Celebrate Easter Day in
style with either a meal to finish in your home with simple instructions or your meal cooked and served in your
home by your chef for the afternoon or evening.
Starter
Cushion of smoked Donnington trout with cucumber salad and crème fraiche dressing
Watercress soup with tiger prawns (or without for vegetarians)
Homemade truffled confit of duck terrine with truffle dressing and homemade bread
Main course
Honey glazed Berkshire breed gammon cooked in cider served with dauphinoise potato and broad beans
Roast saddle of lamb with red wine and rosemary sauce
Roast free range organically reared Norfolk black turkey from the smallholding in Chadbury with lemon gravy and homemade
rosehip and rowan jelly
Roulade of sole with mussel broth, saffron new potatoes
Gnocci with wild mushrooms and sage served with roacket salad
All served with sautéed purple sprouting broccoli, roast parsnip and swede
Dessert
Chocolate tart with cherries in brandy
Lemon sponge pudding with lemon anglaise
Panna cotta with vanilla poached rhubarb
