Main Courses
Spring & Summer Please contact us to discuss quantities & pricing.
Vegan
- Roasted Red Peppers with Harissa Spiced Puy Lentils, with Caramelised Onions, Cherry Tomatoes, a Lime Vegan Yoghurt Dressing, dried Rose Petals, Coriander Cress & Sumac
- Asparagus, Mint & Lemon Risotto with Wilted Rocket and Pesto
- Cous Cous with Check Peas, Coriander, ‘Burnt’ Aubergine, Pomegramate & Tahini
- Sweet Potato & Cauliflower Katsu Curry with Rice, Edemame Beans & Pickled Vegetables
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
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
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.
Vegan
- Mushroom & Chestnut Wellington with Puree Potatoes, Heritage Carrots, Gravy The
- Perfect Nut Roast with Puree Potatoes & Roasted Carrots
- Smokey Porcini ‘ragout’ with Pearl Barley, Parsley & Thyme
- Polenta with Wild Mushrooms, Hazelnuts & Figs
- Puy Lentil Casserole, Pickled Aubergine, Zehug, Coriander Cress & a Tahihi Dressing
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
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
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