Tim Wilson

First

Venison and beetroot carpaccio

Smoked mackerel, horseradish and pickled cucumber

Vegetarian alternative

Second

Autumn squash cannelloni, sage and hazelnuts

Foragers salad

Third

Roast breast of mallard, creamed savoy cabbage, pancetta and game faggots

Veggie option: Twice baked Jerusalem artichoke soufflé, fricasseeof woodland mushrooms

Fourth

Pear and almond tart, clotted jersey cream

Coffee

£45 per head