We switch our menus as the seasons change. We are heavily influenced by a month by month account of the year and all that it brings - weather, harvests, tides, foraging, optimal growth times and peak picking times! We are champions of ultra fresh produce, pickling, preserving, fresh bread and cake baking and of course working with the best ingredients and suppliers that we can find.
All New House Feast
Let us introduce you to our new The House Feast. An absolute treat if you're choosing your menus for private dining or weddings feasts with us between March and May!
An ode to all things spice, with a hint of summer…it’s just round the corner! We grill, toast & blend our spice mixes & pastes to our own recipes which gives this real depth of flavour, with freshness from fresh herbs & citrus.
ON THE TABLE
Mowbray-made grilled flatbreads (v, ve, g)
Tahini labneh with our own zaatar (a blend of toasted sesame, sumac & thyme) (v)
Roasted tomatoes with chickpeas and preserved lemon & chilli dressing (v, ve)
These dishes will start your meal, and will remain on the table as the main is served
FROM THE GRILL
Lamb rump shawarma, marinated with toasted spices & yoghurt
Church Hill Farm chicken with sticky date & pomegranate molasses
For our vegetarian & vegan guests: aubergine marinated with date & pomegranate molasses (v, ve)
All served with chermoula; parsley, coriander, garlic & lemon blended with toasted ras el hanout & oil (v, ve)
SIDES TO SHARE
Grilled British cabbage with house-made harissa & feta (v)
Freekeh & Israeli cous cous served warm & simply dressed (v, g)
Cucumbers dressed with lemon, olive oil, fresh dill & mint (v, ve)
A sumptuous pud from our list!
Here we're showing two of our faves...
Blackcurrant jam Bakewell with clotted cream (v, g, contains nuts)
Steamed lemon sponge & vanilla custard (v, g)
(v) = vegetarian (ve) = vegan (g) = contains gluten
Photography by Ellie Grace Photography
Styling - In house