Chef’s canapés to start

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Wild mushroom velouté

truffle oil, thyme shortbread

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Pan-fried scallops

pea and mint purée, cauliflower beignets, Jerusalem artichoke crisps, pea shoots

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Fillet of Devon beef

braised beef bonbon, dauphinoise potatoes, purple tenderstem broccoli, crispy kale, beef jus

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Plymouth gin and lemon sorbet

crushed meringue, candied lemon

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Strawberry and basil pannacotta

strawberry pearls, strawberry crisp and micro basil

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Westcountry cheese

Devon chutney, grapes, celery, crackers