Contact us


Carvery Boards

Brought to the table to be carved or portioned by a nominated member of the table (boards knife & calving fork to be hired).

board of food

Carvery boards

Serves from 8 to 10 guests a selection of vegetable and potatoes can be chosen to accompany the meat. Costed individual per head.

  • Roast rib of peppered beef with a bourbon glaze & all the trimmings Beef wellington with chanterelle mushrooms & Madeira sauce
  • Rib of beef with ramsons, tyme & mushrooms
  • Rib of ruby red beef with watercress Yorkshire pudding, beef jus
  • Brisket slowly marinaded in a black currant and sloe gin
  • Herb rolled saddle of lamb with a red wine jus
  • Rack of lamb with port & red currant sauce
  • Whole roast chicken with caramelised apricots, thyme seasoning
  • Whole roast duck with merrelo cherrie & port sauce
  • Whole leg of lamb rubbed in roasted garlic & rosemary with sweet shallot sauce
  • Pulled Shoulder of pork cooked in local cider with a elderflower and rose hip jus
  • Wood fired porchetta stuffed with garden herbs with ginger and pear seasoning Orange marmalade glazed ham
  • Anchovy and garlic studded lamb
  • Roast saddle of turkey with red wine jus

One pot meals

The idea originated from the way that I typically cook at home not overly complicated. Your food is delivered to your table in a big bowl then it’s simply a case of digging in.

  • Shin of burrow farm beef with macaroni
  • Slow braised beef with root vegetables & barley
  • Beechwood organic chicken with thyme , cured ham & red wine jus
  • Beechwood chicken chasseur
  • Spicy African chicken stew
  • Fruity lamb tagine with roasted tomato cous cous pearls
  •  Moroccan lamb meatballs with fried hen eggs & saffron infused orange potatoes Greek lamb shoulder with orzo
  • Chorizo sausage, haddock new potato & black olives


  • Butternut & chick pea tagine with saffron couscous
  • Roast seasonal vegetable stew with pearl barley & red wine Mixed bean cassoulet with horseradish dumplings
  • Roast pumpkin & kale cannonini stew
  • Wild mushroom wellington with wilted greens and puy lentils
  • Spiced lentil spinach & roasted sweetcorn and coconut loaf
  • Scrambled tofu with roasted asparagus olive and fennel pollen

Wood Fired Carvery Boards

Selection of smoky meats cooked over fragrant wood coals.

Carvery boards

Please choose one main and 1 or three mains.

This will consist of one large joint of meat or fish or three smaller ones, choice of 3 sides, we will provide dietary alternatives on request if needed

These menus can be chef carved from a buffet or smaller joints can be served to the tables for a family style service.

  • Maple slow roast shoulder of Gloucester pork
  • Smoked paprika firecracker Somerset beef brisket
  • Sumac roasted leg of lamb, minted yoghurt & pomegranate
  • Lemon, garlic marinated spatchcock chicken
  • Butterfly of lamb smoked with pine and elephant garlic
  • whole fire roasted sirloin of dry aged beef, chimichurri
  • Pit Smoked Lamb Shoulder, salsa verde
  • Whole Sirloin Beef – Beef, Hung and slow roasted over ash wood, chimichurri
  • Rolled porchetta in fennel, lemon & garlic, honey gremolata
  • Chicken spatchcock chicken, mopped in thyme & chipotle glaze, chimichurri
  • Smoked lamb shoulder ballotine
    Lamb Shoulder Rubbed in Apricot Harissa and slow cooked Argentinian Red Prawns
  • Prawns Fire Roasted, Charred Lemon, Saffron Aioli
  • Lobster – Native cornish Lobster fire roasted, chimichurri butter with smoked saffron aioli

Vegetarian and vegan

  • Aubergine Sabiche (V/ve) Charred Aubergine, Chimichurri
  • Fire Roasted Artichokes (V/VE)
  • Fire Roasted Artichokes, Charred Lemon, Soft Herbs, Labneh Cauliflower steaks (V/VE)
  • Fire roasted cauliflower, white bean, rainbow chard, salsa verde
  • Coal roasted AUBERGINE (V/VE) aubergine caponata with basil oil & soft herbs
  • Cajun smoked tofu marinaded in teriyaki served with satay chickpeas
  • Char roasted belly pork steaks with apple and cider butter
  • Fish and shellfish
  • Argentinian red prawns, charred lemon, saffron aioli
  • Cedar Planked Trout, Charred Lemon & Dill Sauce
  • Fire roasted Scallops with truffle butter and fresh lemon

Sides & Salads

  • Fire Roasted Beetroot, Orange & Fennel Salad With Verdant Herbs
  • Hispi Cabbage (V) – Charred Hispi Cabbage, Chili, Roasted Hazelnuts, Apple Butter
  • Heirloom Tomato Salad (V/VE) – heirloom tomatoes, fresh basil, roasted garlic oil
  • Charred leeks (v) charred leeks & anchovy butter
  • Broad Bean Salad – Broad Bean, Raw Fennel, Charred Asparagus
  • Charred cauliflower cheese (v) cauliflower cheese, crispy shallots & parmesan panko
  • Roasted Roots – Roasted beetroot, Carrot & Celeriac, Salsa Verde

We offer a range of different styles of food.

We have created fantastic menus for a whole range of occasions.