Artisan British Cheeses With Grapes & Crackers (order 48hrs in advance)
Petit Munster Hennart
Epoisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France. It takes at least 6 weeks to mature fully. Despite its pungent smell, the cheese has a spicy, sweet and salty flavour. It goes well with Trappist beer and Sauternes.
Rosary English Goats Cheese
Rosary is a fresh, creamy goats' cheese with a mousse-like texture and a natural acidity. Recent winner of the Supreme Champion Award at the British Cheese Awards 2014, it is made from pasteurised milk, using a microbial rennet, which makes it suitable for vegetarians. Just enough salt is added to enhance its unique flavour.
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Charcuterie Board With Selection Of Artisan Cold Cuts & Cornichons
Mezze With Olives, Hummus And Crudités
Honey Roasted Nuts
Mini Handmade Sausage Rolls
Scotch Quail's Egg (order 48 hours in advance)
Roast Beef Fillet
A delicious, melt in the mouth roast beef fillet. Choose for it to be delivered either sliced or whole for you to slice at home yourself. Our beef is Aberdeen Angus cross (usually Charolaise) reared near the Ayrshire coast in Scotland. It is handpicked from a selection of farms to meet our exacting standards which include a high marbling content and good fat covering. The cattle are outside on the grass for most of the year and indoors in spacious barns during the harsher winter months with straw bedding. When they are indoors they are fed on home-grown haylage. We dry age our prime cuts of beef on the bone in our specially designed cool rooms for a minimum of 30 days. We often have in rare breeds such as Dexter, Hereford, Ruby Red, Longhorn, White Park from select farms across the UK.
British Hot-Smoked Salmon, Whole Side
A delicious whole side of hot smoked salmon served with fresh slices of lemon and rocket sprouts. Smoked in West Sussex immediately above the fire, the salmon takes on a melt in the mouth texture. Using traditional kilns and 100 year old artisan techniques, the salmon is expertly sourced, meticulously hand filleted and smoked using logs of Sussex oak sourced from the forests around Arundel. Only whole logs are used, as they flavour the salmon more delicately than chips or shavings. And they are smoked for up to 30 hours - that's three times longer than many commercial smoked salmon producers.
Winter Green Veg Salad & Toasted Hazelnuts
Roasted Sweet Potato With Aleppo Chilli, Feta, Rocket & Pomegranate
Roast Cauliflower, Pomegranate & Fresh Coriander Salad
Grainy Mustard New Potato Salad With Spring Onions
Garden Leaf Salad With Avocado & Pine Nuts
Mini Double Choc Brownie
Mini Carrot & Walnut Cake (order 48 hours in advance)
Whole Cake (order 48 hours in advance)