Dine at home
Suitable for freezing and made from scratch
by your private chef
Black board specials
Buttery puff pastry tartlets cooked with organic tomatoes, mustard and thyme.
Burgundy snails in garlic butter and fresh sourdough mini baguette. A French classic.
Mixed winter leave salad
Mixed crispy lettuce, garden leaves and flowers, pickled beetroot, grated carrots, coriander and smoked garlic vinaigrette.
Vegetarian rainbow lasagna with turmeric pasta (V)
Spinach, cream cheese and fresh nutmeg, roasted butternut squash, and beetroot with turmeric pasta sheets.
Beef and treacle cured back bacon cannelloni
Spinach, organic beef, treacle cured bacon rolled in fresh pasta sheets with a rich tomato saure and topped with Montgomery cheddar.
Lamb ragú Sheperd’s pie
6 hours slow cooked shoulder of lamb, mash potatoes topped with Montgomery cheddar.
The Fisherman’s pie
Hot smoked salmon, gurnard, scallops and prawns, parsley crumb on mash topping.
Vegan couscous and beetroot merguez(Vegan)
Wholemeal couscous, homemade vegan beetroot and smoked tofu merguez, sprouts tops, organic tempeh, and kashmiri harissa, coconut raita.
Pork belly and Puy lentils
Slow roasted pork belly, Puy lentil stew, organic pork sausages, freshly chopped parsley
Chocolate and peanut butter and raspberry brownie
70%cocoa dark chocolate and real peanut butter in a gooey brownie mix.
Lemon meringue tart
Sweet pastry and lemon curd with a generous meringue topping.
Upside down caramelised apple tart served with mascarpone vanilla cream.
Winter Eton mess
Roasted plums, quince mousse, rose meringue, pistachio cream.