• Freshly baked mini Viennoiserie and Danishes.
• Assorted home baked mini muffins.
• Seasonal fresh fruit platter.

• Warm floured soft white and granary baps with grilled back bacon and Cumberland sausages.
• English muffin with grilled flat mushrooms and scrambled egg (Served with tomato ketchup, brown sauce and mustard).

• Banana, coconut and mango soya milk smoothie.
• English muffin and poached egg, roast vine tomato and thyme.
• Homemade bircher muesli, honey, apple juice and dried fruits.
• Low fat muffins with oatmeal and bran.
• Seasonal fresh fruit brochettes.
• Mini granolas with seasonal fruit compote and nut clusters.

(Choose five items from below)

• Scrambled free range eggs.
• Grilled vine plum tomatoes with thyme.
• Sauteed Portabello mushrooms.
• Cumberland sausages.
• Grilled back bacon.
• Baked beans.
• Oak Vale black pudding.
• Hash browns.
• Served with toast and butter, mustard, tomato ketchup and brown sauce.

• Merguez sausage hot dog, chilli lamb, sauerkraut, finger bun
• Shredded Gressingham duck and spring onion pancakes, hoi sin sauce
• Severn & Wye smoked salmon and gruyere ‘monsieur’
• Poached loch salmon, cucumber and watercress wrap
• Butternut squash, hazel nut and smoked chilli puff pastry roll (V)
• Coconut and pina colada mousse

• Pulled chicken rice patties, BBQ sauce
• Aged roast beef sirloin, Yorkshire pudding, horseradish and watercress
• Herb crumbed goujons of Grimsby plaice, lemon and tartare sauce
• Chilli and lime tiger prawn brochette, ponzu dip
• Gruyere cheese, plum tomato and bay spinach panini, red pesto (V)
• Baked lemon tart, crème fraiche and raspberries

• Savoury muffin of Somerset brie, smoked bacon and redcurrant
• Slow cooked Kentish lamb shoulder, shredded gem, spiced aubergine, toasted pitta
• Teriyaki loch salmon skewers, citrus crème fraiche
• Smoked haddock and English mustard ‘Rarebit’, chives
• Vegetarian sausage, brioche bun, avocado, sauerkraut, chunky apple sauce (V)
• Coffee and walnut cake

Selection of finger sandwiches including;

• Severn and Wye smoked salmon, chive cream cheese and lime
• Wiltshire ham and Quickes mature cheddar
• Somerset brie and gooseberry chutney
• Fruit scones, clotted cream and tip tree strawberry jam
• Salted caramel chocolate brownies
• Blackcurrant and pistachio slice
• Raspberry cream éclair
• Carrot cake

(Choose from the following)

• Blueberry cheesecake
• Apple and cinnamon sponge
• Filled English scone
• Ruby orange delice
• Chocolate fondant
• Lemon drizzle bar
• Bakewell slice
• Apricot gratin
• Lemon Madeleine
• Coconut sponge

Cold

• Confit duck, toasted brioche, plum chutney, pomegranate
• Mini ‘Toad in the Hole’, onion chutney
• Smoked duck breast, pickled kohl rabi, artichoke pesto, fresh raspberry
• Smoked venison, celeriac remoulade, grain mustard, beetroot pearls
• Truffled cured beef and Montgomery cheddar ‘monsieur’

Hot

• BBQ pulled pork and mozzarella arancini
• Mini shepherds’ pie, sweet potato topping
• Mini Cumberland hotdog, ketchup and English mustard
• Mini tournedos rossini, beef fillet, foie gras, brioche, shaved truffle (£1 Sup)
• Scotched quail egg, mustard emulsion, parsley cress

Cold

• Atlantic prawns, bloody Mary gel, tomato cone, smoked chilli jelly
• Cromer crab and seaweed roll, seawater pearls and coriander
• Poached loch salmon and mascarpone sesame cone
• Seared tuna, pickled daikon, mango salsa, coriander
• Smoked salmon & cream cheese blinis, crispy caper & dill

Hot

• Shrimp in a rosti potato shell, ponzu dip
• Smoked trout, horseradish drop scone and beetroot
• Lobster ‘Thermidor’ spoon (£1 Sup)
• Roast scallop, pea purée, crisp bacon, beetroot caviar
• White claw crayfish and pineapple croustade, asparagus

Cold

• ‘Devilled' quail egg, spinach, brioche and shaved truffle
• Somerset brie gouger
• Rosary goats’ cheese, ratatouille, pesto pretzel and basil cress
• Truffled wild mushroom tartlet, chive hollandaise
• Wensleydale blue cheese and pear cheesecake

Hot

• Butternut squash and goats’ cheese Arancini, red pesto mayo dip
• Marinated halloumi cheese, red pepper and artichoke brochette with Kalamata olive
• Oxford Isis cheese and asparagus ‘Rarebit’
• Parsnip, chestnut and goats’ cheese croquettes, aioli dip
• Smoked tofu and coriander tempura, ponzu sauce

Cold

• Amaretto cheesecake, mango pearls
• Exotic fruit skewer, pomegranate jelly
• Fresh raspberry shortbread
• Honey and pistachio Madeleine
• Mini banoffee pie
• Mini pear and almond tart
• Strawberries and cream cone, Pimms’ jelly, baby basil
• Selection of mini macarons
• Triple chocolate brownies, blackcurrant
• Mini passion fruit pavlova

Cold

• Fresh fruit skewer with mint (V)
• Maple pecan granola, yoghurt and mixed berries spoon (V)
• Mini ham and gouda croissant
• Mini smoked salmon bagel, cream cheese and chives
• Sweet potato and red pepper tortilla (V)

Hot

• Black pudding and apple croqueta
• Kedgeree Arancini
• Mini Cumberland sausage baguette
• Mini smoked salmon ‘monsieur’
• Mushroom and thyme falafel (V)

• Hereford beef rump, Asian vegetables and black bean sauce
• Steamed sea bass fillet, Chinese leaf, ginger, scallions and ponzu broth
• Quorn mince moussaka, aubergine and harissa (V)
• Boiled jasmine rice
• Steamed seasonal vegetables
• Egg noodle salad, crisp vegetables, pickled ginger, soy and coriander
• Mango cheesecake, macha crème fraiche

• Supreme of red tractor accredited chicken, bacon, avocado and rocket
• Grilled tiger prawns, lemon, garlic and parsley, tagliatelle ‘Verde’
• Goats’ cheese, baby spinach, squash and caramelised red onion strudel (V)
• Red quinoa, pomegranate, pine nuts, peppers and coriander
• Roasted new potatoes, thyme and garlic
• Creamed white beans, spinach and smoked paprika
• Seasonal fresh fruit platter

• Traditional steak and kidney pie, puff pastry and parsley potatoes
• Poached Scottish salmon supreme, dill and caper dressing, crispy capers and lemon
• Grilled artichoke, red pepper and courgette frittata, lemon cream cheese (V)
• Creamed desiree potatoes, mature cheddar cheese and chives
• Sautéed Mediterranean vegetables, red pesto
• Seasonal apple ‘Waldorf’ salad
• Chocolate éclair with vanilla cream filling and white chocolate powder

Sample Menu 1

• Celeriac and conference pear soup, white truffle oil, walnut beignet (V)
• Ravioli of spiced aubergine served on a terrine of grilled courgettes and gremolata, red pepper gel and olive foam, fennel crisp and dressed mizuna leaves (V)
• Poached quince, fresh blackberries and meringue, quince jelly and dehydrated honey (V)

Sample Menu 2

• Cornish crab, squid ink tagliatelle, lime & chilli, crispy shallots and coriander cress
• Grilled veal fillet, asparagus, truffle and parmesan triple cooked chips, baby watercress, sauce Maltaise
• Iced blood orange and white chocolate parfait, orange and pomegranate salsa, praline dust

Sample Menu 3

• Home cured Gressingham duck breast, cherry gel, chicory, textures of butternut squash and pickled walnuts
• Sautéed smoked haddock fillet, poached egg, lobster bubble n’ squeak, broccoli purée, fine beans and a mustard sauce, tomato tuille
• Nectarine consommé, fig crisps, floating islands and raspberry jelly

Sample Menu 1

• Lobster mousse, seaweed, Miso glazed cod, green papaya and pomelo salad, ponzu glaze and seawater pearls, beetroot crisps
• Aged beef fillet, braised ox cheek, parsley purée, boulangere potato, stem broccoli and baby carrot, port sauce and crispy leeks
• Mille – feuille of mango and lime, green tea ice cream, hazelnut and Szechuan pepper brandy snap

Sample Menu 2

• Soused fillet of sea bass, crab croquette, fennel & samphire salad, caviar butter dressing, crispy shaved squash
• Cogglehall farm fallow deer, venison liver faggot, roasted root vegetables, elderflower gel, noisette potatoes, sprout petals, crisp cured ham
• Baked brioche, lemon and lime curd, textures of Russet apple

Sample Menu 3

• Beetroot cured loch salmon fillet, smoked salmon ‘monsieur’, pea purée, watercress & cream cheese ravioli
• Gressingham duck supreme, liver foam, fondant potato, spinach, caramelised fig, grilled courgettes, baby carrots, sauce Grand-Veneur/li>
• Pink grapefruit parfait, hazelnut brownie, Campari granita and lemon balm

• Seared scallops, Tempura oyster, pea purée, roasted chorizo, romescu purée, pea shoot salad, asparagus crisp
• Tournedos Henry IV (fillet steak topped with sauce Bearnaise, artichoke heart and noisette potatoes), glazed parsnips, fine beans wrapped in leek, truffled Jerusalem artichoke purée, claret sauce
• Pineapple tarte tatin, coconut ice cream and lime vanilla syrup
• Serrano ham and Manchego cheese olive toast

• Vine plum tomato consommé, Rosary goats’ cheese ravioli, summer vegetables and basil (V)
• Rump, shoulder and cutlet of Texel lamb, fine herb pomme purée, samphire, shallot tatin, broccoli and Madeira jus
• Classic lemon tart, basil sorbet, fresh raspberries, sesame brandy snap
• Dressed Cromer crab, baked parmesan basket

• Smoked Cornish cod fillet, lobster mousselline, quail egg and spinach purée, Thermidor sauce
• Chestnut and chervil stuffed, boned, partridge, thyme braised potato, roasted baby root vegetables, parsnip purée, carrot crisp, sauce Moscovite
• Chocolate and caramel terrine served with a bitter chocolate sorbet, and a hazelnut praline and fresh raspberries
• Welsh rarebit, poached quail egg, chives