Catering & Menus

First Courses

Somerset Brie and Coxes apple Waldorf salad N
Roasted vine tomatoes, buffalo mozzarella, torn basil leaves
and herb-infused olive oil V
Aged Lancashire cheese, caramelised vegetables, chilli beetroot
and balsamic vinegar V*
Chickpea, chilli, harissa, roast red peppers and green garlic salad V
Chorizo sausage, green olives, quail eggs, romaine lettuce
with salsa and sour cream

Seasonal melon, mint, cucumber and natural yoghurt
English goats' cheese and roasted tomato terrine
with a herb mayonnaise
Green asparagus, Isle of Mull Cheddar, grain muffin crouton,
chicory and chive cream
Oven-dried tomato and thyme tart, Dorset Blue Vinny cheese, virgin olive oil and rocket leaves*
Oyster mushroom, sweet pepper, oregano and pasta shells
with sun-dried tomato and garlic oil
Artichoke hearts, goats' cheese and sun-dried tomatoes
Chilled, spicy tomato soup, lemon vodka
and coriander-soured cream

Dill and mustard-cured Orkney salmon with beetroot chutney*
Smoked fish pâté, spiced pear, horseradish cream and walnut bread N
Smoked salmon, caper berry blinis and Caerphilly cream*
Rare-grilled blue fin tuna with classic Niçoise salad

Crab and avocado salad with lemon mayonnaise*
Langoustine and clotted cream quiche, spiced leaves
and lobster flavoured vichyssoise*
Home-potted prawns in mace-scented butter with tapenade and lemon*
Chargrilled scallops and spicy saffron dressing*

Smoked chicken, rocket and baby spinach leaves, Parmesan shavings and Caesar dressing
Cajun-spiced chicken salad with guacamole
Duck liver parfait, plum jam and walnut bread N*
Crispy guinea fowl and fresh fig salad with butternut and misu purée*
Sliced Gressingham duck breast, mango, watercress
and cherry coulis*

Rare-roast peppered beef fillet with organic grain mustard*
Air-dried ham, chopped egg and grated jerky salad with rosemary syrup*
Wiltshire-cured bacon and pork terrine with rhubarb jam
Smoked venison, Lincolnshire sausage and minted potato tower*
Ham hock and chicken pie, cranberry and spinach salad topped with onion marmalade

Second Courses

Pesto-scented gnocchi with spinach and ricotta sauce VN
Minced Scottish beef cannelloni

Moroccan-spiced lamb broth
Chicken consommé, sherry peppers and poached quail's egg
Lobster, shrimp and clam chowder*
Roasted pumpkin and coriander soup, natural yoghurt and ground nuts VN
Chunky tomato soup with coriander and cream V

Champagne sorbet
Elderflower and ginger water-ice

Roast fillet of Atlantic cod with grape sauce
Crispy Orkney salmon with red chilli sauce
Baked Loch Fyne salmon and white wine sauce
Pan-fried sea bass with basil purée
Fillet of turbot with red wine jus*
Roast fillet of monkfish and shrimp sauce*
Rare char-grilled tuna, saffron and yellow pepper vinaigrette
Char-grilled brill with lobster cream*
Deep sea crab cakes with scented leaves and sweet chilli jam*
Salmon and cod in lobster cream, aged Cheddar and potato topping

Main Courses

Roast fillet of Atlantic cod, Ticklemore cheese, potatoes, braised fennel and muscat grape sauce
Crispy Orkney salmon, white cabbage and ginger with red chilli and sherry sauce*
Rare baracuda steak, baked avocado, saffron and red pepper vinaigrette*
Baked Loch Fyne salmon, buttered new potatoes, asparagus tips and champagne sauce
Pan-fried sea bass with olive crust, grilled vegetable strips and basil purée
Fillet of turbot on roasted vegetables, herbed potatoes, capers and a shiraz reduction*
Chargrilled brill on wilted spinach with lobster bisque*
Roast fillet of monkfish, Mediterranean vegetables and Icelandic shrimp sauce*

Organic chicken breast, bubble and squeak cake on red onion sauce
Free-range chicken breast, wild mushroom and rice stuffing with a white grape sauce
Pan-roasted guinea fowl, sage and apricot dumpliings, with sherry gravy
Spinach and cheese-stuffed quail with wild rice risotto and Madeira jus*
Five-spiced Gressingham duck breast, braised fennel and roasted figs
Roast breast and confit leg of duck, on a soft leek and bacon rosti with baked apples, kirsch and black cherry jus*
Sage and onion-stuffed breast of Norfolk turkey, on roast parsnips, with boerewors chipolatas, cranberry sauce and pan juices
Jugged breast of wood pigeon, on tumeric-roasted cauliflower, with black pudding quenelles, puy lentils and garlic yoghurt*

Fillet of Scottish beef, shiitake mushrooms, baby root vegetables and brandy-mustard cream*
Roast sirloin of Aberdeen Angus beef, traditionally dressed
Welsh lamb chump with fondant potatoes, ratatouille and rosemary gravy
Garlic and parsley-coated rack of Welsh lamb, on minted pea and potato croquettes with claret and white bean sauce*
Moroccan-spiced rump of lamb, on courgette and haloumi gratin, with onion seed marmalade N
Loin of wild boar with apple and sage stuffing, roast root vegetables and Calvados cream sauce
Sirloin of venison with roast chestnuts and red currant sauce*
Marinated saddle of springbok on roast butternut with caramelised kumquats, grilled figs and pinotage jus*

Glamorgan sausages, bubble and squeak with onion gravy
Egg-pasta shells, toasted haloumi, pine kernels and a sun-dried tomato sauce N
Spinach and ricotta tortellini with crushed tomatoes, shallots and basil pesto N
Butternut, sweet potato and spinach korma with steamed long-grain rice
Wild mushrooms with spiced pumpkin, potato cakes and brandied-cream sauce*
Buckwheat risotto with roasted beetroot, caramelised onion and char-grilled courgettes
Roast vegetable-filled pasta sleeves with Dorset Drum Cheddar and muscadet gratin
Layered roast aubergines with mung beans, Cornish Yarg cheese and crushed root vegetables

To Finish

Lemon and lime tart, redcurrants and vanilla cream
White and bitter chocolate cup
Belgium chocolate sponge with crushed berries *
Apple crumble tart with Devonshire cream
Blueberry cheesecake
Lime and ginger cheesecake with sultana and cinnamon cream
Tiramisu N
Chocolate brownie with iced clotted cream
Mixed fruit platter
Summer pudding with double cream
Chocolate and vanilla cream profiteroles
Wild berry double cream short bread with a cassis coulis
Chocolate truffle with cognac and prunes on chocolate sauce
Apricot marragne with raspberry sauce

Cropwell Bishop Stilton, Mrs Appleby’s Cheddar (from Cheshire) and Hawes Wendsleydale plate V
Cropwell Bishop Stilton, organic oat cakes and apricot chutney VN
Isle of Mull Cheddar, Caerphilly, walnut bread and vegetable relish N
Fourme d’ Ambert with water biscuits, grapes and celery V
Applewood smoked Cheddar, Grandma Singlteon’s tasty Lancashire sweetmeal biscuits and spiced chutney
Baron de Rothschild’s Brie de Meaux with warm baguettes

Kenyan AA, decaffeinated or fair trade coffees as well as traditional fruit and herbal teas are served with all meals