Toast

Granola served with Greek yogurt, strawberries, apricot compote, and elderflower cordial.

Scrambled eggs with crème fraiche, cherry tomato, and burnt chilli, served with sourdough.

Portobello mushroom with poached eggs, wilted spinach, and harissa, served on sourdough.

Pancakes served with maple syrup and crispy bacon.

Toast topped with wild mushrooms and wilted spinach.

Smashed avocado with chilli and lime, served with tomatoes on sourdough.

Baked eggs with venison sausage, mushrooms, sage, and crème fraiche.

Rump steak with Comte, caramelized onion, pickle, and mustard mayo on brioche with parmentier potatoes.

A sandwich with roast chicken, bacon, Emmental, tomato, mayo, and slaw, served with crisps.

Tortilla with poached eggs, chipotle tomato, black beans, feta, and avocado.

Padron peppers seasoned with sea salt flakes.

Hummus with olive oil and dukkah, served with pitta bread.

Burrata served with vine tomatoes, olive oil, and aged balsamic.

Watermelon with feta, pomegranate, red onion, mint, and lime dressing.

Roasted peaches served with giant couscous, green beans, rocket, and ricotta.

Lamb kofta served with harissa hummus, roasted pepper, pine nuts, and tzatziki.

Linguine with king prawns, tomato, garlic, chilli, parsley, and Parmesan.

Gnocchi with smoked haddock, spinach, mustard, and mature cheddar.

Steak with peppers, guacamole, salsa, cheddar, jalapeños, and sour cream in a tortilla.

Chicken with peppers, guacamole, salsa, cheddar, jalapeños, and sour cream in a tortilla.