Category: Main Courses and Desserts

Wild mushroom and chestnuts casserole topped with root-vege mash.

Layers of bolognese sauce,  pasta and a creamy bechamel sauce. Cooked until crispy and golden.

Succulent pork in a smokey paprika and tomato stew. Topped with herby dumplings.

Golden braised chicken in a rich red wine and mushroom sauce. Roasted new potatoes.

Beef marinated overnight, then cooked in a rich red wine sauce.

Sustainably sourced creamy fish pie topped with crispy mashed potatoes, garlic roasted broccoli.

Confit leg of duck, served with puy lentil & tomato cassoulet. Side of sage buttered cauliflower.