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Christmas Dinner in the Great Hall

Thursday, 3 December 2015
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Ham hock and broad bean terrine with pea pure and walnut bread
Vegetarian Option

Confit pear, toasted walnuts, Colston Basset stilton,

radicchio and watercress salad
Luis Felipe, Edwards Reserva, Sauvignon Blanc, Rapel Valley, Chile 2012/13

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Roast turkey, stuffed with cranberry and sausage, cumin glazed carrots,
Brussels sprouts, crispy roast potatoes and rich gravy
Vegetarian Option

Open lasagne with courgette, mozzarella, basil and pepper

Luis Felipe, Lot 18, Merlot, Rapel Valley, Chile 2011/12

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Selection of festive dessert bowls served around the Studio Tour

Christmas pudding with a foamed butter sauce

Layered Stollen bread and butter pudding with brandy cream
Black forest trifle with cherry shortbread

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