Starters

Beetroot cured salmon with watercress

Poached pear, Parma ham and goats cheese salad 

Stuffed peppers 

Radicchio salad with wild rocket and feta

Miso and butternut soup 

Chard and pomegranate quinoa salad, topped with flaked almonds and feta

Feta parcels with grilled courgettes and peaches 

Burrata with blackberries and herbs

Summer garden soup

Peppers with roasted garlic, anchovies and basil

Pea and crab crostini

Asparagus, mint and walnut bruschetta

Grilled peach panzanella, toasted almonds and burrata 

Individual smoked salmon terrines 

Goats cheese salad with cranberry sauce 

Grilled cauliflower with winter pesto

Warm winter salad of radicchio with wild rocket and feta

Smoked salmon, fennel and clementine salad

Truffled parsnip soup with hazelnuts and bacon

Smoked salmon, cream cheese and watercress rolls

Whisky-cured Sea trout on cream cheese and pumpernickel with apple salad

Crostini of smoked salmon butter with poached leeks