Coffee Morning

• Seasonal fruit baskets

• Hinxden Dairy yogurt pots with Sussex honey

• Selection of Sussex bakery pastries

• Overnight oats with chia seeds seasonal fruit

• Forestside muffin with your choice of Park Farm bacon or sausage/ Mushrooms & hash brown

• Curing Rebels - Hampshire Trout pastrami muffin with cream cheese and chives

Elevenses

• Rolled oat and dried fruit granola bar

• Date & peanut butter protein balls

• Chocolate brownie

• Oat & raisin cookies

Cold Buffet

Buffet lunches are served in a designated area of the room and are a come and serve yourself basis, the lunches are designed to give you good variety to accommodate large numbers of guests.

Sample Menu

Bread Service

Sussex kitchen Seeded sourdough and cultured butter

Focaccia served with Cold pressed rapeseed oil and Apple Balsamic vinegar

Gluten Free mixed Oat and seed bread with Cold pressed rapeseed oil and Apple Balsamic vinegar

Cold Buffet

Montgomery Cheddar & caramelised onion Tart

Chargrilled chicken with Watercress pesto and grilled Leeks

Roasted Chalk Stream Trout with Buttermilk and dill dressing

Sprouting Broccoli with anchovies and Old Winchester Cheese

Gem lettuce spiced salad cream and soft boiled free range eggs

Mixed grain salad with garden herbs

Mixed pea and bean hummus

Balsamic pickled onions

Forced Kentish Rhubarb & custard Tart

Cheese Board of Kent and Sussex Cheeses with chutney and sourdough crackers

Forestside Buffet Lunch

Buffet lunches are served in a designated area of the room and are a come and serve yourself basis, the lunches are designed to give you good variety to accommodate large numbers of guests.

Sample Menu

Bread Service

Sussex kitchen Seeded sourdough and cultured butter

Focaccia served with Cold pressed rapeseed oil and Apple Balsamic vinegar

Gluten Free mixed Oat and seed bread with Cold pressed rapeseed oil and Apple Balsamic vinegar

Mains

Slow cooked grass fed Lamb shoulder with Wild garlic and yogurt

Pine roasted Chalk Stream Trout with green herb sauce

Sharpham Spelt risotto with Asparagus Peas and Goats curd

Sides

Thyme roasted New Season potatoes and Fennel

Barbequed Hispi cabbage with yeasted butter

Mixed green bean salad with lovage pesto

Dessert

Kentish Dark Ale cake Malted Buttercream and Candied Pecans

Kent Forced Rhubarb fool with Pistachio crumb

Cheese Board of Kent and Sussex Cheeses with chutney and sourdough crackers

Family-style dining is a great way to eat, dishes are placed on the table and diners serve themselves, sharing the food among everyone at the table. This style of dining encourages a communal and interactive experience.

Bread Service

Sussex kitchen Seeded sourdough and cultured butter

Focaccia served with Cold pressed rapeseed oil and Apple Balsamic vinegar

Gluten Free mixed Oat and seed bread with Cold pressed rapeseed oil and Apple Balsamic vinegar

Mains

Roast Sladesdown Duck with Kentish Plums and Duck Sauce

Salt baked Celeriac with caramelised onion and Beer broth

Sides

Layered potatoes terrine with rosemary and onions

Best of the season farm brassicas with Herb butter

Roasted Jerusalem Artichokes with Black Garlic

Dessert

Kentish Dark Ale cake malted buttercream and candied Pecans

Forced Kentish Rhubarb fool with pistachio crumb

Sharing Cheese Board of Kent and Sussex Cheeses with chutney and sourdough crackers

Canapes

All canapés to be served on a mixture of spoons, skewer's croustades and croutons canapes are all one bite offerings and circulated around the room.

Meat

Rear bread Beef tartare with tallow mayonnaise, cured egg yolk

Pork croquette with caramelised apple, crackling

Grass fed Sussex Lamb with wild garlic

Fish

Cured Trout with Seaweed emulsion, nasturtiums

Line caught crispy cod with tartare sauce

Charred Mackerel with buttermilk, dill sauce

Veg

Sourdough crumpet with shallot puree, black truffle dressing

Nutbourne tomatoes with mozzarella, lovage pesto

Marinated Beetroot with Goats curd, puffed wild rice

Finger food to be served on platters not served around the room and will consist of a two bite offering.

Finger food

Grass Fed Beef Slider with Montgomery cheddar & burger sauce

Curing Rebels Nduja on toast with chilli honey

Crispy Chicken wings with Sriracha mayonnaise

Mixed pea and bean hummus served with grilled focaccia

Mushroom Gougers with Smoked cheese curd

Pulled pork sausage rolls with caramelised apple sauce

Crab & Fish cakes with Burnt Lemon Mayonnaise

Cheddar cheese twist with marmite mayonnaise

Small bowls consisting of three to four mouthfuls can be circulated or static offer usually consisting of three types meat fish and vegetarian and a dessert but can be adapted to suit all guest requirements.

Bowl Food

Red wine Braised Beef cheeks with creamy mash potatoes, sourdough breadcrumb

Confit Duck Leg with Puy lentils and smoked bacon, Duck sauce

Cured Sea Trout with braised fennel, Crab and cider sauce

Line Caught Cod with crushed potatoes, warm tartare sauce

Salt baked Celeriac with caramelised onion and Beer broth, Ancient grains

Roasted Cauliflower Steak, caramelised cauliflower puree, pickled grapes

Kentish Dark Ale cake Malted Buttercream and Candied Pecans

Forced Kentish Rhubarb fool with Pistachio crumb

Festive Menu

Roast Free Range Turkey with cranberry sauce and Christmas gravy

Salt baked celeriac and roasted onion Pithivier

Traditional Nut Roast

Duck fat roast potatoes with garlic and thyme

Roasted Brussel sprouts with smoked bacon and chestnuts

Roasted Carrots and parsnips with Sussex honey and thyme

Spiced braised red cabbage

Cauliflower Cheese

Pork & Sage Stuffing or Pigs in Blankets

Roasted squash with sage and chestnut stuffing

Black forest Yule log

Christmas pudding with brandy cream

Traditional trifle with Bristol cream sherry custard