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
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
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

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
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
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 tunworth cheese (V)

Burrata cheese with broad beans, green peas, blackberries, radish and pea purée (V)

Ham hock terrine with gherkin ketchup, pickled vegetables and toasted sourdough

Pressing of smoked salmon with lime jelly, crispy quail egg, watercress and green apple remoulade and melba toast

Pan fried mackerel fillet with Pink Fir potato salad, lemon mayonnaise and caviar

Ham hock croquette with mustard mayonnaise, rocket and apple and radish salad

Braised short rib with smoked salt, burrata and sourdough

Tian of crab with avocado purée, nasturtium and chilled spinach soup

Hot smoked trout with fennel and apple salad (DF)

Salad of heritage tomato with blackened cucumber, roasted spring onion and black onion seed (V)

MAINS

Pan fried cod fillet with saffron fondant potato, Romanesco cauliflower, sauce vierge and lovage emulsion (GF)

Pan fried sea bass with Pink Fir potatoes, clams and asparagus

Pea and broad bean ravioli with cheese croquette, grana Padano sauce and chive oil (V)

Roasted corn-fed chicken breast with leek and potato terrine, poached asparagus and a thyme and red wine jus

Confit belly of pork with mashed potato, carrot purée and a baby apple and cider jus

Braised blade of beef with boulangere potato and peas with baby onions and lardons

Rump of lamb with confit belly, spelt, apricot purée and asparagus (£15 supplement)

Heritage tomato tatin with black garlic sauce, ricotta and confit golden beetroot (V)

Parsley and spring vegetable risotto with summer truffle and grated spenwood (V)

Fillet of bream with gnocchi, marinated tomatoes and pesto

DESSERTS

Lemon meringue tart with mandarin sorbet (V)

Crème fraiche panna cotta with roasted apricots, apricot purée and lemon streusel (V) (GF)

Strawberry and clotted cream Eton mess (V) (GF)

Chocolate and rosemary tart with maldon salt and crystallised rosemary (V)

Pavlova with mango whipped ganache, passionfruit gel and poached mango (V)

Coconut and white chocolate mousse with strawberry sorbet (GF)

Cheese selection with crackers and apple ketchup (£5 supplement) (V)

£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

Butternut squash soup with toasted pumpkin seeds (V) (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

Double baked Gruyère cheese soufflé with garlic espuma (V)

Crispy shin of beef with spinach purée, apple glazed turnips and pickled chicory

Pork terrine with burnt apple puree, crushed hazelnuts and pickled shallot (N)

Confit duck and chicken terrine with carrot chutney, chicory and blackberry and hazelnut salad (N)

Smoked haddock and sweetcorn chowder with confit egg yolk

Old bay spiced scallops with soft polenta and samphire (£3 supplement)

MAINS

Sea bass with clams, charred onions and turmeric potatoes (GF)

Roasted cod fillet with smoked fish chowder

Roasted shallot tart with baby vegetables and Spring truffle (V)

Blade of beef with parsnip puree, thyme dauphinoise and star anise carrots

Fillet of beef with oxtail croquette, grelot onions, mushroom purée and merlot vinegar (£15 supplement)

Roast fillet of Ling with white bean and chorizo stew and girolle mushrooms

Mushroom risotto with tunworth cheese and crispy shallot (V)

Chicken breast with pomme anna, king oyster mushroom and kale

Roasted pork belly with colcannon rosti and roasted apple

Butternut squash ravioli with hazelnut and sage (V) (N)

DESSERTS

Egg & nutmeg custard tart with star anise and plum sorbet (V)

Ginger sticky toffee pudding with vanilla Chantilly and caramel (V)

Poached pear tatin with vanilla ice cream (V)

Chocolate tart with clementine sorbet and honeycomb (V)

Bramley apple and blackberry crumble with crème anglaise (V)

Whiskey fruit cake with bourbon and raisin ice cream (V)

Cheese selection with crackers and apple ketchup (£5 supplement) (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

£27.00 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

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