Staffordshire beef & horseradish on sourdough bread (NGI*)
Pulled gammon hock with English mustard on ciabatta (NGI*)
Lightly pickled cucumber & cream cheese on sourdough bread (V, NGI*)
Creamy brie & roasted red pepper on ciabatta (V, NGI*)
Staffordshire oatcake served warm with cheese (V)
Cherry scones served with clotted cream & homemade fruit preserve (V, NGI*)
Lemon meringue tart (V)
Classic Victoria sponge (V)
Blackberry mousse with sweet coconut yoghurt and berries (V, VG*, NGI*)