MENU

Your menu is served by our Award winning company Smart Hospitality, all ingredients are sustainably sourced and prepared fresh on site each day. 

NIBBLES 

Green Beldi and Purple Cuquillas Olives, herbs and chilli

Pinzatelli bread sticks with red pepper pesto

Truffle and parmesan roasted nuts

Herb focaccia and ciabatta

STARTER

Beetroot, citrus and gravadlax cured salmon with apple blossom, dill cream,  cucumber, rye, baby beets, apple jelly 

Goats cheese terrine, pickled watermelon, golden beetroot pesto,  fermented honey vinegar dressing (v)

MAIN

Butter poached breast of chicken, filled with basil stuffing, set pea cream,  served with peas, beans and gem lettuce, toasted brioche mustard crumble

Roast cauliflower, buttermilk cream, pistachio, figs, black sesame croquette, pommegranate (v)

DESSERT WORKSHOP

YOU WILL BE INVITED TO VISIT THE DESSERT WORKSHOP GRAZING STATIONS.

CHOOSE FROM A MOUTHWATERING SELECTION OF TAPAS STYLE DESSERTS:

Chapel Down sparkling wine jelly with English raspberries, raspberry crumble

Citrus posset, surrey lavendar shortbread

Mixed summer berries in gin syrup with lime cream

Salted caramel chocolate tart with Regents park honey cream

FRESHLY BREWED LAVAZZA COFFEE SERVED FROM STATIONS

CHEESE WORKSHOP

A CHOICE OF GREAT BRITISH CHEESES.

All served with an ale pickle, West Country quince jelly, artisan crackers, sourdough and fig & walnut bread.

AFTERNOON TEA

YOUR DAY WILL BE ROUNDED OFF WITH A TRADITIONAL AFTERNOON TEA PARTY WITH A TWIST.

A selection of freshly cut sandwiches and sweet and savoury treats.

DRINKS

Proceedings begin with a Pimm’s No.1 reception before lunch.

A selection of wines, complementary beers, wines, spirits and soft drinks are available throughout the day

Champagne and wine upgrades are available on the day.