The menu for the night, created by executive chef Geoff Malmedy, uses ingredients sourced locally where possible.

Starter
Fat Cow Cheese Fondue
Served in a sourdough roll, with pickled silver skin onion & baby leaves

Main course
Roasted Highland Venison Fillet
Caramelised white chicory, smoked mash potato, crispy Cavalo Nero, walnut crunch, venison & black pudding faggot with redcurrant jelly jus

Vegetarian option
Red Onion Savoury Tatin Tartlet
Caramelised white chicory, smoked mash potato, crispy Cavalo Nero, walnut crunch & chive oil

Dessert
Dark Chocolate & Praline Delice
With hazelnut mousse & lemon gelato