Seabass Fillets served with baby potatoes and a mix of Courgette, Aubergine, Heirloom Tomatoes flavoured with Garlic, Onion and Fresh Herbs and an Olive Tapanade
Ashcott Tapas
Ashcott Tapas
Ashcott Tapas
Belly of Pork on Black Pudding mash with Green Beans, Crackling and a Cider and Thyme Jus
Pan Fried Gnocchi with Courgettes, Red Onion, Sun Dried Tomatoes and Olives Drizzled with Olive Oil and Topped with Creme Fraiche and Micro Basil
Chargrilled Half Chicken Marinated in a Light Piri Piri, Garlic Chunky Chips and Red Cabbage Slaw
King Prawn Linguine with Crayfish, Chorizo in a Sweet Chilli Lemon and Corriander Glaze
Beer Battered Cod Fillet, Chunky Chips and Minted Mushy Peas
Panna Cotta with Fresh Strawberries and Raspberries
