Sample Menu Day 1
Braised short rib of beef low and slow cooked in red wine and thyme jus, served with a light sweet potato mash.
Grilled cod with a heritage tomato's and herb salsa, served with sliced new potatoes.
Cauliflower taka dhal garnished with red onions and cumber pickles, pilau rice, and poppadoms.
Sides: Hispi cabbage, braised red cabbage, new potatoes and pilau rice.
Sample Menu Day 2
Katsu chicken curry breast of chicken, golden fried in panko breadcrumbs with a rich katsu sauce (fresh and simple).
Prawn provencal classic French dish served with steamed rice.
Goats cheese and red onion tart finished with wilted rocket.
Sides: Hand cut chips, rice, french beans, chantery carrots.
Sample Menu Day 3
Turkey escalope milanese served with spaghetti and a rich tomato & basil sauce.
Grilled salmon teriyaki garnished with juliennne of carrots, spring onions & cucumber.
Vegetable tagine served with spiced couscous.
Sides: Sauté potatoes, spaghetti, broccoli, cauliflower.
Sample Menu Day 4
Rump of lamb with a rich thyme and red wine sauce.
Grilled seabass with gremolata.
Stuffed sweet potatoes with butternut chives and parmesan.
Sides: Dauphinoise potatoes, brown rice, kale, carrot, swede puree.
Sample Menu Day 5
Low and slow cooked belly of pork in cajun spices.
Beer battered loin of cod with homemade tartar sauce.
Stuffed portabella mushroom with halloumi burger.
Sides: Sweet potato chips, mushy peas, bbq beans.
Sample Menu Day 6
Classic beef lasagne with garlic bread.
Handmade smoked haddock and leek fishcakes with hollandaise sauce.
Goats cheese and sage risotto with sautéed butternut squash.
Sides: Baked new potatoes, peas, sugar snaps.
Sample Menu Day 7
Leg of lamb stuffed with fresh herbs roasted garlic and spinach.
Roasted salmon en croute béarnaise sauce.
Root vegetable pie topped with crusty cheesy mash.
Sides: Roast potatoes, selection of vegetables.
Our Vegan options
Cashew Nut Paella, Shepherd’s Pie, Moroccan Tagine
Smoky Three Bean Chilli, Lentil Dhal, Vegan Roast
Seitan Stroganoff, Veggie Burgers, Pumpkin and
Pine nut Risotto and Coronation Cauliflower