December 2016 Menu



BA Burger
British Aberdeen Angus beef, pretzel roll, "Flippin Amazing Burger Sauce", baby gem lettuce and dill pickle accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar. Photo 12 July 2015.



Club Sandwich
Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle Chips (can be served with chips as shown in photo). Choose toasted granary or white bread. Photo 12 July 2015.



Warm brioche roll of sage and onion pulled turkey
With cranberry jelly, candied walnuts and wild rocket. Photo 5 November 2016 courtesy of MarkedMan.



Superfood salad
With soft boiled duck egg and cavolo nero.



Pumpkin ravioloni
With curly kale pesto, dried cranberries and candied walnuts. Photo 5 November 2016 courtesy of MarkedMan.



Chicken mole
With steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds. Photo 15 December 2016 courtesy of corporate-wage-slave.

From November 2016 Menu

First Courses

Somerset charcuterie
With home pickled quail egg, Beauvale cheese and damson jelly.



Main courses

Trio of pork
With apple celeriac puree, roasted heritage carrots and heather honey jus.





Grilled halloumi salad
With orange, baby spinach, mint and toasted pine kernels.



Desserts

Millionaire shortbread galette
With praline creme Anglaise.





From October 2016 Menu

First Courses

Mezze plattter
Featuring baba ghanoush, red pepper hummus, artichoke caviar, Khobez bread and grilled vegetables



Main courses

Crab and squid ink tortellini
With lobster bisque.



Spanish style potato and manchego croquette
With piquillo pepper coulis and baby wild roquet.



Desserts

Mango and passionfruit dome
With raspberry tuile.



Cheese Plate (old selection, new selection from November)
Isle of Mull Cheddar - From award winning cheesemakers Geoff and Brendan Reade on the Isle of Mull, this cheddar is traditionally handmade using unpasteurised milk from the family's herd of Friesian cows. Occasionally, naturally blue veins can develop in the cheese during maturation.
Cooleeney - Handmade Irish cheese in the style of Camembert, made by Jim and Brenda Maher in Co. Tipperary. Made with high quality pasteurised cow's milk from their own Friesian herd. It has a rich, semi-liquid interior with a soft, velvety texture and a smooth, robust mushroomy flavour.
Milleens - The aroma of Milleens is all about farmyards, wet rocks and heather. This soft-rind cheese is firm yet supple, with hints of butter, herbs and cream, and the sweet-sour taste associated with genuine Trappist cheeses. Norman and Veronica Steele make Milleens with pasteurised milk from Friesian cows.
Photo 25 August 2016 courtesy of corporate-wage-slave.





From September 2016 Menu

First Courses

Springs Smokery salmon
with horseradish mascarpone cream. Photo 6 August 2016.



Main courses

Pressed shoulder of West Country lamb
With samphire and flageolet beans and sweet redcurrant jus. Photo 6 August 2016.





Heirloom tomato salad
With Blue Monday cheese and buttermilk dressing. Photo 16 August 2016 courtesy of corporate-wage-slave.



Desserts

Chocolate and raspberry torte
With mixed berry compôte and raspberry tuile.





From August 2016 Menu

First Courses

Pulled buffalo Mozzarella salad
With peas, aclla cress and lemon olive oil. Photo 2 July 2016 courtesy of so3003.



Main courses

Pan seared red snapper
With fennel, baby heritage tomatoes and capers. Photo 4 July 2016 courtesy of tia2013.



Asparagus and broad bean primavera risotto
With Italian cheese crisp and red amaranth. Photo 2 July courtesy of Flythe96flag.



Desserts

Lemon meringue pie and sugared pistachio nuts
With blackcurrant compôte and raspberry coulis. Photo 5 July 2016 courtesy of conklaven.





From July 2016 Menu

First Courses

Ham hock and mustard terrine
With piccalilli and soft boiled quail egg. Photo 1 June 2016 courtesy of corporate-wage-slave.



Main courses

Confit British chicken
With steamed baby vegetables and tarragon cream sauce. Photo 1 June 2016 courtesy of corporate-wage-slave.



Roasted cauliflower salad
With wild rocket, pomegranate and hazelnut. Photo 8 June 2016 courtesy of corporate-wage-slave.



Desserts

Chocolate Brownie
With mini profiteroles and salted caramel. Photo 1 June 2016 courtesy of corporate-wage-slave.



Cheese Plate (old selection, new selection from August)
Bluestick Blue - A blue veined cheese definitely not to be forgotten. It has a mild, soft 'melt in the mouth' texture.
Lincolnshire Poacher - Made using unpasteurised cow's milk and matured for 12-24 months, giving it a distinctively sweet, nutty flavour.
Driftwood - New from White Lakes Cheesemakers in Glastonbury, Somerset, Driftwood, a semi-solid thermised goat's milk cheese log. It has a fresh, clean, a slightly lactic aroma, with a fresh citrus flavour.
Served with apple and Somerset cider brandy chutney and biscuits . Photo 6 May 2016 courtesy of corporate-wage-slave.





From June 2016 Menu

First Courses

Evesham Asparagus
With micro cress, amaranth, dried tomato and crème fraîche. Photo 4 May 2016



Main courses

Seared Scottish salmon
With Jersey Royals, crispy pancetta, lettuce and creamed peas. Photo 8 May 2016.



Mozzarella and basil gnocchi
With tomato sauce and rocket cress. Photo 4 May 2016.



Desserts

Mango mousse
With cocont and fruit coulis. Photo 8 May 2016.





From May 2016 Menu

First Courses

Dressed Cornish Crab Cake
With broad bean and tomato dressing. Photo 6 April 2016 courtesy of stu1985.



Main courses

Chargrilled 25 day aged Ribeye Steak
With chunky chips, steak garni and watercress butter sauce.



Beluga Lentil Salad
Soya beans, buffalo mozzarella and herb French dressing.



Desserts

Banoffee Mousse
with vanilla ice cream, banana crisp and salted caramel sauce. Photo 6 April 2016 courtesy of stu1985.





From April 2016 Menu

First Courses

Chared Baby Leeks and Jerusalem Artichoke
With scarlet cress and hazlenut lemon dressing.



Main courses

Pan Fried Sea Bass
Seabass fillet served with sautéed salsify, wilted spinach and caper salsa verde. Photo 25 March 2016 courtesy of corporate-wage-slave.



Arancini Balls
Crispy risotto rice balls served on a minted pea velouté with Italian hard cheese crisp and micro cress salad. Photo 11 March 2016 courtesy of chris1979.



Desserts

Roasted White Chocolate Cream
Served with raspberry coulis, basil jelly and vanilla mascarpone. Photo 8 March 2016 courtesy of nufnuf77.



Cheese Plate (old selection, new selection from May)
Cornish Camembert - from the Trevarrian Creamery located on the stunning North Cornwall (coast), Cornish Camembert is a soft, creamy, surface ripen 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 Snowdonia Cheese Company.
Francis - Best New Cheese at the 2012 British Cheese Awards, this cheese is made by 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 . Photo 25 March 2016 courtesy of corporate-wage-slave.





From March 2016 Menu

First Courses

Persian Chicken Terrine
Served with a salad of carrot, cucumber and golden raisins, in a honey and orange dressing, finished with yoghurt and sumac. Photo 12 February 2016 courtesy of chris1979.



Main courses

Confit of Gressingham Duck
Confit and roasted leg of duck, served on a bed of braised red cabbage with a purée of parsnips and potato, finished with a sweet apple jus. Photo 12 February 2016 courtesy of chris1979.





Pulled Ham Hock Salad
Pulled West Country ham hock, served one a bed of baby gem lettuce with Caesar dressing, anchovies, croutons, and soft-boiled egg. Photo 12 February 2016 courtesy of chris1979.



Desserts

Lemon and Orange Cylinder, Almond Pain de Gêne
With salted caramel sauce and pulled sugar. Photo 25 March 2016 courtesy of Etting.





From February 2016 Menu

First Courses

Textures of Pear
Slice of pear poached in red wine, pear jelly and a pear crisp served with a creamed goat’s cheese curd and candied walnuts. Photo 6 January 2016.



Main courses

Seared Halibut
Pan fried fillet of British Halibut served on a bed of savoy cabbage, mangetout and petit pois, finished with a julienne of carrot and buttered vegetable broth. Photo 6 January 2016.





Artichoke Tortellini (also available as a starter portion)
Tortellini filled with artichoke served with wilted wild rocket and sun blush tomatoes. Photo 6 January 2016.



Desserts

Chocolate and Chilli Omere
Rich chilli and chocolate mousse served with honeycomb ice cream and a chocolate sauce. Photo 11 January 2016 courtesy of Filthy Monkey.



Lemon and orange Mascarpone cream
Served on almond pain de gênes, with salted caramel sauce and finished with pulled sugar. Photo 5 February 2016 courtesy of corporate-wage-slave.





From January 2016 Menu

First Courses

Black Pearl Scallops
Seared King scallops served with a sweet pea puree and dressed with a chilli chive oil. Photo 6 December 2015.



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. Photo 12 December 2015.



Ox Cheek
Slow braised Ox Cheek served with fondant potatoes, baby carrots and leeks finished with a Bordelaise sauce and crispy pancetta. Photo 6 December 2015.



Desserts

Panettone Bread and Butter Pudding
Served with candied pecan nuts, salted caramel sauce and vanilla crème anglaise. Photos 6 December 2015.







From December 2015 Menu

First Courses

Plum Tomato Tart
Roasted tomato tart served with an aubergine caviar drizzled with basil oil and dusted with tomato powder. Photo 13 December 2015.



Main courses

Plaice Fillet
Pan fried fillet of British plaice seasoned with fennel pollen served on dill crushed new potatoes with buttered sautéed samphire and tomato concasse. Photo 13 December 2015.



Gnocchi (also available as a starter portion)
Filed with Docelatte and walnut, served with sautéed Girolle mushrooms, baby spinach and rocket cress. Photo 6 December 2015.



Desserts

Orange and Burdock Cannelloni
Served with a layered raspberry sponge and a raspberry coulis. Photo 12 December 2015.





From November 2015 Menu

First Courses

Chicken and Mushroom Terrine
Terrine of British chicken and wild mushrooms with spider endive, straw mushrooms, balsamic pearls and a slice of ciabatta. Photo 5 October 2015.



Main courses

Trio of Beetroot (also available as a starter portion)
Salad of slow roasted Golden, Candy and Ruby heritage beetroot with Yorkshire Fettle cheese and baby spinach. Photo 5 October 2015.



Pork Belly
Succulent Cornish pork belly slow cooked for eight hours, served with dauphinois potatoes, cavalo nero, black pudding and a red wine jus. Photo 5 October 2015.



Desserts

Chocolate Fondant
Served with vanilla ice cream and a strawberry, blueberry and raspberry compote. Photo 5 October 2015.





From October 2015 Menu

First Courses

Atlantic Cured Salmon
Ale cured Atlantic salmon with pickled shallots and crispy capers, topped with micro cress and drizzled with lemon oil. Photo 2 September 2015 courtesy of chris1979.



Main courses

Seam Bream Fillet
Pan fried fillet of sea bream accompanied with a cream and fennel sauce, served with Tenderstem broccoli. Photo 3 September 2015 courtesy of scillyisles.



Butternut Tortellini
Tortellini filled with roasted butternut squash, served with sage and walnuts and finished with shaved parmesan and olive oil. Photo 2 September 2015 courtesy of chris1979.



Desserts

Apple and Blackberry Terrine
Served with blackberry coulis, apple jelly and a herb tuile. Photo 3 September 2015 courtesy of scillyisles.





From September 2015 Menu

First Courses

Duck Parfait with Textures of Fig
Served with toasted brioche, fig chutney, fig jelly, and pea shoots. Photo 31 July 2015.



Main courses

Ribblesdale Goats Cheese and Tomato Salad
Salad of smoked Ribblesdale Goats Cheese and a confit of heritage tomatoes topped with a crisp basil leaf and basil oil dressing. Photo 31 July 2015.



Duo of West Country Beef
Pressed beef topped with an oxtail ravioli accompanies why Romanesco purée, Chantenay carrots,and a caper red wine jus. Photo 31 July 2015.





Desserts

Yoghurt Pannacotta
Served with a peach compote and shortbread biscuits. Photo 31 July 2015 courtesy of nuffnuff77.





From August 2015 Menu

First Courses

Blue Monday Salad
Crisp curly endive salad hearts topped with Blue Monday cheese with raspberry caramel crisp, coulis, and dressing. Photo 2 July 2015 courtesy of cws.



Main courses

Summer Salmon Salad
Roasted Scottish salmon served with Jersey Royal potatoes, French beans, red onion and baby plum tomatoes finished with a light balsamic vinaigrette dressing. Photo 2 July 2015 courtesy of cws.



Courgette and Goats Cheese Tart
Courgette and Kidderton Ash goats cheese tart served with broad beans and asparagus spears, dressed dressed with a red pepper coulis. Photo 2 July 2015 courtesy of cws.



Desserts

Affogato
Creamy vanilla ice cream topped with a shot of hot espresso served with a cappuccino biscuit. Photo 2 July 2015 courtesy of cws.



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From July 2015 Menu

First Courses

British Bresaola of Beef
Air dried West Country Sirloin of beef with corn salad lettuce and vintage Gouda. Photo 7 June 2015.



Main courses

Tuscany Panzanella Salad
Classic Italian salad of tomatoes and bread, accompanied by cucumbers, red onion, olives, capers, and rocket cress, finished with a pesto dressing. Photo 21 June 2015.



Pan fried breast of Corn Fed Chicken
Succulent chicken breast with a pea and spring onion potato cake, served with baby vegetables and a red wine jus. Photo 7 June 2015.





Desserts

Summer Pudding
Served with clotted cream and soft berry compôte. Photo 7 June 2015.

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From June 2015 Menu

First Courses

Marinated Scottish Salmon
Sweet cured Scottish salmon rolled in beetroot with a cucumber salad and sour cream. Photo 21 June 2015.



Main courses

Crab Tortelloni
White crab and squid ink tortlloni with a lobster cream bisque served with a sweet pepper coulis. Photo 4 May 2015.



Asparagus salad
Vale of Evesham grilled asparagus spears topped with a soft poached hens egg, shaved Italian hard cheese, served with a slice of toasted sour dough. Photo 4 May 2015.



Desserts

Rhubarb Cheesecake
Cheesecake with Yorkshire rhubarb, prepared three ways.

From November 2016 Menu

Grilled halloumi salad
With orange, baby spinach, mint and toasted pine kernels.



Beef nadan
With steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds.





From October 2016 Menu

Warm brie ciabatta
With cranberry jelly, candied walnuts and wild rocket.



Spanish style potato and manchego croquette
With piquillo pepper coulis and baby wild roquet.





From September 2016 Menu

Heirloom tomato salad
With Blue Monday cheese and buttermilk dressing. Photo 16 August 2016 courtesy of corporate-wage-slave.



Chicken laksa
With steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds. Photo 16 August 2016 courtesy of corporate-wage-slave.





From August 2016 Menu

Avocado and crayfish sandwich
On rye bread with wild rocket salad and Kettle chips.



Asparagus and broad bean primavera risotto
With Italian cheese crisp and red amaranth. Photo 2 July courtesy of Flythe96flag.





From July 2016 Menu

Roasted cauliflower salad
With wild rocket, pomegranate and hazelnut. Photo 8 June 2016 courtesy of corporate-wage-slave.



Cape Malay Chicken curry
Wih steamed rice, tomato, cucumber, tomato, red onion, coconut shavings and mustard seeds. Photo 8 June 2016 courtesy of corporate-wage-slave.





From June 2016 Menu

Kiln-smoked Severn and Wye salmon bagel
With lemon cream cheese, Hampshire watercress and Kettle chips.. Photo 8 May 2016.



Mozzarella and basil gnocchi
With tomato sauce and rocket cress. Photo 4 May.





From May 2016 Menu

Beluga Lentil Salad
Soya beans, buffalo mozzarella and herb French dressing.



Sri Lankan Chicken Curry
With steamed rice, cucumber, tomato, coconut shavings and mustard seeds.





From April 2016 Menu

Ragstone Goat's Cheese Sandwich
Served with peperonata, basil pesto and wild rocket in toasted focaccia with Kettle chips. Photo 25 March 2016 courtesy of Etting.



Arancini Balls
Crispy risotto rice balls served on a minted pea velouté with Italian hard cheese crisp and micro cress salad. Photo 11 March 2016 courtesy of chris1979.





From March 2016 Menu

Pulled Ham Hock Salad
Pulled West Country ham hock, served one a bed of baby gem lettuce dressed with Caesar dressing, anchovies, croutons, and soft boiled free range egg. Photo 12 February 2016 courtesy of chris1979.



Chicken Jalfrezi
South Asian curry made with RedTractor assured British chicken, served with steamed rice and a cucumber and tomato salad, finished with coconut shavings and mustard seeds. Photo 5 February 2016 courtesy of corporate-wage-slave.





From February 2016 Menu

Hoison Duck Wrap
Pulled confit duck and crispy oriental vegetables bound in hoison sauce with a sprinkle of sesame seeds, served in a tortilla wrap with Kettle Chips. Photo 11 January 2016 courtesy of Wozza2404.



Artichoke Tortellini (also available as a starter portion)
Tortellini filled with artichoke served with wilted wild rocket and sun blush tomatoes. Photo 6 January 2016.





From January 2016 Menu

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. Photo 20 December 2015.



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. Photo 20 December 2015.





From December 2015 Menu

Salt Beef Bagel
Bagel brushed with Dijon mustard and filled with salt beef, dill pickle and celeriac remoulade served with Kettle Chips (can be served with chips as shown in photo). Photos 13 December 2015, second photo courtesy of corporate-wage-slave.





Gnocchi
Filed with Docelatte and walnut, served with sautéed Girolle mushrooms, baby spinach and rocket cress. Photo 6 December 2015.