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 water melon slice served with blackcurrant sorbet (v)
Roulade of oak smoked ham and cream cheese on a bed of continental salad leaves
King prawn kebab marinated with lemongrass served with coconut on lime scented rice and chilli dip
Pasta quills with Smokey bacon and wild mushrooms in a cream and herb sauce served with garlic bread
Chicken and watercress soup served with a selection of fresh rolls
Cream of broccoli and stilton soup served with a selection of fresh rolls (v)
Main Courses
Roast turkey served with sage and onion stuffing bacon and sausage roll and rich roast gravy
Braised steak cooked with mushrooms, onions and thyme in red wine sauce
Baked con loin with a cherry tomato and chorizo crust served with and tomato relish
Cannelloni Verdi with ricotta cheese served in a creamy tomato and basil sauce (v)
Vichy carrots and buttered sprouts
Savoury herb diced potatoes and new boiled potatoes
Sweets
Chocolate and hazelnut meringue roulard with fresh cream
Lemon cream crunch with vanilla ice cream
Carmel and toffee pie with whipped cream
Apricot halves with vanilla ice and whipped cream and strawberry Melba sauce
Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice cream
Sage derby and White Cheddar cheese and biscuits
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