Evening Food — McCrimmon and Reid

Homemade Sausage Rolls, served with Spiced Tomato Chutney

Cones of Fish and Chips

Homemade Bacon or Sausage Baguettes/Rolls

Spiced Pulled Pork and Brioche Buns

Homemade Cornish Pasties

Moroccan Lamb Flatbreads served with Tzatziki

Selection of Homemade Individual Pies

Jalapeño and Cheese Toasties

Chilli Con Carne: Braised Brisket with Spices and Beans served with Steamed Rice and Corn Tortillas

Moroccan Lamb Tagine: Marinated Lamb Shoulder in a Saffron, Mint and Orange Sauce served with Roasted Vegetable Cous Cous

‘Bangers & Mash’: Greenfields Farm Sausages with a Caramelised Shallot and Thyme Mash Topped with Crispy Onion Rings

Fish Pie with Brown Shrimp, Smoked Haddock and Salmon in a Cider and Tarragon Sauce

Local Pulled Pork with Cooking Juices and Pearl Barley

Crispy Pork Belly and Blackened Bok Choi Salad with Sesame and Honey

Miso Cured Blackened Cod with Pickled Moulis

Tempura Rock Shrimp with Sweet and Spicy Dressing

The Flower Pot (V)

Tomato and Thyme Risotto (V)

Wild Mushroom Orzo with Smoked Butter Sauce and Parmesan Foam (V)

Roasted Vegetable Curry: Chunky Vegetables Roasted in Freshly Milled Spices and a Creamy Coconut Sauce served with Steamed Jasmine Rice (V)