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

Celeriac Veloute With Artichoke And Herb Oil (V)

Chicken Caesar Croquettes With Dressing and Parmesan

Lamb Liver Pate With Salted Cracker And Pickled Onions

Roasted Tomato Tartar With Sea Salt Cracker (V)

Crab with Bisque and pasta

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

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

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

Beef Carpaccio with Rocket Pesto and Parsnip Shards

Burrata with melon and crispy mortadella

Monkfish and Chorizo Skewer with Hot Honey Drizzle

Roasted Tomato Tartar with Sea Salt Cracker

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

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

Roasted Lemon Sole – Lemon butter sauce and potato mash

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

Chicken Roulade with Green sauce and wild rice

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

Green Shakshouka with Pulled Lamb Shoulder, Baked Eggs and Crumbed Feta

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

Duck Breast with Charred Lettuce and Quinoa Salad

Crab with bisque and pappardelle

Aubergine roulade with roasted peppers, garlic mushrooms and spinach puree

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

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

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

Trio of British Cheese – Spiced apple chutney and crackers

White chocolate Creme Brûlée with Blueberry compote and pistachio butter biscuit

24 hour soaked Brioche French toast with Vanilla

Apple Tart with Creme Patisserie

Honey Poached Pear With Honey Ice Cream And Ginger Crumb

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

Salt and Pepper Crispy Calamari with Lemon Pepper Aioli

Butternut Tortellini with Harrisa and Goats Cheese

White Bean with chilli and lemon bruschetta

Monkfish and Chorizo Skewer with Hot Honey Drizzle

Carbonara ravioli

Grilled Sea Bream with Artichoke carponta

Braised Beef Pappardelle with Rich Tomato Sauce and Pecorino

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

Sweet Potato Gnocchi with Wild Mushrooms and 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

Arrabbiata Linguine with Prawns

Steak With Roasted Mediterranean Vegetables And Salsa Verde

Caramelised Chicory With Pulse And Grains (V)

Chicken Milanese With Lemon Butter Sauce and Rocket and Parmesan Salad

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

Orange Baked Polenta Cake with Lemon Zabagilone

Vanilla Panna Cotta with Strawberry and basil

Tiramisu with Chocolate Ganache – White chocolate mascarpone and coffee sauce

Honey Semifreddo – 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

Chocolate Mousse with Olive Oil and Sea Salt

Lambs Liver Pate With Salted Cracker And Pickled Onions

Citrus Salmon Gravlax With Avocado Puree

Ham And Pickle Terrine With Toasted Sourdough And Pickles

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

Crab with Piquant pepper and Fresh pasta

Salt and Pepper Chicken Wings with White BBQ sauce

Chicken Caesar Croquettes With Dressing and Parmesan

Bloody Mary Prawn Cocktail

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

Roasted Lemon Sole With Lemon Butter Sauce and Potato Mash

Chicken Roulade with Woodland mushrooms and wild rice

Fillet Steak – Black garlic and mushroom purée, Roasted Vine Tomato’s, dauphinois, crispy shallots, and beef jus

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

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

Venison Steak With Celeriac Puree, Roasted Kale and Blackberry

Duck Breast with Charred Lettuce and Plums

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

Banoffee Tart With Banana Ice Cream

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

Apple Crumble Tart – Salted caramel and vanilla bean custard

Gin and Lemon Tart with Italian Meringue and Raspberry Sorbet

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)

Curried chicken soup shot

Smoked Peppered Mackerel Pate Croustades

Filo Crab Cup – Orange and dill

Monkfish and Chorizo Skewer with Hot Honey Drizzle

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

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

Chicken Croquettes – Caesar salad and dressing with parmesan

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

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

Fillet of Beef Carpaccio Rocket pesto, pine nuts

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

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

Venison Steak celeriac puree, roasted kale and a blackberry and port reduction

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

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

Duck Breast with Charred Lettuce and Plums

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

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

Coffee Crème Brûlée – Served with shortbread

Trio of British Cheese – Chutney and crackers

24 hour soaked Brioche French toast with Vanilla

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

Parmesan Baskets with Anti-pasta - olives, sun dried tomato’s and Parma Ham

Grana Padano Cheese Puffs with Prosciutto

Pesto Pin Wheels

Caramelised Artichoke with Aioli on Toast

Fig and Cheese 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

Nduja Bites

Prosciutto wrapped Asparagus with Duck Egg

Caprese Salad Bruschetta With Fresh Basil Oil

Stracciatella Soup with Chicken, Spinach and Basil

Marinara and Cheese Baked Gnocchi

Mushroom Tortellini With Burnt Butter Sauce And Parmesan Shavings

Tomato And Mozzarella Arancini With Parma Ham Crisp And Tomato Sauce

Burrata with Roasted Peach and Tomato Salad

Crusted Sardines with Citrus and Spice

Lamb Meatballs in Tomato and Basil Sauce

Salt & Pepper Crispy Calamari With Lemon Aioli

Antipasta Or Charcuterie Grazing Board

Grilled Sea Bream with Artichoke Carponta and Lemon and Herb Fried Potato’s

Braised Beef Papadella with Rich Tomato Sauce and Pecorino

Rabbit Stew with Seasonal Veg and Polenta

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 With Black Truffle Butter And Parmesan Cheese (V)

Beef and Pork Lasagne with Salad

Italian Seafood Stew, Containing A Collection Of Clams, Mussels, White Fish And Shrimp In A Tomato-Fennel Broth with Foccacia

Arrabbiata Linguine with Prawns

Peppered Steak with Roasted Mediterranean Vegetables and Salsa Verda

Caramelised Chicory with Pulse and Grains (V)

Orange Baked Polenta Cake with Lemon Zabagilone

Vanilla Panna Cotta with Strawberryand Basil

Tiramisu with Chocolate Gnache and White Chocolat Mascarpone with Coffee Sauce

Honey Semfreddo with Fresh Fruit and Berries

Classic Tiramisu

Chocolate Fondant With Ameretto Cream And Mixed Nut Praline

Lemon Tiramisu with Limoncello

Affogato