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 shredded duck leg, star anise sauce

 

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

 

Slow braised blade of Herefordshire beef, sticky beef sauce, white onion & parmesan croquettes, baby carrots, Madeira raisin purée

 

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

 

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

 

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

 

Pan fried scallops, crispy pork belly, celeriac cream, sauté porcini 

 

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

 

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

 

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