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Flavour of the month
In Good Company... If your a cheese lover as I am you will love our Lincolnshire Pork, Stilton and Apricot bake with Websters Dairy prize winning stilton. The flavours within this dish just capivate everyone who tries this dish. A favourite with a chopped salad and homemade bread. With very tender diced pork cooked in a creamy sauce made using award winning Stilton from Webster's dairy in Leicestershire, with dried apricots. Oven bake this dish to give it an amazing crust.
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Vegetarian Dishes
All dishes suitable for Vegetarians and Meat Lovers alike
Pizza with a cheesey polenta base.
This is a pizza with a difference. The base is made from polenta that has been flavoured with grana padana, which is a cheese similar to parmesan cheese. It is then topped with our own pizza sauce, roasted peppers, olives, capers, asparagus spears, fresh basil and finally big pieces of mozzarella. This is a really nice alternative to a doughy pizza.
Vegetables in a rich Satay Sauce
An Indonesian dish made using steamed vegetables and topped with a fantastically fragrant peanut sauce. This dish is like no other you have tasted before, unless you have been to Indonesia or a great Indonesian restaurant. It is great served with our jasmine rice.
Savoury Stuffed Pepper
Lightly roasted pepper stuffed with aubergine, red onion, courgette, garlic & red chilli, combined with chick peas & cous cous. This delicious combination is then toped with Halloumi cheese to finish it off.
Macaroni Cheese with davidstow cheese, rocket and Cotswold double cream
This dish has a well earned reputation for being comfort food. In this dish we have used a mature Davidstow cheese to give it a fantastic mature cheese flavour, and tossed it around with some rocquette just to add a lovely peppery black note. If you love macaroni cheese you will definately love this version.
Gratin Dauphinoise with Cotswold double cream.
This dish originates from the Swiss- Franco border. A gratin is the golden crust that forms on the surface of this savoury potato dish. We infuse thin slices of potato with rich Cotswold cream and garlic then add tasty Swiss gruyere cheese, which makes a great topping and acts as a protective layer to stop the dish from drying out.