Bowl food

COLD 

Baby potato, asparagus and French bean salad with lemon and wholegrain mustard dressing

Grilled aubergine salad with cherry tomatoes, feta and mint

Taboulleh primavera with yoghurt and mint

Chickpea salad with roasted piquillo peppers, preserved lemons, walnuts and feta

Roast chicken Caesar salad with sourdough parmesan croutons

Roast beef salad with artichoke hearts, grilled red onions and sour cream horseradish dressing

Crunchy Vietnamese chicken salad

HOT

Meat

Slow roasted belly of pork on summer ratatouille

Cumberland sausage with creamy mash and red onion gravy

Chargrilled rump of lamb with braised summer peas, broad beans and mint

Slow cooked shoulder of lamb with romesco sauce and braised fennel

Lamb tagine with almonds, dates, preserved lemon and coriander with herby couscous

Lemon and thyme roast free range chicken with salsa verde and boulangere potatoes

Butter chicken masala with basmati topped with sautéed cashew nuts

Thai green chicken curry with mini aubergines and jasmine rice garnished with roasted peanuts marinated grated mouli

Slow braised shin of beef chilli con carne with chunky homemade guacamole and crispy tortillas

Steak and chips - 28 day aged sirloin steak with twice cooked chips and Béarnaise sauce

Fish

Griddled squid with a salad of Japanese radish, mint, coriander and hot and sour dressing

Pan fried sea bream with pea puree and a warm summer pea and bean salad

Grilled mackerel with orange and shallot vinaigrette and crushed new potatoes and watercress

Tuscan seafood stew with saffron potatoes and alioli

Pan fried sea bass on saffron mash and sauce vierge

Miso glazed oriental salmon with sticky rice, garnished with shredded chilli, spring onion and coriander

Indian spiced mackerel with basmati pilaf and a tomato and red onion salsa

Saffron paella with prawns and monkfish

Clam and sweetcorn chowder with poached pollock

Pan fried hake with cardamom spiced pearl barley risotto and shaved radish

Vegetarian 

Courgette, lemon and basil pearl barley risotto

Cardamom roasted cauliflower and potato curry with coriander cress and basmati rice

Warm roast beetroot salad with parsley, cucumber, ricotta and hazelnuts

Puy lentils with smoked and griddled aubergines, yoghurt and parsley

Spanakopita (spinach and feta filo pie) with vine tomato salad

Griddled lime and herb marinated halloumi with fragrant couscous

Thai red summer squash curry on coriander rice with shaved green papaya and toasted peanuts

Gnocchi with roasted tomato sauce, spinach and buffalo mozzarella

Sweet 

Summer pudding with pouring cream

Strawberries with vanilla crème fraiche

Poached apricot Eton mess with brown sugar meringue

Gooseberry cobbler with cream

Peach and almond crumble and custard

Individual hazelnut and raspberry pavlovas

Champagne jellies with berries

Amaretto tiramisu

Raspberry sherry trifle

Gooey chocolate brownies with thick cream and summer berry coulis