Dinner before Conclave

An open tartine of smoked salmon & cream cheese served on German rye bread

A delicious selection of four seasonal cold meats & four cheeses, served with crackers & sliced bread

Bronze-die pappardelle with shredded British chicken and baby spinach, tossed in basil and garlic, Italian cheese and chopped pistachios

Prime rump of beef cooked slowly with chestnut mushrooms in a rich brandy sauce, served with rice.

Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce, served with pilau rice.

Soy-marinated British chicken in a honey, ginger and garlic sauce with sesame-topped choi sum, yellow peppers and red onions, served with rice and broccoli

Tender strips of pork in a mustard, sherry and crème fraiche sauce with chestnut mushrooms and pickled red onions, served with new potatoes and broccoli

Italian linguine in a crème fraiche and lemon sauce, with balsamic roasted vegetables, semi-dried tomatoes, oregano and feta.

Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger, served with jasmine rice.

Mushroom risotto topped with lemon butter & a garnish of parsley

Risotto of chicken, smoky bacon & peas in a mascarpone & crème fraiche sauce

Rich & delicious vegetable stew with cannellini and butter beans, peppers & kale

Diced leg of lamb, marinated in spices & yoghurt, cooked with tomatoes & onions, served with rice

Shredded duck in hoisin sauce with egg noodles, served with red peppers, baby sweetcorn & spring onions

King prawns in a fragrant turmeric & coconut sauce with spinach, topped with sweet mango & chilli, served with rice

An indulgent all-butter sponge pudding made with chopped dates and topped with a rich toffee sauce, served with a scoop of vanilla ice cream

A compote of baked Bramley apples topped with crumble and served with a scoop of vanilla ice cream

A mascarpone mousse of redcurrants, blackcurrants and raspberries with a 'secret' berry coulis middle

A chocolate mascarpone mousse on top of crumbly shortbread with a 'secret' salted caramel middle

A light lemon cheesecake on a thin biscuit base

A bowl of fresh strawberries topped with a indulgent serving of double cream