Mains

• Roast sweet dumpling with mushroom & kale stuffing.
• Chilli and rosemary aubergine parcels, with smashed chickpeas potato and tahini
• Broad bean, wild leeks and sorrel cheesecake
• Pea pesto Asparagus tart with soft hens egg
• Smoked tomato,mozzarella & black olive bruschetta with truffle salt
• Summer vegetable, vulcombe cheese frittata
• Tender stem broccoli risotto with beenleigh blue cheese icecream
• Fennel soda bread, Heritage tomato and nettle pesto
• Sweetcorn polenta with sheeps cheese, pickles and watercress
• Braised fennel tart with culsworthy cheese
• Smoked pea filled courgette flowers with saffron ioli
• Wild garlic & herb Rissotto fritters with leek fricassee
• Wood mushroom filled with Jerusalem artichoke, pearl barley risotto
• Porcini mushroom filled tofu with miso & ginger
• Romanesco fungus fritters with mustard & chive yoghurt
• Samphire red onion potato fritter, with verbena curd
• Spinach and feta meatless balls with a lemon and pepper sauce.
• Sesame seed tempeh fritters with a porcini sauce
• Japanese tofu balls with a ginger sauce and soy bean casserole
• Felafel’s rolled in dukkah with Moroccan cous cous pearls
• Halloumi, couchette & mint fritters with a wilted chard and coconut and lemon broth
• Tomato and basil dumplings white beans, olives and tender stem broccoli
• Wood fired tomato focaccia bread ,with pickled vegetables
• Tempeh with a maple & orange glaze , bok choi, soda noodles
• Layered filo pie with roast spiced cauliflower , mash & carrot purée
• Spiced chana Marsala with brown chick peas , tamarind & kale
• Chanterelle mushroom, dulce seaweed & cobnut pesto tart
• Seeded lentil & quinoa falafel with tahini lemon sauce
• Asparagus & cashew cream pie with fig & apple compote
• Enochi mushrooms & chestnut gyoza with Teriyaki
• Malaysian spiced sorrel & leek potato dumpling, with a roast squash and lime sauce
• Oven baked squash gnocchi with sundried tomato
• Fennel & spinach pistou Aubergine involtini with creamy spinach stuffing, roast tomato & olive sauce.
• Beetroot & goats cheese fritters with blackened garlic & Russian kale
• Vegetable ribbons, bean sprouts and sunflower seed tossed with ginger miso dressing wasabi sprinkles
• Salsify, carrot and mushroom stew with cider tarragon cream and creamed applewoods
• Yellow lentil & halloumi aubergine parcels with coconut laksa
• Baby fennel tagine with cous cous pearls & preserved lemons

Salads & sides

• Picked ceps with lemon, land cress and culsworthy cheese
• Pink fir potato salad with wild garlic and truffle mayonnaise Charred fig & rocket salad with lemon tofu, feta
• Roasted pear, Stilton and walnut salad with warm potatoes
• Organic spelt with watercress pesto, smoked tomato, & tender stem Morroccon spiced squash with chickpeas & preserved lemon
• Hazelnut , buckwheat & green salad with lime dressing
• Red med tofu tostada with murcian salad
• Chargrilled baby gem lettuce, chicory, pea and quails eggs
• Curried oven roasted cauliflower & puy lentil tabbouleh
• Fragrant wild rice salad with soy & ginger dressing
• Seared asparagus with lemon hollandaise, poached hens egg
• Charred summer vegetables with salsa verde, butter beans, piquillo peppers
• Miso charred aubergines with honey yoghurt and toasted seeds
• Home sprout salad with, Lippet beans with cashew hummus
• Sweet & sour aubergines
• Tuscan Nero kale with Chickpea & butternut tahini dressing
• Smoked tofu Katsu curry vermicelli noodles
• Mee goreng (thai noodle salad)
• Organic spelt salad with spring onions and minted pea pesto
• Braised puy lentil salad with roasted summer vegetables and toasted seeds
• Quinoa salad with Moroccan spices and oven roasted smoked chickpeas
• Golden beetroot salad with toasted hazelnuts homemade labneh cheese.
• Buckwheat noodle salad with teriyaki braised kale and green lentils
• Roasted butternut salad cooked in malaysian spices) served warm
• Oven roasted potatoes tossed in wild garlic & hazelnut pesto
• Warm cous cous salad with seabeet, hens eggs & lemon tartare dressing
• Grilled courgette salad with fennel, apricots, almonds and feta
• Puy lentil & fennel, summer bean, creme fraiche mint dressing
• Pak choi with ginger,fennel miso & sesame dressing

A wide range of

VEGETARIAN meals

• Pearled spelt with oyster mushrooms & wilted greens
• Aubergine charlotte with sweet potato galette
• Butternut Squash risotto with charred artichokes, saffron potatoes, parmesan and chive cream
• Herb gnocchi with wilted chard, asparagus mousse & pea & mint emulsion
• Summer squash dumplings, vegetable melange,smoked tomato’s, black olives & shaved fennel
• Spring vegetable risotto with micro sprout salad
• New season asparagus, quails egg, sanfire, vegetable pave with sauce ceviche
• Open lasagne with garden vegetables, Parmesan crisp, sweet basil pesto sweet & hot pepper stew with zucchini fritters & white mild goat’s cheese & celeriac mousse, charred bread, roasted beets, rainbow chard & smoked butternut sauce
• Confit of wood mushroom tart with a pea and mint pesto
• Filo cup with aged balsamic slow roasted tomatoes, wilted fort hook and bocconcini