A few dishes we love to cook.

• Chicken & duck liver parfait

  Holmes family garden chutney, homemade brioche & seasonal leaves

• Pan seared scallops, chive & hazelnut crumb

  Lightly curried parsnip purée, crispy parsnips, pomegranate, coriander textures

• Blueberry & gin cured Scottish salmon

  Botanical salad, lemon gel & gin and tonic sorbet

• Poached lobster tail

  Summer vegetable salad, caviar & tomato consommé

• Wagyu steak tartare

  Salt baked celeriac, truffle, mustard aïoli & onion ash tuile

• Smoked Gressingham duck breast

  Fig purée, asparagus & fig salad, red sorrel & hazelnut biscuits

• Tomato & wood fired red pepper soup

  Basil oil & warm focaccia

• Charred courgette & stuffed flowers

  Whipped ricotta, mint & pine nuts finished with chilli oil

• Goats cheese cheesecake

  Textures of beetroot & goats cheese mousse

• Lightly cured sea trout

  Pickled cucumber, ponzu & horseradish ice cream

• Ham hock, potato & parsley terrine

  Grandma's best piccalilli, seasonal salad & homemade sourdough toast

• Chicken chasseur

  Tender chicken breast, confit leg bon bon, bubble & squeak potato cake, tenderstem broccoli & classic chasseur sauce

• Pan seared wild sea bass

  Hazelnut crumb, asparagus, parmentier potatoes, warm tartare sauce & caviar

• Lightly smoked Atlantic salmon

  Homemade garlic, herb & white wine linguine, baby leeks & herb emulsion

• Duo of grass fed beef

  Fillet cooked pink & braised short rib, black garlic, potato fondant, béarnaise, asparagus & beef jus

• Truffle chicken

  Chicken & truffle mousse, sous vide breast, shaved truffle, chicken jus & seasonal green vegetables

• Pressed seventy two hour pork belly

  Pomme anna potato, grilled sprouting broccoli, apple sauce & cider jus

• Gressingham duck breast

  Pressed confit duck leg, honey roasted carrots, baby leeks & cherry sauce

• Cotswold lamb

  Slow roast shoulder & herb crusted rack, lamb fat château potatoes, wilted greens & rich lamb and rosemary jus

• Wild mushroom risotto

  Asparagus spears, wild garlic foam & parmesan

• Slow braised beef cheeks

  Creamy mashed potato, bordelaise sauce & green beans

• Duo of John Dory

  Pan seared fillet & stuffed mousse with cockles and prawns, celeriac purée & apple cider cream sauce

• White chocolate crémeux

  Cherry gel, salted almond ice cream, candied almonds, red vein sorrel

• Chocolate orange tart

  Smoked whiskey cream, blood orange gel, hazelnut & chocolate tuile

• Tonka bean panna cotta

  Amaretto infused cherries, pistachio ice cream & homemade amaretti biscuits

• Banoffee tartlet

  Banana sorbet & salted caramel

• Amalfi lemon tart

  Basil sorbet & textures of meringue

• Mango sorbet & dark chocolate magnum

  Toasted coconut, compressed strawberries, saffron infused pineapple & chocolate soil

• Strawberry Eton mess

  Textures of meringue, white chocolate & strawberries

• Tiramisu

  Coffee ice cream, tempered chocolate & coffee syrup

• Apple crumble tart

  Stewed apples, calvados caramel & apple sorbet

• Chocolate fondant

  Dark chocolate cigar filled with white chocolate & peach mousse, honeycomb & grilled peaches

• Selection of local & French cheeses

  Homemade chutney, crackers & nuts

Barbecue — option one

Barbecue — option two

Cold buffet — funeral menu

All prices include delivery and a full clean up afterwards.

Cheese & charcuterie platter

A generous board of cheese, cured meats and all the trimmings, dressed to be the centrepiece of the room.

Charcuterie & melon platter

Cured meats and cool, ripe melon — light, summery and made for grazing.

Ivan's famous fish platter

The showpiece — shellfish, caviar and everything from the sea, served on ice.