Set menus

Menu – 3 Course – From £49.95 pp

Ledbury

STARTER

BBQ Pulled Pork Scotch Egg

Cherry Tomato Relish, Pumpkin Seed Mayonnaise, Baby leaf Salad

Beetroot Carpacio, Feta Fritters (V)

Sun-dried Tomato & Red Pepper Pesto, Radish & Orange Salsa

MAIN

Seared Chicken Breast, Pistachio Crusted Chicken Thigh Filo Pie

Mashed Potato, Cavolo Nero, Local Cider Gravy

Pan Roasted Cod Loin, Homemade Linguine

Sautéed Mushrooms, Basil Cream, Broccolini

Courgette, Red Pepper & Baba Ghanoush Roulade (V)

Homemade Linguine, Sautéed Mushrooms, Basil Cream, Broccolini

DESSERT

Chocolate Ganache Torte with Coconut biscuit Base (V)

Salted Caramel Cream, Caramelised Orange puree

Mangomisu

Mango Jellies, Fresh Mango, Coffee coulis

Menu – 3 course- From £59.95 pp

Oxford

STARTER

Garlic and Coriander King Prawns, Cream Sauce

Wild Mushrooms, Puff Shards

 Brie & Leek Pie (V)

 Apple & Raisin Purée, Crispy Leeks

MAIN

Herb Crusted Roast Lamb Cutlets

Garlic Mash Potato, Crushed peas, Charred Onion Petals & Red Wine Jus

Pan Fried Fillet of Sea Bass

Sautéed Baby Potatoes, Roasted Mediterranean Vegetables & Basil Salad

Braised Charred Hispi cabbage (V)

Sautéed Baby Potatoes, Roasted Mediterranean Vegetables & Basil Salad

DESSERT

Belgian Chocolate & Raspberry Terrine (V)

Rosemary & Pistachio Crumble & Fresh Berries

Balsamic Italian Meringue (V)

Strawberry Chantilly & Poppy seeds and Black Pepper Shortbread

Get Together – 3 course – From £55.95 pp

Starters

King prawn & cherry tomato skewers on a sweet chilli dressed salad

Stinking Bishop goat’s cheese salad, candied plums, mixed leaves, and balsamic glaze (GF, VE)

Mains

Lamb chops, fondant potato, minted broccoli & peas, red wine jus (GF)

Pea, spinach & mascarpone risotto with roasted garlic ciabatta (VE)

Desserts

Spiced apple in puff pastry, toffee sauce & vanilla ice cream

Raspberry & white chocolate choux bun with Chantilly cream (VE)

Menu – 3 course- From £69.95 pp

Finesse

Starter

Fromage Frais Bite Ball, Infused with Strawberry Compote(V)

Crushed Pistachios and Basil Crust, Pickled Strawberry, Almond Tuille

Crab Ravioli

Tempura Mini Calamari, Buttered Samphire, Peppercorn Cream

Main

Fillet Steak, Prosciutto Crips, Potato Rosti

 Macaroni Cheese Bon Bon, Burnt Corn Puree, Sautéed Rainbow Carrots, Red Wine Reduction

Grilled Plaice, Sea Salt and Horseradish Mashed Potatoes

 Pea Puree, Asparagus tips, Curried Aioli, Courgette Ribbons

Tempura vegetables, Sea Salt and Horseradish Mashed Potatoes (V)

 Pea Puree, Asparagus tips, Curried Aioli, Courgette Ribbons

Dessert

Chef’s Signature Crème Brulee (V)

Vanilla Pod Infused Custard, Caramelised Demerara, Confit Blueberries, Walnut and Thyme Pinwheel

Dark Chocolate Brownie (V)

Menu – 5 course – From £95.95 pp

Finesse Luxury

Amuse-Bouche

Beetroot meringue, marinated beetroot, whipped goat’s cheese and basil oil (V)

Starter

Crispy prawn croquettes with a spiced coconut and lemongrass bisque, caviar

(Vegetarian alternative: Sweet potato and kaffir lime croquette with a fragrant coconut and chilli broth)

Interlude

Watermelon jelly with mozzarella, prosciutto, pomegranate pearls, mint and basil (Vegetarian option served with aged Italian cheese crust)

Main Course

Local beef fillet with bone marrow potato pave, charred leek, caramelised shallots, white asparagus and herb jus (Vegetarian alternative: Roasted carrot and brie galette with potato pave and seasonal greens)

Pre-Dessert

Chocolate crémeux choux with cherry compote and cocoa nibs

Dessert

Salted caramel tart with brûléed top, apple purée, green apple crisp and Biscoff crumble

Mascarpone, Espresso Sauce, Bitter Orange Puree

Suggested Pairings with Your Menu (To be discussed)

Price: Starting from £99.95 – 1 bottle for each course

Here’s how you might match the wines above to the courses you’re serving:

Amuse-Bouche (Beetroot meringue, marinated beetroot, whipped goat’s cheese & basil oil)

Pair with a crisp Woodchester Valley Still White – the bright citrus/green fruit will cut through the goat’s cheese and beetroot sweetness.

Starter (Crispy prawn croquettes with coconut & lemongrass bisque + caviar)

Pair with Cotswold Hills Still White – aromatic, gently textured, complements the coconut/lemongrass flavour without overpowering.

Main (Beef fillet with potato pave, roasted leek, white asparagus & herb jus) / Vegetarian alternative (Roasted carrot & brie galette …)

For the beef: go for Kingsthorne Still White (Chardonnay) or even Woodchester Rosé if you prefer a lighter red-ish feel.

For the vegetarian: a lighter Still White or the Rosé option works nicely.

Pre-Dessert (Chocolate crémeux choux with cherry compote)

A chilled Woodchester Rosé would be lovely here – red fruit notes tying into the cherry compote.

Dessert (Salted caramel tart with burnt apple purée & Biscoff crumble)

Consider a sparkling wine for the finale: either the Woodchester Classic Brut or Kingsthorne Sparkling Rosé to add a celebratory note and pair with sweet & salty elements.