Concorde Room (CCR) LHR : menus 2018

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This thread gives the current catering options for the LHR T5 Concorde Room (all day) and First Dining Room within the LHR T3 Galleries First lounge (after 18:30). Eligible passengers include BA First ticket holders, Premier and Concorde Room cardholders. The catering in both lounges is supplied by BaxterStorey, who took over the contract on 2 May 2013.

The current catering options in the LHR CCR can be found in the first post in the thread, or you can click here. In addition, there are a selection of bar snacks available, details found in post 8 or you can click here.

There are also photo guides (updated with December menus) which you can see in the following linked posts:
Concorde Room (CCR) at JFK
Please see this thread which is now dedicated to food and drink at all none LHR Concorde Rooms and Bars
Concorde Rooms and Bars: JFK, IAD, SIN, DXB - food and drink - 2017 thread

Also there is an archive of JFK CCR menus in post #14 of that thread which covers September 2015 to date.

Catering options - other LHR lounges
Galleries First (Flounge) LHR: Dining menu and food options 2016 (n.b. no separate 2017 or 2018 thread) - T3 & T5
Galleries Club lounges LHR: Dining menu and food options - T3 and T5

For the First and Club lounges at Gatwick and the UK domestic lounges in Newcastle, Manchester, Edinburgh, Glasgow, Belfast, Leeds, Aberdeen, and Inverness
First Lounge London Gatwick Catering options
Galleries Club Lounge Gatwick (North Terminal): Catering options from April 2013 (n.b. no separate 2014-2018 threads)
UK Domestic lounges (outside London) - catering arrangements from April 2013 (n.b. no separate 2014-2018 threads)

BA Champagne & Wine thread
The LHR CCR cocktail menu - cocktail menu introduced May 2014
The 2017 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air

Archived food & drink threads
Concorde Room (CCR) LHR: menus 2017
Concorde Room (CCR) LHR: menus 2016
Concorde Room (CCR) LHR: menus 2015
Concorde Room (CCR) LHR: menus 2014
Concorde Room (CCR) LHR: menus 2013
Concorde Dining Room IAD: menus and food options - see new Concorde Rooms and Bars: JFK, IAD, SIN, DXB linked above
Galleries First (Flounge) LHR: Dining menu and food options 2015 - T3 and T5
Galleries First (Flounge) LHR: Dining menu and food options 2014 - T3 and T5
Galleries First (Flounge) LHR: Dining menu and food options 2013 - T3 and T5
First Lounge London Gatwick (North terminal): Catering options from April 2013 (n.b. no separate 2014 or 2015 thread)
The 2016 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
The 2014 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
The 2013 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
International Lounge Terminal 1 LHR - catering options from May 2013 - T1 international flights
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Old Jan 7, 18, 7:33 am
  #1  
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Concorde Room (CCR) LHR : menus 2018

Concorde Room (CCR) LHR : menus 2018

[currently work in progress to tidy this up, including transcribing the photos, I know they are difficult to make out on smaller screens] Hat tip to KARFA.

This gives the menus currently on offer in the Concorde Room in London Heathrow Terminal 5. There is a separate thread (available in the Forum's Dashboard) with the menu you may encounter in the other Concorde branded lounge areas.

Concorde Room lounge menu

See below for details of the distinction between dining and lounge menus but in summary the menus in Concorde Dining are the dining menus, the rest of the Room has the lounge menu, but you can order what you like from either menu.

Breakfast Dining Menu

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
Lounge Breakfast menu - see below for the distinction between Lounge and Dining menus

- 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.

Rest of the day - Concorde Dining offer - January Menu




=====
Rest of the day - Lounge offer Menu - January menu



The Dining menu is offered in the Concorde Dining area, and the Lounge menu - which is shared with the First Lounge next door - is offered elsewhere, see post 582 and discussion thereafter, but yes you can order any item from any place in CCR. In addition to the published menu, the following items are offered from the First Lounge in the afternoon and onwards: bread rolls, toast, sandwiches (ready to go always available but you can ask for custom made sandwiches), egg dishes such as scrambled eggs and omelettes, biscuits, ice creams (several flavours), nuts, savoury snacks and olives. From approx 14:00 to 18:00 hrs, scones and cakes are available (typical examples, Victoria Sponge and Fruit Loaf). There are also a few cold desserts available in the afternoon and evening (e.g. profiteroles). There are two hot Kosher dishes available, these need a bit more time to be prepared, so allow 20 minutes for this.


Previous year's threads:
https://www.flyertalk.com/forum/british-airways-executive-club/1812254-concorde-room-ccr-lhr-menus-2017-a.html
http://www.flyertalk.com/forum/british-airways-executive-club/1736757-concorde-room-ccr-lhr-menus-2016-a.html

http://www.flyertalk.com/forum/briti...us-2015-a.html
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Old Jan 7, 18, 8:00 am
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The return of the CCR scallops (or, rather, scallop!) Looking forward to trying this dish next week, no doubt with an egg benedict-practiced request for a double helping
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Old Jan 7, 18, 8:05 am
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December 2018 Menu



First Courses

Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads. Below example is lentil soup and was served at the table from a mini-jug. Photo 12 January 2017 courtesy of TravellerFrequently.



Rosary goats cheese with sweet beetroot puree, walnut granola
Rosary Goats Cheese in Salisbury produce a fresh, creamy goats cheese with a mousse-like texture and a natural acidity. It is a previous winner of the Supreme Champion Award at the British Cheese Awards. Served here on a puree of beetroot with a walnut and goji berry granola and garnished with picked chervil. Photo 5 December 2018 courtesy of yellow_peril.
Allergens: milk, oats, walnuts. May contain peanuts. Suitable for vegetarians.



Springs smoked salmon with horseradish mascarpone
Springs' Smokery nestles in the glorious South Downs National Park. Since 1964, they have smoked premium salmon over smouldering logs of oak from nearby forests. The salmon is served simply with a cream of horseradish and mascarpone and a wedge of lemon. Photo 6 November 2018 courtesy of Wilf.
Allergens: fish, egg, mustard, milk. Contains alcohol.





Main Courses

Pulled British beef with shallot puree, butter sweetheart, roasted carrot & red wine jus
Slow cooked beef mixed with red onion marmalade on a shallot puree. Served with sweetheart cabbage, roasted carrot and a red wine jus. Photo 4 December 2018 courtesy of Wilf.
Allergens: celery, milk, sulphur, musrtard. Contains alcohol.



Fillet of plaice with Irish mussels
Steamed fillet of plaice on a bed of wilted greens, finished with mussels in a white wine sauce.
Allergens: wheat gluten, molluscs, milk, fish. Contains alcohol. Photo 9 November 2018.



Traditional macaroni cheese
Macaroni in a cheese, white wine and mustard sauce, sprinkled with Italian hard cheese and topped with a brioche, chive and parsley crumb. Photo 4 November 2018.
Allergens: wheat gluten, egg, milk, mustard. Contains alcohol. Suitable for vegetarians



Cumin & turmeric roasted cauliflower salad with mint yoghurt
Cauliflower florets marinated in a cumin and turmeric paste and roasted. Served on a bed of mizuna leaves, drizzled with mint yogurt and garnished with sultanas. Photo 5 December 2018 courtesy of yellow_peril.
Allergens: milk. May contain gluten, oats & lupin. Suitable for vegetarians



Garden salad
Mixed leaf, cherry vine tomatoes, and cucumber. Ask your host for the choice of dressing. Photo 18 April 2017 courtesy of corporate-wage-slave.
Suitable for vegans





Concorde Sunday Roast
from 27 May, only available on Sunday after midday
Roast British beef served with the traditional accompaniment of Yorkshire pudding, roast potatoes and vegetables with a red wine gravy. Photo 27 May 2018 courtesy of orbitmic.





Desserts

Wild berry charlotte with mascarpone cream
Creamy dessert with an autumn berry filling served on a red berry coulis and garnished with a berry tuile and mascarpone cream. Photo 4 December 2018 courtesy of Wilf.
Allergens: wheat gluten, soya, egg, milk. May contain nuts, sesame & sulphur. Suitable for vegetarians



Chocolate & salted caramel sponge pudding
Photo 9 November 2018 courtesy of nufnuf77.
Allergens: wheat gluten, oats, soya, egg, milk, sulphur dioxide. May contain sesame & nuts. Suitable for vegetarians



Seasonal fruit salad
Strawberries, raspberries, orange segments, kiwi wedges, diced mango, honeydew melon, watermelon, pineapple and black grapes in a light syrup.
Suitable for vegans



Yarde Farm ice cream - new from June
Yarde Farm have been producing ice cream from their premises in Devon since 1987. Inspired by Italian gelato and using the finest double cream, clotted cream and natural ingredients. We offer two flavours:

• clotted cream vanilla - a deep rich vanilla flavour mixed with butter and clotted cream
• chunky Belgian chocolate - melt in the mouth chocolate ice cream with Belgian milk chocolate pieces

Yarde Farm's story began in 1987 when a tub was filled expectantly with the very first ice cream at Yarde Farm near Exeter. 10 years and several litres later, Yarde Farm moved to Plympton in the beautiful South Hams, near Plymouth in Devon. This small, friendly team of ice cream enthusiasts produce a national award-winning range of deliciously indulgent ice creams and sorbets using the finest ingredients such as fresh cream, clotted cream and real fruit.

Photo taken 8 June.
Allergens: soya, egg, milk. May contain gluten, oats, nuts. Suitable for vegetarians



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

Dorstone ash - Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone ash is a semi-soft cheese made from unpasturised 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.
Suitable for vegetarians

Snowdonia red storm - Smartly dressed in 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. Made with unpasteurised cow's milk.
Suitable for vegetarians

Served with apple and Somerset cider brandy chutney and biscuits.
Photo 2 November 2018 courtesy of corporate-wage-slave.
Allergens: wheat gluten, tree nuts, sesame, milk, sulphur dioxide. May contain barley gluten, rye gluten, oats. Chutney contains alcohol. Suitable for vegetarians




Last edited by KARFA; Dec 5, 18 at 5:40 pm
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Old Jan 7, 18, 8:05 am
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December 2018 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.
Allergens: wheat gluten, barley gluten, soya, fish, egg, mustard, sulphur dioxide. Contains alcohol. Bacon option contains pork. Cheese option contains milk. May contain rye gluten. oats, tree nuts, celery, sesame, milk.



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.
Allergens: wheat gluten, soya, egg, mustard. Contains pork. May contain barley gluten, sesame.



Pulled sage & onion turkey in a pretzel sub with butternut squash puree & cranberry sauce
With butternut squash puree & cranberry sauce. Photo 4 November 2018.
Allergens: wheat gluten, celery, milk, sulphur dioxide. May contain soya.



Cumin & turmeric roasted cauliflower salad
With mint yoghurt. Photo 5 December 2018 courtesy of yellow_peril.
Allergens: milk. May contain gluten, oats & lupin. Suitable for vegetarians



Traditional macaroni cheese
Photo 4 November 2018.
Allergens: wheat gluten, egg, milk, mustard. Contains alcohol. Suitable for vegetarians



Red thai chicken & vegetable curry
With red onion, cucumber, coriander, mustard seeds, plum tomato and steamed rice. Photo 5 December 2018 courtesy of yellow_peril.
Allergens: fish, mustard.



Garden salad
Mixed leaf, cherry vine tomatoes and cucumber. Ask you host for choice of dressings. Photo 5 December 2017 courtesy of corporate-wage-slave.
Suitable for vegans




Last edited by KARFA; Dec 5, 18 at 5:36 pm
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Old Jan 7, 18, 8:06 am
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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.




Last edited by KARFA; Dec 1, 18 at 2:55 pm
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Old Jan 7, 18, 8:06 am
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From November 2018 Menu

Salad of Yorkshire blue cheese, pecan nuts, glazed nectarine & endive
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



Chicken jalfrezi
With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 7 October 2018 courtesy of BotB.
Allergens: wheat gluten, soya, mustard.





From October 2018 Menu

Warm wrap with falafel, hummus & red cabbage slaw
Tzatziki and Kettle Chips. Photo 7 September 2018 courtesy of Charlie26r.
Suitable for vegetarians



Slow cooked Korean jackfruit, BBQ sauce, udon noodles
Photo 6 September 2018 courtesy of chris1979.
Suitable for vegans





From September 2018 Menu

Panzanella salad with heritage tomatoes, cucumber & sourdough croutons
Caper dressing. Photo 7 September 2018 courtesy of Charlie26r.
Suitable for vegans



Pulled beef chilli nachos
With grated cheese, sour cream, tomato salsa and guacamole. Photo 12 August 2018.





From August 2018 Menu

Goats cheese rosemary focaccia
Roasted peppers, basil pesto, kettle crisps. Photo 9 July 2018 courtesy of MarkedMan.
Suitable for vegetarians



Mozzarella and basil arancini balls
With chunky tomato sauce. Photo 9 July 2018 courtesy of MarkedMan.
Suitable for vegetarians





From July 2018 Menu

Salad of heritage tomato and shaved Florence fennel
Chardonnay vinaigrette and toasted pine nuts. Photo 9 July 2018 courtesy of MarkedMan.
Suitable for vegans



Cape Malay chicken curry
With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 8 June 2018.





From June 2018 Menu

Atlantic cod fish finger sandwich
Mushy peas, crunchy tartare sauce, soft brioche roll. Photos 5 May 2018 courtesy of TravellerFrequently.





Pea & mint tortellini
With beurre blanc saurce.





From May 2018 Menu

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





Chicken jalfrezi chicken curry
With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 6 April 2018 courtesy of corporate-wage-slave.





From April 2018 Menu

Springs hot smoked Scottish salmon
Lemon cream cheese and watercress in multi-seed bagel. Photo 24 March 2018 courtesy of crazyarmadillo.



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





From March 2018 Menu

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



Sri Lankan chicken curry
With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 18 February 2018.





From February 2018 Menu

Steamed bao buns
Hoisin duck, cucumber, spring onion and Sriacha sauce served with Kettle Chips. Photo 16 January 2018 courtesy of corporate-wage-slave.



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





From January 2018 Menu

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



Beef, coconut, cauliflower and potato curry
With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 18 December 2017 courtesy of corporate-wage-slave.






From December 2017 Menu

Duo of sliders with kettle chips
Pulled turkey with cranberry relish, barbeque pulled pork with pickled slaw. Photo 18 November 2017 courtesy of marshy11.



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




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Last edited by KARFA; Dec 4, 18 at 8:35 am
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Old Jan 7, 18, 8:08 am
  #7  
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I'll update the photo guide later with the new menus - although I have no photos of the new dishes yet so if anyone has some please post them and I will add.
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Old Jan 7, 18, 8:10 am
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The bar snacks menu (it can be found in the cocktail menu).

Bar Snacks
Updated - August 2018

List can be found as part of the cocktail menu.

Sweet and salted nuts selection
A delicious mixture of sweet almonds and salted cashew nuts, lightly cooked and then coated in honey.

Mini cheddar straws
Made with all butter and the finest matured Cheddar cheese. The addition of smoked paprika gives a lovely savoury flavour.

Kasha cashew mix
Moroccan-style ras el hanout spice mix adds an aromatic sweetness to roasted cashews rolled in buckwheat kasha.

Pitted Norcellara and Uslu olives
Mix of bright green, creamy Sicilian Norcellara olives and fruity purple Uslu olives, from Turkey.

Pitted zesty Maroc
Preserved lemon and coriander seeds give a punchy tang to Spanish Gordal olives.

Cornichons antipasto
Finest grade cornichons, grown in Spain. Sitting somewhere between sweet or acidic, cornichons have a delicate flavour all their own.

Red chilli peppers stuffed with feta and herbs
Sweet red cherry peppers, stuffed with classic Greek cheeses feta and mizithra, and seasoned with herbs and chilli.

Kettle Crisps
These are not listed in the menu but they are available on request. The flavours available are mature cheddar & red onion, and lightly salted.

Previous version from September 2017 can be found in post 319

Last edited by KARFA; Dec 29, 18 at 2:14 pm
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Old Jan 7, 18, 8:28 am
  #9  
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Originally Posted by crazyanglaisy View Post
The return of the CCR scallops (or, rather, scallop!) Looking forward to trying this dish next week, no doubt with an egg benedict-practiced request for a double helping
It is in the singular, but a much larger scallop than the previous offering .... and even nicer!
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Old Jan 7, 18, 8:51 am
  #10  
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Surprised that CCR does not have soy sauce.
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Old Jan 7, 18, 9:34 am
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Beetroot and goats cheese gnocchi


Last edited by tiger07; Jan 7, 18 at 9:37 am Reason: Better picture
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Old Jan 7, 18, 9:38 am
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The gnocchi were good. Not as good as the artichoke that I had last year.
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Old Jan 7, 18, 9:39 am
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Originally Posted by Tobias-UK View Post


It is in the singular, but a much larger scallop than the previous offering .... and even nicer!
Very glad to hear that, loved the scallops when they were last offered.
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Old Jan 7, 18, 10:46 am
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Good to see I can get to try the ox cheek still.

The beetroot gnocchi above doesn't look to my taste but anything with black pudding works for me - might even try the scallop even though not something I've had more than twice in my life.

Bao buns might be worth a try.
The bread & butter pudding sounds nice. Do like this when in the HKG lounges.
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Old Jan 7, 18, 11:37 am
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Thanks as ever to corporate-wage-slave and KARFA for all the information and keeping the thread updated.

No T5 / CCR visits this month () so I will not be able to enjoy the current delicacies or contribute to the thread.
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