A taste of ....................

 

Spring

 

Citrus cured salmon with celeriac remoulade

Smoked pork terrine with pickled shallots, watercress and English mustard mayo

Wild garlic and celeriac tart with Pecorino

 

Crispy pork belly with roasted celeriac, watercress and quince

Smoked haddock and chive risotto with smoked bacon

Oven dried tomato and mozzerella frittata with grilled radicchio and honey dressing

 

Rhubarb fool with saffron and pistachio biscotti

White chocolate and cardamom mousse

Hazlenut and orange semifreddo

 

Summer

 

Baby beet, goat's cheese and apple salad

Smoked mackerel rillette with peas, dill and horseradish

N'duja arancini with pickled fennel

 

Roasted chicken breast, carrot, anise and bacon

Grilled salmon with crushed potatoes, samphire and caper butter

Pea and broad bean risotto with parsley and crispy duck egg

 

Pimms jelly with elderflower and summer fruits

Lemon posset with white chocolate and lavender

Pavlov's with macerated strawberries and creme chantilly

 

Autumn

 

Roasted crown prince squash soup with sage and toasted seeds

Cured pork shoulder with hazlenuts, honey and celery shoots

Smoked haddock fishcake with mustard creamed leeks

 

Root vegetable tatin with balsamic vinegar and creme fraiche

Braised lamb shoulder hot pot with garlic greens

Roasted cod with chorizo and butter beans

 

Dark chocolate and cherry trifle

Apple and blackberry crumble with vanilla ice cream

Pear and almond tart with creme anglaise

 

Winter

 

Roasted artichoke soup with sauteed mushrooms and truffle

Chicken liver parfait with bacon, ketchup and sourdough toast

Crab and gruyere tart with watercress and pickled cucumber

 

Braised beef shin with parsley root and roast garlic mash

Baked pollock with herb crust, caramalised shallots and potato fondant

Parsnip gnocchi with stilton and walnuts

 

Treacle tart with creme fraiche and blood orange

White chocolate and raspberry bread and butter pudding with custard

Chocolate orange pot with stem ginger biscuits.

 

Sharing Food

 

Smoked pork and eel terrine with piccalilli

Smoked mackerel rillette with cucumber pickles and watercress

Crispy pork belly with apple mustard

Salt beef with pickled vegetables and mustard mayo

Crab on toast with creme fraiche and chives

Leek and cheddar tart with wholegrain mustard cream

 

Salted pork shoulder in hay, apples, shallots and cider

Roasted beef shin, marrow, foraged mushrooms and red wine

Lamb neck osso bucco with root vegetables and pearl barley

Baked pollock , new potatoes, samphire and clam broth

Whole roasted duck with plums, tarragon and garlic

Parsnip, nettle and cheddar crumble

Lamb shoulder, rosemary and artichoke hot pot

Butter bean and mushroom wellington with sage

Roasted chicken with garlic, bay, white wine and polenta

 

White chocolate and raspberry bread and butter pudding with custard

Treacle tart

Apple and blackberry crumble with vanilla ice cream

Pear and almond tart with creme anglais

Bakewell pudding

 

Vegetarian, Celiac or Vegan

 

Wild mushroom pate with crispbread, rosehip jam and hazlenut dukkah

Cauliflower tempura with turmeric, pickled cauliflower, pardon peppers and romsesco sauce

Heritage beet, walnut and apple salad, apple crisps, mustard and bitter leaves

 

Pea, broad bean, leek and spinach risotto

Beer battered halloumi, smoked tomato chutney, pea and mint tapenade

Butternut squash wellington, carrot and anise puree, sweet potato crisps and kale

 

Chocolate orange pot, orange crisps, sherbet and lemon cookies

Lemon posset, toasted pistachio crumble, macerated cherry and biscotti

Caramel jam and nut tart with cocoa nibs