The Weekend Retreat Menus
Relax. Connect. Let the restaurant come to you
Whether you are gathered in a honey-stoned Cotswold manor or a modern retreat overlooking The Wye Valley, your weekend should be about connection, not catering
The "Cotswold Weekend" Signature Menu
Designed for large groups, celebrations, and holiday retreats.
Friday Night: The Grand Arrival Dinner
A refined three-course menu featuring the best of Warwickshire and the Cotswolds.
To Start
Wye Valley Asparagus & Poached Hen's Egg
Served with a citrus hollandaise, toasted hazelnuts, and micro-herbs.
Alternative: Pan-Seared Scallops with a pea purée and crispy pancetta crumble.
The Main Event
Herb-Crusted Cotswold Lamb Loin
Served with fondant potatoes, honey-glazed heritage carrots, red wine jus, and a mint salsa verde.
Vegetarian Option: Wild Mushroom & Truffle Risotto topped with aged Parmesan crisps and herb oil.
To Finish
Dark Chocolate & Salted Caramel Tart
Paired with a dollop of Clotted Cream from a local dairy and fresh seasonal berries.
Saturday Morning: The Recovery Brunch
A relaxed, "help-yourself" style spread to start the day right.
From the Kitchen
Shakshuka with Local Feta: Gently poached eggs in a spiced tomato and bell pepper sauce, served with crusty sourdough from a Stratford-upon-Avon bakery.
Smashed Avocado & Smoked Salmon: On toasted rye with a chili flake and lime dressing.
The Grazing Table
Artisan Pastry Basket: Warm croissants, pain au chocolat, and Danish pastries.
Seasonal Fruit Platter: Sliced tropical and local fruits with Greek yogurt and homemade granola.
Freshly Squeezed Juices & Local Roasted Coffee.
The "Wye Valley & Welsh Borders" Weekend
A celebration of local foraging and traditional Welsh flavors with a modern fine-dining twist.
Friday Night: The "Celtic Coast & Country" Dinner
A sophisticated menu highlighting the heritage of the Welsh landscape.
To Start
Seared Anglesey Sea Bass
Served with a cockle and laverbread (seaweed) butter sauce, samphire, and parsnip crisps.
Alternative: Caerphilly Cheese & Leek Croquettes with a spiced plum chutney and watercress
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The Main Event
Slow-Roasted Welsh Mountain Lamb Shoulder
Infused with wild garlic and rosemary, served with "Dauphinoise" leeks, honeyed root vegetables, and a rich mint-infused red wine reduction.
Vegetarian Option: Glamorgan Sausage "Deconstructed" – Artisan leek and Caerphilly cakes served with a soft-poached egg and truffle-mustard cream.
To Finish
Traditional Welsh Cake Stack
Warm, spice-infused cakes served with a honey-whiskey cream and macerated local berries.
Saturday Morning: The "Brecon Beacons" Brunch
Hearty, restorative, and designed for a long day of hiking or exploring.
From the Kitchen
The "Welsh Rarebit" Luxury Toasts: Thick-cut sourdough smothered in a rich, stout-infused cheddar sauce, topped with crispy smoked bacon and a slow-roasted tomato.
Pan-Fried Welsh Trout: Served on a bed of buttered spinach with a side of scrambled eggs and chive oil.
The Grazing Table
Slate Platter of Welsh Cheeses: Including Black Bomber cheddar and Perl Las blue, served with local honey and oatcakes.
Warm Bara Brith: Slices of traditional Welsh tea bread slathered in salted Welsh butter.
Artisan Coffee & Snowdonia Spring Water.
For our Welsh retreats, we often source ingredients from local border markets to ensure maximum freshness upon arrival at your holiday home."
“all dietary requirements including vegan , gluten free and nut free are catered for with bespoke menu adjustments at no extra costs”