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Lunch Menu

2 Course or 3 Course Lunch Menu

The organiser can select one starter, one main course and one dessert for their group;

(If you require a vegetarian/ vegan main course option also this can be added to make a total of two main courses.)

For the two course option the organiser must choose to have either a starter and main or a main and dessert for their group.



Chefs home-made pâté on a bed of fresh rocket served with Blackcurrant liquor, Melba toast and onion marmalade.

Soup (V) (VG)

Chefs homemade soup of the day (or choose your own).

Prawn and Crayfish Cocktail

King prawns & crayfish tails combined in our own Marie rose sauce on a bed of fresh leaves served with a crusty roll & butter.

Asparagus Bundles

Oven roasted asparagus spears wrapped in parma ham, served with a hollandaise sauce.

Bruschetta (V) (VG)

Italian toasted bread topped with chopped tomatoes, fresh basil, garlic and balsamic glaze.

Beetroot and Goats cheese salad (V)

Baked Goats Cheese on a bed of lettuce and fresh Beetroot dressed with pine nuts and basil.

Main Course

Chicken Suprême

Pan fried chicken suprême served with oven roasted potatoes, seasonal vegetables & a cream, tarragon & white wine sauce.

Chickpea, Walnut and Mushroom Wellington (V) (VG) (N)

Chickpea, walnut and mushroom wellington served with roast potatoes, seasonal vegetables and a rosemary gravy.

Shank end of Lamb

Slow cooked shank end of lamb served with crushed garlic potatoes, honey roasted root vegetables & a mint, rosemary & red wine jus.

Fillet of Salmon

Pan fried fillet of salmon served with oven roasted potatoes, seasonal vegetables & a cream, chive & vermouth sauce.

Roast beef

Sirloin of roast beef served with roast potatoes, homemade Yorkshire puddings, cauliflower and cheese, seasonal vegetables and pan gravy.

Accompanied with a selection of condiments.


Chocolate Fudge Brownie

Homemade chocolate fudge brownie served with pouring cream and fresh berries.

Eton Mess

Fresh strawberries combined with Chantilly cream, meringue and homemade strawberry coulis.

Sticky toffee pudding

Chefs homemade sticky toffee pudding served with a Butterscotch sauce & Crème anglaise.

Raspberry Mousse (VG)

An aquafaba based Raspberry Mousse served with coconut shortbread.

Lemon meringue roulade (N)

Soft meringue filled with a bitter sweet lemon curd cream, garnished with raspberry compote.