Take a preview at a sample of our ever changing Concert Menu's prepared by head chef Jodie on a seasonal basis reflecting the diversity of the world-class music we host. Our menus will always include options for vegetarians, vegans & gluten/dairy-free guests.
Topped with Gruyere & Herbed Scones: A slow cooked Beef stew with Cheese, Parsley & Tarragon Scones
Autumnal Root Vegetable Stew (VE) (GF) (DF)
With Coconut & Lentil Dumplings: Slightly spiced Beetroot, Parsnip, Pumpkin & Carrots, with Spring Onions & Baby Herbs
Roast Lemon & Sage Chicken Breast
Fondant Potato, Seasonal Roasted Vegetables & a Creamy Sage Sauce
Mediterranean Baked Sea Bass Fillet (GF) (DF)
Roasted Aubergine, Courgette, Peppers & Tomatoes with a Basil Dressing