Life Conference & Banqueting

Chicken and root vegetable casserole flavoured with tarragon
Spicy lamb with orange and chick peas finished with crème fraiche and steamed rice
Colourful penne pasta with tomatoes, Mediterranean vegetables, black olives served with garlic bread
Minted new potatoes
Selection of seasonal salads
Choice of English and continental cheeses with grapes, celery and biscuits
Fresh fruit from the basket

Beef and pepper goulash with tomatoes, paprika and cream accompanied with flat breads
Parmesan crusted haddock with a white wine and chive sauce
Four bean and mushroom chilli with sweetcorn rice
Jacket potatoes
Selection of seasonal salads
Pear and almond tart with Chantilly cream
Fresh fruit from the basket

Braised pork casserole flavoured with fennel and caraway seeds
Honey baked salmon with toasted pine kernels and cherry tomatoes sprinkled with lemon balm
Red Thai squash and vegetable curry with naan breads and turmeric rice
Roasted baby midi potatoes
Macaroni and blue cheese salad
Coleslaw
Tossed seasonal leaves
Baked blueberry and raspberry cheesecake
Fresh fruit from the basket

Grilled breast of chicken wrapped in smoked bacon brushed with olive oil and pesto, thyme red wine sauce
Lamb korma with apricots and coconut milk, buttered rice
Roasted peppers filled with brown rice, sautéed vegetables
Panache of seasonal vegetables
Potato and chive salad
Salad of cous cous – sultana and feta cheese
Tossed seasonal leaves
Choice of English and Continental Cheese’s with grapes, celery and biscuits
Fresh fruit from the basket

Corn fed breast of chicken with chorizo risotto
Homemade fish and chips cooked in beer batter with tartar sauce
Quorn, cashew nut and vegetable stir fry in a black bean sauce with egg noodles
Midi roast potatoes
Tomato, basil and buffalo mozzarella salad
Salad of new potatoes, fine beans and black olives
Tossed colourful leaves
Sliced fresh fruit platter – crème fraiche
Choice of English and Continental Cheeses with grapes, celery and biscuits
Lemon, lime and vodka syllabub

Grilled collops of monkfish with wild rice garnished with pak choi, baby leeks and artichoke bottoms
Braised beef rumps simmered in grain mustard with Newcastle brown ale – Yorkshire puddings
Creamed cous cous with walnuts and celery tartlet glazed with goat’s cheese
Fennel, mushroom and stilton salad
Mixed bean and olive oil
Tossed colourful leaves
Sliced fresh fruit platter – crème fraiche
Selection of English and Continental Cheeses with grapes, celery and biscuits