Below are some main course suggestions to inspire when creating a menu.
Dishes using seasonal ingredients aren’t available all year round.
If you have any dishes you would like to suggest, please do so.
- Mushroom, spinach and goats cheese filled cannelloni, topped with a creamy parmesan sauce
Roasted root vegetable and feta crumble served with a tomato and oregano sauce
Butternut squash and cashew nut Thai style curry
Melanzane all parmigiana - Cured trout with dill served with a mustard crème fraiche
Baked cod topped with crispy leeks and a saffron sauce
Cod baked with butter beans, sweet peppers, smoked paprika and saffron
Cod with salsa Verdi, clams and asparagus
Hake fillet filled with shallot and mushrooms, wrapped in pancetta and served with a chive and spring onion crème fraiche
Swordfish with pomegranate molasses served wit preserved lemon couscous
Sea-bass baked with Thai spices and served with a Thai sauce - Chicken rending
Chicken breasts baked in puy lentils, sherry vinegar, caramelised shallots and tarragon
Chicken and pomegranate tagine
Braised guinea fowl breast served on a bed of chorizo, black pudding and puy lentil
Quails stuffed with rice, raisons, cinnamon, orange blossom
Pheasant baked with chestnuts, mushrooms and juniper
Pheasant, chorizo and cannellini bean casserole
Duck confit served on a puy lentil ragout
Seared duck breast with star anise and Szechuan pepper served with a lemon and lime jus
Cassoulet made with Toulouse sausage, guinea fowl and cannellini beans - Slow cooked pork belly with fennel seeds and braised fennel
Pork belly baked with star anise, Szechuan pepper and a hint of chili served on bean stew.
Slow cooked pork belly served with spiced ginger and rhubarb, and, gooseberry and elderflower relishes
Pork stuffed with dried plums and apple, served with an Armangac jus
Pork baked with cider and caramelised apples topped with crispy sage - Best end of lamb with a mustard hollandaise glaze and a rosemary jus
Shoulder of lamb stuffed with apricots, ginger and rosemary served with a rich gravy
Lamb (or mutton) tagine with dates and apricots served on a bed of preserved lemon couscous
Moroccan spiced (allspice, cumin, garlic, sweet paprika and red wine) roasted lamb with chick pea puree and minted pea puree - Beef Wellington
Steak and kidney pie
Shin of beef osso bucco style
Beef stir fried with spring onion, chili and ginger, served on a bed of sesame noodles
Beef Mossiman curry (rich Thai curry with coconut and peanuts)
All mains are served with appropriate accompaniments.