Main Courses

Spring & Summer

Please contact us to discuss quantities & pricing.

Vegetarian

  • Spinach, Ricotta & Black Olive Pithivier with Rocket Salad
  • Roasted Red Peppers with Harissa Spiced Puy Lentils, Lime Yoghurt Dressing, Dried Rose Petals, Coriander Cress & Sumac
  • Asparagus, Mint & Lemon Risotto with Parmesan & Rocket
  • Spring Vegetable Pie with Baby Potatoes & Broccoli
  • Rigatoni with Baby Courgettes, Broad Beans & Tomatoes in a Cream Sauce
  • Parmesan Polenta with Portobello Mushroom, Twice Baked Goats Cheese Soufflé, Wild Garlic Pesto & Pea Shoots

Fish

  • Fillet Salmon with Sauce Vierge. Served with Bowls of Baby Potatoes
  • Fillet Salmon, Samphire & Tomatoes with Vermouth Cream Sauce
  • Fillet Sea Trout with Pea Risotto & Minted Pea Sauce
  • Fillet Sea Bream with Brown Shrimps & Lemon Butter Sauce. Served with Fine Beans & Bowls of Baby Potatoes
  • Fillet Sea Bream with Baby Potatoes, Broad Beans, Crispy Bacon & Seaweed Vinaigrette
  • Fillet Baked Hake with Roasted Heritage Tomatoes, Baby Leeks & Basil Dressing. Served with Bowls of Baby Potatoes
  • Fillet Pan Fried Hake with Pickled Fennel, Sea Vegetables & White Wine Sauce
  • Fillet Roasted Brill with Puy Lentils, Brown Shrimp & Dill Vermouth Cream Sauce

Meat & Poultry

  • Corn Fed Breast Chicken with Early Peas, Button Onions & Madeira Sauce. Served with Bowls of Baby Potatoes
  • Seared Breast of Guinea Fowl with Fondant Potato, Fine Beans wrapped in Pancetta with Jura Sherry Sauce
  • Confit Duck Leg with Baby Potatoes, Edamame Beans & Lardons with Herb Vinaigrette
  • Belly of Pork with Purple Sprouting Broccoli, Apple Puree & Madeira Sauce. Served with Bowls of Baby Potatoes
  • Lamb Rump with Heritage Tomatoes, Feta & Oregano. Served with Bowls of Baby Potatoes
  • Lamb Loin with Parmesan Risotto, Wild Mushrooms & Pan Juices

Autumn & Winter

Please contact us to discuss quantities & pricing.

Vegetarian

  • Pan Fried Gnocchi with Wild Mushrooms, Madeira Cream Sauce & Lemon Thyme
  • Parmesan Polenta with Roasted Cauliflower & Cobnut Crumb
  • Roasted Red Peppers with Harissa Spiced Puy Lentils, Tomatoes, Lime Yoghurt, Sumac, Rose Petals & Coriander
  • Barley Risotto with Feta, Pumpkin, Pumpkin Seeds & Pomegranate
  • Spinach & Ricotta Filled Portobello Mushrooms with Polenta Chips & Aioli
  • Spicy Lentil Stew with Homemade Peshwari Naans
  • The Perfect Nut Roast with Puree Potatoes & Roasted Carrots

Fish

  • Fillet Salmon with Roasted Vegetables, Potatoes & Chorizo
  • Fillet of Hake with Celeriac Mash, Kale, Crispy Leeks & Olive Oil Dressing
  • Fillet Cod with Buttered Vegetables & Tarragon Scented Vermouth Sauce
  • Fillet of Cornish Sea Bream with Hispi Cabbage, Puy Lentils & Grenobloise Sauce
  • Paprika Roast Monkfish with Paella Rice & Romesco Dressing

Meat & Poultry

  • Breast of Chicken with Thyme Scented Fondant Potatoes, Leeks & Wine Jus
  • Breast of Chicken with Puree Potatoes, Button Onions, Chestnut Mushrooms, Pancetta & Red Wine Sauce
  • Breast of Guinea Fowl with Creamed Brussel Sprouts & Madeira Sauce. Served with Bowls of Baby Potatoes Roasted with Garlic & Rosemary
  • Belly Pork Marinaded in Lemon & Fennel Seeds on Puy Lentils with Carrots, Celery, Red Onions & Thyme Jus
  • Beef Bourguignon with Wild Mushrooms, Garlic Mash & Glazed Button Onions
  • Breast Duck on Celeriac Mash with Kale, Wild Mushrooms & Redcurrant Thyme Jus
  • Pan Fried Partridge Breast, Braised Leg with Lentils, Butternut Pumpkin & Walnut Dressing
  • Rose Veal Saltimbocca with Baby Potatoes, Purple Sprouting Broccoli & Sage Butter Sauce
  • Rosemary Rump Lamb with Dauphinoise Potatoes, Honey Glazed Carrots & Rosemary Scented Sauce
  • Cannon of Lamb with Rosemary Risotto, Sautéed Kale & Wild Mushroom Sauce
  • Venison Wellington with Puree Potatoes, Braised Red Cabbage & Red Wine Sauce