Dinner options:

For late arrivals we offer supper trays: ramen pot or bento-style box

Sample menus

Plant-forward fine dining

One starter, one main and one dessert from the following:

Chicken and leek terrine, English garden salad
Smoked salmon with crab mayonnaise and avocado puree
Torched mackerel, cucumber, tartare mayo and capers
Gazpacho, garlic sourdough (ve)
English asparagus, sunflower seed mayonnaise, seeded granola (available in April, May, June, July) (v)
Jerusalem artichoke with pear, hazelnut and pesto dressing (available in August and September) (v)

Lemon butter poached chicken with orzo pasta and tomato compote
Crispy pork belly, creamed potato, hispi cabbage and buttermilk dressing
Lemon and herb crusted sea bass, crushed potatoes, salsa verde
Roast cod, chickpeas, piperade, kale pesto
Crispy roast butternut squash, kale pesto, gnocchi (ve)
Onion and thyme tart, sprouting broccoli, Shitake mushrooms (ve)

Lemon and mascarpone cheesecake with macerated strawberries
Hazelnut baton with honeycomb (ve)
Strawberry pebble with sorbet and basil (ve)
Chocolate torte, oat crumble, caramel sauce
Lemon posset, raspberries, almond crunch

Cheese course (Optional extra)

Three-course hot buffet dinner

Shallot and cheddar tart with mixed leaves
Chicory, pear and watercress salad

Main courses
Chargrilled Cumbrian chicken breast with sumac and coriander, savoury rice and spring greens
Fillet of salmon with dill and lemon, new potatoes and broccoli
Charred halloumi, pomegranate and mint with fries (v)

Salad selection
Baby gem, radish, orange and spinach salad
Barley, courgette and rocket pesto salad
Carrots, beets and spring onions

Lemon posset (v)
Apple crumble with custard (v)

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