The menu tonight was

Starter:Ham hock and parsley terrine, home-made piccalilli, garlic croute.

Main:Roasted Welsh rump of lamb, carrot and swede mash, potato fondant, minted pea puree, redcurrant balsamic glaze.

Vegetarian option:Ricotta ravioli, sautéed spinach and wild mushroom, parmesan and white wine sauce.

Dessert: Chocolate and raspberry tart, vanilla crème fraiche.