Bowl food


Belly pork slow cooked in cider with bean cassoulet

Seared Salmon with crushed Jersey Royals, asparagus and hollandaise

Chicken Caesar salad

Beef in Guinness with stilton dumpling

Three cheese risotto with lemon, broad beans and peas (V)

Duck in red curry sauce with pineapple, tomatoes and sticky rice

Fresh tuna nicoise with quail’s eggs

Sausages and mustard mash with parsnip crisp

Tempura fish and chips with tartar sauce

Fillet beef with pickled red onions, stilton and port vinaigrette

Mushrooms and leeks in a white wine and cream sauce and cheese crumb topping (V)

Goan lamb curry with nann bread

Spinach and feta boureks with tatziki

Tamarind salmon with gado godo noodle salad

Lamb tagine with chickpea and coriander couscous

Cod with oxtail gravy with mash and orange braised little gem

Duck with vanilla mash and blackberry and port sauce

Fillet beef with lime and coriander dressed watercress salad

Roast Chicken with bubble and squeak cake with lemon and mushroom cream sauce


Baked Peach Melba with raspberry ice cream

Chocolate brownies and cream

Profiteroles with cointreau marinated strawberries

Strawberries with white chocolate and mascarpone cream

Eton mess

Spiced plum and apple crumble with vanilla custard

Sticky toffee pudding

Treacle tart with milk ice cream

Sparkling rose jelly with summer berries and Chantilly cream

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