What You Could be Eating…

SPRING lUNCH

Perfect for a relaxed feel for small and large groups.

To Start

Sharing boards of burrata with blood orange and pistachios, cured English hams, Homemade garlic and rosemary focaccia, Olives, Spinach, mint and almond pesto, Spicy pea guacamole

To Fill

Olive oil poached salmon with salsa verde, Roast rainbow carrots with herbed Persian yoghurt and golden sesame seeds, Pink and green radicchio salad with herbs & toasted nuts, Roast baby new potatoes with mint and lemon zest.

To Finish

Chocolate olive oil cake with roasted cardamom rhubarb and creme fraiche

Dinner Party

A more formal affair for a sultry evening.

Nibbly Morsels

Cucumber cup with chili lime crab, Rye with smoked salmon, dill and pea puree, Mini Yorkshire puddings, beetroot horseradish, roast beef.

To Start

Spiced smokey babaganoush, charred endive with watercress, radish and mint, lemon with hot garlic oil

To Fill

Roast quail with shallots and black grapes, Creamy spelt with thyme and garlic, Glazed carrots, Roast baby leeks with crushed hazelnuts

Cheese

Selection of local cheeses, Homemade chutney, Local honey, Medjool dates, Walnuts, Cheese biscuits

Pudding

Fig and Cinnamon Frangipane tart with cream

Autumnal Feast

Minimal fuss, maximum impact

Nibbly Morsels

Baked figs with homemade lebneh, thyme, honey and chopped walnuts, Crostini with confit tomatoes, whipped English feta and oregano, Sticky honey squash cubes with sage.

To Fill

Garlic and rosemary roasted Jerusalem artichokes, Beetroot hummus, Mint and lemon bean mash with roasted pumpkin with watercress, parsley and walnut pesto, Grass fed bavette steak with zhoug salsa, Roasted sweet potato wedges with pomegranate seeds.

To Finish

Blackberry and chocolate sticky fudge brownies with homemade elderberry ice cream.