Lodge Party Sample Menu
Cooking in lodges is about bringing the restaurant experience to you – beautiful food, cooked with care, and served in the comfort of your own dining room. I focus on local, seasonal ingredients and a mix of elegant classics and relaxed sharing dishes, depending on how you’d like your evening to feel.
Crab crumpet topped with micro salad and lemon
STARTERS
Fresh local langoustines with homemade aioli
Crab crumpet topped with micro salad and lemon
Twice-baked cheese soufflé with brown shrimp sauce – light yet indulgent
Fillet of beef with creamy dauphinois potatoes and a rich jus
MAINS
Seafood Extravaganza – the very best local catch, served with dressed salad and homemade focaccia
Fillet of beef with creamy dauphinois potatoes and a rich jus
Greek Night – slow-cooked lamb shoulder, served alongside a selection of small Greek-inspired plates for a more informal, sharing-style supper
Mocha panna cotta with sharp raspberry coulis
DESSERTS
Triple-layered chocolate torte with crème fraîche
Mocha panna cotta with sharp raspberry coulis
Lemon posset with homemade shortbread
Menus are always tailored to the season, the setting and your own preferences. Whether you’d like a relaxed sharing feast with friends or a refined multi-course dinner, I’ll design a menu that feels perfectly suited to your stay.