Chef Georgina Stinton

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

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

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

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

Soup Shot – Cream of asparagus and pea soup with garden mint oil (V)

Ham and Cheese Croquette with Piccalilli

Olive Tapenade – Caramelised artichoke and parmesan on toasted sourdough (V)

Courgette Fritter – Tarragon aioli and Quails Egg (V)

Carrot and Ginger Soup Shot – Carrot crisps

Bloody Mary Prawn Cocktail

Seared Scallops – Celeriac and apple purée, pancetta crisp, pickled apple

Scotch Egg – Tomato relish and mixed leaves

Asparagus with Parma Ham – Poached duck egg and herb oil

Whipped Goat’s Cheese Bonbons – Poached pear and walnut salad (V)

Crab with Orange Jelly – Radish, watercress, and ciabatta croutons

Crispy Panko Prawn – Pickled cucumber and aioli

Celeriac Velouté – Mixture of garden greens and herb oil (V)

Chicken Croquettes – Caesar salad and dressing with parmesan

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

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

Roasted Chicken Breast – Chicken thigh croquette, turnip purée, and sautéed cabbage

Slow-Cooked Pork Belly – Mustard mash, roasted purple sprouting, and creamy mustard sauce

Roasted Spiced Cauliflower Steak – White bean and spinach stew (V)

Tempura Courgette – Lemon pepper fried potatoes, pea purée, and caper tartar sauce (V)

Tempura Sea Bream – Lemon pepper fried potatoes, pea purée, and caper tartar sauce

Venison Steak – Celeriac purée, roasted kale, and red wine sauce

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

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

Pistachio and Raspberry Bakewell Tart – Raspberry sorbet

Apple Crumble Tart – Salted caramel and vanilla bean custard

Hot Banana Soufflé – Vanilla bean ice cream and salted caramel sauce

Chocolate Torte – Mixed nut brittle, chocolate crumb, and ice cream

Coffee Crème Brûlée – Served with shortbread

Trio of British Cheese – Chutney and crackers

Monkfish and Chorizo Skewer with Hot Honey Drizzle

Crab Cup with Orange and Dill

Ham and Cheese Croquette with Piccalilli

Steak Tartare – Fried toast and pickle

Courgette Fritter with Tarragon aioli and Quails Egg (V)

Bloody Mary Prawn Cocktail

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

Ham Hock and Pickle Terrine with Sourdough

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

Roasted Tomato Tartar with Sea Salt Cracker

Lamb Liver Pate Salted Cracker And Pickled Onions

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

Prawn Tortellini with bisque and Roasted Garlic

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

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

Roasted Lemon Sole With Chicken Butter Sauce and Seasonal Greens

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

Lamb Rack with Asparagus and Pea and Sweet Potato Fondant with Lamb Jus

Duck Breast Roasted with Celeriac Pomme Anna and Port and Berry Reduction

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

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

Classic Sticky Toffee Pudding with 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

Coffee Cream Brûlée With Shortbread

Apple Tart with Creme Patisserie and Salted Carmel

Citrus Salmon Gravlax With Avocado Puree

Ham And Pickle Terrine With Toasted Sourdough And Pickles

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

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

Lambs Liver Parfait with Caramelised Onions

Seared Scallops Parsnip purée, parsnip shards, and lemon butter sauce

Beef Carpaccio with Toasted Pine Nuts, Roasted Kale and Horseradish and Garlic

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

Radicchio Pear and Blue Cheese

Quail Breast with Prunes

Herb Roasted Rolled Lamb with Celeriac Puree, Garlic and Rosemary Roasted Potato’s and Lamb Jus

Roasted Lemon Sole With Chicken Butter Sauce

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

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

Monkfish – Prawn bisque, Sweet Potato Puree and Purple Sprouting

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

Apple, chestnut and leek wellington with Onion Reduction

Roasted Chicken Breast – Chicken thigh croquette, turnip purée, and sautéed cabbage

Venison Steak With Cauliflower Mash, Roasted Kale and Cauliflower And Peppercorn Sauce

Classic Sticky Toffee Pudding With Hot Toffee Sauce And Vanilla 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 Local Cheese With Spiced Apple Chutney And Crackers

Classic Christmas Pudding with Either Vanilla Ice Cream, Custard or Whipped Cream

Baileys Cheese Cake with Shaved Chocolate

Chocolate Fondant With Ameretto Cream And Mixed Nut Praline

Apple Crumble Tart With Salted Carmel And Creme patisserie

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

Cream Woodland Mushroom Bruschetta with Roasted Garlic (v)

Celeriac And Apple Remoulade with Torched Mackerel (V)

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

Burrata with Roasted Peach and Tomato Salad and fresh basil oil

Crusted Sardines with Citrus and Spice

Salt and Pepper Crispy Calamari with Lemon Pepper Aioli

Asparagus With Parma Ham And Poached Duck Egg With A Herb Oil

Lamb Meatballs in Tomato and Basil Sauce

Carbonara Ravioli with parmesan

Butternut Tortellini with Harrisa and Goats Cheese

Monkfish and Chorizo Skewers with Hot Honey Drizzle

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

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

Chicken Milanese with lemon butter sauce and sundried tomato and rocket salad

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

Braised Beef Papadella with Rich Tomato Sauce and Pecorino

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

Penne all vodka with Sundried tomatoes pesto - Can add chicken breast

Arrabbiata Linguine with Prawns

Peppered Steak with Roasted Mediterranean Vegetables and Salsa Verda

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

Bitter Chocolate Mousse With Salt and Olive Oil

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

Classic Tiramisu

Lemon Tiramisu with Limoncello

Dark Chocolate And Pistachio Ganache Tiramisu With A White Chocolate Mascarpone Served With Hot Coffee Sauce

Vanilla Panna Cotta with Strawberry and basil

Chocolate Fondant With Ameretto Cream And Mixed Nut Praline

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

Seasonal Soup with fresh bread

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