Turmeric-infused milligatawny soup
with coconut, mint & cucumber raitha (VE)
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The festivities should always start long before Christmas, and whatever occasion you’re planning on celebrating, we’ve got a menu that’ll be just ideal.
Why not get everyone together to celebrate the festive season with our delicious buffets menus. Featuring a range of meat, veggie and vegan options — there's sure to be something that takes your fancy.
(Available 17th November - 1st January 2020; Excluding Christmas Day)
with coconut, mint & cucumber raitha (VE)
with apple, date & tamarind chutney & toasted brioche
with rye bread, capers, lemon and crème fraiche
with dressed watercress & puff pastry (V) (a) (available as a vegan option)
on a bed of wheatberry, apple & cranberry salad (VE)
with Cumberland pigs-in-blankets, roast potatoes, cranberry & orange stuffing, Brussels sprouts with chestnuts, roasted roots & a red wine jus
with a mini apple pie, shredded chestnut sprouts, gratin potatoes & a red wine jus
with seasoned fries and Béarnaise sauce
on beetroot gnocchi with Tenderstem broccoli, parsnip crisps & pesto
with roasted squash, Tenderstem broccoli & pesto (VE)
with liqueur crème anglaise (V)
with caramel sauce & sprinkles (V)
served warm with whipped cream and cherry sauce (V)
with toffee sauce (VE)
with berries & candy floss (VE)
Cropwell Bishop Stilton & Taw Valley Cheddar with Fudge's biscuits, date chutney & celery (£5 supplement per person)
Children's Festive Menu
with tartare sauce
with bloomer bread (V)
with cranberry sauce
with dressed watercress (VE)
with Cumberland pigs-in-blankets, roast potatoes, cranberry & orange stuffing & a red wine jus
with tomato sauce (V)
with Barber's cheddar, Cos lettuce and tomato, served in a linseed bun with fries
with roasted squash, Tenderstem broccoli & pesto (VE)
with caramel sauce & sprinkles (V)
with toffee sauce (VE)
with berries & candy floss (VE)
with fresh berries & whipped cream (V)
Minimum of 10 people (Available 17th November - 1st January 2020)
British & Irish beef patty, topped with Barber’s Cheddar, served in a brioche style bun
served in a linseed bun, with Scotch bonnet tinga sauce, sour cream, gherkin, lettuce & fresh tomato (V)
plant-based patty served on a linseed bun, with melted Gouda alternative, produced from coconut oil (VE)