From November 2018 Menu

First Courses

Mezze platter
Two varieties of hummus, the middle eastern dip of chick peas and sesame with oil and lemon, one flavoured with beetroot, the other with fresh seaweed, combined with smoked olives and sunblushed tomatoes. Photo 4 October 2018 courtesy of chris1979.
Allergens: gluten, sesame. Contains alcohol. May contain tree nuts. Suitable for vegetarians.



Main Courses

Confit of British duck
British duck leg slowly poached in duck fat and spices until meltingly tender. Served on a bed of green lentils and carrot puree with chanterelle mushrooms and a port wine jus. Photo 2 October 2018 courtesy of Wilf.
Allergens: celery, milk, sulphur dioxide. Contains alcohol.



Yorkshire Blue cheese salad
Yorkshire Blue is a buttery, sweet and mild blue vein cow's milk cheese from Shepherds Purse Cheeses in North Yorkshire. Paired with glazed nectarine and caramelised pecan nuts on a bed of endive and rocket. Dressed with a honey French dressing. Photo 24 October 2018 courtesy of aks120.
Allergens: wheat gluten, tree nuts, egg, milk, mustard. Contains alcohol. May contain peanuts. Suitable for vegetarians



Desserts

Caramelised apple parfair
Creamy custard dessert on a biscuit and pecan nut base, topped with caramelised apple and hazelnut brittle. Photo 4 October 2018 courtesy of Wilf.
Allergens: gluten, tree nuts, soya, egg, milk, sulphur dioxide. May contain sesame. Suitable for vegetarians





From October 2018 Menu

First Courses

Somerset charcuterie
Sage, mustard & cider salami; red wine & Draycott Blue cheese salami and cider & smoked paprika chorizo from Somerset Charcuterie, and artisan producer using British ingredients to produce award winning cured meats, combine with Beauvale, a creamy blue cheese from the Cropwell Bishop Creamery in Nottinghamshire, served with fig jelly. Photo 7 September 2018 courtesy of Charlie26r.
Allergens: milk, mustard. Contains pork and alcohol.



Main Courses

Crayfish & prawn tortelloni
The tortelloni are hand produced about 10 miles from Heathrow by La Tua, a specialist artisan pasta maker. Served with a tomato and Florence Fennel cream sauce.
Photo 6 September 2018 courtesy of corporate-wage-slave.
Allergens: wheat gluten, egg, milk, crustaceans. Contains alcohol. May contain nuts, soya, molluscs fish.



Slow cooked Korean jackfruit, bbq sauce, udon noodles
Jackfruit, the fruit from a species of tree in the fig, mulberry and breadfruit family, is commonly used in South and Southeast Asian cuisine. The ripe fruit has a sweet flavour whereas the unripe fruit is used in savoury dishes, such as here combined with a Korean barbeque sauce and udon noodles. Photo 6 September 2018 courtesy of chris1979.
Allergens: wheat gluten, soya, mustard. May contain nuts, sesame, celery & sulphur dioxide. Suitable for vegans



Desserts

Chocolate & blackcurrant dome
Dome of blackcurrant mousse glazed in dark chocolate, served with lemon curd flavoured with thyme curd and blackcurrant ball. Photo 8 September 2018 courtesy of aks120.
Allergens: wheat gluten, soya, egg, milk, sulphur dioxide. May contain nuts & sesame. Suitable for vegetarians



Cheese Plate - old selection, new selection from October
Francis - It has a marbled pink rind, which is not as pungent as many other washed cheeses, plus a supple texture and delicate flavour with beefy notes developing as it ages.
Suitable for vegetarians

Snowdonia Black Bomber - Creamy & smooth extra mature Cheddar loved for its depth of flavour. Our flagship cheese marries a delicious rich flavour with a smooth creaminess, lasting long on the palate but remaining demandingly moreish.
Suitable for vegetarians

Norbury Blue - A moist texture and peppery tang, while the delicate veining has a beguiling loamy flavour. Made with unpasteurised cow's milk.
Suitable for vegetarians

Served with apple and Somerset cider brandy chutney and biscuits.
Allergens: wheat gluten, tree nuts, sesame, milk, sulphur dioxide. May contain barley gluten, rye gluten, oats. Chutney contains alcohol. Suitable for vegetarians

Photo 6 June 2018 courtesy of corporate-wage-slave.





From September 2018 Menu

First Courses

Wood roasted piquillo pepper filled with cashel blue cheese and apricot
Piquillo peppers are a variety of chilli, with a sweet flavour and no heat. Roasted over wood and stuffed they are often served as tapas in Northern Spain. Cashel Blue is handmade in Co. Tipperary, Ireland. It is made from pastuerised cow's milk produced on the same farm on which the cheese is made. Served with a sweet balsamic dressing. Photo 1 August 2018 courtesy of Wilf.
Suitable for vegetarians



Main Courses

Pressed shoulder of British lamb
British lamb is in season from April to October. The flavour of lamb intensifies as the season advances. Lamb is also a staple food of North African cuisine and we reflect that by serving the pressed lamb shoulder with a warm salad of bulgur wheat, tomato and mint dressed with a lemon and pomegranate jus. Photo 1 August 2018 courtesy of chris1979.



Panzanella salad with heritage tomatoes, cucumber & sour dough croutons
Panzanella salad originates from Tuscany in Italy. The key ingredients are bread and tomatoes. We use heritage tomatoes, revived older varieties with variety of shape and colour with an intense flavour lost in modern tomatoes. Served with a caper dressing. Photo 7 September 2018 courtesy of Charlie26r.
Suitable for vegans



Desserts

Rhubarb & raspberry creamaux & almond sauce
Rhubarb and raspberries are two of the most English of summer fruits. Rhubarb is at its best from Spring to mid-summer and raspberries reach the peak of their season in high summer. They are combined with cream and almonds and accompanied by poached rhubarb and hibiscus and raspberry coulis. Photo 13 August 2018.
Suitable for vegetarians





From August 2018 Menu

First Courses

Pressed ham hock terrine with piccalilli
Tom's pies, an artisan food producer from Devon, produces the terrine from 100% British ham hocks. Piccalilli has traditionally been served with cooked meats since the 17th century. Accompanied by a soft-boiled quail egg and pea shoots. Photo 4 July 2018 courtesy of TPRun.
Allergens: barley gluten, egg, mustard
Contains alcohol & pork



Main Courses

Sustainability sourced pan-fried salmon, samphire and lemon dill butter
The salmon, certified by the Marine Stewardship Council, is served with rock samphire, an edible wild plant growing in rocky, salt sprayed areas of the UK coastline, sauteed tenderstem broccoli and tomato. Photo 5 July 2018 courtesy of Wilf.



Mozzarella & basil arancini
Arborio rice, from the Po Valley in North Italy, is formed around soft mozzarella and sweet basil, coated in breadcrumbs and oven cooked. Served with a rustic tomato sauce and an Italian hard cheese crisp. Photo 9 July 2018 courtesy of MarkedMan.
Suitable for vegetarians



Heritage tomato and fennel salad
Growers are now exploring older varieties to bring back the variety of shape and colour and the intense flavour lost in modern tomatoes. Heritage tomatoes are combined with shaved Florence Fennel, Chardonnay vinaigrette and toasted pine nuts. Photo 9 July 2018 courtesy of MarkedMan.
Suitable for vegans



Desserts

Wildberry trifle
The earliest reference to the English trifle occurs in 1585. This combination of berries, sponge and cream is encased in a white chocolate drum, drizzled with a wild berry coulis and scattered with pistachio nuts. Photo 5 July 2018 courtesy of Wilf.
Suitable for vegetarians





From July 2018 Menu

First Courses

Beetroot carpaccio
Ruby and golden beetroot, are combined with rocket leaves, caramalised pecan nuts and Yorkshire Fettle, a handsome Mediterranean style sheep milk cheese from Shepherds Purse Artisan Cheese. Photo 6 June 2018 courtesy of chris1979.



Main Courses

British chicken with truffle mashed potato
British free range chicken, certified to the Red Tractor standard assuring animal welfare, served with pureed potato, flavoured with black truffle flavoured olive oil, baby courgettes, carrots and leeks and a wild mushroom creamsauce. Photo 5 June 2018 courtesy of Wilf.



Desserts

Orange and olive polenta cake
Polenta, made with ground maize, is a staple food of Northern and Central Italy. The polenta cake is moistened with olive oil, flavoured with orange and served with poached kumquats and an orange cured. Photo 6 June 2018 courtesy of corporate-wage-slave.





From June 2018 Menu

First Courses

Seafood tapas
Hot smoked salmon pate, crayfish, chilli and mango, taramasalata, marinated anchovies fish.



Main Courses

Pan fried mackerel
On a warm salad of peas, broad beans, pickled shallots and radish, finished with red pepper coulis. Photo 3 May 2018 courtesy of jday.



Pea & mint tortellini
With beurre blanc sauce.



Desserts

Chocolate mille feuille
With mascarpone cream. Photo 1 May 2018 courtesy of Wilf.





From May 2018 Menu

First Courses

Evesham asparagus
Served three ways. Photo 5 April 2018 courtesy of LurkerWilf.



Main Courses

Chargrilled 21 day aged rib eye steak
Roasted fig and balsamic glaze. Photo 5 April 2018 courtesy of LurkerWilf



Beluga lentil salad
Roasted red pepper, capers, mizuna and Ribblesdale goats' cheese. Photos 17 April 2018 courtesy of corporate-wage-slave and craigdthomas.





Desserts

Baked popcorn cheesecake
With caramel sauce. Photo 6 April 2018 courtesy of corporate-wage-slave.



Cheese Plate - old selection, new selection from June
Blackstick Blue - A blue veined cheese definitely not to be forgotten. It has a mild creamy, soft 'melt in the mouth' texture.

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 the blueish 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.

Snowdonia Red Storm - Smartly dressed in a vivid red wax, gloriously complex taste due to its 18-21 month maturation that provides the vintage credentials of quality, calcium crystals, a nutty texture and intensity of flavour finishing on notes of caramel, the Red Storm totally redefines what you might expect from a red Leicester.

Served with apple and Somerset cider brandy chutney and biscuits. Photo 17 November 2017 courtesy of corporate-wage-slave.





From April 2018 Menu

First Courses

Persian chicken terrine
With pickled carrot & black sesame salad. Photo 3 March 2018 courtesy of TravellerFrequently.



Main Courses

Roasted spiced cod
Cauliflower puree, mango and chilli salsa. Photo 3 March 2018 courtesy of angeloedades.



Artichoke risotto
With lemon oil. Photo 10 March 2018 courtesy of madfish.



Desserts

Warm chocolate & hazlenut brioche bread and butter pudding
With chocolate sauce. Photo 4 March 2018 courtesy of Airprox.





From March 2018 Menu

First Courses

Smoked buffalo mozzarella
With textures of tomato. Photos 6 February 2018 courtesy of LurkerWilf and nufnuf77.





Main Courses

Wild boar tortellini
Roasted fig and balsamic glaze. Photos 6 February 2018 courtesy of LurkerWilf and nufnuf77.





West country ham hock salad
With soft boiled free range egg. Photo 5 March 2018 courtesy of moeman982.



Desserts

Pear tarte tatin
With vanilla and caramel sauce. Photo 6 February 2018 courtesy of LurkerWilf.





From February 2018 Menu

First Courses

Pan seared scallop, black pudding and apple parfait
With pea and sage pesto and crispy pancetta. Photo 14 January 2018 courtesy of Filthy Monkey.



Main Courses

Pan fried coley
Basil crushed potato and chorizo peperonata. Photos 16 January 2018 courtesy of LurkerWilf and Fly2Where.





Beetroot and goats cheese gnocchi
Wilted spinach, white wine and wholegrain mustard sauce. Photo 8 January 2018 courtesy of leaveamessage.



Desserts

Apple and cinnamon bread and butter pudding
With caramelised apple balls and mascarpone cream. Photo 14 January.





From January 2018 Menu

First Courses

Wild mushroom and chesnut puree tart, truffle oil
Photo 4 December 2017 courtesy of chris1979.



Main Courses

British ox cheek bourguignon
With potato puree and savoy cabbage. Photo 1 December 2017 courtesy of Filthy Monkey.



Rose harissa roasted chanteray carrots
Freekeh salad and orange yoghurt dressing. Photo 4 December 2017 courtesy of chris1979.



Desserts

Almond and hazelnut millionaire shortbread
With praline creme Anglaise and candied hazelnuts. Photo 3 December 2017 courtesy of TravellerFrequently.





From December 2017 Menu

First Courses

Capreolus smoked mutton
Yorkshire Fettle, pomegranate and candied walnut. Photo 1 November 2017 courtesy of corporate-wage-slave.



Main Courses

Pan fried seabass
Cavolo nero, butternut squash, cranberry and chilli salsa.



Crispy oriental flavoured tofu
Stir fried vegetables and Udon noodles with miso broth. Photo 1 November 2017 courtesy of corporate-wage-slave.



Desserts

Orange, almond and pistachio pudding
With orange soup and mascarpone cream. Photo 1 November 2017 courtesy of corporate-wage-slave.