• Goat’s cheese tartlet, baby leaf & Fig  ribbons
  • Parma ham, smoked venison, pea tops & wild roquette, Fig and warm Italian breads
  • Duck Rillette with a Fig square and warm Brioche
  • Oven Baked Camembert with Fig Jelly and walnut bread
  • Loin of Venison with spiced sweet potato puree and diced Fig
  • Devonshire Duck Confit, gratin potato & sweet cubed Fig
  • Pan-fried breast of Partridge, blushed golden beetroot with Fig conserve
  • Gorgonzola and Roast Chestnut Ravioli with Fig set fruit conserve 
  • Classic Cheese board, Fig Jelly, walnut bread & crackers
  • Salted Peanut butter truffles with Fig squares
  • New Eton Mess with crystallized ginger and sweet Fig pieces
  • Madagascan vanilla bean ice-cream with truffle honey, Fig curls and ginger snaps
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