From Traditional Family Sunday Lunch, through to Five Course Gourmet Dinners for a Formal Banquet, Ladies’ Evening or Sportsman’s Dinner for up to 180 people.

Our current Banqueting Menu is listed below. However, our Head Chef will be happy to discuss any bespoke Menu of your choice.


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Cream of Tomato and Basil

Broccoli and Stilton

Scotch Broth with Winter Root Vegetables

Cream of Parsnip and Ginger (when in season)

Minestrone with Fresh Parmesan

Butternut Squash, Sweet Potato & Red Pepper

Carrot & Coriander

Cream of Market Vegetable

Tomato and Roast Vegetable

Cream of Leek and Potato

Cream of Red Lentil and Bacon

Beef and Vegetable Broth

Cream of Chicken and Vegetables

Cream of Mushroom with Fresh Thyme




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Garlic & Stilton Stuffed Mushroom with a Fresh Herb Crust En Croute with Mixed Dressed Leaves


Homemade Chicken Liver Pate with Red Onion Marmalade, Served with Toasted Brioche, Rocket and Chard


Slow Cooked Ham Hock and Vegetable Terrine with Piccalilli and Dressed Mixed Leaves


Hand Crafted Melon Roses with a Selection of Mixed Berries and Drizzled with Raspberry Coulis


Fresh Chicken Caesar Salad  with Crisp Lettuce, Garlic Croutons, Caesar Dressing and Parmesan Shavings


Poached Pear, Stilton and Caramelised Walnut Salad


Prawn Cocktail with a modern twist with Sliced Avocado, Red Apples and Brown Wholemeal Bread


Beef Tomatoes and Sliced Mozzarella cheese on a bed of Green Leaves with a fresh basil dressing


Freshly Breaded Fish Goujons with Lemon and Homemade Tartar Sauce, Set on Crisp Leaves


Bacon Pear and Grape Salad with Curried Cashew Nuts


Individual Baked Short crust Tartlet with a choice of fillings served on Red Chard and Wild Rocket

Choose from:

Mature Cheddar and Sun Blushed Tomato

Mushroom and Stilton

Ham Hock, Cheese and Red Onion

 Goats Cheese and Caramelised Red Onion




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Homemade Smoked Haddock & Dill Fishcake with Tartar Sauce on Mixed Dressed Leaves


Prawn Cocktail with Marie Rose Sauce with Crusty Brown Bread


Smoked Salmon & Asparagus Tartlet served on Dressed Leaves


Smoked Mackerel Pate with Brioche Toast and Crème Fraiche Dressing


Freshly Breaded Fish Goujons with Lemon and Home Made Tartar Sauce Set on Crisp Leaves




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A Large Lamb Shank Marinated in Red Wine, Garlic and Rosemary, Slow Roasted till tender and Served on Creamed Potatoes with Fresh Redcurrants

Chicken Wellington: Chicken Fillet with Mushroom Duxelle and Cream Cheese and then Wrapped in a Puff Pastry Lattice


Tender Roast Topside of Beef with Homemade Yorkshire Pudding, Rich Red Wine Gravy, English Mustard and Horse Radish sauce


Hand Carved Tender Roast Pork Loin with Crackling and Apricot & Sage Stuffing


Pan Fried Barbary Duck Breast served on a bed of Stir Fried Vegetables, Parsnip Puree and a Rich Port & Plum Sauce


Oven Baked Salmon Fillet served on a Bed of Wilted Greens.

Glazed With a Mango Sauce and Toasted Coconut or

A Creamy Shallot, Dill and White Wine Sauce


Traditional Roast Turkey, Sage & Onion Stuffing, Bacon Wrapped Sausage and Gravy


Braised Blade of Beef Set on a Fondant Potato with a Red Wine Jus and Topped with Crispy Onions


Baked Cod Loin topped with a Fresh Cheese & Herb Crumb and served on a Medley of Spiced Vegetables


Roast Leg of Lamb with a redcurrant and Port Sauce


Chicken Supreme with a choice of Sauces


Shallot, White Wine & Cream

Stilton and Mushroom




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(please choose 1 per function)

Mushroom & Stilton Stroganoff with Rice (v)

Baked Stuffed Butternut Squash with Pine Nuts, Red Onions, Peppers in a Spicy Tomato Sauce topped with Cheese and Fresh Bread Crumbs (v)

Filo Parcels: Courgettes, Leeks, Tomato, White Wine and Stilton Cheese wrapped in Filo Pastry (v)

Spinach & Ricotta Cannelloni with Roasted Vine Tomatoes (v)

Leek, Red Onion and Goats Cheese Tartlet (v)






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Profiteroles with Warm Chocolate Sauce


White Chocolate & Raspberry Meringue Roulade OR

Toffee & Pecan Roulade


Homemade Sticky Toffee Pudding with Butterscotch Sauce and Fresh Pouring Cream


New York Cheese Cake

After Eight Cheese Cake

Baileys Cheese Cake

Forest Fruit Ripple Cheese Cake


Homemade Lemon Meringue Pie


Trio of Chocolates Desserts


Strawberry Shortbread Tower with Chocolate Dipped Strawberries


Vanilla Panna Cotta Served With Fresh Berries




Raspberry Pavlova with a Fruit Compote


Individual Portion of Assorted Cheese and Biscuits served with Celery and Grapes


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Cheese Course available on request

Tea, Coffee and After Dinner Mints