THE CLAREMONT HEAD CHEF
Ian Robson
I have been head chef at the Claremont Hotel for nearly 4 years now. I have worked for the company for 20 years before this. I still enjoy coming to work and the new challenges of the working day. We try to use as much fresh produce everyday as we can the style off food is good quality home style cooking. Read More »
Starters
Tropical fruits served in a pineapple case come alive with coconut liqueur (v)
Salmon and asparagus terrine served with a dressed lemon salad
Sliced Chorizo sausage and baby Mozzarella platter finished with light vinaigrette
Thai style fishcakes on a bed of salad leaves with sweet chilli sauce
Leek and smoked bacon soup finished with cream and chopped parsley served with a selection of fresh rolls
Cream of wild mushroom soup with a hint of Dijon mustard served with a selection of fresh rolls (v)
Various fruit juices (v)
Intermediate
Chicken skewers marinated with lime and coriander served with rice
Orange sorbet
Main courses
Herb crusted rack of lamb with redcurrant and rosemary jus
Roast duck breast on a bed of Chinese vegetables drizzled with Hoi Sin sauce
Grilled sea bass served with cream and white wine sauce
Pasta filled with cheese in tomato and herb sauce served with garlic Ciabatta (v)
Mushroom and courgette curry served with rice and popadum (v)
Jardinière of vegetables
Sauté potatoes and new boiled potatoes
Alternatively please help yourself to our assorted cold buffet
Sweets
Chocolate, orange and Cointraeu torte
Brioche bread and butter pudding served with a liqueur cream
Pears served with ice cream, chocolate sauce and cream
Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice creams
Dutch Edam and Sage Derby cheese and biscuits
Freshly percolated coffee and Elizabeth Shaw mints
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