Served Warm

Meat

Roast beef
Yorkshire pudding, creamed celeriac, horseradish

Asian pork belly
Spring onion mash, crispy kale, crackling

Harissa chicken
Summer squash salad, cucumber, pomegranate, yoghurt

Thai green chicken curry
Coconut rice, bok choy

Moroccan spiced “shepherd’s pie”
Pulled lamb, sweet potato, feta

BBQ spiced pulled pork
Creamed corn, house slaw

Fish

Salmon tikka
Spiced sag aloo, coriander, yoghurt

Lemon and herb crusted cod
Warm tartare butter sauce, wilted spinach, pea purée

Spiced crab cakes
Green slaw, sriracha mayo

Prawn laksa
Rice noodles, coconut, lime

Cornish fish pie
Smoked haddock, parsley and Yorkshire fettle

Grilled red mullet
Smoked tomato, Piedmontese peppers, saffron aioli
(add chorizo for meat option)

Vegetarian

Wild mushroom arancini
Purple sprouting broccoli, spinach, truffled hollandaise

Tomato and fontina gnocchi
Caramelised onions, salsa verde

Aubergine imam bayildi
Crunchy Yellisons goat’s cheese samosa basil crème fraîche

Sautéed summer asparagus
Peas, broad beans, feta cheese ‘bonbons’ mint beurre blanc

Oxford blue cheese soufflé
Apple and celeriac remoulade, walnuts

Thai red vegetable curry (vegan)
Coconut rice, bok choy

Mexican 3 bean chilli (vegan)
Guacamole, sour cream, tortilla crisp

Salt and pepper oyster mushroom (vegan)
Soy and lime, chilled vermicelli noodle salad, louts root

Served Cold

Meat

Confit duck salad
Sourdough toast, marmalade, charred fig, endive

Thai beef salad
Asian vegetables, glass noodles, peanut brittle

Bang bang chicken
Spiced slaw, peanuts, poppadom tuile

Buffalo chicken
Baby gem, celery hearts, blue cheese dressing, voodoo sauce

Ploughman’s picnic
Ye Olde Oak ham, Lancashire cheese, Scotch egg, piccalilli

Fish

Asian shrimp cocktail
Coconut, mango, snow peas

Seared Loch Duart salmon
Treacle glaze, celeriac, mustard

Herb crusted tuna loin
Courgetti, slow roast tomatoes, pesto

Oak roast salmon
Preserved lemon and potato salad, caper and parsley
emulsion

Brixham potted crab
Whipped avocado, Bloody Mary jelly, onion seed tuile

Vegetarian

Heritage beetroot salad
Candied walnut, oyster leaf, whipped goat’s curd

Italian antipasti
Bocconcini, caponata, Nocellara olives, artichoke, focaccia

Cotswold feta and spinach
Filo pastry, pine nuts, oregano

Green summer salad
White asparagus, courgettes, feves and peas, goat’s curd

Harissa and broad bean houmous (vegan)
Carrot remoulade, pumpkin and chia seed wafer

Chilled tomato ragu (vegan)
Courgetti, basil pesto, shiitake bacon, Prosociano

Jackfruit bang bang (vegan)
Spiced slaw, peanuts, poppadom tuile

Sweets

Black Forest cup
Cherry gel, coconut

Raw cacao pot (vegan)
Avocado, goji berries, salted date caramel

Mini Pavlova
Lemon curd, strawberry caviar, basil

Charred rose water marshmallow
Pomegranate and passionfruit cream

Mini treacle tart
Clotted cream

Apple tart tatin
Star anise cream

Chocolate dipped pretzels
Sprinkles

White chocolate sphere
Matcha tea

Banoffee cone
Salt caramel

Millionaire shortbread
Candied hibiscus

“Bounty bar” (vegan)
Blueberry, coconut, maple syrup, chocolate

Pecan pie
Pumpkin marscapone

“Wagon Wheel”
Marshmallow, raspberry, chocolate

Rice pudding arrancini
Mango curd

Passionfruit dome
Raspberry pearls, butter biscuit

Gulab jamun
Cardamom syrup

We take great pride in sourcing the best British produce available; we may however very occasionally have to use imported alternatives due to seasonality.

Due to the nature of heirloom and heritage produce we use, shapes, sizes and appearance of these varieties may vary, although the taste will remain consistent.

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