The menu for the evening Awards dinner is as follows:

Rosemary confit duck terrine on ginger pickled carrot and raisin salad, redcurrant dressing and cranberry pieces
Braised beef Featherblade with dauphinoise potatoes, roasted carrots, parsnips, sprouted broccoli and roasted onion jus
White chocolate bavarois on a lotus biscuit crumb with toffee sauce and mixed berry compote

Please contact us for any dietary requirements.