Feast Menus

If your booking is for a party of eight people or more, we offer a selection of feast menus to choose from. We require advance notice for all feast menus. Please note that if bookings are cancelled within 48 hours a cancellation fee will be incurred. A deposit will be required to secure your booking.

Feast menu is also available at HIX
 

• 55.00

  SUCKLING PIG FEAST
  White sprouting broccoli with Blue Monday and walnuts
  Brae mussel and leek vinaigrette
  Smoked sardines with beets, horseradish and bittercress
  
  Whole roast suckling pig
  with Bramley apple sauce
  
  Buttered autumn greens
  Cider charlotte potatoes
  
  Bakewell pudding with almond ice cream
  
  British farmhouse cheese with damson chutney and Macroom oatcakes (£5 supplement)
  

• 65.00

  OYSTER AND CHOP FEAST
  Regional rock and native oysters
  of the British Isles with Sillfield Farm spicy sausages
  
  Scrumpy-fried oysters with dittander mayonnaise
  
  Selection of seasonal chops:
  Salt marsh lamb, Boccadon Farm veal
  and Rib of Aberdeenshire beef
  Baked bone marrow
  Potato specials
  Lettuce heart & wild herb salad
  
  Norfolk treacle tart with clotted cream
  
  British farmhouse cheese
  with Yorkshire chutney and Macroom oatcakes (£5 supplement)
  

• 75.00

  ROAST SHELLFISH FEAST
  Potted smoked salmon 'Hix cure' with toast
  Salt beef & green bean salad
  Whipped squash with goat's curd and pickled walnuts
  
  Roasted mixed shellfish
  with seashore vegetables and garlic butter:
  Dorset lobster, Portland crab, scallops, razor clams and mussels
  Chips Lettuce heart & wild herb salad
  
  Yorkshire parkin with butterscotch sauce
  
  British farmhouse cheese
  with Yorkshire chutney
  and Macroom oatcakes (£5 supplement)
  

• 65.00

  CORNISH BOCADDON FARM VEAL FEAST
  Sprout top salad with pickled walnuts
  and shaved Berkswell
  Potted Morecambe Bay shrimps
  Marinated Manx queenies with cucumber and wild chervil
  
  Slow-roasted breast of veal, Rump of veal
  Veal offal salad with crispy shallots
  and horseradish
  Buttered aura potatoes
  Cider shallots
  
  Discovery apple pie with custard
  
  British farmhouse cheese
  with Yorkshire chutney and Macroom oatcakes (£5 supplement)
  

• 45.00

  ROAST GOOSNARGH FARM FREE-RANGE CHICKEN FEAST
  Scrumpy-fried Dublin Bay prawns
  with wild chervil mayonnaise
  Creamed spelt with woodland mushrooms
  Mixed beets with goat's curd and pickled walnuts
  
  Roast Goosnargh free-range chicken
  with roast new season garlic sauce
  Straw potatoes
  Creamed spinach
  
  Sea buckthorn posset
  
  British Farmhouse cheese
  with Yorkshire chutney and Macroom oatcakes (£5 supplement)
  

• 60.00

  GOODMAN'S GOOSE FEAST
  Available from late November
  
  De Beauvoir smoked salmon 'Hix Cure'
  Whipped beets with goat's curd and pickled walnuts
  Jellied ham hock with piccalilli
  
  Roast Goodman's goose with quince sauce
  
  Creamed Brussels sprouts with chestnuts
  Goose fat roasted potatoes
  Bread sauce
  
  Christmas mess
  
  Yorkshire parkin with clotted cream
  Stichelton with Yorkshire chutney
  and Macroom oatcakes (£5 supplement)
  

• 65.00

  GAME BIRD FEAST
  Whipped beets with goat's curd and pickled walnuts
  Braddock White duck's egg with Portland crab mayonnaise
  Boards of Trealy Farm cured meats
  
  Selection of seasonal game birds
  Salt-baked celeriac
  Game chips
  Bread sauce and medlar Jelly
  
  Treacle sponge and custard
  
  British Farmhouse cheese
  with Yorkshire chutney and Macroom oatcakes (£5 supplement)