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  • Goat’s cheese tartlet, baby leaf & Fig  ribbons

  • Parma ham, smoked venison, pea tops & wild roquette, Fig and warm Italian breads

  • Duck Rillette with a Fig square and warm Brioche

  • Oven Baked Camembert with Fig Jelly and walnut bread

  • Loin of Venison with spiced sweet potato puree and diced Fig

  • Devonshire Duck Confit, gratin potato & sweet cubed Fig

Image by Heather Barnes
  • Pan-fried breast of Partridge, blushed golden beetroot with Fig conserve

  • Gorgonzola and Roast Chestnut Ravioli with Fig set fruit conserve 

  • Classic Cheese board, Fig Jelly, walnut bread & crackers

  • Salted Peanut butter truffles with Fig squares

  • New Eton Mess with crystallized ginger and sweet Fig pieces

  • Madagascan vanilla bean ice-cream with truffle honey, Fig curls and ginger snaps

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