Menus
Menu Inspiration
Below we have created a selection of suggested menus. They have been assembled to create an ideal balance between flavours, textures and seasonal produce.
PLEASE NOTE THAT OUR SELECTIONS ARE ONLY SUGGESTIONS, FEEL FREE TO MIX AND MATCH COURSES TO DESIGN YOUR OWN PERFECT MENU.
Classic Herefordshire
- CanapésPea, Pecorino & Mint Purée served on a Crostini
Beetroot Cured Salmon served on Pumpernickel Bread with Sour Cream & Chives
Rare Herefordshire Beef & Celeriac Rémoulade served on a Truffled Croute - First courseTîan of Salmon served with a Citrus Dressing
- Main courseBeef Two Ways.
Braised Shin & 54°C Sous Vide Sirloin served with Celeriac Dauphinoise Potatoes, Fine Green Beans & a Rich Red Wine Jus - DessertHerefordshire Pear & Frangipane Tart served with Vanilla Bean Ice Cream
Modern Classics
- CanapésPanko Breadcrumb Smoked Haddock Mini Croquettes served with Pea Purée
Crispy Buttermilk Chicken served with a Creole Mayonnaise
Celeriac & Herefordshire Apple Velouté Shots topped with Crushed Candied Walnuts - First courseConfit Duck & Pistachio Terrine served with Pickled Kumquat & Shizo Leaf Salad
- Main courseTenderloin of Herefordshire Pork served with Parsnip Purée, Poached Baby Apple, Fondant Potato & a Thyme Jus
- DessertVanilla Panna Cotta served with a Black Cherry & Vanilla Bean Compote & a Bitter Chocolate Tuile
Summer Elegance
- CanapésSeared Halloumi & Watermelon Skewers served with a Mint Dressing
Duo of Salmon.
Poached & Cold Smoked Salmon served with Crème Fraîche & Onuga Caviar
Tempura of Prawns served with Sweet Chilli & Cucumber Dipping Sauce - First courseGoats' Cheese, Mediterranean Vegetable & Basil Pesto Terrine
- Main courseRoasted Loin & Rib of Marches Lamb served with Rosemary Pommes Anna, Braised Peas, Bib Lettuce and a Sage Scented Jus
- DessertGlazed Lemon Tart served with a Raspberry Coulis
Stylish Pescatarian
- CanapésDuo of Salmon.
Poached & Cold Smoked Salmon served with Crème Fraîche & Onuga Caviar
Pea, Pecorino & Mint served on a Crostini
Seared Halloumi & Watermelon Skewers served with a Mint Dressing - First courseCajun Crab Cake served with a Mango, Avocado & Coriander Salsa & a Fresh Lime & Mizuna Leaf Salad
- Main coursePan Roasted Fillet of Salmon served with Crushed Dill New Potatoes, Charred Leeks & Green Sauce
- DessertEarl Grey Tea Parfait served with Honey Jelly & Chai Espuma
Classic Vegetarian
- CanapésSeared Halloumi & Watermelon Skewers served with a Mint Dressing
Pea, Pecorino & Mint Purée served on a Crostini
Ricotta, Roasted Cherry Tomato & Fresh Basil Pesto served on a Parmesan Shortbread - First courseBeetroot Risotto served with a Parsley Salad & Horseradish Crème Fraîche
- Main courseVegetarian Wellington.
Caramelised Red Onion Layered with Baby Spinach, Wild Mushrooms & Thyme served with a Braised Cherry Tomato Sauce - DessertClassic Lemon Posset served with Fresh Strawberries
Classic Continental
- CanapésRicotta, Roasted Cherry Tomato & Fresh Basil Pesto served on a Parmesan Shortbread
Langoustine Bisque Shots topped with Vanilla Foam
Parmesan & Prosciutto Arancini served with Roasted Tomato Relish - First courseRosemary & Garlic Baked Camembert served with Sourdough Bread
- Main courseLemon & Thyme Roasted Chicken Breast served with Niçoise Vegetables & a Roasted Cherry Tomato Sauce
- DessertHome Made Tiramisu Pots served with Coffee Granita & Mascarpone Sorbet
Asian Inspired
- CanapésChicken, Mango & Lime Noodle Salsa served on a Thai Cracker
Mini Duck Terrine served on a Crisp Rice Flour Pancake topped with Sweet & Sour Plum Ketchup & Chervil
Tuna Ceviche served with Sesame Seeds, Wasabi & Avocado Salsa - First courseLangoustine Tom Yam
- Main courseCrispy Duck Breast served with Pak Choi & Black Bean Salad dressed with a Lime & Ginger Vinaigrette
- DessertPassion Fruit Brûlée Rice Pudding served with a Mint & Mango Sugar
Autumnal Abundance
- CanapésSlow Braised Herefordshire Pork Belly served with Apple & Vanilla Compote and Crispy Crackling Matchsticks
Gruyère & Chive Croquettes
Wild Mushroom Soup Shots topped with Tarragon Foam - First courseWarm Shropshire Blue Tartlet served with a Saffron Infused Williams Pear Salad & Candied Walnuts
- Main coursePan Seared Guinea Fowl wrapped in Smoked Bacon served with Thyme Roasted Anya Potatoes, Tenderstem Broccoli and a Creamy Wild Mushroom Sauce
- DessertChocolate Trio.
Milk Chocolate Jelly, 85% Cocoa Chocolate Pavé & White Chocolate Ice Cream
Old English Heritage
- CanapésMini Herefordshire Pork Sausages served with Wholegrain Mustard Mashed Potato
Rare Herefordshire Beef Sirloin & Celeriac Rémoulade served on a Truffled Croute
Parsnip Custard Tartlets served with Seared Pigeon & Diced Rhubarb - First courseHerefordshire Ham Hock Terrine served with Home Made Piccalilli and Sourdough Bread
- Main course18 Hour Slow Braised Ox Cheek served with Horseradish Mashed Potato, Whole Baby Carrots and a Rich Red Wine Gravy
- DessertStrawberry & Lemon Posset topped with Mint Sugar