Tasting Menus

Below are some of our more extravagant tasting menus created for previous clients. To get the best out of the experience we suggest you provide broad outlines of your likes/dislikes and then allow Ben and his team carte blanche to work their magic.

 

July

Brief - devise a modern British menu for a 60th birthday party 

 

 

Scotch Eggs

Carrot, chickpea & shallot coated quail eggs, wild thyme & sesame mayonnaise, parsley & shallot salad

 

Pork Pie

Braised pork & parsley terrine, pastry crumb, radishes, Lapsang Souchong pickled apricot purée

 

Beef & Onions

Slow cooked blade of beef, braised spring onions, beetroot purée, sticky beef sauce

 

Cheese & Pickle Sandwich

Montgomery cheddar & chive shortbread, whipped Montgomery cheddar, pickled pear

 

Cup of Tea

Breakfast tea jelly, Earl grey tea cream, milk foam, brioche sugar cubes

 

Blackberry & Apple Pie

Local blackberries, polenta tuile, Somerset Cider brandy sabayon, cinnamon clotted cream, Bramley apple jelly

 

Fruit & Nut Case 

Dark Chocolate marquise, Madeira soaked raisins, hazelnut praline, toasted hazelnut milkshake shot


August

Brief - provide a multi-course kosher menu which must include ceps

 

 

Cucumber & Cerney Pyramid "Cannelloni", melon mosaic, olives, date balsamic
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Roast beetroot carpaccio with earthy accents
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Cep risotto, Moscatel sherry & Xeres vinegar jelly, hints of coffee
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Grilled fillet of sea bass with braised baby gem & carrots, smoked garlic foam
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Dark chocolate marquise, white chocolate ganache, sweet tapenade, golden sand
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A selection of fine cheeses

 

 

May

 

Brief - provide a modern american themed multi-course menu

 

Caesar Salad

Parmesan set creams, anchovy dressing, baby gem and crouton

Smoked Haddock Chowder

Poached smoked haddock, sweetcorn cream, baked potato foam, bacon powder

Hot Dog

Pork cheek croquette, French’s mustard discs, tomato molasses, gherkin & cucmber purée

New Porker

Sage infused pork loin, butternut squash purée, sage oil, pork reduction

Root Beer Float

Root beer jelly, vanilla mascarpone cream, coffee sprinkle

Popcorn

Popcorn macaroon, buttered popcorn ice cream, sweet corn cream cubes, salted caramel

Apple Pie

Apple, vanilla & cinnamon marshmallows

Peanut Butter & Jelly 

Dark chocolate truffles with raspberry purée & peanut butter cream

 

February

Devonshire crab, grapefruit disc & coriander

Potato & black truffle foam
Black pudding croquette with apple mustard mayonnaise
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Yellow pepper caviar, rose vodka, apple & lime granita
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Lobster bisque with white cocoa bean & vanilla
Hand-dived king scallops, ceps, almond & white truffle cream
Roast John Dory, braised baby gem, smoked bacon gnocchi & garlic cream
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Braised Gloucestershire Old Spot belly, Serrano & Madeira broth, pickled baby turnips
Pan fried wood pigeon, parsnip purée, cassis sauce, coffee oil
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Tarragon jelly, Granny Smith sorbet
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Butternut squash cubes, coffee soil, mascarpone sorbet, toasted vanilla sunflower seeds
Morello cherry croquant, black cherry mousse, Amaretto jelly, white chocolate ganache
A selection of British cheese from the CheeseWorks
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Blackcurrant pâte de fruits
Salted caramel truffles

 

November

Celeriac Velouté, Chestnut & Shallot Cream, Granny Smith
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Signature Palate Cleanser
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Pan Fried John Dory, Braised Baby Gem,
Smoked Garlic Cream, Smoked Bacon Gnocchi
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Roast Loin of Rabbit, Porcini Risotto, Xeres Jelly, Pumpkin Purée, Confit Leg
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Trio of Desserts
Chocolate Marquise, White Chocolate Emulsion, Fleur de Sel
Almond Parfait, Saffron Foam, Cardamom & Pistachio Brittle
Dark Cherry Jelly, Toasted Coconut Cream

 

 

October  with wine recommendations

Cep tuiles filled with parmesan ice cream
Boquerones and olive paste
Champagne & Champagne cocktails
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Lime granita, cucumber and gin syrup
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Celeriac velouté, chestnut & shallot cream, diced granny smith
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Pan fried scallops, baby leeks, hazelnut & white truffle dressing
Three Choirs - Bacchus
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Scottish langoustine ravioli and langoustine bisque
Jean-Claude Bessin Chablis
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Carpaccio of venison, lapsang souchong pickled apricot, radish, bergamot oil
La Casada - Sangiovese
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Roast wood pigeon, parsnip purée, cassis sauce, coffee foam, winter greens
La Montessa - Rioja

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Pan fried middle white pork fillet, Serrano infused sticky braised cheek, black pudding crumbs, baby turnips and apple brandy butter sauce
La Montessa - Rioja

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Honey & thyme baked figs, honey & thyme tuiles, vanilla mascarpone cream
Royal Tokaji
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Dark chocolate marquise, white chocolate emulsion, olive oil crumbs, sweet tapenade
15 Year Old Malmsey Madeira
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Bramble and 10 year Old Somerset cider brandy macaroons