For the 'To Dine' and 'To Entertain' menus please choose a main course for vegetarian guests from this list (for vegetarian starters please select from your chosen menu).


Puff pastry tart of mozzarella, sun blushed tomatoes, Tuscan vegetables, pesto and pine nuts with a rocket salad

Cannelloni stuffed with beetroot, walnut and Tor goats’ cheese mousse, with an arrabbiata sauce

Double baked Bath Cheddar and leek soufflé with pickled apple and walnut salad

Chargrilled aubergine with roasted squash, Puy lentil and dukkah salad with a yoghurt dressing *

Puff pastry case of wild mushrooms and asparagus spears with a lemon and chive butter sauce *

Pea and courgette risotto with Rachel goats’ cheese and truffle oil *

Ricotta and roasted beetroot arancini ball, beetroot purée, pea and pickled walnuts *

Spinach, pumpkin and chickpea curry with rice and winter vegetable pakoras*

Baked nut terrine with roasted vegetables and mushroom gravy *

Butternut squash, ricotta and herb rotolo with crispy sage and a lemon ricotta cream sauce *

Goats’ cheese, sweet potato and balsamic red onion galettes with a rosemary herb crust

Beetroot, squash, lentil and kale Wellington with a mushroom cream sauce *


If you have guests with special dietary requirements, including allergies or intolerances, please let us know in advance. We can then adapt your choices accordingly or create a separate dish for them.

Information on allergens is available for individual dishes on request.

* Indicates that the dish is or can be adapted to be suitable for vegans.

Scroll For More