Winter

Menus are tailored to your group and occasion. These dishes are examples to give a sense of the style.

AT THEIR BEST DURING WINTER: beets, blood oranges, bitter leaves, brill, brussels sprouts, cabbage, chard, cod, clementines, goose, haddock, halibut, hazelnuts, hake, john dory, jerusalem artichokes, kale, leeks, monkfish, mussels, mackerel, oysters, pomegranates, parsnips, quince, root vegetables, salsify, squid, sea bream, venison.

Starters

Spiced pumpkin ravioli with grilled radicchio & a warm almond & sherry vinaigrette (v)

Roast scallops with pancetta & a garlic & rosemary sauce

Warm salad of confit duck, watercress & orange

Mains

Pumpkin, ricotta & sage rotolo with burnt butter (v)

Roast fillet of cod with white beans, parsley, chorizo & brown shrimp

Pheasant with creamed chard, pangrattato & a red wine reduction

Puddings

Crème caramel with apples & bay leaf shortbread

Pears poached with saffron, mascarpone & pistachio brittle

Sticky ginger pudding with clotted cream

Cheese

Cheese with rye bread, sourdough crackers and quince

Looking for a private cook in Bristol for your party? Make an enquiry.

Summer