Below you will find three different seasonal menus. Once you have decided which menu you will choose for your dinner party (eg Buttermere Menu) guests can select their individual choices of dishes from the same menu. I will require details of your pre order 2 weeks in advance of your dinner party. Please note the dinner party menus are designed to work for events held at holiday homes and private residents for approximately 24 guests. If your numbers are greater than this, I would find out about the facilities of the venue before I can commit to offering these menus.

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If you have opted for the Buttermere or Derwent menu you get both canapes per guest.  

My freshly baked bread comes with everyone's starter throughout all my menus.

I look forward to creating a memorable meal for you and your guests.

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Lake Windermere Autumn Menu

£60.00 per person

Minimum of 6 people Sunday to Thursday

A minimum of 8 people on Friday and Saturday

This menu will be available to all bookings from 1st September - 30th November 2024​

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Starters​

Smooth chicken liver parfait - toasted brioche - onion marmalade - Autumn leaves

Baked parsnip and Colston Bassett blue cheese tartlet - Herb crumble - vine tomato sauce 
Warm smoked haddock scotch egg - peppery watercress - citrus aioli.
 

All starters are served with homemade bread rolls with butter from Winter Tarn dairy.​​

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Main Courses​

Roast chicken breast - Dauphinoise potato - roast pumpkin - wild mushroom chive sauce

Pan-fried Seabass - Thai coconut sauce - coconut rice 

Teriyaki glazed aubergine – sesame roasted cauliflower – zaatar halloumi

​Selection of seasonal vegetables​
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Desserts​

Crème brulee with Italian pistachio cookie
Sticky toffee pudding – salted caramel sauce – clotted cream​​​

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Lake Buttermere Autumn menu

£75.00 per person

Minimum of 6 people Sunday to Thursday

A minimum of 8 people on Friday and Saturday

This menu will be available to all bookings from 1st September - 30th November 2024

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Canapes​​

Smoked trout with creme Fraiche on a mini savoury scone.
​Warm Kalamata Olive, garlic thyme and parmesan puff pastry sticks  

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Starters​

Deep fried duck bon bons in panko crumb - pickled cucumber - hoi sin sauce.​
Heritage beetroot - creamed goats curd - sharp blackberries - chicory salad - local runny honey. 
Pan-fried king scallops – parsnip puree - curry sauce - crispy parsnip. 
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All starters are served with homemade bread rolls with butter from  Winter Tarn dairy.
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Soup ​

Mini seasonal soup in an expresso cup​

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Main courses​

Rump of Kentmere lamb –  pea puree - fondant potato – Port wine sauce.

 Roast monkfish - saag aloo - vegetable bhaji - lime yoghurt - mango pickle.​
Roast harissa cauliflower steak - warm lemon chick peas - toasted caraway seeds and almonds. ​​

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Desserts 

A trio of miniature desserts ( you get all three)

Vanilla creme brulee - caramelised lemon tart - Dark chocolate mousse 
Apple tart tain – butterscotch sauce - clotted cream.

 

 Lake Derwent Autumn menu

£90.00 per person

Minimum of 6 people Sunday to Thursday

A minimum of 8 people on Friday and Saturday

This menu will be available to all bookings from 1st  September - 30th November 2024

​

Canapes

​Smoked trout with creme Fraiche on a mini savoury scone.​

Warm Kalamata Olive, garlic thyme and parmesan puff pastry sticks. 

 

Starters

​Deep fried duck bon bons in panko crumb - pickled cucumber - hoi sin sauce.

​Heritage beetroot - creamed goats curd - sharp blackberries - chicory salad - local runny honey. 

​Pan-fried king scallops – parsnip puree - curry sauce - crispy parsnip. 

​​

All starters are served with homemade bread rolls with butter from  Winter Tarn dairy.

​

Soup 

Mini seasonal soup served in an expresso cup.

​

Main courses

​Rump of Kentmere lamb –  pea puree - fondant potato – Port wine sauce.

​Roast monkfish - saag aloo - vegetable bhaji - lime yoghurt - mango pickle.

​Roast harissa cauliflower steak - warm lemon chick peas - toasted caraway seeds and almonds. 

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Pre-Dessert

​Lemon posset – blackberry compote  
 

Desserts

​A trio of miniature desserts ( you get all three)

Vanilla creme brulee - caramelised lemon tart - Dark chocolate mousse 

Apple tart tain – butterscotch sauce - clotted cream.

 

Cheese Course

Three Artisan North West cheeses 
Hawkshead chutney 
Fine biscuits