Hot buffet

MAINS

Aubergine parmigiana with garlic crumble

Braised Elwy Valley leg of lamb with salsa verde

Sweetcorn & radicchio pearl barley risotto (V)

Honeyed carrots with caraway & barrel-aged feta (V)

Charred winter greens with confit garlic (V)

Dressed Suffolk beetroot, toasted almonds & parsley (V)

DESSERT

 Cinnamon & bramley apple pie with vanilla custard