Main Courses

The name ‘Cannelloni’ in this dish refers to the shape that the appetising rolls of aubergine are reminiscent of.  Thin slices of delicious aubergine are grilled and stuffed with tomato, aubergine and caper caponata and mozzarella.  Finely rolled and served with slow braised tomato sauce, giant cous cous and topped with fresh apple and mint tzatziki.
Can be made Gluten Free or Vegan on request

Stunning seared aged beef fillet with a duxelle of wild mushrooms and brandy encased in parma ham and puff pastry make for a sensational beef fillet.  Accompanied by a rich red wine jus, it’s an absolute classic dish and the quality of the ingredients shine through. (A small surcharge applies to this dish)

The finest haloumi stuffed with chilli and coriander. The combination of crispy outer case and delicious haloumi make for a mouthwatering treat.  Served with a salad of warm roasted durum wheat freekeh, grilled corn and little bursts of pomegranate seeds, the essence of North African flavours is delightful.

The delicate white flesh and crispy skin of the seabass provides a great platform for our creamy, vibrant pea & mint risotto. The addition of crispy pancetta perfectly balances this dish with salty notes that compliment the sweetness of the fish and the peas in the risotto.

Having great vegetarian options is so important to us. Our filo parcel combines gently wilted chard with rich mascarpone, toasted pine nuts and roasted wild mushrooms. This luscious stuffing is encased in crispy spring roll pastry. Stunning presentation and it tastes as delicious as it looks!
Can be made Vegan on request

Our chefs preference to using corn fed chicken is all about enchancing the maximum flavour and character of the chicken. Roasted with garlic butter and finished with sweet, buttery sweetcorn puree the flavours are simply a match made in heaven. *Purees will vary with the season

Flavourful, tender Gressingham duck. The crispy skin and tender meat make a fantastic combination. Velvety carrot puree, crispy slow cooked duck croquette and glossy duck sauce add further uplift to this beautiful dish. *Purees will vary with the season
Can be made Gluten Free on request

Slow cooked blade of beef is deep in flavour and ‘melt in your mouth’ soft in texture. One of our most popular dishes, the braised shallot and horseradish puree bring earthiness and the fine creamy morel mushroom sauce complements the dish perfectly. *Purees will vary with the season

A perfect showcase of our chef’s skills!  The fine venison is gently roasted to bring out the succulent tenderness and rich depth of this meat and is perfectly complimented by the bitter 70% chocolate flavours. The blackberries and zingy blackberry jus give a fruity freshness and take this dish to a new delicious high.

The most tender and juiciest of all the beef cuts our aged marinated beef fillet is at it’s best, cooked rare or medium rare, golden brown on the outside and juicy and soft inside. Served with luxurious silky celeriac puree and decadently rich port juice. *Purees will vary with the season.  A small surcharge applies to this dish.

Locally sourced pork belly slow cooked to melt in the mouth perfection.  Finished on the very high heat to achieve the most amazing crackling. Accompanied by silky apple puree infused with aromatic star anise and rich spiced cider gravy. *Purees will vary with the season

Our succulent roasted salmon fillet with delightful crispy skin is accompanied by sweet confit of cherry tomatoes, dressed with chilli, garlic and basil chimichurri style sauce. If you love fish you are in for a treat!

A perfect example of the provenance of the produce we set out to achieve with our ethos  In this dish, locally sourced lamp rump is roasted until pink and paired with fragrant minty pea puree and finished with a roast jus that provides depth of flavour. *Purees will vary with the season

Our delicious range of vegan main courses can be included within a fully vegan wedding breakfast, as a dietary requirement or just as a preference.  We are sure our vegan dishes will delight your guests.  Take at look at our vegetarian main courses too as some of these can be made vegan on request.

• Grilled Cauliflower Steak, Coconut & Cauliflower Puree, Toasted Cauliflower Cous Cous & Tomato Vinaigrette – Gluten Free
  The flavour of our grilled and roasted cauliflower steak is enhanced by caramelised cauliflower and coconut puree, textured cauliflower cous cous and finished with sweet and sour tomato vinaigrette. Heaven!
• Tofu Lemon Grass and Fennel Parcel, Soy & Coriander Dressing and South Farm Seasonal Vegetables
  Spring roll pastry wrapped around fried tofu, caramelised fennel and aromatic lemon grass filling. Finished with zingy soy and coriander dressing. A delicious Asian inspired dish!
• Roasted Watermelon, Burnt Aubergine Puree, Jerusalem Artichokes and Chimichurri – Gluten Free
  An adventurous dish, watermelon is roasted and charred on the outside. The sweet caramelised watermelon is complemented by earthy aubergine puree, crunchy artichokes and herby dressing.