Freshly baked croissants and Danish
Toast, bagels and brioche

Selection of cereals and flax seed granola

Traditional porridge oats
- with raisins, honey and maple syrup

Fresh fruit salad
- selection of seasonal fresh fruits and berries

Selection of yoghurts

Fresh fruit and fruit juices

British jams, preserves and honey

Full English breakfast
A choice of fried, poached or scrambled free-range egg, British back bacon, Old English pork sausage, black pudding, potato rösti, Portobello mushrooms, grilled vine tomato and baked beans.

Full vegetarian breakfast
A choice of fried, poached or scrambled free-range egg, red onion and rosemary sausage, potato rösti, Portobello mushrooms, grilled vine tomato and baked beans.


Grilled Scottish Kippers
with soft poached free-range egg and herb butter

American style pancakes
with smoked, sweet cured streaky bacon, marscapone and maple syrup

Concorde Eggs Benedict
Toasted sour-dough bread, British pulled ham hock, soft poached free-range egg and Hollandaise sauce

California Eggs Benedict
Toasted sour-dough bread, avocado, chilli , soft poached free-range egg and vine tomatoes

Boiled egg and soldiers
boiled free-range eggs and farmhouse bread.

Smoked salmon and scrambled eggs
Severn and Wye smoked salmon, free-range scrambled egg and toasted farmhouse bread.

Not on the menu but they will do them:
Omelette
- freshly made omelette served either plain or filled - Ham, Cheddar cheese or mushrooms.


Beverages

Traditional and speciality teas
Freshly ground bean to cup coffee
Hot chocolate

- A selection of morning pastries
Freshly baked pain aux raisins, pain au chocolat and muffins

- A selection of cereals and muesli (see above)

- Granola
Topped with soft fruit and honey

- Traditional porridge oats
Offered with raisins, honey and maple syrup

- Fresh fruit salad
Selection of fresh fruits and soft berries

- Yoghurts
Fruit yoghurt or Greek yoghurt

- Breakfast sandwich
Buttered farmhouse bread, toast, or soft roll with a choice of fillings: grilled British back bacon, Old English Pork sausage or fried free range egg; served with hash brown potatoes.

-Smoked salmon and scrambled egg
Severn and Wye smoked salmon, served with free range scrambled egg.

Starters

- Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads.

- Rabbit, pork and prune terrine
with sweet carrot purée and honey glazed carrots.

- Smoked buffalo mozzarella
with textures of tomato

Main courses

- Chargrilled 21 day aged Birchstead rib eye steak
with twice cooked chips, roasted vine cherry tomatoes and watercress Hollandaise.


- Pavé of Sea Trout
Oriental vegetables, Udon noodles, and miso broth

- Artichoke gnocchi
Red wine, tomato and olive sauce

- Pulled smoked chicken Caesar salad
with soft boiled hens egg

- Garden salad
Mixed leaf, cherry vine tomatoes, and cucumber. Ask your host for the choice of dressing

Desserts

- Chocolate and hazlenut torte
with textures of raspberries

- Apple and blueberry cheesecake
with caramelised apple and blackberry coulis.

- Seasonal fruit salad
with fruit syrup.


Cheese Plate
Cornish camembert
From the Trevvarian creamery, located on the stunning North Cornwall coast, Cornish Camembert is a soft creamy, surface ripened, pasteurised cow's milk cheese.

Snowdonia Black Bomber
Welsh black waxed extra mature pasteurised cow's milk Cheddar, this cheese has a creamy and smooth texture, with an intense vintage Cheddary taste. Made by the Snowdonia Cheese Company.

Francis
Best new cheese in the 2012 British Cheese Awards. This cheese is made at Lyburn Farm, Wiltshire. It is a semi soft tangy washed rind, pasteurised cow's milk cheese.

Served with apple and Somerset cider brandy chutney and biscuits.

- BA Burger
British Aberdeen Angus beef, a milk-glazed roll, tomato and onion salsa, baby gem lettuce, cherry tomatoes and dill pickle, accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar.

- Club sandwich
Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle chips. Choose toasted granary or white bread.

- Springs Hot Smoked Scottish salmon
Lemon cream cheese and watercress in a multi-seeded bagel

- Roasted new season cauliflower
with mizuna, pomegranate and candied pecan nuts.

- Artichoke gnocchi
Red wine, tomato and olive sauce

- Chicken jalfrezi
with steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds.

- Garden salad
Mixed leaf, cherry vine tomatoes, and cucumber. Ask your host for the choice of dressing

- Omelettes
Cheese, onion and other fillings as available

- Macaroni cheese
with white truffle oil and truffle shavings

- Jude's Ice Cream
Truly chocolate and / or very vanilla

- Cakes: chocolate cake, hummingbird cake, Victoria sponge.

Starters

- Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads.

- Somerset dry cured duck breast
with celeriac rémoulade, pear chutney and crisp.

- Wild mushroom on toasted sourdough
with artichoke purée and truffle oil.

Main courses

- Pavé of venison wrapped in smoked pancetta
with wilted spinach, carrot purée, orange and horseradish dumpling and red wine jus.

- Lemon sole stuff with brown shrimp mousse
with herb potato purée and saffron.

- Pumpkin ravioloni
with curly kale pesto, dried cranberries and candied walnuts.

- Superfood salad
with soft boiled duck egg and cavolo nero.

Desserts

- Chocolate marquise
with textures of orange and honeycomb shards

- Morello cherry brioche butter pudding
with marscapone cream.

- Seasonal fruit salad
with fruit syrup.


Cheese Plate
Dorstone Ash
Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone Ash is a semi-soft cheese made from unpasteurised goat's milk, using animal rennet, It has a crisp white colour that contrasts with blue-ish grey colour of its edible rind, resulting from the coating of ash applied to it. Its texture varies from being fluffy to flaky, depending on its maturity, and its flavour has a slight nuttiness on the rind.

Red Storm
Smartly dressed in vivid red wax, gloriously complex taste due to its 18-21 month maturation the provide the vintage credentials of flavour, finishing on notes of caramel, the Red Storm totally redefines what you might expect from a red Leicester.

Thomas Hoe Smooth Blue
A quintessentially English cheese, Smooth Blue is borne from a century of dairy farming and cheese making expertise on the country estate of the Duke of Rutland. It is hand crafted with a soft creamy texture, and a mild blue taste. It is gentle and delicated compared to other blues on the market, yet it has that recognisable blue flavour. Unusually, it is crafted to be eaten straight from the fridge.

Served with apple and Somerset cider brandy chutney and biscuits.

- BA Burger
British Aberdeen Angus beef, a milk-glazed roll, tomato and onion salsa, baby gem lettuce, cherry tomatoes and dill pickle, accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar.

- Club sandwich
Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle chips. Choose toasted granary or white bread.

- Warm brioche roll of sage and onion pulled turkey
with rubyslaw and butternut squash purée.

- Superfood salad
with soft boiled duck egg and cavolo nero.

- Pumpkin ravioloni
with curly kale pesto, dried cranberries and candied walnuts.

- Chicken Mole
with steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds.