Sunday Lunch in the Courtyard
Come and join us in our (hopefully) sun-drenched courtyard for a series of Sunday Roasts cooked over open flame by Head Chef Ed Forrest-Brown.
Each will be designed for two to share and puts a spin on the classic Sunday Roast
Menus
Sunday 28 June
Porchetta & Salsa Verdé
Rosemary & Garlic Roasted New Potatoes
BBQ Courgette, Blistered Tomatoes, Burrata, Basil and Pine Nuts
French Beans, British Asparagus, Chard and Balsamic
Lemon Polenta Cake, Cherries, Elderflower and Pistachio
Vegetarian & vegan options available.
Portioned for two to share. £60 for two.
Sunday 26 July
Cote de Boeuf with Bearnaise and Peppercorn Sauce
Pommes Anna Chips
BBQ Vine Tomatoes
Roasted Baby Heritage Carrots, Toasted Almonds, Brown Butter and Sultanas
Strawberry, Nectarine and Elderflower Pavlova
Vegetarian & vegan options available.
Portioned for two to share. £60 for two.
Sunday 16 August
Asado Lamb
Lamb Fat Flatbreads
Mint, Parsley, Shallot and Pomegranate Salad
Garlic Yoghurt, Confit Garlic and Pickled Chillies
Whipped Feta and Soy Marinated Cucumber
Fig & Brown Butter Frangipane Tart, Fig Leaf Ice Cream and Cherry Compote
Vegetarian & vegan options available.
Portioned for two to share. £60 for two.
About our Chef
Ed Forrest-Brown
Ed started his career in agriculture and estate management and decided to follow his lifelong passion for food and moved to London to train as a chef at the world renowned Leith's cookery school. He began his chef career working in high end restaurants across central London and most recently spent 5 years as Head Chef working in bespoke events.
Having recently had their first baby, a daughter Cordelia, Ed and his wife Leonora happily to returned to Cambridgeshire, where they both grew up. Ed has recently stepped into the role as Head Chef of Waresley Park Estate and will be overseeing all food productions on the estate - lots of exciting things to come so watch this space!