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In Good Company...

Featured in the Vegetarian Good Food Magazine Summer Special 2008 'Tried & Tasted' section our delicious Aromatic butternut squash coconut curry won the judges flavour of approval coming first, along with our extensive variety of vegetarian options available which also impressed the judges. Our Butternut squash coconut curry, with its wonderfully perfumed coconut sauce flavoured with lime, ginger, garlic and a little chilli just to give it a little heat. This is a very mild dish that has some amazing flavours and came out on top closely followed by our Gado Gado.

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Seafood Lasagne with Scottish smoked Mackerel and Salmon.

Flakes of salmon and traditionally smoked peppered mackerel, bound in a creamy volute sauce. Our chefs then layer an irresistibly rich tomato sauce, with egg lasagne sheets and the volute sauce with the salmon and mackerel. This dish may contain bones.

Fishermans Pie with a lovley, creamed potato top.

Made with fresh salmon, coley and prawns mixed together with a White Wine sauce, with sweet corn, onions and red peppers.

Goan Fish Curry

This dish is made to a very traditional recipe using premium spices, such as turmeric, ground cumin, ground coriander, tamarind and red chilli, all dry roasted. Then we add coconut milk, fresh coriander and finally, the fish. Although great care has been taken to remove bones, some may still remain.

Crispy Stout Battered Fish and Chips

We have used a Talapia fillet with a crispy beer batter, for which we have used a dark stout. We have selected this stout both for it's colour and taste. We then make chips from sweet and King Edward potatoes.

Supreme of Salmon with a Dill, White Wine & Cream Sauce

Classic ingredients are combined simply in this dish to do justice to the fresh flavours. We lightly poach the market fresh salmon fillets to help retain it's succulent quality and accompany it with a fragrant dill, white wine and Cotswold cream sauce, finished with a squeeze of fresh lemon.