• Roasted tomato and oregano soup with a hint of
  • Roasted butternut squash soup with fresh
    coriander and ginger.
  • Leek and pea soup with fresh thyme.
  • Chicken liver paté with French toast and caramelized red onion chutney.
  • Ham hock salad with handmade piccalilli and
    mixed baby leaf salad.
  • Chicken with fresh lemon and oregano served on a
    bed of dressed baby mixed leaves.
  • Smoked Mackerel salad with beetroot and horseradish
  • Bruschetta with vine ripened tomatoes and red onion
    topped with fresh basil and parmesan (v).
  • Goats cheese salad on a bed of mixed baby leaves
    with red onion marmalade and fresh thyme (v).
  • Chicken and Parma Ham salad with roasted red
    peppers, sun blushed tomatoes and rocket.
  • Chicken and smoked bacon terrine with dressed mixed leaves and apricot and apple chutney.
  • Smoked chicken salad served with a fresh mango and coriander salsa.
  • Pressed confit of duck salad with sun blushed tomato, baby capers and parsley, with a lemon dressed salad.
  • Smoked salmon mousse with fresh lemon and dill with
    endive and cucumber salad.
  • Crayfish cocktail served with little gem lettuce and a smoked paprika Marie-Rose sauce.
  • Grilled halloumi crostini with sweet and sour peppers and mixed baby leaves (v).
  • Cherry tomato tart with fresh buffalo mozzarella and basil pesto with rocket salad and reduced balsamic (v).

Main Course

  • Roasted breast of chicken served with a roasted
    red pepper and basil coulis.
  • Supreme of chicken marinated in fresh tarragon,
    served with a chestnut mushroom and white wine sauce.
  • Slow roasted belly of pork served with a cider
    and thyme sauce.
  • Loin of pork with black pudding served with a
    white wine and thyme sauce.
  • Cod fillet with a rich tomato and oregano sauce.
  • Leek and mushroom tart served with a creamy blue cheese sauce (v).
  • Stuffed butternut squash, with roasted vegetables and
    pine nuts. Served with a rich tomato and oregano sauce. (v).
  • Pork loin marinated in Earl Grey tea,
    accompanied by a rich brandy and prunecream sauce.
  • Duck leg confit served with a lightly spiced
    port, cranberry and orange jus.
  • Rump of lamb marinated in fresh rosemary
    and garlic served with a rich red wine, mintand redcurrant sauce (a supplement may be
    required on this dish).
  • Shoulder of venison served with a red wine gravy with
    roasted garlic and shallots. (a supplement may be
    required on this dish).
  • Fillet of sea bass served with chorizo, red onion and
    roasted cherry tomato sauce. (a supplement may be
    required on this dish).
  • Fillet of salmon with a fennel and white wine beurre

All main dishes are served with a potato dish and chef’s selection of vegetables to compliment the meal


  • White chocolate brownie with fresh
    raspberries and vanilla cream.
  • Dark chocolate brownie with orange infused
  • Sticky toffee pudding with a rich butterscotch sauce.
  • Apple crumble crème brulée.
  • Coconut panna cotta with fresh pineapple and chilli salsa.
  • Citrus posset with rich shortbread biscuit.
  • Limoncello cheesecake.
  • Mocaccino mousse with biscotti biscuit.

Trio of Dessert

Choice of 3 plated mini desserts per person
Trio Option 1

  • Dark chocolate and brandy shot. White chocolate
    and pistachio brownie. Milk chocolate and mint tartlet.

Trio Option 2

  • Vanilla cheesecake. Lemon posset shot. Fruit jelly cube.

Trio Option 3

  • Mini Pavlova. White chocolate and raspberry profiterole. Orange panna cotta shot.

Bespoke Menus Available Upon Request