Our Menus

Beef Wellington
Tender beef fillet wrapped in mushroom duxelles, prosciutto, and golden puff pastry

Pork Belly Bites (ng)
In a gochujang & soy glaze

Short Rib Croquettes
Slow-braised beef with horseradish crème fraiche

Spiced Lamb Koftas
With harissa & mint yoghurt

Confit Duck Bon Bons
Spring onion, coriander & hoisin

Charred Chicken Skewers (ng)
Hot honey & sesame

Severn & Wye Smoked Salmon Toast
Sourdough with lemon & dill cream cheese, topped with salmon caviar

Crispy Tempura King Prawns
With wasabi mayonnaise

Vegetarian and Vegan

Beetroot, Toasted Pine Nut and Glazed Goats Cheese Tartlets (v)

Vegetarian Parmesan and Cayenne Shortbread
Roasted shallot puree, confit cherry tomato (v, ng)

Pea and Mint Arancini
Lemon and chive crème fraiche (v, ng)

Chilled Shot of Lightly Spiced Gazpacho (ng, v, vg)

Falafel
 Avocado and chilli dip (ng, v, vg)

Rosemary and Garlic Focaccia
Netherend Farm butter and Extra Virgin olive oil to the table (£3 pp supp)

Terrine of Ham Hock and Leeks
Served with granary toasts and house piccalilli (ng)

Beef Carpaccio
Chicory, pear and stilton salad, caramelised walnuts (ng

Cotswold Gin and Beetroot Cured Salmon
Beetroot puree, sourdough croutes, lemon and dill mayonnaise, rocket salad (ng)

Roulade of Free Range Chicken
Sun blushed tomato and prosciutto, with sweet pepper chutney and toasted brioche (ng)

Pressed Pork Belly
Crackling, crispy chorizo, roasted apple sauce, pea shoot and charred pink lady salad (ng)

Severn and Wye Smoked Salmon
Horseradish panna cotta, mixed baby leaf and radish salad. (ng)

Salad of Prosciutto Ham
Grilled peach and burrata with chilli and basil pesto (ng)

Vegetarian and Vegan

Topped Hummus Plate
Lemon and coriander hummus, topped with roasted pistachios, pomegranate seeds, red onion, tomatoes and extra virgin olive oil, served with pitta bread (ng, v, vg)

Panzanella Salad
Heritage tomatoes, roasted red pepper, olives, toasted bread, basil and vegetarian Parmesan shavings (ng, v, vg)

Pea and Mint Velouté
Topped with toasted almonds and lemon oil (ng, v, vg)

Red Wine Braised Blade of Beef
Grain mustard mashed potatoes, honey and parsley glazed carrots, baby watercress, red wine and thyme sauce (ng)

Pan-fried Chicken Supreme
Potato gratin, fine beans, roasted pearl onions, crispy bacon, tarragon cream sauce (ng)

Roast Sirloin or Ribeye of Beef
Chateau potatoes, roasted shallot, buttered spring cabbage, Yorkshire pudding and beef sauce (ng)

Roast Leg of Lamb
With lemon and rosemary, tabbouleh salad, chargrilled vegetable skewer, red pepper sauce (ng)

Duo of Lamb
Rosemary and garlic marinated chump, slow cooked shoulder, spring onion mashed potato, minted peas and broad beans, rosemary jus (ng)

Roast Loin of Pork
Fondant potato, creamed savoy cabbage with carrots and pancetta, cider and tarragon cream sauce (ng)

Baked Salmon
With spring onion, vegetable and lemon cous cous, balsamic roasted cherry tomatoes, rocket salad and pesto dressing (ng)

Grilled Seabream
With ratatouille, steamed new potatoes and salsa Verde (ng)

Beef Wellington
Beef fillet wrapped in mushroom duxelles, prosciutto and puff pastry, served with horseradish mashed potatoes, glazed carrots, beef jus (£5 ph sup)

Vegetarian and Vegan

Ravioli of Charred Mediterranean Vegetables and Mozzarella
Served with a roasted tomato, chilli and basil sauce (ng, v, vg)

Spiced Chickpea and Lentil Dhal Cake
Avocado, tomato and chilli relish (ng, v, vg)

Grilled Aubergine Stuffed with Ratatouille
Topped with a herb crust and served with a rocket salad and mustard dressing (ng, v, vg)

Vanilla Bean Panna Cotta
Elderflower and prosecco jelly, poached rhubarb, crushed meringue pieces (ng)

Dark Chocolate and Biscoff Torte
White chocolate and honeycomb ice cream (ng, v)

Mango Cheesecake
Pineapple and mint salad, coconut sorbet, spiced rum syrup (ng,v)

Tiramisu
Sponge fingers soaked in espresso, layered with Kahlua and mascarpone cream, chocolate coffee beans (v)

Lemon Posset
With vanilla and lemon shortbreads. Served with English raspberries and strawberries (v)

‘Black Forest’
Dark chocolate mousse, griottine cherries, chocolate crumb, chocolate shards (ng, v)

Strawberry and Pedro Ximinez Trifle
Lemon sponge with Pedro Ximinez sherry, macerated strawberries, vanilla custard and Chantilly cream, topped with toasted almonds (v)

Warm Raspberry and Almond tart
Amaretto cream, raspberry sauce (ng, v)

Fish and Chips
Beer battered market fish served with skin on chips, fresh tartare sauce and lemon wedge (ng) Max 140 guests

Pulled Pork Bap
Slow cooked pork shoulder, sage and onion sausage meat stuffing, roasted apple sauce (ng).

Pulled Lamb

Rose harissa pulled lamb shoulder, with bulgar wheat salad, pickled red onion, red pepper hummus and mint yoghurt (ng)

Beef Burrito
Slow cooked Beef chilli, guacamole, soured cream, roasted red onion and peppers, mozzarella and cheddar mix, all served in a tortilla wrap (ng)

‘The Barn Burger’
Hobbs House Bakery ultimate seeded burger bun, chargrilled 100% beef burger, pulled beef, Monterey Jack cheese, baby gem lettuce, plum tomato and burger sauce.

Loaded Hot Dog
Brioche bun, Pork sausage, bbq pulled pork and crispy onions.

Add chips to any dish for £3.

Vegetarian/Vegan options available.