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 galia melon and strawberry nest in a pool of raspberry coulis (v)
Finest prawns and smoked salmon served with a side salad and drizzled with Marie Rose sauce
Chef's home-made liver paté served with red onion relish and garlic bread
Sweet pumpkin and parsnip soup and served with a selection of fresh rolls
Minestrone served with a selection of fresh rolls (v)
Grilled black pudding slice with apple mash and creamy mustard sauce
Deep fried garlic and rosemary crusted Goat’s cheese on bed of rocket salad with apple and plum chutney (v)
Main Courses
Pan fried chicken breast stuffed with pork and apricots wrapped in bacon and served in a cream sauce
Slow roasted mint marinated lamb shoulder joint complemented with rosemary and redcurrant sauce
Fillet of salmon poached in white wine lemon and dill served with a leek and shrimp sauce
Deep fried onion bhaji vegetable pakora and vegetable samosa with curry sauce and long grain rice (v)
Buttered broccoli & baton carrots
Sautéed potatoes with sliced onions & new boiled potatoes with herb butter
Sweets
Raspberry torte with fresh cream
Chocolate fudge gateau served with vanilla ice cream
Fresh cream sherry trifle topped with chocolate and strawberries
Apple crumble served with custard sauce
Pear halves with Tia Maria flavoured cream and chocolate ice-cream
Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice cream
Stilton and cheddar cheese and biscuits
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