FRIDAY 16th NOVEMBER 2018:
Potted wild boar rillettes on sourdough toast with spiced apple chutney
Ballotine of pheasant breast and wild mushroom duxelles with roasted pumpkin purée and Marsala sauce
Roast haunch of venison with heritage beetroots, caramelised chestnuts and horseradish cream
Plum and frangipane tartwith crème Chantilly
A selection of red, white and rosé wines plus tea and coffee and soft drinks are available for purchase on the night of each event.