PROFESSIONAL CHEF AT CHB

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SAMPLE MENU

 Afternoon Tea on arrival

Sandwiches

Potted salmon with horseradish cream.

Roast chicken & chorizo, pickles 

Montgomery Cheddar, smoked tomato

red onion confit

Canapé

Cornish crab mayonnaise on cheddar scones 

Classic pork sausage rolls 

Sweets

Victoria sponge cake 

strawberry & vanilla cream

Freshly baked scones 

homegrown raspberry jam & clotted cream

Artisan macaroons 

Flowers & fresh fruit 

1st Night Mezze Supper

Artisan cheese & charcuterie

Pickled vegetables & muscat grapes  

Marinated olives

Dips & spreads 

Humus, Tazatiki, herb crème fraiche, chicken liver pate

Fresh ricotta & garden beetroots 

Local truffle honey & salted almonds

Harissa grilled chicken skewers 

Spinach & ricotta filo pie 

Watercress salad 

Moroccan butternut squash couscous salad  

Pomegranate, apricots, almonds

Or you can have a three course dinner instead ...

1st Night Three Course Dinner

Everyone to have the same dishes

Starters

Whipped chicken parfait 

Black pudding , ginger bread & candied walnuts topping. Served with cheddar cheese scones 

Garden beetroots salad v

Cooked in red wine, Sherry vinegar, punchy horseradish crème fraiche, rye croutons 

Cured chalk stream trout 

Filo pastry tartlet, Hampshire wasabi,

citrus mayonnaise, apple, celeriac remoulade 

Main course 

Black garlic Pork tenderloin 

Sweet potato fondant potato cooked in honey & pork fat, confit pork belly, glazed smoked carrots, cavolo nero cream, pork & local cider sauce 

Miso mushroom wellington v

Celeriac & parsnip gratin, old Winchester cheese, pickled red cabbage, toasted sunflower seed 

Confit loin of cod

Brown butter poached new potatoes, Rich white wine fish cream, pickled lemon, poached samphire

Dessert 

All desserts are suitable for vegetarian 

Peanut butter mousse

Salted caramel chocolate pudding

Caramelised chocolate confetti

Garden quince almond tart

Frangipani, milk jam, autumn raspberries jam smoked almond tuile 

Cereal milk Panna cotta

Cookie dough, paddock bees honey, cinnamon spiced Turkish figs

2nd Day Brunch Menu

To Start 

The Big shot coffee 

Artisan Coffee Co. celebrates coffee in its purest and most delicious form, packed with individuality and full of character. Our mantra? Flavour first.

Local Apple juice 

Fresh baked croissants 

Salt butter & homemade raspberry jam 

Avocado on toasted sourdough 

Slow roasted tomatoes & herbs 

Smoked salmon bagels 

Herb cream cheese, pickled cucumber

To follow 

Eggs benedict

Country ham,English toasted muffin, organic poached eggs & Hollandaise sauce

2nd Day Five Course Tasting Menu 

Artisan sourdough

Salted butter & chalk stream trout pate 

Salad of Maxi mushrooms 

Truffle Pecorino cheese, fine herbs

poached hen egg, artichoke aioli

Confit Berkshire pork belly

Celeriac & black truffle risotto, chestnut butter, crispy sage leaves

Chalk-stream Trout

Lobster gnocchi, sea vegetable, pickled carrot, lobster butter sauce

Orange panna cotta

Cookie dough, salted caramel ice cream

Chocolate Confetti

Artisan chocolate 

Last Day Continental Breakfast

Pastries

Blue berry muffins, croissants & pain au chocolate

Artisan breads preserves & butter

Cold meats ham,

Fresh fruit salad

a selection of the best in season

Yoghurt & granola

Cheese

Emmental, cheddar & camembert

Local Apple juice 

MENU IS A SAMPLE, PLEASE EMAIL NICK FOR HIS LATEST SEASONAL MENU