Main courses - Hot

• Salmon, filleted and skinned and stuffed with prawns, parsley, butter and breadcrumbs, rolled in puff pastry and served with hollandaise, new potatoes, peas and bowls of green salad
• Noisettes of lamb or racks, served with mint hollandaise, new potatoes, carrots in tarragon, french beans and spinach tartlet
• Chicken breast, free-range and organic wrapped in parma ham and served with watercress sauce, pommes dauphinoise, stuffed mushrooms and spinach tartlets
• Beef fillet, from local herds with onions and mushrooms in puff pastry, wild mushroom sauce and served with baby new potatoes in minted butter, roasted red peppers
• Pork fillet, from Sue Morgan's Gloucester Old Spots, stuffed with a prune and forcemeat mixture with a madeira sauce, served with wild rice, apple fritters and celeriac rosti

Cold buffet

• Rare roast beef, served on a bed of couscous with tartlets of mustard and horseradish
• Home baked ham, in an orange and sugar crust
• Chicken either with Coronation sauce or boned and stuffed with apricot and pistachio forcemeat
• Poached salmon, boned and decorated with flowers and herbs
• A vegetarian alternative, a layered terrine with Mediterranean vegetables and mozzarella cheese or a coulibiac with cheese and mushrooms
• - Served with -
• Hot baby new potatoes
• Couscous with herbs and lemon dressing
• Green salad including assorted leaves, cucumber, chicory and avocado
• Tomato salad with olives, basil and pesto
• Homemade coleslaw
• Assorted bread rolls, including olive and sundried tomato