• Spicy Lentil Soup
  • 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


  • 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