Dinner

Our three course Dinner Menu ranges cater to all tastes and budgets. Our ingredients are locally sourced and seasonal where possible and our menu has been developed by Executive Chef David Parker and Development Chef Melissa Hudson to give your delegates a meal to remember.

To give you an idea we’ve put together a few sample menus below. We also cater for all special dietary requirements – just mention them to your event host when you order.

Sample Menu

• Warm chicken and chorizo salad with pan fried new potatoes and a sherry balsamic glaze
• Slow cooked belly pork with fennel crackling and apple puree served with savoy cabbage, bacon and fondant potato
• Cheeseboard – a selection of four cheeses with figs, celery, dates, biscuits and chutney
• Tea & Coffee

 

Sample Menu - Vegetarian

• Beetroot and goats cheese tartlets with rucola salad and sun dried tomato dressing
• Spinach and ricotta ravioli with a cream sauce and toasted hazelnuts
  Served with seasonal vegetables
• Strawberry, passion fruit and elderflower Eton mess
• Tea & Coffee

 

Sample Menu - Seafood

• Prawn and Crab salad with chilli and lime dressing and pickled cucumbers
• Panfried Sea Bass with olive tapenade
• Zesty Lemon and Lime posset with shortbread biscuits
• Tea & Coffee