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
Chilled fan of Galia melon served peach with coulis and seasonal fruits (v)
Oak smoked salmon served with balsamic dressed leaves and dill yoghurt
Sliced pork fillet served on a bean sprout salad drizzled with Hoi Sin sauce
Penne pasta served with smoked bacon, mushrooms and cream herb sauce
Cream of tomato and red pepper soup (v)
Traditional oxtail soup served with golden croutons
Various fruit juices (v)
Intermediate
Dim Sum platter served with sweet chilli dipping sauce
Mango sorbet
Main Courses
Roast fillet of beef served with red wine sauce
Chicken breast wrapped in bacon stuffed with goat’s cheese served with cream and white wine sauce
Poached loin of cod served with a fresh parsley sauce
Vegetable lasagna served with garlic bread slice (v)
Curried vegetable Samosa served with Pilau rice (v)
Buttered broccoli spears and sweet corn and diced peppers
Baked potatoes wedges and sliced potatoes and onions cooked in chicken stock and butter
Alternatively please help yourself to our assorted cold buffet
Sweets
Chocolate and seasonal berry pie served with semi whipped cream
Toffee and praline cheesecake with vanilla ice cream and butterscotch sauce
Mandarins soaked in Cointreau served with ice cream and cream
Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice creams
Red cheddar and Caerphilly cheese and biscuits
Freshly percolated coffee and After Eight mints
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