WE ARE CURRENTLY IN THE PROCESS OF WRITING ALL NEW SUSTAINABLE MENUS FOR 2022, WE WILL UPDATE THIS PAGE AS SOON AS THEY ARE FINALISED.
Starters
Spring & Summer Please contact us to discuss quantities & pricing.
Vegan
- Roasted Butternut Squash Salad with Chickpeas, Falafels and Pomegranate
- Tomato Tartar with Fine Beans, Smoked Paprika & Soy Yoghurt
- Minestrone Salad with Rocket & Vegan Pesto
- Peach, Bean & Almond Salad with Buckweat & a Balsamic Dressing
Fish
- Beetroot & Vodka Cured Scottish Salmon Gravadlax with Beet Salad & Celeriac Remoulade
- Hendricks Gin Cured Scottish Salmon Gravadlax with Brown Shrimps, Waxy Potatoes & Dill Dressing
- Dorset Crab Salad with Cucumber, Tomato Petals, Radish & Lemon Dressing
- Tuna Salad with Pickled Cucumber & Sesame Soy Dressing
- Russian Salad with Tiger Prawns & Watercress, Lemon & Chive Dressing
- Seared Orkney Scallops with Pea Puree, English Asparagus & Garden Peas
Vegetarian
- Baked Ricotta Soufflé & Asparagus Salad with Asparagus Pesto, Watercress Dijon Vinaigrette
- Summer Salad with Homemade Goats Curd & Radishes
- Salad of Roasted Tomatoes, Leeks, Grilled Dorsten Goats Cheese & Watercress Herb Vinaigrette
- Pea, Bean & Feta Salad with Pea Shoots & Basil Dressing
- Tomato Tartar with Fine Beans, Smoked Paprika & Crème Fraiche
Meat & Poultry
- Figs with Prosciutto & Rocket Salad Vinaigrette
- Beef Carpaccio with Dijon Vinaigrette & Capers
- Old School Smooth Chicken Liver Parfait with Caramelised Onion Confit & Cornichons
- Ham Hock, Watercress & Carlin Pea Salad with Rapeseed Dressing
- Meze Sharing Platter – Dried Cured Hams with English Charcuterie, Parmesan, Hummus, Baba Ganoush, Tzatziki, Feta, Olives & Breads
Autumn & Winter Please contact us to discuss quantities & pricing.
Vegan
- Somerset Red & Essex White Quinoa with Roasted Butternut Squash, Norfolk Chick Peas & Roasted Carrot Falafels, Hummus, Crispy Kale Fava Umami Dressing with Filippo Berio EV Olive Oil
- Salad of Girolles, Parsnips & Gog Magog Beans with Hazelnut Dressing
- Roast Root Vegetable Salad with Dukkah & Spinach
- Wild & Cultivated Mushroom Pate with Cornichons & Sourdough Toast
Meat & Poultry
- Serrano Ham Croquettas with Romensco Sauce
- Salad of Wood Pigeon with Hazelnuts, Bitter Leaves & Redcurrants
- Warm Salad of Jerusalem Artichokes & Bacon Lardons with Baby Leaves
- Duck Pastrami, Blood Orange & Chicory Salad
- Carpaccio of Beef with a Tonnato Dressing
- Rabbit, Pork & Pistachio Terrine with Pickled Vegetables
Vegetarian
- Spiced Pumpkin Velouté with Ricotta Ravioli, Parmesan & Truffle Oil
- Salt Baked Heritage Carrots, Golden Beet & Goats Curd Salad
- Gorgonzola, Cranberry & Pecan Tart with Bitter Leaf Salad
- Long Stem Broccoli, Blue Burder Cheese, Pear & Cobnut Salad
- Roasted Butternut Squash Salad with Chickpeas, Falafels & Pomegranate
- Caramelised Onion, Fig & Goats Cheese Tart
- Salad of Girolles, Parsnips & Gog Magog Beans with Hazelnut Dressing
Fish
- Tuna Tartare with Avocado & Soy Dressing
- Chilli & Pernod Spiked Tomatoes with Feta & Prawns
- Rillettes of Poached Sea Trout with Braeburn Apple & Horseradish
- Cod & Crab Fishcakes with Tartare Sauce
- Smoked Haddock & Coriander Arancini with Quails Eggs & Curry Sauce
- Cured Salmon Salad with Celeriac Remoulade, Beetroots & Baby Leeks