Salad Lunch

  • Brocolli & Stilton Soup
  • Seared Duck Breast 5 Spice Served with Glass Noodles, Mange Tout, Sugar Snap Peas, Purple Sprouting Broccoli & an Orange & Sesame Sauce
  • Panko Crumbed Crispy Squid served with Crushed Black Pepper Anya Potatoes, Petit Pois, Ginger Kale & a Zingy Lemon Creme Fraiche
  • Root Vegetable & Vintage Cheddar Pie topped with Sweet Potato Mash & served with Petit Pois
  • Asparagus Tart-Fresh Asaparagus on a Bechemel & Puff Pastry Base


  • Apple & Blueberry Crumble served with Devon Custard
  • Individual Lemon Meringue Pies served with whipped cream
  • Fresh Fruit Salad
  • Stonegate Cheeseboard selection served with a Selection of Crackers, Celery Sticks & our home made Tomato & Red Onion Chutney

Salad Selection

  • Pink Grapefruit & Sumac Salad
  • Roast Parsnip Puy Lentil & Peashoot Salad
  • Superfood Salad-Quinoa, Roasted Butternut Squash, Broccoli Florets, Roasted Yellow Pepper, Alfalfa Shoots & Toasted Pumpkin Seeds
  • Fig & Lambs Lettuce Salad with Manouri Cheese & Sunflower Seeds
  • A Classic Greek Salad with Crumbly Fresh Feta Cheese
  • Hot Ribs With Barbecue Sauce

Sample Menu 3

  • Traditional Organic Roast Beef on Bed of Watercress served with Yorkshire Pudding, Dauphinoise Potatoes, Roast Parsnips, Chantenay Carrots, Garden peas & Chefs special Gravy
  • Laksa Malaysian Curry with Loch Durie Salmon Fillet served with Jasmine Rice & Oriental Vegetable Tempura
  • Mediteranean Vegetable, Almond & Apricot Tagine served with Lemon & Coriander Cous Cous, Houmous & Pitta Bread
  • Cherry Tomato, Spinach & Gruyere Cheese Tart with Chive Pastry on a bed of Rocket Leaves Dessert
  • Chocolate Sticky Fudge Pudding served with Devon Cream Custard
  • New York Baked Cheesecake served with Clotted cream, Fresh raspberries & a Raspberry Coulis
  • Fresh Fruit Salad
  • A Cheeseboard Selection of Spanish Cheeses, a fig compote & biscuits for cheese with Celery & fresh figs

Salad Bar

  • A Tricoloure of 3 types of Tomatoes, Haloumi Cheese, fresh basil leaves & drizzled with Extra Virgin Olive Oil
  • Ottilenghi’s Bitter Sweet Salad comprising of Blood Oranges, Radicchio Leaves, Red Endive, Red Chard Leaves, Ricotta Cheese, Toasted Pine Nuts & Pomegranate Seeds with a Maple Syrup & Orange Blossom Dressing
  • A Carrot, Sesame & Sweet Chilli Salad dressed with Fresh Coriander Leaves
  • A Tuna Salad Nicoise with a Twist!
  • Sumac Encrusted Aubergine & Red Bell Pepper Salad with a Houmous & Yoghurt Drizzle
  • Vegetable Samosas with a Sweet Mango Dip