Mains

Private caterer pigeon dish Pigeon, Parsnip Purée, Cassis Sauce, Coffee Oil

Here are just a few ideas for your main course. If you would like something created with a specific ingredient, please ask and we will see what we can do. Please bear in mind that some dishes are only available during their season.

Pan fried Gressingham duck breast, cabbage stuffed with duck leg, star anise sauce

 

Roast wood pigeon, creamed parsnip, cassis sauce, coffee oil

 

Rack/loin of lamb with lamb jus, herb & onion soubise tortellini, herb jus and baby summer vegetables

 

Roast loin of rabbit with pearl barley, beer sauce and “devils on horseback”

 

Pan fried scallops, slow roast pork belly, celeriac cream, porcini and bacon crisp

 

Roast breast of guinea fowl, tarragon pearl barley, crisp Serrano, shaved fennel

 

Pan fried Brill, smoked eel cream, braised baby gem lettuce

 

Fillet of rare breed pork, black pudding crumbs, pickled turnip, cider & sage gel.

 

Slow braised blade of Herefordshire beef, horseradish, celeriac and set wild mushroom “consommé”

 

Seared baby artichoke and new potato, shallot cream, young leeks, hazelnuts (V)

 

Egg yolk ravioli, black truffle, pea velouté, and young vegetables (V)