MENU SUGGESTIONS

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The majority of the ingredients we use are sourced or grown locally, and we encourage all guests to choose items in season, wherever possible.

Below are some of our most requested dishes. This is but a small selection and we can cater for most styles, times of day, and cuisines. If your favourite is not listed, please ask!

Please mention if you have any dietary or allergy requirements, as with sufficient notice, these can usually be easily accommodated.

Canapés

Chorizo and goat’s cheese empanadillas

Goats cheese crostini with fresh fig, pine nuts and drizzled with honey (V)

Lemongrass chicken skewers

Smoked salmon blinis

Stilton & black sesame shortbread

Thai fishcakes – sweet chilli dipping sauce

Torched fresh mackerel with a fennel salad and soy sauce dressing

Watermelon, feta & walnut brochette

Spicy tuna tartare. Siracha. Sesame cone

Welsh rarebit with crispy pancetta

Starter Courses

Apple, quinoa & celeriac salad (V)

Avocado and courgette beignets with feta cream, coriander chilli pesto and courgette ribbons

Grilled & smoked mackerel with a watercress & bacon salad

Homemade pate or terrines

Potted fresh & smoked salmon served with brochetta

Seasonal vegetable soups

Tomato & fig soup with goat’s cheese bruschetta (V)

Main Courses

All mains are served with a selection of seasonal vegetables or salad and potatoes, as appropriate

Fillet of Beef Wellington served with celeriac puree, red wine and truffle sauce

Halibut or Brill fillets with Chimichurri & tomato salad. Served with seasonal leaves & new potatoes

Moroccan Lamb Tagine served with cous-cous

Prosciutto wrapped guinea fowl supreme with black truffle butter, wilted leeks, and rösti potatoes

Salmon Coulibac – beurre blanc (gluten free) Fillet of Welsh lamb with a spinach and pinenut stuffing, served on a ratatouille stew, red with jus

Vegetarian Options

Pearl barley risotto, chard, roasted cauliflower, peppers, olives (V)

 Potato gnocchi with wild mushrooms, courgettes and chestnuts (V)

Roast vegetable tagine (V)

Smoked Puy lentil, mushroom, and pecan pate (Vg) (g/f)

Twice-baked cheese and spinach soufflé, served with a watercress and pine nut salad 

Woodland and wild mushroom strudel, Madeira sauce (V

Desserts

Caramelised white chocolate and raspberry brûlée, served with lavender shortbread

Baked Bakewell and sour cherry cheesecake

Lemon, almond, and white chocolate brownie, served with ice-cream and a selection of fresh seasonal berries

Mulled wine poached pears with vanilla ice cream

Bitter chocolate marquise, coffee bean sauce

Honied orange polenta cake with homemade pistachio ice-cream

Additional courses such as a fish or cheese course can easily be added

Lunch Menus (as required)

Fresh and smoked salmon rillettes, served with crusty bread

Chard, lemon, and cheese pie with salads

Salad Niçoise

English Asparagus quiche salad (V)

Fresh Fruit Salad