Served hot

• Chermoula chicken kebab, preserved lemon & cucumber yoghurt
• Crisp potato rosti, fillet steak, béarnaise​
• Parmesan beignets topped with a red onion marmalade
• Rosemary polenta, sundried tomato chutney, prosciutto crisp & parmesan
• Spinach pakora with coriander & mint chutney
• Smoked bacon mac & cheese balls
• Mushroom arancini topped with shaved pecorino
• Sweetcorn fritters, guacamole, tomato & chilli relish

Served Cold

• Hot smoked salmon on a rye bread croute with lemon crème fraiche and caviar
• Basil marinated bocconcini, tomato chutney on a focaccia croute
• Sweet potato frittata topped with a green chilli & avocado salsa

Meat

• Beef and Ale stew served with creamy mashed Potatoes
• Beef meatballs & butter bean stew with steamed rice
• Jerk chicken, rice & peas wilted greens
• Chicken stir fry with shredded vegetables & noodles with a soy & ginger sauce
• Lamb Massaman curry with coconut rice
• Pulled pork, creamed potatoes, roasted root vegetables & cider gravy

Fish

• Seared Tuna nicoise salad
• Fish pie with herb mash, wilted spinach
• Prawn linguini with tomato, Chilli & basil
• Seared cod on spiced black rice, spring greens
• Thai fish curry with coconut rice

Vegetarian/Vegan (hot)

• Smoky butternut squash, spinach & lentil casserole with patatas bravas 
• Mushroom stroganoff served with basmati rice
• Charred broccoli & charred cherry tomato mac & cheese
• Tofu Thai red curry with jasmine rice  
• Roasted butternut squash risotto 

Vegetarian/Vegan (cold)

• Lemon & chilli marinated halloumi with olives, sun blushed tomatoes and Balsamic reduction
• Mixed tomato, bocconcini & roasted red onion salad 
• Turmeric roasted cauliflower, spice pearl barley, pomegranate, lemon and garlic yoghurt dressing 

Starters

• Tea smoked duck, Rainbow carrots, charred plums, spring onions, radish & plum vinaigrette
• Chicken liver parfait, Spiced pear chutney, soft herb salad & toasted brioche
• Gin & lime cured salmon, Pickled white radish & cucumber
• Sesame crusted tuna, Pickled daikon, pink grapefruit, bitter leaf salad and soy & ginger dressing
• Thyme marinated beetroot, Charred figs, goat’s cheese mousse & micro leaf salad
• Heritage tomato & mozzarella salad, Basil & spiced gazpacho dressing

Mains

• Basil marinated chicken supreme, Sweet potato puree, tender stem broccoli & thyme scented jus
• Roasted pork belly, Celeriac & parsnip puree, sautéed cabbage & cider gravy
• Fillet of aged beef, fondant potatoes, fine beans, red wine & thyme jus
• Fillet of Sea Bass, Samphire, jersey royals, rocket salsa verde
• Jerk Spiced loin of cod, Spiced puy lentils, sautéed kale, tomato salsa
• Roasted Butternut squash risotto, Crispy leeks & chive oil

Desserts

• Dark chocolate & hazelnut tart, Vanilla mascarpone
• Mango panna cotta, pistachio honeycomb, lime pickled pineapple, almond biscotti
• Apple & Blackberry crumble tart, crème anglaise
• Trio of dark chocolate & amoretti marquise, white chocolate & raspberry mousse, Milk chocolate & orange cheesecake

Starters

Tzatziki ~ Kalamata olive tapenade ~ Muhammara ~ fire-roasted corn salsa ~ sun-dried tomato & basil pesto ~ harissa yoghurt ~ shakshouka dip

Tuscan white bean and kalamata olive salad

Pesto marinated bocconcini with cherry tomatoes

Grilled artichokes, roasted peppers & charred courgettes

Halloumi and vegetable skewers glazed with chilli & garlic oil

Lamb kofta

Garlic & herb ciabatta

Mains

Harissa, Rosemary and Garlic Marinated Lamb Shoulder

Slow cooked pulled beef

Roasted Pork Belly, Apple Compote

Cajun spiced chicken supremes

Lamb Tagine

Cod Provencal

Roasted Mediterranean Vegetables and Aged Balsamic

Chickpea, Spinach and Butternut Squash Tabbouleh with Mint Vinaigrette

Braised Saffron Rice

Charred Broccoli Fattoush Salad