Fresh croissants and Danish
Toast, bagels, muffins and brioche
Breads and pastries
- served with British jams, preserves and honey

Cereals, Muesli and Granola
- Branflakes
- Kellogg's Cornflakes
- Dorset Cererals Muesli
- Tropical Crunch

Traditional Porridge
Made with gently simmered Scottish Porridge oats and served with British honey, cinammon, sultanas and brown sugar.

Yoghurts
Please ask your host for our selection.

Fresh fruit and fruit juices

Cooked English Breakfast

Fried or poached egg
Scrambled eggs
Grilled British back bacon
Pork sausages
Black pudding
Tomatoes, baked beans, and hash browns
Mushrooms

[Select items to choice]

Other cooked breakfast items

Boiled egg and soldiers
- Soft boiled egg with toasted soldiers

Grilled Scottish Kipper

Smoked salmon and scrambled eggs

Eggs Benedict
English muffin topped with poached egg and ham, finished with Hollandaise sauce

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

Please note all our eggs are free range.

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.

- 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.

Breads and pastries
Served with British jams, preserves and honey

Croissant, Pain aux Raisins, Cranberry Twist and Brioche
Pain au Chocolat and Muffins
Toast and butter

Cereals, Muesli and Granola

Branflakes
Kellog's Cornflakes
Dorst Cererals Muesli
Tropical Crunch

Traditional Porridge
Made with gently simmered Scottish Porridge oats and served with British honey, cinammon, sultanas and brown sugar.

Yoghurts
Please ask your host for our selection.

Fresh fruit and fruit juices

Cooked English Breakfast

Fried or poached egg
Scrambled eggs
Grilled British back bacon
Pork sausages
Black pudding
Tomatoes, baked beans, and hash browns
Mushrooms

Other cooked breakfast items

Boiled egg and soldiers
Soft boiled egg with toasted soldiers

Kipper and poached egg
Cured and smoked herring, served warm with a poached egg

Smoked salmon and scrambled eggs

Eggs Benedict
English muffin topped with poached egg and ham, finished with Hollandaise sauce

Eggs Royale
English muffin topped with poached egg and smoked salmon, finished with Hollandise sauce.

Omelette
Freshly made omelette served either plain or filled - Ham, Cheddar cheese or mushrooms.

Breakfast sandwich
Buttered toast with your filling: Bacon, sausage, fried egg

Please note all our eggs are free range.

Beverages

Traditional and speciality teas

Freshly ground bean to cup coffee

Hot chocolate

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

- Black pearl scallops
Seared king scallops with a sweet pea purée and dressed with chilli chive oil.

- Plum tomato tart
Roasted tomato tart served with am aubergine caviar drizzled with basil oil and dusted with tomato powder.

Main Courses
- Superfood salad
A blend of wild rice, spelt, quinoa and goji berries topped with Kathy White's Lavender Cheese, and finished with a Dijon vinaigrette dressing

- Ox cheek
Slow braised ox cheek, served with fondant potatoes, baby carrots and leeks, finished with a Bordelaise sauce and crispy pancetta.

- Plaice fillet
Pan fried fillet of British plaice seasoned with fennel pollen served on dill crushed new potatoes with buttered sautéed samphire and tomato concassé.

- Gnocchi
Filled with Dolcelatte and walnut, served with sautéed Girolle mushrooms, baby spinach and rocket cress.

Desserts

- Orange and burdock cannelloni
Served with a layered raspberry sponge and raspberry coulis

- Panetonne Bread and Butter pudding
Served with candied pecan nuts, salted caramel sauce, and vanilla crčme anglaise

- Seasonal fruit salad
Served with a fruit syrup

- Cheeses
Somerset Camembert, Coastal Cheddar, Bleu d'Auvergne and Tournegus with apple and Somerset cider brandy chutney and biscuits

- BA Burger
Made with British Aberdeen Angus beef served in a milk-glazed roll with tomato 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
A choice of roasted granary or white read triple decker sandwich with chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with either twice-cooked chips or ruby slaw.

- Niçoise salad
Soft boiled hen's egg on a salad of French beans, black olives, potatoes, red onion and tomato, finished with a Dijon mustard dressing.

- Salt beef bagel
Bagel brushed with Dijon mustard and filled with salt beef, dill pickle, and celeriac rémoulade, served with salted Kettle chips.

- Gnocchi
Filled with Dolcelatte and walnut, served with sautéed Girolle mushrooms, baby spinach and rocket cress.

- Thai curry
Red Thai curry and Red Tractor assured British chicken, served with steamed rice and a cucumber and tomato salad, finished with coconut and poppy seeds.