We are delighted to have been working with Jamie Smith Catering again this year. Jamie devised a delicious menu with a choice of main course:

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Starter:

 

Brushetta – cherry tomatoes, red onion, fresh basil, topped with Shropshire blue cheese and drizzled with balsamic dressing served on multi-seed bread 

 

Main Course:

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Choice of:

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Fillet of roasted Beef with dauphinoise potatoes, vegetable parcels, and a red wine jus

or

Roasted skin-on chicken breast with a lemon and chicken thigh croquette and a selection of green vegetables and a chicken jus 

or

*Leek and Mushroom Pie – leek, an assortment of mushrooms and sage pie served on a cheesy mash with roasted squashes

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Dessert:

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Dessert – Duo of Lemon Posset and Double Chocolate Cheesecake 

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*Leek and Mushroom Pie choice was suitable for vegans

ALL MENU OPTIONS WERE ADJUSTED TO TAKE INTO CONSIDERATION SPECIFIC DIETARY REQUIREMENTS