Below are some 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.
- French onion soup served with Welsh rarebit croutons
Celeriac and pesto soup
Thai flavoured fish broth served with a fragrant and chili mix
Butternut squash, coconut and lemon grass soup
Beetroot and Bramley apple soup served with goats cheese (lovely hot or cold) - Papaya salad (som tum)
Fresh asparagus with hollandaise sauce
Portobello mushroom filled with goats cheese, topped with pine nuts and served with caramelised red onions
Grilled halloumi, Moroccan carrot salad, humus and flat bread
Parsnip and sweet potato tatin
Cherry tomato, potato and goats cheese tatin
Mixed mushroom and cognac ragout with potato fritter
Aubergine croquettes served with tahini sauce
Fresh figs, ricotta, pine nuts, honey dressing - Fresh poppy seed tagliatelle with a brandy and cream wild mushroom sauce
Butternut squash and feta ravioli
Chicken liver ravioli with sage butter
Rabbit and black pudding ravioli in a light mushroom sauce - Pea, broad bean and mint risotto
Asparagus and pancetta risotto
Butternut squash and sage risotto
Squid and mussel risotto
Chicken liver and mushroom risotto - Warm Duck salad with a fresh mango, pawpaw and ginger salsa and hoi sin dressing
Moroccan spiced lamb filo parcel served with a harrisa crème fraiche
Carpaccio of beef served with beetroot, rocket and horseradish salad
Lambs kidneys and puy lentil ragout with a hint of chili
Chorizo, butterbean and tomato salad (moro1)
Bresola with beetroot and watercress and a light dressing - Squid stuffed with mushroom, pinenut and pecorina served with a rich tomato and balsamic cream sauce
Squid and chorizo with a tomato, red pepper and chili salsa
Salt cod croquettes
Grilled sardines with beetroot and rocket salad
Smoked haddock fishcakes with a watercress sauce
Cod fishcakes served with a tomato salsa
Salmon baked with a tapenade crust served on a bed of wilted spinach
Smoked mackerel pate with a watercress and spinach salad, with an orange blossom dressing
Smoked salmon served on a bed of asparagus and samphire