Dessert: dark chocolate mousse and brambles.