Sample Course Menu



Seasonal Soup with a selection of Bread

Dressed Salmon Fishcakes

Chicken Liver Parfait served with Toasted Brioche a Plum and Shallot Chutney

Ham Hock accompanied by Pickled Veg and a Mustard Mayo




Yorkshire Roast Beef with Celeriac Puree, Herb Roasted New Potatoes, Baby Carrots and Beef Jus

Cider Pork with Fennel and Apple served with Mashed Potatoes and Roast Cauliflower

Pork Belly with Dauphinoise Potatoes, Seasonal Vegetables and an Apple & Celeriac Puree


Herb crusted Baked Cod with Asparagus and Pureed Cauliflower

Parsnip and Blue Cheese Tart with Nectarine Salad

Roast Pepper and Asparagus Risotto with Baby Carrots and Basil Oil



Home Made Sticky Toffee Pudding served with Butterscotch Sauce and Vanilla Ice Cream

Dark Chocolate Mousse and Pomegranate Jelly

Fresh Nectarine and Mascarpone Tart with Crushed Pistachio Nuts

Cheese Board: A Selection of local Cheeses served with Crackers and Chutney


Prices will vary according to selections made from this menu.

Please contact us for a bespoke quote.

We have vegetarian and allergy specific options also available.
Please make these known at the time of booking and we will gladly cater to your requirements.