One Dining Menus Bowl Food

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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

Sweet Canapés

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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