Brockencote Hall. Food Is Our Passion, Wine Is Our Pleasure

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Brockencote Hall Food Is Our Passion, Wine Is Our Pleasure I am proud to present our menu, which has been created using prime ingredients teamed with innovative cooking methods.

1 Brockencote Hall Food Is Our Passion, Wine Is Our Pleasure I am proud to present our menu, which has been created using prime ingredients teamed with innovative cooking methods. My team and I are inspired by the British seasons and the wealth of quality local producers here in Worcestershire. At Brockencote Hall itself we have an abundance of our own produce, from wild plants, herbs and fruits to our own bee hives which create a most magnificent honey. I hope you enjoy your visit to this very special place Tim Jenkins Head Chef Social Season Around the world in seven continents gourmet Thursday 22 nd February 2018 Arrive to champagne and canapes followed by a unique tasting menu experience as we explore dishes and wines from each continent of the world per person per person deposit at the time of the booking. Battle of Eden at Bovey Castle Saturday 17 th March Chefs. 8 Dishes. 1 Winner. Gatsby glamour themed, eight courses which will be paired with champagne and wines. 1 chef is crowned the winner, dancing into the early hours per person Allergens We have created our own allergen codes. You will see throughout all our menus letter codes under each dish, please see the below index explaining what letter relates to which allergen. Some allergens can be totally removed from a dish. Please ask a member of our restaurant team who will be able advise which ones we are able remove. ALLERGEN INDEX F=Fish E=Egg L=Lupin MO=Molluscs S=Soya M=Milk C=Celery MU=Mustard G=Gluten P=Peanuts SE=Sesame NU=Tree Nuts CR=Crustaceans SU=Sulphur Dioxide

2 Tasting Menu Scallop Pan fried scallop, crispy pork, passion fruit SU, MO, MU, M FIRESTONE, Riesling, Central Coast, America, 2014 Quail Confit leg ravioli, pancetta, charred Roscoff onion, Madeira consommé, E, G FLEURIE~ Le Madine, Georges du Beouf, Beaujolais, France, 2015 Halibut Pan roasted halibut, buttered spinach, apple braised salsify, caper and lemon brown butter M, G, F, SU CHATEAU GAUDRELLE ~ Vouvray sec, Loire Valley, France, 2014 Guinea fowl Poached and roasted guinea fowl, Piccolo parsnips, prunes, purple sprouting VALPOLICELLA RIPASSO CLASSICO SUPERIORE ~ Monte del Frá, Verona, Italy, 2014 Pineapple Pineapple mousse, desiccated coconut, coconut sorbet M, E, G, SU Rhubarb Champagne and rhubarb jelly, rhubarb and hibiscus sorbet, lemon SU ELYSIUM ~ Black Muscat, A. Quady, California, U.S.A, 2014 A selection of four English and French artisan cheeses M, E, NU, G, E TAYLORS~ 20 years, Tawny This menu is designed to be taken by the whole table at per person A flight of wines by the glass is available to accompany the tasting menu at per person

3 Seasonal Menu Tuna Tuna tartare, pickled turnips, black sesame, horseradish cream F, G, M Mackerel Charred mackerel fillet, confit pork belly, passion fruit SU, F, MU, M Quail Roasted breast, confit leg ravioli, pancetta, charred Roscoff onion, Madeira consommé, E, G Rabbit Rabbit liver parfait, kohlrabi rémoulade, pain d epices, G, E Halibut Pan roasted halibut, buttered spinach, apple braised salsify, caper and lemon brown butter M, G, F, SU Plaice Pan fried plaice, delmonico potatoes, winter truffle, braised leeks and chive M, F, SU Duck Roasted Goosnargh duck breast, faggot, heritage beetroot, tonka bean jus, bok choi, E Beef Rare bavette, Jacobs ladder, Yukon Gold potato, wild garlic, mushroom ketchup, bone marrow, F Dessert Pear Muscovado parfait, pear textures, lemon shortbread crumb, isomalt M, E, SU, G Banana Date cake, banana ice cream, salted caramel, grue de cacao M, E, SU, G, NU Chocolate Praline mousse, tropilla bitter chocolate, milk ice cream M, E, NU, G A selection of six English and French artisan cheeses ( 15 supplement as an additional course) M, E, NU, G, E Coffee & Homemade Petit Fours 4.50 per person Two course menu per person Three course menu per person A supplement will be applicable when inclusive package guests choose from this menu

4 Market Menu Cauliflower Roast cauliflower soup, beurre noisette Chicken Chicken leg terrine, Agen prunes, walnut crouton G, SU, E, M, MU, NU Gurnard Chilli marinated Red Gurnard, saffron carrots, wonton crisp SU, G, E, F Pollock Pan fried pollock, roasted cauliflower, white balsamic, caper and raisin G, F, Guinea Fowl Pan roasted guinea fowl breast, Piccolo parsnip, prunes, purple sprouting Beef 8-hour braised blade of beef, charred Roscoff, mash, chanterelle, Port jus G, SU, M Dessert Pecan Peacan tart, yoghurt sorbet, winter spiced granola M, E, G, NU Chocolate Dark chocolate delice, orange hazelnuts, blood orange sorbet G, E, M, NU A selection of four English and French artisan cheeses ( 11 Supplement as an additional course) M, G, E, NU Coffee & Homemade Petits Fours 4.50 per person Two course menu per person Three course menu per person

5 Vegetarian Menu Celeriac Roasted celeriac soup, maple and lime dressing, C Egg Crispy egg, confit leeks, leek mousse, winter truffle crouton E, G, M Artichoke Roast Jerusalem artichoke, chestnut mushroom, sprout flowers, hazelnuts, NU Onion Caramelised onion risotto, roscoff onion, chanterelle, pickled shallot Coffee & homemade petits fours 4.50 per person Two course menu per person Three course menu per person

Brockencote Hall. Food Is Our Passion, Wine Is Our Pleasure. Social Season `

Brockencote Hall. Food Is Our Passion, Wine Is Our Pleasure. Social Season ` Food Is Our Passion, Wine Is Our Pleasure Brockencote Hall I am proud to present our menu, which has been created using prime ingredients teamed with innovative cooking methods. My team and I are inspired