New Potatoes, Sprouting Broccoli and Wild Garlic mixed with Wholegrain Mustard.
Heritage Tomato and Roasted Lemon Salad.
Roasted Sweet Potato, Toasted Seeds, Masala Yoghurt and Fried Kale.
Sprouting Beans, Summer Leaves, Summer Herbs, Avocado, Baby Tomatoes & Toasted Sunflower Seeds.
Spicy Chickpea, Feta, Red Onion, Cumin & Mint.
Chilli Roasted Squash, Courgettes and Garlic Baby Spinach topped with Pinenuts.
Broad Bean & Pea Salad with Mint & Parmesan.
Pasta Salmon Apple Salad.
Chicken Beetroot Spinach Salad.
Chargrilled Courgette, Parmesan, Pine-nuts with Green & Purple Basil Salad.
Soba Noodles with Chargrilled Vegetables, Basil & Mango.
Tomato Party Salad – Lots of Tomatoes, Lots of Herbs and Giant Couscous.
Royal Potato Salad – Quail Egg, Peas, Basil, Toasted Pinenuts, Garlic, Mint & Parmesan.
Carrot & Roasted Sesame Seed Salad.
Chargrilled Corn on the Cob with Ribbon Vegetables Green Beans, Sultanas and Parsley Salad.
Cabbage and Carrot Slaw with honey cumin mayo dressing.
Sun dried Tomato and Pesto Potato Salad.
Mediterranean Wheat Berry and Bean Salad
Tuna sweetcorn noodle salad.
Chargrilled Saffron Cauliflower Salad
Scottish smoked Salmon and Gravlax With Lemon wedges, Sour Cream, Capers, Horseradish.
Cold Meat Platter
(Air dried Beef, smoked Chicken, Turkey Ham and Italian Salami)
Italian, French, Thousand Island, Cocktail, Caesar Dressing, Ranch Dressing, Herb Dressing and Balsamic Vinaigrette
Whole grain Mustard, Dijon Mustard, English Mustard, Marinated Olives, Gherkins, Vegetable Pickles, Mint Jelly and Mango Chutney
HOT BUFFET SELECTION
Honey and Maple Glazed Shoulder of Pork with an Apple and Rhubarb Sauce.
West Country Beef with Mustard and Herb Crust, served with Watercress Mayo and Horseradish Cream.
Whole Leg of Lamb marinated in Harrissa, Coriander and Lime, served with Mango and Vine Tomato Salsa.
Breast of Turkey cooked in ‘Thai Style’ Coconut Cream served with Satay Sauce
Jerk Chicken with Chargrilled Pineapple.
Braised slices of beef in a Rich Red Wine Sauce with Onions and Mushrooms
Breast of Chicken with a Creamy Leek and Bacon Sauce
Curry lamb,chicken, fish or vegetarian
Salt fish with sautéed peppers
Ntaba with sautéed onions
Fillet of Salmon with Parsley and Basil Pesto and Vine Tomato Salsa
Fillet of Cod with Cajun Spices and Sweetcorn Relish
Loin of Monkfish with Chilli & Lime
Vegetarian Pasta Bake with Feta Cheese
Spinach and Mushroom Lasagne
Oven Baked Spinach and Ricotta Frittata (v)
Mac n’ Cheese with Herby Crust (v)
Portobello Mushroom stuffed with Leeks and topped with Cheddar Cheese
Herb Roasted New Potatoes , Steamed Vegetables
Rice jolof, fried rice, rice and peas
Vegetable noodles soup
Clear vegetable soup
Topside of Beef with a Mustard & Thyme Crust, Yorkshire Pudding & Creamed Horseradish
Sirloin of Beef with a Rosemary rub and Fresh Horseradish
Shoulder of Lamb with Pomegranate & Balsamic Glaze
Garlic Rubbed Rosemary Leg of Lamb
Garlic and Lemon Thyme Chicken with Traditional Trimmings
Garden Mint Sauce, Bread Sauce
Grain Mustard Gravy
Pan Juice Gravy
Rosemary and Redcurrant Jus, Béarnaise Sauce
Mint and Roasted Garlic Sauce Mulled Wine Gravy,Bread Sauc
Beef and Root Vegetable Stew with Herb and Pepper Dumpling
Mexican Chilli with Rice, Tortillas and Sour Cream
Traditional Lamb Hot Pot
Spicy Beef Meatballs tossed with Tagliatelle and Rich Tomato Sauce
Jamaican Jerk Chicken with Herby Rice and Beans
Roasted Lemon and Basil Chicken with Harlequin Olives, Mediterranean Couscous and Salsa Verde Sauce.
Chicken, Chorizo and Leek Pie Classic Fisherman’s Pie
Chargrilled side of Salmon with Vine Tomato, Avocado Salsa and Fresh Lime
Seafood Stew with Butterbeans
Spinach and Ricotta Cannelloni (v)
Butterbean Korma (v)
Wild Mushroom Stroganoff (v)
Black Bean Bolognaise with Spiced Rice (vegan)
Chickpea and Kale Curry served with Vegetable Quinoa (vegan)