Your three-course evening meal (two courses for children) will be freshly prepared in separate glass jars and placed within your lodge refrigerator prior to your check-in.

This unique food experience offers you the flexibility and convenience to warm and serve your meal selections at your leisure.

As part of our ongoing commitment to the environment, the glass jars are reusable, the transport we deliver the jars in uses electric vehicles, and the suppliers we partner with are aligned with our sustainability and ecological values.

 

Starters

 

Great to be enjoyed at your leisure, either on their own or with our fresh-baked breads delivered early evening by our Guest Service Host Team.

Creamy Leek and Potato Velouté
Topped with sautéed leek and potato fricassée and watercress oil.
(GF, DF) – 429 cal

Duck Liver Parfait
Served with textures of allium.
(GF) – 234 cal

Beetroot-Cured Salmon
Served with pickled radish, hollandaise cream, and red chard.
(GF) – 109 cal

Roasted Red Pepper & Tomato Hummus
Served with fresh crudités.
(GF, DF) – 512 cal

 

Mains

 

Slow Braised Beef Blade
Served with creamy dauphinoise potatoes, savoy cabbage, tender stem broccoli and Chantenay carrots with a rich beef and red wine jus.
(GF) – 1690 cal

Thai Green Chicken Curry
Spicy Thai green curry chicken with pak choi, sautéed peppers, tender stem broccoli, steamed rice and toasted sesame seeds.
(GF, DF) – 826 cal

Adults’ Bangers & Mash
Old English sausages with creamy pomme purée, seasonal vegetables, red onion chutney and onion gravy.
(GF) – 1270 cal

Chicken Salad
Lemon, herb and garlic chicken breast with crisp leaves, tomatoes, peppers and cucumber, served with sun-dried tomato and parsley new potatoes and herb mayonnaise.
(GF, DF) – 460 cal

Lamb Tagine
Moroccan-flavoured lamb stew served with jewelled couscous.
(DF) – 687 cal

Pasta Bolognese
Beef ragù topped with grated mature cheddar and penne pasta.
1100 cal

 

Desserts

 

Pear & Apple Crumble
A wonderful British classic of macerated pear and poached apples with gentle warming spices, topped with a crumbly crumble and served with custard.
(PB, GF) – 494 cal

Grown-Up Brownie
A slightly boozy take on tiramisu, featuring an indulgent dark chocolate brownie topped with Tia Maria and Baileys coffee cream and finished with grated dark chocolate.
(VG) – 344 cal

Black Forest Cheesecake
Buttery yet crisp biscuit base layered with mascarpone cheesecake and mixed berry compote.
(VG) – 872 cal

Children’s Mains

Pasta Bolognese
Beef ragù topped with grated mature cheddar and penne pasta.
1100 cal

Bangers & Mash
Mini Old English sausages served with creamy mash and baked beans.
488 cal

Mac & Cheese
Macaroni pasta bound in a rich cheesy sauce and topped with gratinated cheese.
(V) – 344 cal

Children’s Desserts

Brownie
Topped with chocolate sauce, chocolate crumb and served with fresh pouring cream.
113 cal

Pear & Apple Crumble
A classic British dessert of macerated pear and poached apples with gentle warming spices, topped with a crumbly crumble and served with custard.
(PB, GF) – 494 cal

Vegetarian & Plant-Based Starters

 

Creamy Leek & Potato Velouté
Topped with sautéed leek and potato fricassée and finished with watercress oil.
(GF, DF) – 429 cal

Roasted Red Pepper & Tomato Hummus
Served with fresh crudités.
(GF, DF) – 512 cal

 

Vegetarian & Plant-Based Mains

 

Thai Green Tofu
Chargrilled tofu in a spicy Thai green curry sauce with pak choi, sautéed peppers, tender stem broccoli, steamed rice and toasted sesame seeds.
(GF, PB) – 772 cal

Vegan Bangers & Mash
Plant-based sausages served with buttery pomme purée, seasonal vegetables and onion gravy.
(PB) – 852 cal

Tofu Salad
Lemon, herb and garlic marinated chargrilled tofu with crisp leaves, tomatoes, peppers and cucumber, served with sun-dried tomato and parsley new potatoes and herb mayonnaise.
(GF, PB) – 326 cal

Lentil Bolognese
Puy lentils in a rich tomato and basil sauce with penne pasta, topped with vegan cheese.
(VG) – 783 cal

 

Vegetarian & Plant-Based Desserts

 

Pear & Apple Crumble
A wonderful British classic of macerated pear and poached apples with gentle warming spices, topped with a crumbly crumble and served with custard.
(PB, GF) – 494 cal

Grown-Up Brownie
A slightly boozy take on tiramisu, featuring an indulgent dark chocolate brownie topped with Tia Maria and Baileys coffee cream and finished with grated dark chocolate.
(VG) – 344 cal

Black Forest Cheesecake
Buttery yet crisp biscuit base layered with mascarpone cheesecake and mixed berry compote.
(VG) – 872 cal

Halal Starters

 

Creamy Leek & Potato Velouté
Topped with sautéed leek and potato fricassée and finished with watercress oil.

Beetroot-Cured Salmon
Served with pickled radish, hollandaise cream and salt marsh samphire.

Roasted Red Pepper & Tomato Hummus
Served with fresh crudités.

Halal Mains

 

Beetroot-Cured Salmon
Served with pickled radish, hollandaise cream and salt marsh samphire.

Roasted Red Pepper & Tomato Hummus
Served with fresh crudités.

Thai Green Chicken Curry
Spicy Thai green curry chicken with pak choi, sautéed peppers, tender stem broccoli, steamed rice and toasted sesame seeds.

Lamb Tagine
Moroccan-flavoured lamb stew served with jewelled couscous.

Pasta Bolognese
Beef ragù topped with grated mature cheddar and penne pasta.

Roast Chicken
Served with dauphinoise potatoes, savoy cabbage, tender stem broccoli, Chantenay carrots and pan jus.

Halal Desserts

 

Pear & Apple Crumble
A wonderful British classic of macerated pear and poached apples with gentle warming spices, topped with a crumbly crumble and served with custard.
494 cal

Black Forest Cheesecake
Buttery yet crisp biscuit base layered with mascarpone cheesecake and mixed berry compote.
872 cal