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Supper Drop Off Meals

If you don’t feel like cooking we can arrange for delicious home cooked supper meals to be delivered by our chef, Beth Patrick ready for self-finishing and service.

First course

Carrot and lentil soup with granary rolls (V, DF, VG) – a lovely earthy soup with carrots, red lentils and cumin, served with crusty granary rolls.

Antipasti platter for a minimum of 8 people – a sharing platter of mixed salamis, cured meats, assorted cheeses, olives, dips and breads.

Gorgonzola and pear salad with caramelised walnuts and radicchio (V, GF) – with juicy pear, crisp radicchio leaves, creamy gorgonzola blue cheese and honey glazed walnuts.

Main course

Beef bourguignon with herby new potatoes (GF) – the classic French dish of tender braised beef with pearl onions, button mushrooms and Burgundy wine, served with herby new potatoes.

Braised chicken with lemon and olives, served with new potatoes – golden chicken combined with olives, zesty lemon and oregano served with buttered new potatoes.

Luxury fish pie with creamy potato topping – sustainably caught cod and salmon with prawns in a parsley sauce, topped with mashed potatoes and served with garden peas.

Butternut squash lasagne with garlic bread and salad (V) – lasagne sheets layered with butternut squash, spinach and mushrooms with a Gruyere cheese sauce, served with fresh salad leaves and garlic bread.

Dessert

Fresh fruit meringue roulade – light and fluffy meringue with whipped cream and fresh seasonal fruit served with a raspberry coulis.

Dark chocolate and ginger tart – short crust pastry tart with a filling of dark chocolate with the added warmth of ginger served with fresh cream.

Toffee apple crumble – a toffee twist on the traditional apple crumble, served with custard.

  • Please choose two options from each course for the party with a minimum of 8 for each option except for special dietary requirements.
  • We ask that guests place their order a the minimum of 4 weeks prior to their stay to ensure availability.