We offer a 'dine-in' service for guests who would like to take things a little bit easier or celebrate a special occasion.
We currently use two catering services and their menus are shown below.
Why not allow us to arrange for a professional chef to prepare, cook and serve a meal of your choice in the privacy and comfort of your lodge?
Generally this will be for 6 people but if you have friends staying in one of the other lodges we can move the furniture around and cater for up to 12 people in one lodge.
You simply need to have a look at the menus and then ring us to discuss the details. The service includes providing and cooking the food, setting the table, serving and clearing up after the main course - leaving you free to enjoy the rest of the evening.
Food for Thought (Liz Fairburn)
This small, family-run business has an excellent reputation for providing imaginative, quality food and personal, friendly service. Each occasion is treated individually and every aspect of the customers' needs is taken into account, whether it is a small intimate dinner for two or a larger family celebration.
The menus below can be altered to suit the individual or the party. A wide range of canapés can also be served with drinks before the meal.
Meals that are partially cooked or in the need of re-heating can also be prepared and dropped off on the day of arrival.
Menu 1 - £168.00 up to 6 people and then £28.50 per head thereafter
Warm salad of scallops with bacon (chicken or a vegetarian alternative)
Herb coated rack of lamb, served with a red wine and redcurrant sauce (a salmon dish can be prepared with the same topping on)
Baby roast potatoes, fine green beans and baby carrots
Menu 2 - £170.00 up to 6 people and then £30.00 per head thereafter
Mozzarella batons served with rocket, sun dried tomatoes wrapped in Parma ham with a basil vinigrette.
Duck breast served on a bed of minted peas and baby roast potoes
Plum frangipane tart
Menu 3 - £225.00 up to 6 people and then £37.00 per head thereafter
Guests can choose collectivley up to two choices per course.
Bruschetta with quails eggs, hollandiase sauce & asparagus
Filo wrapped around Parma ham with aspargus and goats cheese
Smoked Salmon blinis with lemon & creme fraiche
Celebratory fish platter (smoked salmon, potted shrimps and crab)
Smoked Salmon and Prawn terrine
Mushroom, thyme and Taleggio tarts
Individual beef wellingtons with red currant & red wine jus
Fillet of beef on a bed of wild mushrooms with fine green beans
Lamb fillet, slow cooked shoulder, lamb burgers, pork with calvados & mustard mash
Served with baby roast potatoes or dauphinoise poataoes, fine green beans & baby carrots
Trio of sweets - Creme brulee, glazed summer fruits & lemon tart
White chocoloate & amoretti cheesecake
Coconut & lime panacotta with mango coulis
Paul Westerman and Denis Harrison
Paul and Denis have both had illustrious careers as head chefs in some of the area's leading hotels. They now work as chefs for the Army and have teamed up to provide an independent, private catering service in their spare time.
They specialise in providing quality food with an eye for detail in the presentation.
Guests can collectively choose up to two choices from each course.
Please choose two choices from each course
Carrot and ginger soup served with a crusty roll
Fresh tomato soup served with a crusty roll
Broccoli and stilton soup served with a crusty roll
Thai fishcakes with salsa
Creamy garlic mushrooms on toasted french bread
Melon with seasonal berries
Home-made chicken liver pâté with chutney and seasonal leaves
Smoked salmon, horseradish cream and brown bread
Roast rack of lamb with a herb and mustard crust, redcurrant and port jus
Roast pork fillet with black pudding and an apple and cider reduction
Medallions of pork with a honey & whole grain miustard sauce
Rib eye steak accompanied with sauce (peppercorn, Diane or mustard)
Fillet steak with sauce (peppercorn, Diane or mustard) (£3 supplement)
Chicken breast stuffed with spinach & Yorkshire Blue Cheese, white wine and cream sauce
Chicken breast with a creamy mushroom sauce
Breast of duck with an orange glaze sauce
Breast of duck with pineapple, ginger, spring onion & noodles
Thai Salmon fillet with spiced noodles
Chocolate and brandy mousse
Chocolate brownie and ice cream
Crepe Suzette with brandy & orange syrup served with ice cream
Mascarpone and white chocolate cheesecake
Sticky toffee pudding served with cream
Local cheeses, celery, grapes with biscuits
Food - £19.00 per head up to 6 people
£37.00 per head thereafter
£110.00 up to 6 people