Chef Penny Tompkins

Delicate Finger Sandwiches - freshly prepared and presented on artisan breads: * Cucumber with whipped cream cheese * Free-range egg mayonnaise with garden cress * Smoked chicken with light herb mayonnaise * Honey-glazed ham with mature cheddar

Warm Savoury Bites * All-butter mini sausage rolls * Individual savoury quiches with seasonal fillings * Cheddar cheese and watercress scones with whipped butter

Traditional Scones A classic afternoon tea offering: * Plain buttermilk scones * Fruit scones studded with golden raisins Served with: * Strawberry preserve * Clotted cream or lightly whipped cream

Sweet Confections A curated selection of elegant desserts: * Mini éclairs * Butter shortbread biscuits * Mini fruit tarts * Rich chocolate brownies

Roasted Parsnip & Pear Soup Parsnips roasted with a touch of honey and blended with ripe pear and thyme, finished with crispy sage leaves and a drizzle of cream. Served with a walnut roll

Wild Mushroom & Thyme Tartlet Buttery puff pastry filled with caramelised onions, wild mushrooms and crème fraîche. Stilton or goats cheese topping optional

Cauliflower Cheese Soufflé (V) Individual cauliflower and cheese soufflés made with mature cheddar and mustard

Smoked Haddock & Leek Fishcakes Flaky smoked haddock mixed with leeks, mash, and herbs. Served with a mustard cream sauce and pea shoots

Warm Winter Salad of Roasted Beetroot, Goat’s Cheese & Walnuts (V) Tossed in a honey–balsamic dressing, served on a bed of rocket

Duck Liver Parfait with Red Onion Marmalade Smooth parfait served in ramekins with toasted brioche and onion jam

Beef Wellington with Red Wine Jus Fillet of beef wrapped in mushroom duxelles and puff pastry, baked and served rare with red wine jus, fondant potatoes and buttered greens

Slow-Braised Lamb Shank with Rosemary & Red Wine Fall-off-the-bone tender lamb in a rich rosemary and garlic gravy, served with celeriac purée and roasted winter root vegetables

Pan-Seared Cod with Pea & Pancetta Fricassée Crispy-skinned cod fillet atop creamy peas, leeks and pancetta in white wine sauce, finished with micro herbs and lemon zest

Duck Breast with Cherry Sauce Pan-fried duck with a glossy cherry sauce, celeriac purée and buttered kale

Pork Belly with Apple & Calvados Cream Sauce Slow cooked pork belly with epic crackling served with a silky apple brandy cream sauce, gratin potatoes and green beans

Vegetarian Mushroom, Spinach & Chestnut Wellington (V) Layers of mushrooms, wilted spinach, and chestnuts encased in puff pastry, served with red wine reduction and celeriac mash

Smoked Haddock & Leek Gratin Layers of smoked haddock, potato, and leeks in a light cheese sauce, baked until golden. Served with seasonal greens

Sticky Toffee Pudding Moist date sponge drenched in toffee sauce, served with clotted cream, custard, or vanilla ice cream

Apple & Blackberry Crumble Sharp Bramley apples and blackberries cooked under a buttery crumble topping, Served with warm custard or a scoop of vanilla ice cream

Bread & Butter Pudding Layers of buttered brioche bread, raisins, and nutmeg baked in a vanilla custard

Poached Pears in Mulled Wine Pears simmered in red wine, cinnamon, cloves, and orange peel, Served with mascarpone

Lemon Posset with Shortbread Classic British cream dessert, served chilled with buttery shortbread for dipping

Honey-Roasted Figs with Greek Yogurt & Pistachios Caramelised figs, drizzled honey and oven roasted pistachios, served with greek yoghurt

Treacle Tart Golden syrup and breadcrumbs baked in shortcrust pastry, served warm with clotted cream

Chocolate & Hazelnut Tart Rich ganache filling on a crisp pastry base. Serve with crème fraîche and a hazelnut crumb

Mushroom Arancini Balls - Parmesan, Rocket Salad, Balsamic Glaze (V)

Chicken Liver & Fig Parfait - Cherry Amaretto Compote, Candied Seeds, Toasted Bread

Chipotle Sticky Chicken - Rainbow Slaw, Chilli & Coconut Crumb

Goats Cheese Whiskey Glaze Tatin* (V) - Butternut Squash, Shallots, House Pesto, Dressed Watercress

Pan-Fried King Prawns - Harissa & Lemon Butter, Rosemary & Sea Salt Focaccia

Chicken Supreme Creamed Sweet Leeks, Parmetier Roast Potatoes, Green Beans, Minted Peas

Butternut Squash & Mshroom Wellington (V) Roasted Baby Potatoes, Green Beans, Asparagus, Vegetable Gravy

Rib Of Beef Roast Potatoes, Yorkshire Pudding, Cauliflower Cheese, Seasonal Vegetables, Red Wine Gravy

Chocolate Brownie Vanilla Ice Cream And Chocolate Shavings

Raspberry Creme Brulee Served With Fresh Raspberries

Sticky Toffee Pudding Clotted Cream And Toffee crumb

Bread and Butter Pudding served with vanilla ice cream

Asparagus, Poached Egg & Hollandaise (V) Lightly steamed asparagus with a soft-poached egg, lemon hollandaise and micro herbs

Smoked Trout Mousse with Pickled Radish & Rye Toast 
Delicate trout mousse whipped with crème fraîche, horseradish, and lemon

Pea, Mint & Watercress Soup (V)
 A delightful Spring soup served hot with a drizzle with crème fraîche and warm soda bread

Heritage Beetroot Carpaccio with Goat’s Cheese & Hazelnuts (V)
 Thinly sliced beetroot with soft goat’s cheese, toasted hazelnuts and honey dressing

Crab Salad with Cucumber & Dill Fresh white crab meat tossed in lemon mayonnaise, served in gem lettuce cups

Pan-Seared Scallops with Pea Purée & Pancetta Crumb Fresh Cornish scallops cooked in butter and herbs and served with a pea puree

Hot-Smoked Salmon with Crushed Jersey Royals & Mustard Dressing 
Served warm on watercress

Crab & Avocado Tartine with Lemon & Chilli Fresh British white crab meat and avocado tartine

Grilled Mackerel with Rhubarb Chutney 
A beautiful balanced dish of oily fish and sharp fruit

Smoked Haddock Kedgeree Risotto 
Creamy, spiced risotto with smoked fish, coriander, and soft-boiled egg, a modern twist on a breakfast classic

Roast Rump of Spring Lamb with Broad Beans & Mint Jus
 Served with crushed new potatoes and buttered greens

Herb-Crusted Cod with Lemon & Samphire Butter
 Served with Jersey Royals and tenderstem broccoli

Chicken Supreme with Wild Garlic Cream & Morels
 Pan-roasted chicken in wild garlic cream sauce with asparagus spears

Seared Duck Breast with Rhubarb & Port Reduction
 Served with fondant potato and baby carrots

Salmon en Croûte with Dill Cream Sauce 
Flaky salmon in puff pastry with spinach and herbs

Spring Vegetable & Goat’s Cheese Pithivier (V) 
Puff pastry parcel filled with peas, spinach, and goat’s cheese

Garden Pea & Mint Risotto with Lemon Zest (V)
 Fresh green peas and mint cooked with a risotto rice and topped with lemon zest and pecorino

Rhubarb & Custard Tart 
Shortcrust all butter pastry filled with vanilla custard and poached rhubarb

Lemon Posset with Shortbread
 A creamy and zingy pudding served with a light shortbread biscuit

Strawberry & Elderflower Eton Mess
 Fresh Hampshire grown strawberries, elderflower flavoured cream and crushed meringue

Gooseberry & Oat Crumble Pots 
Warm gooseberries topped with crunchy oats and served with clotted cream

Vanilla Panna Cotta with Rhubarb Compote 
Italian-style dessert with a British twist

Raspberry & Almond Bakewell Tart
 Served at room temperature with vanilla ice cream

Spanakopita Parcels (V) : Flaky filo pastry filled with spinach, feta, and herbs served with a fresh lemon yogurt dip and microherbs

Grilled Halloumi with Pomegranate & Mint (V) : Served on rocket with a honey and lemon dressing

Caprese Salad (V) : Heritage tomatoes, buffalo mozzarella, fresh basil, and balsamic glaze

Bruschetta (V) : Toasted ciabatta topped with finely chopped tomato, red onion and basil

Tortilla Española (V) : Traditional potato and onion omelette served in small wedges an dressed with micro herbs

Goat’s Cheese Tartlet with Caramelised Onions(V) : Served warm with thyme and honey glaze

Prosciutto & Melon: A classic salty and sweet combination with a drizzle of aged balsamic

Gambas al Ajillo: Sizzling prawns in garlic and extra virgin olive oil served with chunks of warm sourdough to mop up all the flavours

Branzino al Forno (Baked Sea Bass): Whole roasted sea bass with lemon, capers and olive oil

Saltimbocca alla Romana: Veal with prosciutto, sage and white wine sauce

Aubergine Parmigiana (V): Layers of aubergine, tomato, mozzarella, and basil — vegetarian showstopper!

Chicken Souvlaki: Marinated chicken skewers with herbed yogurt sauce and Greek salad

Stuffed Peppers with Herbed Rice & Feta (V): fresh herbs and feta stired through rice and baked inside a whole pepper

Roast Cod with Romesco Sauce: Served with parmentier potatoes and charred peppers

Chicken Provençal: Braised chicken with olives, tomatoes, and herbs de Provence

Lemon Olive Oil Cake: Served with mascarpone cream and berries

Panna Cotta with Berry Coulis: Silky set custard style pudding with a sharp berry coulis

Tiramisu: Classic espresso-soaked sponge with mascarpone and cocoa

Baklava: Layers of filo with pistachios and honey syrup

Crema Catalana: Spanish version of a crème brûlée flavoured with citrus and cinnamon

Churros with Chocolate Sauce: choux pastry sticks fried and served with an indulgent chocolate dipping sauce

Tarte au Citron: Sharp lemon tart baked within a handmade buttery pastry