STARTERS/SMALL COURSES

ANGEL BAKERY BREAD, SPICED HUMMUS, BUTTER
Contains gluten – wheat flour, milk – butter, tahini (sesame). Can be gluten-free with modification, vegetarian. (Note, GF bread contains egg.)

ROASTED TOMATO AND BEAN SOUP, PESTO
Contains pine nuts, celery, leek. Minor amount of sulphur dioxide. Gluten-free, vegan.

MUSSELS – THAI CURRY, OR MARINIÈRES
Contains milk – cream, mussels (mollusc), alcohol – cooked, residual, no sulphur dioxide, shallot. Minor amount of sesame oil. Gluten-free. (Cream and alcohol in marinières only.)

BREADED GOUJONS OF PLAICE, SAUCE GRIBICHE
Contains gluten – wheat flour, egg – raw, pasteurised, fish. Non-meat.

HERITAGE RAINBOW BEETROOT, BEETROOT HUMMUS AND A QUINOA CRISP
Contains tahini (sesame). Gluten-free, vegan.

WARM SALAD OF CEP MUSHROOMS, CELERIAC AND CRISPY KALE WITH TOASTED HAZELNUTS AND A RED WINE DRESSING 
Contains milk – butter, hazelnuts, celeriac, alcohol – cooked, residual, no sulphur dioxide. Gluten-free, vegetarian.

BLACK MOUNTAIN SMOKED SALMON, CAPERS, SHALLOT
Contains smoked fish, shallot. Gluten-free, non-meat.

SEARED SCALLOPS; GRILLED IN THE SHELL, CHILLI AND GARLIC BUTTER   
Contains milk – butter, scallops (mollusc), garlic. Gluten-free, non-meat.

DRESSED CRAB, CELERIAC RÉMOULADE AND WATERCRESS
Contains egg – raw, pasteurised, shellfish – crab, mustard. Gluten-free, non-meat.

 SALADS

CHOPPED ENDIVE AND GEM LETTUCE SALAD WITH LENTILS, AVOCADO, GRAPES, SPRING ONION, HERITAGE TOMATOES, TOASTED SEEDS AND A SOUR CREAM AND DILL DRESSING 
Contains egg yolk – raw, runny, milk – cream, mustard, sulphur dioxide, shallot. Gluten-free, vegetarian. (Vegan blue cheese variant available.)

LARGE DISH WITH GRILLED CHICKEN
Gluten-free.

LARGE DISH WITH TIGER PRAWNS
Contains shellfish – prawns. Gluten-free, non-meat.

The 2014 ‘EU Regulation 1169/2011’ lists 14 major allergen groups:

  • Celery and celeriac
  • Cereals containing gluten, e.g. wheat
  • Eggs
  • Fish
  • Lupin (seed and flour, but not often seen as a culinary ingredient in the UK)
  • Milk
  • Molluscs
  • Mustard
  • Peanuts
  • Sesame seeds
  • Shellfish
  • Soya
  • Sulphur dioxide (used as antioxidant and preservative, e.g. wine especially white wines, dried fruits)
  • Tree nuts (almonds, hazelnuts, walnuts, etc.)

If you would like more information at the hotel, please ask your server. They may not have the exact answer but can ask someone who will. Or you can contact us using the form at the bottom of this page.

 VEGETARIAN/VEGAN

HARISSA SLOW-ROASTED CAULIFLOWER STEAK WITH SPICED CHICKPEAS
Gluten-free, vegan.

TRUFFLED COURGETTE AND GORGONZOLA RISOTTO, SIDE SALAD
Contains milk – cheese – cow’s, celery. Minor amount of sulphur dioxide. Gluten-free, vegetarian.

BUTTERNUT SQUASH AND AUBERGINE PANANG CURRY, COCONUT RICE, SHREDDED CARROT SAMBAL
Contains coconut, sesame oil, onion. Minor amount of sulphur dioxide. Gluten-free, vegan.

SPICED LENTIL BURGER IN A BUN; ONION, TOMATO, DILL PICKLE, VEGAN ‘CHEESE’; CHIPS
Contains gluten – wheat flour, walnuts, onion. Vegan.