£75.00 per person or £80.00 per person (including 1/2 bottle house wine per person)

(minimum of 15 people)

Please choose the same starter, main course and dessert for all of your guests

Room hire
Three course meal
One bottle of still or sparkling mineral water per guest
Rainforest Alliance Costa Rica filtered coffee and Birchalls specialty teas
Petit fours
Wine will be charged on consumption



  • Clam and sweetcorn chowder
  • Sweet pea and ham soup
  • Roasted plum tomato soup with confit cherry tomato and basil cream (v)
  • Carrot and coriander soup with a cheddar cheese scone (v)

Cold Starters

  • Orange cured gravadlax and grapefruit salad with a dill crème fraîche
  • Scottish beef fillet Carpaccio with rocket leaves and parmesan shavings served with roasted figs
  • Crab meat infused in a lime and pineapple salsa served with red chicory, Chinese cabbage and coriander salad
  • Chicken liver parfait with a sultana relish and ciabatta crisp
  • Beetroot, goat’s cheese and pea shoot salad (v)
  • Mini plum tomato and mozzarella salad with a tomato and basil jelly, garlic croutons, basil crisps and pesto dressing (v)
  • Layered vegetable terrine served with a Stilton and a poached pear watercress salad and tomato confit (v)

Warm starters

  • Crab and salmon fish cake with smoked garlic and wilted baby spinach, served with a lemon butter sauce and garlic crisps
  • Glazed pork belly, a black pudding bon bon and texture of apple
  • Lightly curried poached chicken fillet with a trio salad of mango, Tzatziki and pea shoots, served with a poppadom crisp
  • Seared scallops with pea purée, roasted chorizo and sun-blanched tomato salsa
  • Pan-fried mackerel fillet with softened fennel, mini lemon fondant potatoes and caper berries
  • Lobster ravioli with a lemongrass sauce and served with buttered asparagus
  • Caramelized onion tart tatin with a rocket and feta cheese salad and a red wine balsamic reduction (v)
  • Butternut and goat’s cheese ravioli in a sage cream sauce served with oyster mushroom and truffle oil (v)

Main Course

  • Corn-fed chicken ballatine, croquette potato, carrot purée and French beans served with a chicken velouté
  • Stuffed guinea fowl with roasted dates served with chateau potatoes, fricassee of garden pea, shallot, oyster mushrooms and bacon finished with a cranberry jus
  • Dingley dell pork tenderloin with a butter fondant potato, apricot purée, glazed roasted carrots, broccoli and a calvados sauce
  • “Duck Two Ways” Shredded confit leg and honey glazed served with French beans, baby carrots, butter fondant potato and blackberry sauce
  • Cornish rump of lamb with butternut squash, minted potato gnocchi, mangetout served with a lamb jus
  • Spiced loin of venison with pear purée, dauphinoise potato, French beans, roast root vegetables and a port wine sauce
  • Chargrilled Scottish beef fillet with Parmesan gratin, wild mushroom ravioli, truffle cream sauce and seasonal vegetables
  • Baked salmon with chervil, capers and linguine served with shrimps and white wine sauce velouté
  • Cod fillet with a brioche and herb crust, minted pea purée, glazed baby carrots, potato cake and cauliflower sauce
  • Seared sea bass fillet with a lemon, dill, radish and fennel salad, buttered fondant potato and a herb vinaigrette dressing
  • Pan-fried sea trout served with tomato chutney, asparagus and herb buttered cocotte potato
  • Gilthead bream with braised bok choy, crushed new potatoes served with a hoisin and lime dressing
  • Poached halibut with sautéed baby artichoke, aubergine caviar, lemon and creamed potatoes in a red wine cream sauce
  • Chilli bean and haloumi enchilada with a spicy tomato sauce and rocket salad (v)
  • Sautéed potato gnocchi with leaf spinach, a Stilton cream sauce (v)
  • Open lasagne of braised peppers and oregano fricassee topped with tomato cream and shaved Parmesan (v)
  • Goat’s cheese, sweet plum tomato and caramelised onion tart tatin with a pesto and rocket salad (v)


  • White chocolate and cherry gâteau with a caramel biscuit
  • Classic vanilla baked Alaska with a mixed berry coulis
  • Lemon mousse, blueberry compote and a lemon crisp
  • Cassis and Champagne Delice with vanilla sauce
  • Dark chocolate tart served with fresh berries and vanilla cream
  • Summer pudding with clotted cream and berry coulis
  • Classic vanilla crème brûlée with a bitter chocolate sorbet and white chocolate shavings
  • Apple tart tatin with a salted caramel ice cream
  • Butter milk and rosewater pana cotta with poached strawberries and lemon shortbread
  • Iced raspberry and coconut parfait with freeze dried raspberries and coulis

Cheese Course

  • British Cheese:  Plate Somerset goat’s cheese rolled in ash, Quickes Vintage Clothbound Devonshire Cheddar and Burt’s Cheshire semi-soft blue cheese Served with flavoured toast biscuits, celery, quince jelly, plum chutney and grapes
  • French Cheese Plate: Morbier a semi-soft cows’ milk cheese from the village of Morbier in Franche-Comté, Bleu d’Auvergne, in Central France, and Sainte-Maure de Touraine, a goat’s cheese from Touraine in the Loire valley Served with flavoured toast biscuits, celery, quince jelly, plum chutney and grapes

All prices exclude V.A.T. Some items may contain traces of nuts.

Click the link below to download the Seated Lunch and Dinner menu

Seated Lunch and Dinner Menu