Meat 

• Slow-roasted shoulder of lamb with Palestinian spices 

• Lamb Koftas with smoky tomato sauce and mint yoghurt 

• Fillet of beef carpaccio with crunchy greens, crispy shallot and a Vietnamese dressing 

• Chicken & chorizo skewers with sweet tomato relish 

• Roast chicken with saffron, hazelnuts and honey 

• Chicken noodle salad with peanut, ginger and tahini dressing 

• Cardamon and turmeric chicken curry 

• Wild garlic Porchetta with salsa verdi 

• Maple roasted pulled pork with hardcore slaw 

 

Fish

• Marinated salmon with lemon grass, ginger, lime & green herbs 

• Hot-smoked salmon salad, pea shoots and a tarragon dressing 

• Whole poached salmon with home-made mayonnaise or salsa Verde

• Seared tuna carpaccio with spiced lentils 

• Prawns with sumac, coriander, lemon and garlic 

• Za’atar crusted cod with preserved lemon, olive and herb relish

• Crispy, herby and lemony fishcakes with pea and mint dip 

 

Vegetarian

• Roasted tomato & harissa tart with an oat crust 

• Asparagus and ricotta tart with herb crust 

• Seven vegetable tagine with yoghurt cheese & onion jam

• Roast tomato and quinoa salad with asparagus, chorizo, avocado and toasted almonds 

• Wedges of squash with pistachio pesto and feta 

• Roasted spiced cauliflower with chickpea and caramelised onions

• Fragrant vegetable and chickpea tagine

• Risotto primavera with pea shoots and parmesan

 

Sides and salads

• Chopped salad – cucumbers, peppers, tomatoes with lemon, mint, parsley and olive oil 

• Puy lentil, roasted beetroot and goats cheese salad 

• Miso aubergine, honey yoghurt, lemon and sesame 

• Slow roast aubergine with butternut squash crispy lentils & roasted garlic harissa yoghurt

• Blistered courgette with feta, pomegranate and dill

• Saffron roast peppers and tomatoes, crispy chickpeas and buckwheat with labneh

• Caponata with burrata 

• French bean & edamame salad with lime dressing

• Baby spinach salad with blood orange dressing and soft curd

• Cumin roasted carrots with honey-lemon dressing 

• Green salad with sumac, red onion an allspice

• Baby Gem salad with smoked almond and caper gremoulata

• Lebanese couscous salad with pomegranate and mint 

• Green couscous

• Jewelled wild rice salad

• Red camarague rice with feta and summer herb salad

• Roasted sweet potatoes with marsala wine, orange and sumac yoghurt

• Herb roast new potatoes with chimchuri dressing 

• New potatoes with lemon and samphire 

 

Quiches and tarts

• Hot smoked salmon with leek, garlic, potato & dill

• Spinach, sun-dried tomato, basil & feta

• Smoked bacon, brie & leek

• Goats cheese & crispy sage with onion marmalade & rosemary

• Fresh herb and mature cheddar tart 

• Red onion and sage sausage rolls

• Roasted sweet tomato tart with goat’s cheese and a basil & pine nut crush 

• Artichoke and mushroom tart with taleggio cheese 

 

Puddings 

• Lemon, almond and polenta cake with summer berry compote

• Orange & almond cake with citrus mascarpone

• Individual raspberry cheesecakes

• Flourless chocolate and almond cake with crème anglaise 

• Tower of chocolate brownies with strawberries and mint

• Rolled pavlova with peaches and blackberries

• Pavlova table— cinnamon & hazelnut, pistachio & rosewater, and vanilla shells with lemon curd, whipped cream, raspberry coulis, and fresh seasonal fruit.

• Strawberry, nectarine and rosewater Eton mess 

• Lemon meringue cake

• Rhubarb & ginger crumble with custard or cream

• Passion fruit tart