Sample Conference Menus

Working Buffet Lunch - Sample Menus

We know that food is vital to the success of your meeting or conference, and ensuring it is memorable. With this in mind take a look at our menus, which are carefully prepared using the freshest ingredients and specially chosen local produce.


Each of our buffets are served with, freshly prepared sandwiches and tortilla wraps, fruit juice, still and sparkling Cumbrian mineral water and freshly brewed fair trade tea and coffee.

Buffet 1 - Eden
Hot Cumberland Sausage Rolls
Homemade and baked in light puff pastry

Spinach and Sweet Red Pepper Frittata
Vegetarian omelette layered with fresh spinach and roasted sweet peppers

Mozzarella, Tomato & Basil Brushetta
Brushed with olive oil, flavoured with a little garlic and served hot

Chicken Liver Pate
Served with oatcakes and onion marmalade

Buffet 2 - Duddon
Westmorland Lamb Roll
Localy reared lamb infused with rosemary and redcurrant, and baked in puff pastry

Chicory and Cous Cous Salad
Flavoured with finely sliced sweet peppers and spring onions

Crumbled Wensleydale and Cranberry Toasts
Featuring Wensleydale cheese from local Hawes Dairy

Local Trout Pate
Served with horseradish and biscuits

Buffet 3 - Troutbeck
Hot Cumberland Sausage Rolls
Homemade and baked in light puff pastry

Cumberland Farmhouse Cheese Bake
With cheese from local Thornby Moor Dairies, tomatoes and chives

Homemade Westmorland Beef Pie
Local beef with onion chutney in a crisp short crust

Roasted Chicken Wings
Tender chicken wings in Tikka spices

Buffet 4 - Winster
Cumberland Cheese Puff Parcels
With tasty farmhouse cheese from local Thornby Moor Dairies

Sweet Chilli Butterfly Prawns
Served with sweet chilli sauce

Cajun Chicken
Local chicken fillets marinated in Cajun spices and oven baked

Avocado, Lime & Coriander Mousse
With oatcakes

Baked New Potatoes with Rosemary and Sea Salt
Served with a blue stilton dressing

Resturant Lunch - Sample Menu

Starters
Freshly Prepared Soup of the Day

Crown of Galia Melon and Mixed Berries
With a seasonal fruit sorbet

Main Course
Roast Breast of Corn-fed Chicken
On a mushrom cream sauce

Grilled Delice of Scottish Salmon
With a garden herb oil and braised cous cous

Roast Topside of Beef
Traditionally served with roast potatoes and gravy

All Dishes are served with freshly prepared vegetables and potatoes

Desserts
Warm Apple Pie
With fresh Cream

Raspberry and Vanilla Cheesecake
On a fresh fruit coulis

Sticky Toffee Pudding
With butterscotch sauce

Two or Three Courses Available

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For more information please contact our sales team by email or telephone 01768 860011