Some canapés to start - the spoons are a seafood selection and the tarts were a smoky brisket (reminded me of bonfire night).
Flaked gammon hock and waldorf salad starter.
Pan seared pheasant breast main, with honey and thyme carrots, stuffed tomato, and potato (photo taken after I added the sides). I don't think I've ever had pheasant before.
Seasonal fruit tartlet dessert.
And to finish, shortbreads and treacle tarts with tea (or coffee).