Roasted Parsnip Soup, topped with a flourish of parsnip crisps and served with freshly baked bread

Chicken Liver Parfait, served with mulled red onion & cranberry chutney, wholemeal toast & rocket leaves

Gravlax of Salmon, cured in house, served with dressed salad and lemon & dill mayonnaise

Duck & Pork Terrine, with cranberries & pistachios

Baked Vegetable Tian, slow roasted with herb oil dressing

Main Courses

Roast Turkey Crown, with homemade pigs in blankets, duck fat roast potatoes & chestnut stuffing. Served with cauliflower cheese, festive vegetables and meat juice gravy

Roast Rib of Beef, with homemade pigs in blankets, duck fat roast potatoes & Yorkshire pudding. Served with horseradish blanched broccoli, festive vegetables and red wine jus

Belly of Pork, with crispy crackling, served with black pudding sausage meat bon bons, dauphinoise potatoes, tender stem broccoli and Cornish Orchard cider reduction

Monkfish Loin, gently poached in mulled wine. Served with cranberry & sage stuffing, mashed potatoes and medley of vegetables

Baked Ricotta & Balsamic Roasted Pears, served with vegetable selection


Traditional Christmas Pudding, with homemade brandy butter and double cream

Baileys Cheesecake, garnished with winter berries

Crème Brulee, caramelised sugar topping, served with homemade short bread biscuit

Yuletide Log, freshly baked and served with Chantilly cream

Clock House Sundae, made with finest Blyton ice cream

Two Courses 22 Three Courses 26.5

Price includes crackers, table decorations & festive atmosphere

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