Potted smoked salmon
Smoked salmon (fish), cream (milk), butter (milk), rocket, lemon juice, horseradish, salad, olive oil, white wine vinegar (sulphates), salt and pepper, sourdough bread, flour (gluten), water, salt, yeast
Corn-fed chicken supreme Beatrix
Corn-fed chicken breast, wild mushrooms, butter (milk), thyme, rosemary carrots, artichokes, vegetable stock (celery), garlic, red wine sauce, fondant potato
Tiramisu Mousse
Tiramisu powder, cream (milk), Speculoos biscuit crumb (gluten), coffee
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.
Potted smoked salmon
You will need
A bowl for dressing the salad
Cooking time
1-2 mins
Cooking instructions
- Griddle the bread and the lemon flesh side down for 1-2 mins to achieve the bar marks
- Mix the salad in the bowl with the dressing
- Serve the potted salmon on the toasted sourdough, garnish with the rocket and enjoy
Corn-fed chicken supreme Beatrix
Cooking time
15-20 mins
You will need
A baking tray, sunflower oil, salt and pepper, a small saucepan for the sauce, a heavy frying pan or skillet, butter, and a meat thermometer
Cooking instructions
- Preheat oven to 180c/160c fan/ gas mark 4
- Heat 1 tbsp. of olive oil in a medium frying pan
- Place the chicken skin-side down and cook for 3 mins on each side
- Remove from the pan and place into an oven tray, together with the potato fondant and cook for 12-15 mins
- Allow the meat to rest after cooking
- Take the bags that contain the mushrooms, carrots, artichokes and pierce slightly and reheat in a microwave for 2-3 minutes until piping hot and leave to stand for 1 min, alternatively you can place the bag containing the vegetables into a pan of simmering water for 6-8 minutes until hot. (if using the water method do not pierce the bag)
- Heat up the red wine sauce in a pan for 1-2 minutes
- Once all items are hot, serve on warmed serving plates, garnish with a sprig of rosemary and enjoy
- If you wish to heat up the food using another method that you feel more comfortable with then please use that method.
Tiramisu Mousse
Prep time
1-2 mins
Chef’s top tip
“For a more ‘adult’ finish, why not serve with a small glass of Marsala”?
Plating instructions
Snip the end from the piping bag and pipe Tiramisu into the base of a glass or large ramekin
Sprinkle with crumbled Speculoos biscuit and enjoy
