Whiddons Eatery evening menu for January 25-26 features a cream of celery, apple and cashew soup, duck, bacon and apricot terrine with cherry sauce, and mushroom cooked in port and Stilton sauce with a rosemary and sea salt scone. Other entree options include prawns in saffron cream sauce with wilted spinach served in a filo basket, guinea fowl supreme served on celeriac mash with wild mushroom sauce, and pork tenderloin with pink peppercorn and parsley crust with smoked bacon and apple stuffing and cider gravy. The menu also offers baked salmon steak with salsa verde, mushroom, brie and leek puff pastry tart