Chef Georgina Stinton

Lambs Liver Pate With Salted Cracker And Onion Chutney

Citrus Salmon Gravlax with Avocado Purée

Ham and Pickle Terrine with Toasted Sourdough and Pickles

Duck Croquette With Celeriac Remoulade And Poached Duck Egg With A Herb Oil

Monkfish and Chorizo Skewers with Hot Honey Drizzle

Courgette Fritter Quails Egg with Tarragon Aioli

Butternut Tortellini with Harrisa and Goats Cheese

Whole Roasted Prawns with Chilli and Garlic Butter Sauce

Asparagus and Pea Soup with Garden Mint

Chicken Caesar Croquettes With Dressing and Parmesan

Pickled Beetroot Carpaccio Whipped goat’s cheese and mixed seeds (V)

Steak Tartare With Pickled Puree

Fillet Steak – Black garlic and mushroom purée, dauphinois, caramelised chicory, crispy shallots, and beef jus

Chicken Roulade with Peas and Wild Rice and Green Sauce

Monkfish – Prawn bisque, new potatoes, and garden greens

Aubergine and Roasted Pepper Roulade – Garlic mushrooms and spinach purée (V)

Slow Braised Pork Belly with Apple Sauce and Roasted Long Stem Brocoli served with Three Mustard Sauce and Pomme Anna

Green Shakshuka With Harissa & Crispy Shallots with Pulled Lamb Shoulder

Lamb Fillet With Caramelised Feta, Carrot Puree And Cumin Roasted Carrots With Lamb Jus

Brown butter-baked haddock with braised fennel, fennel velouté and brown shrimp

Tempera Sea Bream With Lemon Pepper Fried Potato's, Pea Purée And Caper Tarter Sauce

Tempera Courgette with Lemon Pepper Fried Potato's, Pea Purée And Caper Tarter Sauce

Butternut Steak With Curried Butternut Puree, Dukkah and Roasted With Buttered Beans (V)

Lemon Sole with Chicken Butter Sauce and Spring Greens

Classic Sticky Toffee Pudding – Hot toffee sauce and vanilla ice cream

Banoffee Tart – Banana ice cream

White Chocolate Panettone Bread Pudding – Crème anglaise

White, Dark, and Milk Chocolate Terrine – Tuile and fresh berries

Trio of British Cheese – Spiced apple chutney and crackers

Baileys Creme Brûlée with Chocolate Dipped Shortbread

Apple Crumble Tart – Salted caramel and vanilla bean custard

Chocolate Soufflé with Salted Carmel Cream and Honeycomb

Vanilla Panna Cotta with Strawberry and basil

Meze Plates - All To Share

Sweet Potato Falafel With Tzatziki (V)

Hummus With Spiced Roasted Chickpeas And Toasted Pittas (V)

Baba Ganoush With Flat Bread (V)

Beetroot Tzatziki With Pickled Beetroot (V)

Ilbir (Turkish Eggs) Served With Flat Bread (V)

Moroccan Spiced Lamb Meat Balls

Roasted Butternut Squash Tortellini With Goat Cheese And Harissa Oil (V)

Sumac Chicken Skewers With Ezme Dip With Yoghurt

Potato And Asparagus Salad With Black Garlic And Dukkah (V)

Crispy Cauliflower Bites With Chilli Muhammara (V)

Mücver (Turkish courgette fritters) (V)

Salt & Pepper Crispy Calamari With Lemon Mayonnaise

Zaatar Roasted Cauliflower Steak With Tzatziki And Herbed Bulgar Wheat (V)

Stuffed Courgette With Spiced Roasted Chickpeas And Roasted Tomato Sauce (V)

Chicken Shawma With Tabbouleh And Tzatziki

Lentil Moussaka With Tahini (V)

Beef Shish Kebab Served With Mujadara (Lentils And Rice)

Lamb Cutlets With Tahini Sauce, Mint And Caramelised Feta with Pomegranate

Beef Braised Puy Lentil And Aubergine Stew With Creme Fraiche

Peppered Fillet Steak, With Roasted Garlic Puree And Caramelised Onions And Peppers

Lamb Neck And Apricot Tagine With Almond Couscous

Paprika Roasted Haddock with Peppers and Coriander

Green Shakshuka With Harissa & Crispy Shallots with Pulled Lamb Shoulder

Karythopita (Spiced Walnut Cake) With Honey Ice Cream

Traditional Baklava

Chocolate Mascarpone Filo With Carmel Syrup

Chocolate Babka With Chocolate Ice Cream

Sahlab (Middle Eastern Milk Pudding) With Pistachio

Greek Yogurt And Honey Parfait With Fresh Figs And Pistachios

Citrus Posset With Almond Sable

Olive oil baklava ice cream with honeyed filo crunch

Seared Scallops With Celeriac And Apple Puree Pancetta Crisp, Pickled Apple

Scotch Egg With Tomato Relish And Mixed Leaves

Duck Croquette With Celeriac Remoulade And Poached Duck Egg With A Herb Oil

Crab With Orange And Pickled Radish

Crispy Panko Prawn With Pickled Cucumber And Aioli

Celeriac Veloute With Artichoke And Herb Oil (V)

Chicken Caesar Croquettes With Dressing and Parmesan

Lamb Liver Pate With Salted Cracker And Pickled Onions

Whipped Goats Cheese Bonbons With Poached Pear And Walnut Salad (V)

Roasted Tomato Tartar With Sea Salt Cracker (V)

Lamb Fillet With Caramelised Feta, Carrot Puree And Cumin Roasted Long Stem Broccoli With Lamb Jus

Fillet Steak With Black Garlic And Mushroom Puree, Dauphinois With Crispy Shallots And Beef Jus

Roasted Chicken Breast With Chicken Thigh Croquette, Turnip Puree And Sautéed Cabbage With

Slow Cooked Pork Belly With Mustard Mash, Roasted Purple Sprouting And A Creamy Mustard Sauce

Roasted Spiced Cauliflower Steak With White Bean And Spinach Stew (V)

Tempura Courgette With Lemon Pepper Fried Potato’s, Pea Puree And Caper Tarter Sauce (V)

Tempera Sea Bream With Lemon Pepper Fried Potato’s, Pea Purée And Caper Tarter Sauce

Venison Steak With Celeriac Puree, Roasted Kale And Red Wine Sauce

Brown Butter-Baked Haddock With Braised Fennel, Fennel Velouté And Brown Shrimp

Chicken Roulade with Peas and Wild Rice and Green Sauce

Classic Sticky Toffee Pudding With Hot Toffee Sauce And Vanilla Ice Cream

White Dark And Milk Chocolate Terrine With Tuile And Fresh Berries

Pistachio And Raspberry Bakewell Tart With Raspberry Sorbet

Apple Crumble Tart With Salted Carmel And Vanilla Bean Custard

Hot Banana Soufflé With Vanilla Bean Ice Cream And Salted Carmel Sauce

Chocolate Torte With Mixed Nut Brittle, Chocolate Crumb And Ice Cream

Coffee Cream Brûlée With Shortbread

Trio Of British Cheese With Chutney And Crackers

Parmesan and Garlic Stuffed Mushrooms

Filo Crab Cups – Orange and dill

Cranberry And Camembert Bites

Honey and Mustard Pigs in Blanket

Courgette and Feta Tartlets (V)

Chicory Blue Cheese and Walnut Bite (V)

Steak Tartare – Fried toast and pickled purée

Beef Wellington – Beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Chicken Liver Pate with Salted Cracker and Onion Chutney

Roasted Butternut Squash Soup with Roasted Seeds and Truffle Oil, served with Fresh Bread Rolls (V)

Citrus Salmon Gravlax with Avocado Purée

Ham and Pickle Terrine with Toasted Sourdough and Pickles

Festive Baked Brie with Cranberries and Pistachios, served with Salted Crackers (V)

Celeriac and Apple Salad with Blue Cheese Sauce and Poached Egg (V)

Leek and Potato Soup with Crispy Leeks and Fresh Bread Roll

Herefordshire Beef Roast – Caramelised shallot purée, beef jus, and beef dripping roast potatoes

Bacon Wrapped Turkey Ballotine – Stuffing, sweet potato purée, and roast potatoes

Mushroom Nut Roast – Mushroom gravy and roast potatoes (V)

Roasted Christmas Stuffed Butternut Squash – Butternut purée, roast potatoes, and onion gravy

Herb Roasted Rolled Lamb – Celeriac purée, garlic and rosemary roasted potatoes, and lamb jus

Roasted Lemon Sole – Lemon butter sauce and potato mash

Classic Sticky Toffee Pudding – Hot toffee sauce and vanilla ice cream

Banoffee Tart – Banana ice cream

Port Festive Spiced Poached Pear – Ginger crumb and mascarpone sabayon

White Chocolate Panettone Bread Pudding – Crème anglaise

White, Dark, and Milk Chocolate Terrine – Tuile and fresh berries

Trio of British Cheese – Spiced apple chutney and crackers

Classic Christmas Pudding – Served with vanilla ice cream, custard, or whipped cream

Baileys Cheesecake – Shaved chocolate

Seared Scallops With Parsnip Puree, Parsnip Shards And Lemon Butter Sauce

Fillet Of Beef Carpaccio With Rocket Pesto, Parmesan, Pine Nuts

Citrus Salmon Gravlax With Avocado Puree

Pickled Beetroot Carpaccio with Whipped Goats Cheese and Mixed Seeds (V)

Celeriac Veloute With Crispy Leeks And Blue Cheese Crumb (V)

Roasted Tomato Tartar with Sea Salt Cracker

Cheese Soufflé With Fresh Figs And Honey (V)

Bouillabaisse With Fresh Bread Rolls

Fillet Steak With Black Garlic And Mushroom Puree, Dauphinois, Caramelised Chicory With Crispy Shallots And Beef Jus

Pan Fried Sea Bream With Mussels And Citrus Courgette Noodles With Samphire And Fresh Herbs And Crispy Capers

Monkfish With Prawn Bisque, New Potato’s And Garden Greens

Roasted Chicken Breast With Chicken Croquette, Pomme Puree, Roasted Carrots And Gravy

Aubergine And Roasted Pepper Roulade With Garlic Mushrooms And Spinach Puree (V)

Lemon Sole with Chicken Butter Sauce and Spring Greens

Venison Steak With Cauliflower Mash, Roasted Kale And Cauliflower And Juniper and Pepper Reduction

Duck Breast Roasted with Celeriac and Sautéed Cabbage with Red Wine Jus

Roasted Zaatar Cauliflower with White bean and spinach stew (V)

Butternut Steak With Curried Butternut Puree, Dukkah and Roasted With Buttered Beans (V)

Dark Chocolate Marquise With Salted Carmel Cream And Honey Comb

Lemon And Passion Fruit Tart

Orange Spiced Poached Pear With White Chocolate Cremeux And Candied Orange

Sticky Toffee Apple Pudding With Hot Toffee Sauce And Vanilla Bean Ice Cream

Pear Tarte Tatin With Cream Anglaise

Chocolate Soufflé With Chocolate Crumb And Vanilla Bean Ice Cream

Vanilla Creme Brûlée with Blueberry compote and Almond Sable

Pistachio and Raspberry

Roasted Butter Nut Squash Soup With Roasted Seeds And Truffle Oil With Fresh Bread Rolls (v)

Lamb Liver Pate With Salted Cracker And Pickled Onions

Cream Woodland Mushroom Bruschetta with Roasted Garlic (v)

Celeriac And Apple Remoulade with Torched Mackerel (V)

Ham And Pickle Terrine With Piccalilli

Smoked Trout With Watercress Cream And Quails Egg and Potato

Slow Roasted Jammy Tomatoes with Goats Cheese Basil Oil and Pasta (V)

Salt and Pepper Chicken Wings with Tomato Relish

Hereford Beef Roast With Caramelised Shallot Puree Beef Jus And Beef Dripping Roast Potato’s

Lemon And Garlic Flattie Chicken With Lemon Roasted Potatos And Carrots

Herb Roasted Rolled Lamb With Celeriac Puree, Garlic And Rosemary Roasted Potato’s And Lamb Jus

Slow Cooked Pork Belly with Apple Sauce, Salted Crunchy Crackling and Pomme Anne

Roasted Squash Stuffed Mixed Nuts and Apple With Squash Puree And Cider Cream Sauce (V)

Slow Braised Leek Mosaic with Onion Gravey and Roast Potato’s

Roasted Black Cod With Burnt Butter Sauce And Miso Turnip Puree and Braised Spring Greens

Lamb Rack with Mint and Pea Crumb with Roast Potato’s, Lamb Jus and Mint Sauce

Cauliflower Steak With Cauliflower Puree And Roasted Kale And Toasted Spiced Nuts (v)

Slow Braised Short Rib With Red With Jus And Roasted Garlic Potato Puree

Seasonal Vegetable Terrine With Walnut And A Vegetable Reduction (V)

Roasted Salmon with Lemon and Capers with herbed New Potato’s

Slow Braised Beef Cheeks With Red With Jus And Potato Puree

Seasonal Special

Sticky Toffee Apple Pudding With Hot Toffee Sauce And Vanilla Bean Ice Cream

White Chocolate Creme Brûlée with Seasonal Berries and Shortbread

Bitter Chocolate Mousse With Salted Chocolate Crumb

Summer crumble with Creme Anglaise

Honey and Lavender Poached Pear With Honey Ice Cream And Ginger Crumb

Peach Rose With Vanilla Bean Ice Cream

White Dark And Milk Chocolate Terrine With Tuile And Fresh Berries

Parmesan Baskets with Anti-pasta – Olives, sun-dried tomatoes, and Parma ham

Grana Padano Cheese Puffs with Prosciutto

Pesto Pin Wheels

Caramelised Artichoke with Aioli on Toast

Fig and Burtata Bruschetta with Hot Honey

Piccolo Tomatoes Stuffed with Tapioca and Black Garlic

Goats Cheese And Spiced Tomato Relish Croustades (V)

Roll Of Beef Carpaccio With Truffle Oil And Pecorino

Pea And Asparagus Arancini Bites (V)

Nduja Bites

Prosciutto Wrapped Asparagus with Duck Egg

Caprese Salad Bruschetta with Basil Oil

Stracciatella Soup – Chicken, spinach, and basil

Marinara and Cheese Baked Gnocchi with Nduja

Mushroom Tortellini – Burnt butter sauce and parmesan shavings

Tomato and Mozzarella Arancini – Parma ham crisp and tomato sauce

Burrata with Roasted Peach and Tomato Salad and Basil oil

Crusted Sardines with Citrus and Spice

Salt & Pepper Crispy Calamari With Lemon Aioli

Butternut Tortellini with Harissa and Goats Cheese

Fig and Burrata with Hot Honey Drizzle

Monkfish and Chorizo Skewers with Hot Honey Drizzle

Grilled Sea Bream with Artichoke carponta

Braised Beef Pappardelle with Rich Tomato Sauce and Pecorino

Chicken Milanese with Lemon and Butter Sauce and Rocket Salad

Sweet Potato Gnocchi With Mushrooms, Spinach And A Herb Crumb (V)

Butternut, Spinach & Pine Nut Lasagne (V)

Tagliatelle Pasta – Black truffle butter and parmesan cheese (V)

Beef and Pork Lasagne – Served with salad

Italian Seafood Stew – Clams, mussels, white fish, and shrimp in a tomato-fennel broth with focaccia

White Wine And Mixed Woodland Mushroom Risotto (V)

Aubergine Milanese With Lemon Butter Sauce And Rocket (V) - Can Be Made Vegan

Arrabbiata Linguine with Prawns

Peppered Steak With Roasted Mediterranean Vegetables And Salsa Verde

Caramelised Chicory With Pulse And Grains (V)

Penne all vodka with Sundried tomatoes pesto

Orange Baked Polenta Cake Lemon Zabaglione

Vanilla Panna Cotta with Strawberry and basil

Tiramisu with Chocolate Ganache – White chocolate mascarpone and coffee sauce

Honey Semifreddo with Fresh fruit and berries

Classic Tiramisu

Chocolate Fondant – Amaretto cream and mixed nut praline

Lemon Tiramisu With Limoncello

Affogato

Olive oil baklava ice cream with honeyed filo crunch

Lambs Liver Pate With Salted Cracker And Onion Chutney

Citrus Salmon Gravlax With Avocado Puree

Ham And Pickle Terrine With Toasted Sourdough And Pickles

Celeriac And Apple Remoulade With Duck Leg Croquette and Poached Egg (V)

Roasted Tomato Tartar with Sea Salt Cracker

Butternut Tortellini with Harrisa and Goats Cheese

Courgette Fritter – Quail’s egg with tarragon aioli (V)

Karrage Chicken with Pepper Mayonnaise

Blistered Tomato and Peach Salad with Burrata

Whole Roasted Prawns with Lemon and Basil and Chilli

Fillet Steak – Black garlic and mushroom purée, dauphinois, caramelised chicory, crispy shallots, and beef jus

Arrabbiata Linguine with Chicken and Roasted Red Peppers

Green Shakshuka With Harissa & Crispy Shallots with Pulled Lamb Shoulder

Roasted Chicken Breast with Chicken croquette, pomme purée, roasted carrots, and gravy

Lamb Fillet – Caramelised feta, carrot purée, cumin-roasted long stem broccoli, and lamb jus

Lemon Sole with Chicken Butter Sauce and Spring Greens

Aubergine And Roasted Pepper Roulade With Garlic Mushrooms And Spinach Puree (V)

Cauliflower Steak With Cauliflower Puree And Roasted Kale And Toasted Spiced Nuts (v)

Brown butter-baked haddock with braised fennel, fennel velouté and brown shrimp

Duck Breast – Pomme purée, buttered sautéed cabbage, and red wine jus

Butternut Steak With Spiced Butternut Puree And Roasted Kale With Buttered Beans (V)

Lemon Grass Salmon With Courgette Noodles And Carrot And Lemongrass Ginger Dressing

Classic Sticky Toffee Pudding With Hot Toffee Sauce And Vanilla Ice Cream

Banoffee Tart With Banana Ice Cream

Port Festive Spiced Poached Pear with Ginger Crumb and Mascarpone Sabayan

White Chocolate Panettone Bread Pudding Creme Anglaise

White Dark And Milk Chocolate Terrine With Tuile And Fresh Berries

Trio Of British Cheese With Spiced Apple Chutney And Crackers

Baileys Creme Brûlée with Chocolate Dipped Shortbread

Dark Chocolate Marquise – Salted caramel cream and honeycomb

Peach Rose With Vanilla Bean Ice Cream