–Savoury Beignets’ with 1833 and Harry’s cider served with spiced cider dip.–
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–1833 Mac and Cheese Toastie canapés–
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–Field Mushroom and Hazelnut Terrine with Giles Barber's Quince Membrillo–
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–Organic Spelt, 1833 and nut free Smoked Cheddar Pesto Warm Salad–
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–Garlic Cheese Dipping Sauce and Fresh Artichoke–
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–Hannah's Nut Free Aubergine dip and Cheesy flatbread–
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–Wild garlic, nettle and chorizo soup with Butter beans, toasted sourdough and Barber's cheddar–
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–Wild Garlic Chicken with Hasselback Potato and spring Broccoli–
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