Autumn Lunch Menu

Starter

Minestrone di Verdure, Pesto

Beef Short Rib Karokke, Wasabi, Chive, Watercress

Sweetcorn Panna Cotta, Chilled Pea Velouté and Cauliflower Crumble

Shrimp Ravioli, Crab and Lemon Hollandaise

Main

Lamb Rump, Saffron Fondant, Port Reduction, Tender Stem Broccoli

Guinea Fowl Ballotine, Duxelles, Sauce Bonne Femme, Chicory, Sumac and Citrus

Risotto of Fennel, Pear, Walnut and Roquefort

Cod, White Bean Cassoulet, Chorizo Jam

Dessert

New Forest Fruit, Pimm’s Jelly, Vanilla Bean Ice Cream

Dark Chocolate, Rye and Orange Tart, White Chocolate Sauce

Assiette of Hampshire Strawberries, Clotted Cream

Bramley Apple Charlotte, Sauce Anglaise, Cinnamon Ice Cream

All dietary requirements can be catered for.

3 Courses £20.95

Autumn Dinner Menu

Starter

Minestrone di Verdure, Pesto

Beef Short Rib Karokke, Wasabi, Chive, Watercress

Sweetcorn Panna Cotta, Chilled Pea Velouté and Cauliflower Crumble

Shrimp Ravioli, Crab and Lemon Hollandaise

Sorbet

-

Main

Lamb Rump, Saffron Fondant, Port Reduction, Tender Stem Broccoli

Guinea Fowl Ballotine, Duxelles, Sauce Bonne Femme, Chicory, Sumac and Citrus

Risotto of Fennel, Pear, Walnut and Roquefort

Cod, White Bean Cassoulet, Chorizo Jam

Dessert

New Forest Fruit, Pimm’s Jelly, Vanilla Bean Ice Cream

Dark Chocolate, Rye and Orange Tart, White Chocolate Sauce

Assiette of Hampshire Strawberries, Clotted Cream

Bramley Apple Charlotte, Sauce Anglaise, Cinnamon Ice Cream

-

Coffee and Petit Fours

All dietary requirements can be catered for. 

£30.95

Autumn Lunch Menu

Starter

Creamy Tomato and Cauliflower Soup, Cheddar Croutons

Coquille Saint-Jacques

Duck Liver Parfait, Chutney, Pickles, Toast

Manchego and Shitake Fritters, Escavilada

-

Main

Apples and Pears Duo of Pork, Salt and Vinegar Crackling, Wholegrain Mustard
Sauce, Celeriac Purée, Braised Leek, Pomme Gaufrette

Sole Meuniere, Wilted Spinach, Parmentier Potatoes, Smoked Baby Tomatoes, Crispy
Capers, Breaded Anchovy.

Baby Vegetables in an Autumnal Vegetable Nage, Parsnip and Apple Purée, Crispy
Kale

Chicken Ballotine Apricot Pistachio and Tarragon, White Wine Sauce, Saffron Cocotte
Potatoes, Vichy Carrots

Dessert

Blackcurrant Charlotte Royal, Blackcurrant Sorbet and Marinated Blackberries

Hot Dark Chocolate Fondant, Milk Chocolate Sauce and White Chocolate Ice Cream

Caramel and Ginger Cheesecake, Torched Oranges, Vodka and Orange Gel

Warm Treacle Tart, Vanilla Cream, Fermented Honey, Granola

All dietary requirements can be catered for. 

£20.95

Autumn Dinner Menu

Starter

Creamy Tomato and Cauliflower Soup, Cheddar Croutons

Coquille Saint-Jacques

Duck Liver Parfait, Chutney, Pickles, Toast

Manchego and Shitake Fritters, Escavilada

Sorbet

-

Main

Apples and Pears Duo of Pork, Salt and Vinegar Crackling, Wholegrain Mustard Sauce, Celeriac Purée, Braised Leek, Pomme Gaufrette

Sole Meuniere, Wilted Spinach, Parmentier Potatoes, Smoked Baby Tomatoes, Crispy
Capers, Breaded Anchovy.

Baby Vegetables in an Autumnal Vegetable Nage, Parsnip and Apple Purée, Crispy Kale

Chicken Ballotine Apricot Pistachio and Tarragon, White Wine Sauce, Saffron Cocotte
Potatoes, Vichy Carrots

Dessert

New Forest Fruit, Pimm’s Jelly, Vanilla Bean Ice Cream

Dark Chocolate, Rye and Orange Tart, White Chocolate Sauce

Assiette of Hampshire Strawberries, Clotted Cream

Bramley Apple Charlotte, Sauce Anglaise, Cinnamon Ice Cream

-

Coffee and Petit Fours

All dietary requirements can be catered for. 

£30.95

Hospitality Action Charity Event Menu

Each course on tonight’s menu is crafted as a personal tribute to a legendary chef who inspires our students—a celebration of the culinary icons who shaped the world they aspire to join.
We are proud to partner with Hospitality Action, a UK charity that provides a crucial safety net and support system for the people who make our industry thrive. To support their incredible work:

• £10 from every meal sold tonight will go directly to Hospitality Action.
• Our students are also donating 100% of their tips from the evening directly to the charity.

Starter

Thomas Keller's Salmon Cornet
Black Sesame Tuiles, Salmon Tartare, Sweet Red Onion, Crème Fraîche

-

Starter

Anthony Bourdain's Mortadella Sandwich
Mortadella, Mayo, Provolone, Dijon Mustard, Egg Yolk Paste

Sorbet

Joel Robuchon's Strawberry and Basil
Macerated Strawberries, Basil Sorbet, Mango Fluid Gel, White Chocolate

-

Main

Auguste Escoffier's Duck à la Framboise
Confit Duck Leg, Spiced Duck Breast, Duchess Potatoes, Braised Chicory, Raspberry Vinegar

Dessert

Marco Pierre White's White Chocolate Cheesecake
White Chocolate Cheesecake, Poached Pears, Honey Ice Cream, Sugar Spiral

-

Petit Fours

Pierre Hermé Inspired After Dinner Favours

All dietary requirements can be catered for. 

£42.95

Christmas Menu

Starter

Parsnip and Celeriac Soup with Caramelised Apples

Chicken and Vegetable Galantine, Pickles, Chutney, Crostini

Salmon and Prawn Terrine, Lobster Oil, Avocado Salsa

-

Main

Roast Turkey, Rolled Stuffed Thigh, Pigs in Blankets, Chestnut Stuffing, Goose Fat Roasties, Pancetta Sprouts, Honey Roast Parsnips, Carrots, Swede, Gravy

Pork, Apple and pears, Cornish Cider Velouté, Salt and Vinegar Crackling, with Festive Sides

Maple, Soy, Miso Roasted Squash, Cauliflower and Hazelnut Crumble, Wild Mushrooms, Porcini Gravy

-

Dessert

Homemade Christmas pudding, Vanilla and White Chocolate Ice Cream Ice Cream, Brandy Sauce

Rum and Banana Creme Brulee, Chocolate and Baileys Creameux

Strawberry, Pistachio and Hazelnut Dacquoise Roulade, Textures of Strawberry

-

Coffee and Mince Pies

All dietary requirements can be catered for.

£30.95

Winter Lunch Menu

Starter

Shellfish Bisque, Crab Tortellini

Venison Black Pudding Quails Scotch Egg, Pickles, Golden Beetroot Relish

Caramelised Shallot and Goat's Cheese Tart

Creamy Wild Mushrooms on Toasted Brioche, Panko Fried Egg Yolk

-

Main

Crispy Lamb Belly and Rosette, Saffron Fondant, Port Jus, Broccoli, Celeriac

Duck Breast, Crispy Leg Croquette, Root Vegetables, Grand Marnier and Kumquat Jus, Torched Blood Orange

Herb-Crusted Baked Salmon Fillet, Lemon Beurre Blanc, Rainbow Chard, Confit
Tomatoes, Dill Tuile

Purple Potato Gnocchi with Tomato Beurre Noisette Dressing, Ricotta Crème and
Potato Tuille

Dessert

Lemon Tart, Textures of Lemon

Rum and Banana Soufflé, Caramelised Banana and Rum Milkshake

Beetroot and Chocolate Cake, Beetroot and Chocolate Ganache, Crème Chiboust

Baked Alaska

-

Coffee and Petit Fours

All dietary requirements can be catered for. 

£20.95

Winter Dinner Menu

Starter

Shellfish Bisque, Crab Tortellini

Venison Black Pudding Quails Scotch Egg, Pickles, Golden Beetroot Relish

Caramelised Shallot and Goat's Cheese Tart

Creamy Wild Mushrooms on Toasted Brioche, Panko Fried Egg Yolk

Sorbet

-

Main

Crispy Lamb Belly and Rosette, Saffron Fondant, Port Jus, Broccoli, Celeriac

Duck Breast, Crispy Leg Croquette, Root Vegetables, Grand Marnier and Kumquat Jus, Torched Blood Orange

Herb-Crusted Baked Salmon Fillet, Lemon Beurre Blanc, Rainbow Chard, Confit
Tomatoes, Dill Tuile

Purple Potato Gnocchi with Tomato Beurre Noisette Dressing, Ricotta Crème and
Potato Tuille

Dessert

Lemon Tart, Textures of Lemon

Rum and Banana Soufflé, Caramelised Banana and Rum Milkshake

Beetroot and Chocolate Cake, Beetroot and Chocolate Ganache, Crème Chiboust

Baked Alaska

-

Coffee and Petit Fours

All dietary requirements can be catered for. 

£30.95

Burns Night Menu

Menu coming soon...

Early Spring Lunch Menu

Starter

Carpaccio of Beef, Shaved Asparagus, Anchovy Mayo, Parmesan

Corn Chowder, Charred Corn Ribs, Tortilla Ribbons

Szechuan Smoked Duck Breast, Mandarin, Red Vein Sorrel

Mosaic of Cod and Salmon Gravadlax, Dill, Honey and Mustard Sauce, Black Olive Tuille

-

Main

Salt Beef Brisket, Smoked Potato Espuma and Sweet Pickled Fennel

Forest Mushroom and Dorset Blue Vinny Risotto, Oyster Mushroom Velouté and Portobello Purée

Cornish Brill Veronique, Samphire, Mussels and Salsify

Pigeon Rouleau with Potato Crumble, Confit Leg Bon Bon, Grilled Courgette, Cauliflower and Madeira Berry Jus

Dessert

Poached ‘Yorkshire forced’ Rhubarb, Caraway Ice Cream, Pink Lemonade

Caramelised Banana and Walnut, Warm Peanut Sponge, Rum and Caramel Sauce

Biscuit Jaconde, Milk Chocolate Bavarois, Dark Chocolate Glaze, Chocolate and Chilli Gel

English Russet ‘Tart Tatin’, Cinnamon Ice Cream, Five Spice

-

Coffee and Petit Fours

All dietary requirements can be catered for. 

£20.95

Early Spring Dinner Menu

Starter

Carpaccio of Beef, Shaved Asparagus, Anchovy Mayo, Parmesan

Corn Chowder, Charred Corn Ribs, Tortilla Ribbons

Szechuan Smoked Duck Breast, Mandarin, Red Vein Sorrel

Mosaic of Cod and Salmon Gravadlax, Dill, Honey and Mustard Sauce, Black Olive Tuille

Sorbet

-

Main

Salt Beef Brisket, Smoked Potato Espuma and Sweet Pickled Fennel

Forest Mushroom and Dorset Blue Vinny Risotto, Oyster Mushroom Velouté and Portobello Purée

Cornish Brill Veronique, Samphire, Mussels and Salsify

Pigeon Rouleau with Potato Crumble, Confit Leg Bon Bon, Grilled Courgette, Cauliflower and Madeira Berry Jus

Dessert

Poached ‘Yorkshire forced’ Rhubarb, Caraway Ice Cream, Pink Lemonade

Caramelised Banana and Walnut, Warm Peanut Sponge, Rum and Caramel Sauce

Biscuit Jaconde, Milk Chocolate Bavarois, Dark Chocolate Glaze, Chocolate and Chilli Gel

English Russet ‘Tart Tatin’, Cinnamon Ice Cream, Five Spice

-

Coffee and Petit Fours

All dietary requirements can be catered for. 

£30.95

Late Spring Lunch Menu

Starter

Plum Tomato Tart, Parmesan Biscuit, Avocado and Chorizo

Consommé De Boeuf a ’la Royale

Roquefort Panna Cotta, Port Poached Pears, Pecans

Fine Herb rolled Cannon of Salmon, Oyster Mayo, Compressed Cucumber, Sea Herbs and Salmon Roe

-

Main

Asparagus Royale, Wild Garlic, Black Garlic Puree, Peas and Broad Beans in a Zesty Brown Butter Sauce

Calves Liver, Sherry-glazed Onions, Pomme Dauphine, Green Beans in Pancetta and a Rich Veal Jus

Confit and Grilled Chicken, Jerusalem Artichoke, Confit Carrot, Smoked Celeriac Puree, Violet Potatoes

Monkfish in a Thai Yellow Sauce, Pickled Tokyo Turnips, Sticky Coconut and Sesame Rice, Squid Cracker

Dessert

Assiette of Spring Raspberries; Raspberry Mousse, Poached Raspberries, Raspberry Sorbet, Raspberry Doughnut

Warm Chocolate Brownie, Pistachio Ice Cream, Kirsch Flambéed Cherries

Soufflé Milanaise, Lemon Shortbread

-

Coffee and Petit Fours

All dietary requirements can be catered for. 

£20.95

Late Spring Dinner Menu

Starter

Plum Tomato Tart, Parmesan Biscuit, Avocado and Chorizo

Consommé De Boeuf a ’la Royale

Roquefort Panna Cotta, Port Poached Pears, Pecans

Fine Herb rolled Cannon of Salmon, Oyster Mayo, Compressed Cucumber, Sea Herbs and Salmon Roe

Sorbet

-

Main

Asparagus Royale, Wild Garlic, Black Garlic Puree, Peas and Broad Beans in a Zesty Brown Butter Sauce

Calves Liver, Sherry-glazed Onions, Pomme Dauphine, Green Beans in Pancetta and a Rich Veal Jus

Confit and Grilled Chicken, Jerusalem Artichoke, Confit Carrot, Smoked Celeriac Puree, Violet Potatoes

Monkfish in a Thai Yellow Sauce, Pickled Tokyo Turnips, Sticky Coconut and Sesame Rice, Squid Cracker

Dessert

Assiette of Spring Raspberries; Raspberry Mousse, Poached Raspberries, Raspberry Sorbet, Raspberry Doughnut

Warm Chocolate Brownie, Pistachio Ice Cream, Kirsch Flambéed Cherries

Soufflé Milanaise, Lemon Shortbread

-

Coffee and Petit Fours

All dietary requirements can be catered for. 

£30.95

Exclusive Hotel Night Menu

Menu coming soon...

Exclusive Collection Guest Chef Night Menu

Menu coming soon...

Heckfield Guest Chef Night Menu

Menu coming soon...

Level 3 Night Menu

Menu coming soon...