New Collection Menu Ideas

British 10-Course Fine Dining Summer Menu

Garden Amuse-Bouche
Pea and mint velouté with lemon crème fraîche and edible summer flowers.​

Cured Local Trout
Chalk stream trout cured with dill and elderflower, served with cucumber pearls and pickled radish.​

White Asparagus & Jersey Royal
Charred English asparagus, warm Jersey Royal potato salad, wild garlic pesto, and radish.​

Summer Shellfish
Poached Cornish crab with tomato water, compressed watermelon, and sea herbs.​

Heritage Tomato Tart
Shortcrust tart filled with roasted heritage tomatoes, whipped goat’s curd, and a basil oil drizzle.​

Pan-Seared Scallop
Roast hand-dived scallop, cauliflower purée, apple batons, and crispy shallot.​

Herb-Fed Chicken Supreme
Breast of chicken stuffed with wild mushroom duxelles, English peas, and baby carrots, finished with a light jus.​

Summer Lamb
Herb-roast lamb loin, chargrilled courgette, aubergine caviar, and mint salsa verde.​

Pre-Dessert
Elderflower and prosecco granita with marinated strawberries.​

English Summer Pudding
A classic reimagined: Mixed summer berries in berry gelée, lemon verbena ice cream, and a crisp almond tuile.

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Or

British 10-Course Bistro Menu

Gougères with Mature Cheddar
Light, airy cheese puffs made with sharp English cheddar.

Smoked Mackerel Pâté on Toasted Sourdough
Creamy smoked mackerel pâté served with crunchy sourdough slices.

Seasonal Garden Salad
A fresh salad of mixed leaves, heritage carrots, radish, and a mustard vinaigrette.

French Onion Soup with Cheesy Crouton
Classic caramelised onion soup topped with toasted bread and melted Gruyère.

Scotch Egg with Piccalilli
A soft-boiled egg wrapped in seasoned sausage meat, fried, and served with tangy piccalilli.

Steak & Ale Pie
Rich beef in ale gravy encased in flaky pastry, served with mushy peas.

Pan-Seared Sea Bass
Sea bass fillet with herb butter, served with seasonal vegetables.

Welsh Rarebit
Toasted bread topped with savoury melted cheese sauce, finished under the grill.

Sticky Toffee Pudding
Steamed date sponge with toffee sauce, served with vanilla ice cream.

Classic Stilton & Crackers
Creamy Stilton cheese served with oatcakes, apple slices, and chutney.

Or

Vegetarian British 10-Course Winter Tasting Menu

Amuse-Bouche: Rosemary Focaccia & Porcini Mushroom Parfait
A rich porcini mushroom parfait paired with aromatic rosemary focaccia.​

Starter: Beetroot & Orange Salad
Orange and beetroot cured with micro herbs and a citrus dressing.​

Soup: Porcini Mushroom & Chestnut Velouté
Creamy woodland mushroom soup with roasted chestnuts and truffle oil.​

Salad Course: Braised Chicory & Walnut Dressing
Braised chicory with toasted walnuts, pomegranate seeds, and a walnut vinaigrette.​

Palate Cleanser: Mulled Wine Granita
A refreshingly spiced granita with warming mulled wine spices.​

Main Course: Wild Mushroom Wellington with Truffle Jus
Wild mushroom and chestnut Wellington served with root vegetable purée and truffle jus.​

Alternative Main: Smoked Celeriac Steak
Roasted smoked celeriac steak with winter greens and a rich mushroom sauce.​

Side Course: Roasted Brussel Sprouts & Chestnuts
Crisp roasted Brussels sprouts with chestnuts and chestnut cream drizzle.​

Cheese Course: British Artisan Cheese Selection
A selection of British cheeses served with fig jam, truffle honey, and seasonal crackers.​

Dessert: Winter Berry Pudding & Brandy Sauce
A winter berry pudding with brandy sauce and clotted cream, a vegetarian take on Christmas pudding.​