World class catering

Our menus are developed by a team of talented chefs under the guidance of creative director, Steven Saunders. One of only 17 Fellow Master Chefs of Great Britain, Steven was also a celebrity chef, hosting a wealth of TV and radio programmes as well as co-writing 'Ready, Steady Cook'. His accolades are further extended by his previous Michelin-starred and 3-AA Rosette-awarded restaurant, The Pink Geranium; his two concept restaurants, 'Steven Saunders at Newmarket' and 'Steven Saunders at Brocket Hall'; international consultancy with some of the world's leading hotels and a multitude of awards recognising his culinary successes. But he is perhaps mostly renowned for his passion for fresh, locally sourced, seasonal and organic produce, the flavours of which infuse his menus.

Menu

Breakfast

Hand carved English smoked bacon loin Lincolnshire sausages
Glamorgan sausages (v)
Grilled vine tomatoes (v)

Sautéed chestnut mushrooms with chives (v)
Maris Piper rosti potato cakes (v)
Free range, Arnold Bennett smoked haddock omelettes Free range scrambled egg with chives (v)

Freshly baked bread rolls (v)

Freshly baked croissants and Danish pastry (v)
Lavender honey (v)
House made English strawberry preserve (v)
Mortadella ham, British honey roasted ham cooked on the bone, Pastrami

Cornish Yarg, smoked Applewood, Cashel Blue and Somerset Brie (v)

Healthy Selection

English fresh fruit salad (v)

Vanilla yoghurt (v)

Detox and Smoothie Station

Freshly squeezed detox juices including: Carrot, orange and ginger
Watercress, pineapple and spinach Freshly squeezed apple or orange juice Berry fruit smoothie

Lunch

Seafood Display

Swordfish Niçoise
British, deep water prawns poached in white wine Beetroot cured Loch Duart salmon
Butterflied barbeque mackerel fillets
Peppered cured Loch Duart salmon

Garlic and herb aioli, lemon scented vinaigrette, chili dressing and Marie Rose sauce (v)
Lemons and limes (v)

Ploughman’s Deli

Chicken and ham Hunter’s pie
Pork, cheese and pickle Hunter’s pie

Mortadella ham, British honey roasted ham cooked on the bone, pastrami
Cornish Yarg, smoked Applewood, Cashel blue and Somerset brie (v)

House made ricotta and spinach quiche with wholemeal pastry (v) Honey and mustard dressing, house made pickled onions, house made piccalilli (v)

Celery sticks (v)
Branston pickle, salad cream, selection of mustards (v)

Selection of freshly baked bread rolls served with flavoured oils and butters (v)

British leaf salad of chard, curly endive, oak leaf and lollo rosso (v) Pasta salad with roasted butternut squash and rocket (v)
Heirloom tomato salad with balsamic roasted red onions and basil leaves (v)

Salad of British broad beans, butter beans and peas with asparagus shavings (v)
Quinoa salad with red grapes, feta, sun-blushed tomatoes and garden herbs (v)

Main Table

Slow cooked rump of English beef topped with herb crust
Pork shoulder, slow cooked in Scrumpy Jack cider
Wild mushrooms in a creamy sauce layered with celeriac with a mature cheese (v)

Minted Jersey Royals (v)
Panache of English vegetables – mixed squashes, shallots, yellow and purple carrots, green beans (v)
Yorkshire pudding (v)

Mustard selection, red onion relish, apple sauce, honey and lavender compote, house made horseradish cream (v)

Dessert

English fruit salad (v)
Pecan pie (n)
Baked cheesecake (v)
Chocolate explosion (v)
Make your own Eton mess – meringue, whipped cream, berries, toasted nuts, chocolate and toffee sauce, fruit coulis, jars of coloured sweets

Cornish Yarg, smoked Applewood, Cashel blue, Somerset brie (v) House made savoury biscuits (v)
Quince jam (v)

Afternoon Tea

Cupcakes – Victoria sponge, lemon drizzle, chocolate fudge brownie, strawberry explosion (v) Open scones with cream and strawberry jam (v)