From fine dining restaurants, pubs, hotels, contract catering and many many more

Sticky toffee pudding

Gravadlax, deep fried mussels, honey and mustard

Red mullet, carrot and anise puree, olives and fennel

Rump and blanquette of lamb

coconut parfait, blackberry and lime

Wild bream “Grenobloise”

Passion fruit cheesecake, caramelised pineapple, spiced granola

Spiced chicken and almond soup

“Jelly and ice cream”

Rump of lamb, polenta, tapenade

Strawberry and sweet wine jelly, toasted marshmallows

Summer fruit mille feuille

Grouse and duck liver en croute

Tronchon of plaice

Classic fish pie

Dark chocolate tart, raspberries, pistachio, salted caramel ice cream

Warm Asparagus Salad, crispy hen’s egg

The Arbury twice baked cheese soufflé’s

Roasted scallop, stuffed courgette flower

Classic roast chicken

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