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Feast Boards For Sharing

A sharing style of food, great for friends and family


Starters To Share

Charred vegetable salad
With wasabi, radish and shaved nuts


Oak smoked salmon

Warm and cold smoked salmon with pea shoots, sauce gribiche


Moules Mariniere

Pots of mussels with sour dough bread



Mains To Share

A new range of menu using many different cuts from the same primary ingredient,

presented on 3 foot large square sharing boards


Cornfed Chicken

Roasted cornfed chicken, sage and onion stuffing, roasted potatoes in chicken dripping,

crispy chicken wings and buttermilk fried drumsticks, with

Apple coleslaw

Penni black farm salad

Buttered Greens


Organic Suckling Pig

Roasted loin of suckling pig, chargrilled pork chops, pork fillet Wellington, baked leg of pork, shoulder of Pork, Chorizo and chick pea casserole, Pink Lady apples, beef dripping roast potatoes, with

Caramelised red onions

Boulangère Potatoes



Herefordshire Long Horn Beef

Our beef is aged for 50 days with Himalayan salt giving an amazing depth of taste.

Braised shin of beef, bourguignonne, slow cooked short ribs,

ox cheek, rib and chateaubriand of beef, with

1000 leaf Chips

Bearnaise Sauce

Sprouting broccoli

Vine tomatoes



Sundae Bar

Bramley apple pie sundae


Knickerbocker glory


Salted caramel fondue with marshmallows and doughnuts




A twist on old restaurant classics




Prawn Cocktail

Five different selected types of prawns bound in a tequila spiked marie rose sauce,

charred little gem and goats horn pepper


Melon and Ham

Compressed water melon with Parma ham,

creamed feta cheese, basil and pine nuts




Tournedo’s of Beef Rossini

Our 50 day aged beef fillet with foie gras, ceps and truffle sat on an amazing

potato cake, truffle jus


Coq au Vin

One of my signature dishes ….

Poached breast of chicken wrapped in Serrano ham,

cassis poached chicken thigh,

Deep-fried pulled chicken wings, carrot puree




Black Forest Gateau

My Baked Alaska version of this classic


Vanilla bean and cherry ice cream,

amaretto soaked genoise

finished with torched meringue



Our chocolate version


Chocolate mousse, genoise sponge,

custard and shavings

finished with a tuille


Seasonal Menu’s



Dorset crab and celeriac

Granny Smith apple mayonnaise, young herbs


Grilled Sardines, Heirloom tomatoes,
basil & olive oil caviar


Carpaccio of beef
cherry tomatoes, wild mushroom dressing, crisps


Salt Cod

Brandade, croquette, pickled vegetables


Scottish Salmon

Cured, keta pearls, lime, sea herbs 


Scallops with black pudding

shaved cauliflower and burnt caulflower cream


Foie Gras

Puy lentils and smoked bacon


Salt baked celeriac and skate

apple and tapioca



Welsh black face lamb with caponata

creamed potato and candied butternut squash


Hake poached in sea herb butter, with

sea herbs, beans, cockle croquettes


Pan-fried wild sea bass,

Boulangère, artichoke, cauliflower puree


Herefordshire beef with ox cheek ravioli

baby spinach, Bordelaise sauce


Longhorn beef wellington,

shin of beef, beef fillet with dauphinoise, greens, veal Jus


Turbot with oxtail

King oyster mushroom, fondant potato


Goosnargh duck & Angostura

Dauphin Potatoes, duck confit, jus


Pot-roast chicken

Chicken cooked on the bone with Jerusalem artichoke,

onion loaf & winter roots




Chocolate fondant

white chocolate sauce, ice cream


‘Paddington Bear’

marmalade bread & butter pudding, vanilla Ice cream


Mulled Winter fruits

With orange crème fraiche


Pear and chocolate tart

vanilla custard


Sticky toffee pudding

salted caramel sauce, vanilla Ice cream


Rhubarb & apple

custard, crumble, sorbet


Seville orange

sorbet, cake, curd, wafer & biscotti




The Cheese Courses


Cheese Board

Selection of British Cheeses with Sour Dough Crakcers,

Chutneys, grapes



Crossover our cheese courses with a twist


Mature Stilton with Eccles Cake

Grape Chutney


Mrs Kirkham's Lancashire

Chilli jammy dodger,


Cave aged Cheddar

Fruit Cake, Caramelised onions chutney

Vegetarian Tasting menu


Charred corn tacos




Celeriac velouté, Waldorf salad




Almond panna cotta




Avocado, endive, praline and charred scallion,

braised English onion




Baby gem, Raclette cheese, toasted pine nuts




Honey roast pumpkin

Caraway caramel, BBQ broccoli, hazelnuts and coriander yoghurt




Crème brulee tart, clotted cream




Festive Feast Buffet



Sharing Boards To Share



Honey roast courgettes, balsamic onions, miso baked aubergine,

roasted butternut squash, radishes, semi dried tomatoes,

olives, bruschetta



Pea, olive arancini, potato, parsley and caper croquettes


Main Course


Cajun baked turkey roulade


Pot roast corn-fed chicken


Saffron and wild mushroom risotto roll,

Baked aubergine with borlotti beans,

King oyster mushroom stuffed with baked Portabello mushroom, salsa verde



Charred Corn with lime, coriander

Miso baked little gem

Chilli roasted sweet potato

Warm Winter vegetable salad apple cider dressing

Pearl barley tabbouleh



(One from the following:)


Panettone ice cream with Winter berries


Frozen berries with hot white chocolate sauce


Christmas tiramisu


Christmas Tasting Menu

With Wine Suggestions


Canape’s & Champagne on Arrival



Foie Gras ‘mi cuit’ Brioche

Duck liver pate served with brioche


Jeaques Rommes - Sauternes 2018



Crab and avocado tian, tomato and basil


Araldica Estate, Poully Fusse 2016



To Be Carved At The Table:

Roasted organic Turkey

Basted with truffle butter, pigs in blankets, sage and onion stuffing


Slow roasted rib of Rhug beef

horseradish, Yorkshire pudding


Roasted breast of goose

chestnut forcemeat


Goose fat roasted potatoes

Bouquetere of vegetables:

Sprouting Brocoli, Pancetta Sautéed Brussel Sprouts, Glazed Carrots

Sautéed Cavelo Nero Cabbage, Cauliflower Cheese, Honey Roasted Parsnip

Red Wine Gravy


Clos Beauregard Pommerol 2013




Orange & Lemon Sorbet



Christmas Pudding

brandy sauce, Christmas pudding parfait,

crushed Amaretti