Our chefs tailor their menu to your tastes and requirements; so whether you want a full gastronomic affair, classic local specialities, simple, tasty comfort food or a set price ‘menu fixe’ you can relax in the knowledge that you will only be paying for what you really want.
We don’t insist our guests have a full cooked English style breakfast every morning, or a 4 course supper with canapés and cheeseboard – many of our regular guests actually prefer to alternate between starter/main and main/dessert throughout the week, as they find 3 or 4 courses each night just too much.
Your personal chef will be happy to cater to your individual requests. Whether you have specific dietary requirements or a special diet that must be kept even on holiday; or if you have a special occasion such as an anniversary, birthday or any celebration, your chef can create your favourite dish or come up with something extraordinary!
Our Customer Services manager will contact you a couple of weeks before your arrival to discuss all your food and drink requirements and dietary needs. You will have already received a copy of your chef’s signature menu by email and any amendments you wish to make, any dishes you would like to add or take away can be discussed during this telephone conversation. This discussion is important to everyone, as the information will be passed on to your chef who will then prepare your weekly menu based on the details provided and shop accordingly.
A la Carte – a few ideas to whet the whistle
Continental – Cereals, homemade Bircher müesli, selection of cold meats and cheeses, yoghurts, mixed berries, freshly cut fruit, freshly squeezed juices, fruit smoothies, fresh baguettes and selection of pastries, butter, jams, honey.
Cooked – Eggs Benedict with smoked salmon on English muffin, Full English, Poached eggs with avocado on wholegrain toast, Boiled eggs with asparagus soldiers, Banana and Cinnamon porridge, Bombay Omelette with baby spinach, American pancakes with maple syrup and crispy pancetta
Salads – Smoked chicken & mango, mixed seafood pasta salad, roasted pepper, feta and olive cous cous, Nicoise, Caeser & Greek salad all served with freshly baked breads
Soups – Chicken & black bean chowder, Thai pumpkin with prawns, French onion with gruyere croutons, Red lentil with sweet potato and coconut, Spiced parsnip & lentil with chili oil, mushroom with stilton, apple & walnut croute
Sharing Platters – Greek meze platter, Fig with prosciuto and goats cheese, cheeses and cured meats with fruit and chutneys, Caprese with avocado and Buratina, loaded hummus, Grilled chicked and asparagus
Cakes & Biscuits – Lemon drizzle cake, cherry & white chocolate muffins, chocolate chip & hazelnut cookies, Victoria sponge with fresh strawberries, banana & honey loaf, French honey spiced cake (pain d’epices), chocolate marble cake, flapjacks, scones (sweet or savoury), yoghurt cake, chocolate and pecan brownies
Canapés – Sun blushed tomato & feta wrapped in basil, ham and rocket tortilla wrap, mini duck burger, sweet potato & rocket frittata bites with feta and mint pesto, seared tuna with sesame seeds and wasabi, mini-poppadoms with creamy chicken tikka, Thai pork & chicken won tons, salmon spring roll
Example of a three course meal – Poached salmon salad with basil mayonnaise, Char grilled beef fillet with mushroom duxelle, buttered swede, mange tout and a bearnaise sauce, Poached pear with red wine syrup & vanilla bean ice cream
”The beauty of choosing ‘A la carte’ is that our chefs will tailor their menu to your tastes and requirements; so whether you want a full gastronomic affair, classic local specialities, simple, tasty comfort food or a set price ‘menu fixe’ you can relax in the knowledge that you will only be paying for what you really want.”