Spring Sample Menu

Chestnut mushroom, sweet potato and spinach wellington with vegan basil aioli.

Vegan:

Chestnut mushroom, sweet potato and spinach wellington with red onion and chilli jam.

Meat:
Pork belly “porchetta” stuffed with fennel, chilli, garlic and herbs. Served with glazed warships and salsa verde.

Fish:
Za’atar crusted salmon served with garlicky spinach, charred lemon and tahini sauce.

Sides:

  • Rosemary roasties.
  • Glazed parsnips.
  • Green beans.

Salads:

  • Mixed leaf.
  • Italian cannellini bean salad.
  • Chicory and orange.

Hot Dessert:

  • Spiced apple crumble.

Vegan Hot Dessert:

  • Spiced apple vegan crumble.

Take a look at a sample week spring menu.

Apply Now

(Opens email - please tell us a bit about yourself and include your CV + 2 references :-))

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.