Sample Holford Menu


Charcuterie plate with roasted seasonal vegetable, bocconcini and a drizzle of balsamic reduction

Chicken and duck terrine, pea shoots, mango chutney and toasted baguette

Roasted butternut squash, with a parmesan flake, crispy sage and pomegranate

Crab cake on the top of a seasonal salad with guacamole, confit tomato and crostini


Roasted lamb rump with gratin dauphinoise, minted crushed peas and a red wine jus

Papillote of salmon with lemon and parsley prawns, roasted garlic and thyme new potatoes, tagliatelle of courgette and a drizzle of lemon zest beurre blanc

Mushroom and spinach pithivier, medley of vegetables, a seasonal salad with a red wine syrup dressing

Pan fried chicken breast, olive & thyme crushed potato, blanched sugar snap peas, with a roasted red pepper sauce


Westonbirt tiramisu – a mix of mascarpone with a soft coffee sponge, sprayed fine cocoa and coffee sauce

Red fruit bavarois – a duo of raspberry whip cream on a genoise sponge, served with a red fruity forest coulis

Avocado, lime & cherry entremet (VV) Morello cherry compote topped with a delicate avocado and lime mousse, finished on a marbled effect cocoa powder with strawberry tuille and a mint ice cream

Trio of chocolate – three layers of dark, milk and white chocolate with different textures and fresh wild fruits

Sample Beaufort Menu


Chicken tarragon terrine, rémoulade and crusty bread

Rosemary and roasted garlic baked Camembert, with a crusty baguette and beetroot relish

Heritage tomato, buffalo mozzarella, blanched broad beans, micro basil leaves dressed with rapeseed oil

Smoke-cured salmon on a cold beetroot purée, lemon with orange blossom purée and Greek yoghurt


Venison fillet served with crushed thyme potatoes, baby broccoli and a red wine jus

Duck breast, swede and sweet potato medley, mange tout and a star anise sauce

Puy lentil & chargrilled vegetable filo parcel, carrot purée, blanched baby broccoli and curry oil (VV)

Poached mahi-mahi on olive & thyme crushed potato, caramelised shallot with mixed leaves, balsamic glaze dressing


Dark forest duo of cream and cherry chocolate, chocolate flake and chocolate cherry sauce

Mascarpone cheesecake, muscovado biscuit, blackcurrant sorbet

Cold sticky toffee pudding – date sponge filled with toffee butter cream and toffee fudge, a caramel glaze with a vanilla ice cream

Warm chocolate moelleux, strawberry, a crispy chocolate tuile and ginger ice cream