Menus
Our sample menus complement various styles of events and are selected to inspire you. Some options are seasonal or subject to change depending produce availability.
Delegate Lunches
MONDAY
SALADS
Barley & pomegranate salad with yoghurt (v)
House mixed leaf salad (v)
Waldorf salad (v)
Soup of the day (v)
Charcuterie platter with pickles
Selection of cheese (v)
DRESSINGS
House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)
MAINS
Chicken stir fry Teriyaki fish
Seasonal vegetables (v)
Vegetable stir fry (v)
BREADS
Selection of breads (v)
DESSERTS
Fresh fruit platter (v)
Lemon meringue pie in a glass
TUESDAY
SALADS
House mixed leaf salad (v)
Greek salad (v)
Cucumber salad with ginger, lime and coriander (v)
Charcuterie platter with pickles
Selection of cheese (v)
Soup of the day (v)
DRESSINGS
House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)
MAINS
Chicken thighs with salsa verde and new potato
Poached hake with capers and olive
Seasonal vegetables (v)
Rigatoni with green peas and red pesto & dill sauce (v)
BREADS
Selection of breads
DESSERTS
Fresh fruit platter (v)
Chocolate financier with raspberry crémeux
WEDNESDAY
SALADS
House mixed leaf salad (v)
Caprese salad (v)
Caesar salad
Charcuterie platter with pickles
Selection of cheese (v)
Soup of the day (v)
DRESSINGS
House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)
MAINS
Roasted fish with shaved fennel and steamed vegetables
Beef chilli with sour cream and rice
Seasonal vegetables (v)
Mushroom stroganoff (v)
BREADS
Selection of breads (v)
DESSERTS
Fresh fruit platter (v)
Passion fruit choux buns with white chocolate and passion fruit glaze
THURSDAY
SALADS
House mixed leaf salad (v)
Avocado & quinoa salad with radish (v)
Roasted pepper, black bean & cucumber salad (v)
Soup of the day (v)
Charcuterie platter with pickles
Selection of cheese (v)
DRESSINGS
House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)
MAINS
Ras el hanout chicken thighs with couscous
Fish cake with tartar sauce
Seasonal vegetables
Grilled halloumi with couscous (v)
BREADS
Selection of breads (v)
DESSERTS
Fresh fruit platter (v)
Apple & golden sultana crumble slice with vanilla crème diplomate
FRIDAY
SALADS
Heirloom tomato & buffalo mozzarella (v)
House mixed leaf salad (v)
Cabbage & kohlrabi with dried cherry (v)
Soup of the day (v)
Charcuterie platter with pickles
Selection of cheese (v)
DRESSINGS
House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)
MAINS
Pork fillet with wholegrain creamed leeks
Traditional fish and chips with tartare sauce and garden peas
Seasonal vegetables (v)
Cumin roasted aubergine with pomegranate (v)
BREADS
Selection of breads
DESSERTS
Fresh fruit platter (v)
Dark chocolate mousse with crème fraiche and preserved lemon
Spring & Summer Private Dining
STARTERS
Tomato & roasted red pepper soup with crottin de Chavignol (V) (GF)
Sweetcorn chowder (V)
Feta cheese salad with green & white asparagus, port syrup, toasted almonds and slow cooked egg (N) (V) (GF)
Burrata cheese with broad beans, green peas, blackberries, pea shoots and pea emulsion (V) (GF)
Salad of heritage tomatoes, burnt cucumber, parsley and goat’s cheese (V) (GF)
Chicken & parsley terrine with pea & mint purée, radish salad and pickled wild mushrooms (GF) (DF)
Ham hock terrine with gherkins, pickled vegetables, apricot purée and toasted rosemary ciabatta (DF)
Prawn mousse with avocado, spring onion, baby gem and lemon dressing (GF)
Pressing of smoked salmon with lime jelly, crispy quail egg, watercress & green apple remoulade and melba toast (DF)
Grilled mackerel fillet with Jersey Royal potato salad, lemon infused emulsion and caviar (GF)
Ham hock croquettes with mustard mayonnaise and apple & radish salad
Pan fried curried scallops with cauliflower purée, toasted almonds and crispy kale (£3 supplement) (GF)
MAINS
Pan fried cod fillet with saffron fondant potato, Romanesco cauliflower, sauce vierge, lovage emulsion (GF)
Seared sea trout with pommes dauphine, wilted spinach, bok choy and Champagne sauce
Fillet of bream with beetroot gnocchi, textures of beetroot and red wine vinegar & shallot dressing
Spinach & smoked almond cannelloni with grilled tenderstem broccoli and goat’s milk foam (N) (V)
Pea & broad bean ravioli with pecorino sauce, cheese croquette and chive oil (V)
Wild garlic & Spring vegetable risotto (V) (GF)
Tomato tarte tatin with grilled cucumber, feta cheese mousse and thyme & black garlic sauce (V)
Roasted corn fed chicken breast with leek & potato terrine, poached asparagus and thyme & red wine reduction (GF)
Confit belly of pork with smoked mashed potato, carrot purée, baby apple, crackling and cider jus (GF)
Braised blade of beef with boulangère potatoes, broad beans, goose fat cooked baby carrots and jus (GF) (DF)
Fillet of beef with potato rosti, caramelised Spanish onions, charred spring onions, baby carrots and bone marrow sauce (£7 supplement) (GF)
DESSERTS
Lemon tart with freeze dried raspberries and raspberry sorbet (V)
Poached peach with white chocolate mousse, honeycomb and Greek yoghurt ice cream (V) (GF)
Chocolate tart with vanilla Chantilly, caramelised almonds and popping candy (N) (V)
Broken meringue pie with lemon curd, caramelised mango and passion fruit sorbet (V) (GF)
Lemon verbena panna cotta with Greek yogurt, sorrel sorbet and lychee & lime gel (GF)
Eton mess with compressed strawberries and berry sauce (V) (GF)
Pistachio crème brûlée with wild honey parfait and shortbread (N) (GF)
White & dark chocolate mousse with chocolate sorbet, hazelnut brittle
and orange syrup (N)
Selection of cheeses (N)
Tea or filter coffee
£55.00 per person
Please select one choice per course for your entire party. Alternatives are available for your guests with dietary requirements.
Autumn & Winter Private Dining
STARTERS
Celeriac & apple soup with caramelised apple (V) (GF)
Butternut squash soup with toasted pumpkin seeds (V) (GF) (DF)
Blue cheese mousse with candied walnut, rocket purée, poached pear and greens (N) (V) (GF)
Pheasant terrine with pickled wild mushroom, fresh blackberries and smoked garlic purée (GF) (DF)
Guinea fowl terrine with pickled red cabbage, orange purée and crispy kale (GF) (DF)
Leek terrine with crème fraîche, tomato purée and sun dried tomato (V) (GF)
Pressing of smoked salmon with lime jelly, crispy quail egg, watercress & green apple remoulade and melba toast
Tian of white & brown crab with mango, chilli & red onion salsa and red endive salad (GF) (DF)
Double baked Gruyère cheese soufflè with garlic espuma (V)
Crispy shin of beef with spinach purée, apple glazed turnips and pickled chicory
Slow cooked pig’s cheeks with celeriac purée, baby apple, Romanesco cauliflower and jus (GF)
Pan fried curried scallops with cauliflower purée, toasted almonds and crispy kale (£3 supplement) (N) (GF)
MAINS
Pan fried salmon fillet with walnut crumb, cauliflower purée, pickled & poached globe artichoke and salsa verde (N)
Sea bass with clams, charred onions and turmeric potatoes (GF)
Roasted cod fillet with smoked fish chowder
Conchiglie with spinach & ricotta mousse and herb emulsion (V)
Roasted shallot tart with baby vegetables and Spring truffle (V)
Beetroot gnocchi with baby beetroot, pecorino sauce and smoked almonds (V) (N)
Chicken breast with braised red cabbage purée, Gruyère & potato terrine and salt baked swede (GF)
Roasted supreme of chicken breast with pomme purée, creamy leeks and shiitake mushrooms (GF)
Venison loin with girolle mushrooms, Duchess potatoes, pickled blackberries and butternut squash purée (GF) (£5 supplement)
Duo of lamb rack and belly with leek & potato gratin, feta cheese croquettes and black olive powder
Slow cooked blade of beef with roasted shallots, dauphinoise potato, goose fat cooked baby carrots and red wine jus (GF)
Fillet of beef with potato rosti, caramelised Spanish onions, charred spring onions and bone marrow sauce (£7 supplement) (GF)
DESSERTS
Egg & nutmeg custard tart with star anise and plum sorbet (V)
Banana & walnut cake with caramel crémeux and coffee ice cream (V) (N) (GF)
Dark chocolate & blackberry trifle with chocolate soil and almond sponge (N) (GF)
Baked vanilla & Oreo cheesecake with drunken cherries (V)
Pear frangipane with plain tonka bean ice cream (V) (N) (GF)
Chocolate financier with clementine sorbet and salted caramel (V) (N) (GF)
Bailey’s bread & butter pudding with warm custard
Bramley apple plum & blackberry crumble with crème anglaise (V) (GF)
Apple tart tatin with vanilla ice cream and toffee sauce (V)
£55.00 per person
Please select one choice per course for your entire party. Alternatives are available for your guests with dietary requirements.
BBQs
Creole chicken wings
Turner’s Hair of the Hog sausage
Lamb kofta with raita
Homemade beef burgers with tomato relish
Buttered corn on the cob
Grilled peppers with aubergine, courgettes & halloumi kebabs
Baby baked potatoes
—
Tomato & shallot salad with basil dressing
Secretts leaves
Harissa cous cous with toasted almonds and sultanas
—
Sour cream & chive dip
Grated cheese
Brioche buns
Ranch, balsamic and house dressings
—
Fresh fruit plate
Selection of miniature desserts
£45.00 per person
Gourmet BBQs
Creole chicken wings
Cumin spiced Barnsley lamb chop
Turner’s Hair of the Hog sausage
Turner’s Dragon Fury sausage
Blackened Texan brisket of beef with gherkins and red cabbage
Halibut on the bone with lemon grass & tiger prawn skewer
Buttered corn on the cob
Grilled peppers with aubergine, courgettes & halloumi kebabs
Baby baked potatoes
—
Salad Caprese
Secretts mixed leaves
Harissa cous cous with toasted almonds and sultanas
Grilled pitta bread with mint leaves, cucumber, shaved asparagus and roasted lemon oil
—
Sour cream & chive dip
Grated cheese
Brioche buns
Ranch, balsamic and house dressings
—
Fresh fruit plate
Selection of miniature desserts
£55.00 per person
Receptions
CANAPÉS
Beef tartare with cured egg yolk on toast (DF)
Goat’s cheese tart with spiced tomato chutney (V)
Smoked salmon and chive roulade with keta caviar
Roasted pepper and feta quiches (V)
Old bay spiced scallop skewer
Lamb koftas with mint yoghurt
Grilled sirloin with chimichurri (DF)
Jerusalem artichoke soup with artichoke crisp (V)
Pea soup with mint crème fraiche (V)
Crispy prawn with sweet chill sauce (DF)
Vegetable crisps with saffron aioli (V) (DF)
Cheddar croquettes with wholegrain mustard (V)
Ham hock croquettes with gherkin ketchup
Roasted aubergine arancini (V)
DESSERT CANAPÉS
Ruby chocolate & pistachio Paris breast (N) (V)
S’more tart, chocolate, and meringue (V)
Matcha and lemon madeleines (V)
Carrot cake éclair (V)
Honey and lavender cake (V)
Chamomile fudge (V)
CORNETTO CANAPÉS
Selection of a minimum of 3 per person, please select from the following:
Smoked salmon tartar with wasabi
Smoked aubergine with ras el hanout (V)
Tandoori chicken with mango
Avocado & lime mousse with black onion seed (V)
Blue cheese with dried fig and walnut (N)
Coconut, rum and pineapple (V)
Peanut and caramel (N) (V)
Whipped kalamansi ganache with raspberry
Strawberry crémeux dipped in dark chocolate
£32.00 per person
BOWL FOOD
Confit duck salad with dandelion, orange, game crisps, shallots & hoi sin dressing
Classic king prawn & crayfish cocktail with crisp leaves & Marie Rose sauce
Char-grilled chicken or smoked chicken Caesar salad with parmesan shavings, croutons, anchovies & dressing
Salad of goats cheese with piquillo pepper, pomegranate & molasses
Thai crab salad with coriander, chilli & lime
Olive oil poached tuna niçoise salad
Blue cheese & chicory salad with caramelised walnuts & blue cheese dressing
Mini cottage/shepherd’s pie with potato espuma
Mini venison cottage pie with truffled potato
Braised lamb with Moroccan couscous, harissa & tahini
Thai green chicken/vegetable/beef/prawn curry with jasmine steamed rice & coriander
Beef bourguignon with creamy mash, bacon lardons, baby onions & truffle croutons
Butternut squash risotto with pecorino cheese, crisp seeds & salad
Oriental vegetable stir fry with marinated tofu
Sausage & mash with onion gravy
Beef & ale pie with puff pastry
Chicken, leek & cockle pie with puff pastry
Game pie with puff pastry
Tiger prawn with ginger, spring onion & soba noodles
Plum, apple & almond crumble with custard
Triple chocolate brownie with chocolate fudge sauce & milk ice cream
Lemon meringue pie
Croissant & white chocolate bread & butter pudding
Chocolate profiteroles
Strawberry, raspberry or banana Eton mess
Lemon or grapefruit possets
Vanilla crème brûlée with seasonal fruits & shortbread biscuits
Homemade doughnuts with hot chocolate sauce
£35.00 per person
Buffets
THE GREAT BRITISH BUFFET
Tomato salad
Wardorf salad
Secretts leaves
Hand rolled sausage rolls
Honey roasted local ham with Branston pickle and piccalilli
Braised beef with herb dumplings
Coronation chicken salad
Bitter chocolate pots
Lemon posset
Eton mess
£35.00 per person
EVENING BUFFET
SALADS
New potato salad with red pepper, chive and chervil (v)
Classic Caesar salad
Couscous with cucumber & mint yoghurt (v)
Mixed leaf salad (v)
Heritage tomato salad with mozzarella, spring onion and balsamic reduction (v)
Charcuterie and fromage board
DRESSINGS
House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)
HOT FOOD
Pork slider with red cabbage and sriracha
Chicken & chilli taco with guacamole and sour cream
Lamb kofta with coriander
Honey & mustard glazed cocktail sausage
Roasted pepper arancini with tomato chutney (v)
DESSERTS
Lemon meringue pie
Key lime pie
Chocolate financier with raspberry crémeux
£35.00 per person