Dinner

Roasted beetroot salad

Oven-roasted candied beetroot with a black olive tuile filled with creamy goat's cheese mousse, beetroot purée and crisp watercress.

Chargrilled peach salad

Honey-glazed peach slices, chargrilled and tossed with crumbled stilton, pistachios, basil, peppery rocket and a light balsamic dressing.

Chicken liver & brandy parfait

Smooth chicken liver parfait with brandy, garlic, shallots and thyme, served with oven-baked sourdough baguette, butter, rocket and red onion marmalade.

Antipasto board

Prosciutto, salami Milano and spianata, with baby mozzarella, roasted red peppers, cornichons, balsamic cherry tomatoes and olives, with sourdough baguette.

Blade of beef

Slow-cooked and shredded blade of beef with creamy celeriac purée, buttered kale, thyme-roasted carrots, roasted potatoes and a rich red wine and herb sauce.

Atlantic salmon

Pan-cooked Atlantic salmon topped with a herby crumb, served with a crushed new potato cake, sautéed spinach, tenderstem broccoli, roasted cherry tomatoes and a light caper and dill dressing.

Roasted chicken supreme

Free-range chicken supreme served on creamy dauphinoise potatoes, with carrot and thyme purée, buttered green beans, red wine sauce, pancetta, button mushrooms and baby onions.

Spinach & wild mushroom arancini

Spinach and wild mushroom risotto filled with feta, coated in crisp panko and deep-fried until golden, on a red pepper and tomato sauce with a rocket and baby herb salad.