Sample menu

Chicken liver and herb parfait with a smashed apple chutney and crisp baguette croutes

Roasted leg of confit duck, pak choi, basil and noodle salad, sweet yellow pepper and chilli dressing

Lemon and dill crusted oak smoked salmon, pickled shallot and caper salad lemon and horseradish creme fraiche

Posh prawn cocktail with baby gem lettuce, gazpachio jelly vodka and Tabasco Marie Rose and skewered tiger prawn

pan fried snapper seasoned with five spice, Asian herb salad and spiced black rice

Roasted plum tomatoes, baby asparagus, buffalo mozarella salad, shaved cheese and white balsamic dressing (V)

Salad of Galia melon, papaya and chervil, poached William pear poppy seed and citrus dressing (V)

Caramelised red onion and Shropshire blue tartlet, watercress and apple salad and white balsamic dressing (V)

Marinated halloumi spring roll with Asian slaw, blackened pineapple and curry cardamom oil (V)

Roast rack of lamb, dauphinoise potatoes, steamed greens, grilled garlic jus

Braised blade of beef, olive oil parsley and garlic mash, roasted button onions and mushrooms, in a red wine sauce 

Roast fillet of salmon, crayfish, prawn and lemon scented fish cake, dill fish sauce

Breast of chicken filled with smoked bacon and stilton, champ potatoes, cabbage and leeks, porcini mushroom sauce 

Smoked paprika and honey roast breast of chicken, glazed Chantenay carrots and green beans, with orzo pasta, tarragon sauce

Pan fried fillet of sea bass, crab mash, wilted spinach, caper and herb butter sauce

Cajun roasted loin of pork, roasted rosemary potatoes, steamed courgettes, creamed onion gravy

Thyme and garlic sirloin of beef, spinach Yorkshire pudding, chateau potatoes, roasted shallots and carrots, thyme scented gravy

Artichoke heart tortellini, chargrilled vegetables, rocket and walnut pesto, basil cream sauce (V)

Butternut squash and sage tortellini, chargrilled asparagus, Kalamata olive dressing, shaved Italian cheese (V)

Potato & basil gnocchi, griddled pumpkin, rocket salad, rustic basil pesto (V)

Courgette and herb risotto, Bel Paese and spring onion parcels, and tomato oil (V)

Cauliflower and spinach fritters on smoked aubergine pure with paneer and pepper skewers served with brown lentil and tomato dhal (V)

Rich dark chocolate and raspberry tart, Cornish clotted cream and red berry compote

Truffle of white chocolate, vanilla infused Anglaise and marbled chocolate sticks

Panna cotta of raspberries, caramelised pistachio wafer and balsamic marinated strawberries

Baked chocolate and orange cheesecake, orange syrup and a fruit and nut biscotti

Glazed lemon tart, marinated strawberries, citrus mascarpone and butter curl biscuit.

Marmalade glazed brioche bread and butter pudding with white and dark chocolate and vanilla custard

Sticky toffee date pudding, toffee sauce and pouring cream

Iced mango fruit parfait with a passion fruit glaze and Malibu poached pineapple and lime creme fraiche.