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
Fan of Honeydew melon served with seasonal fruit and peach coulis (v)
Finest prawns served on a lemon salad with Marie Rose sauce and fresh parsley
Sliced chicken breast served with flash roasted peppers, continental salad and tomato coulis
Cumberland sausage served with caramelized onion gravy and creamed potatoes
Cream of vegetable soup with a selection of fresh rolls (v)
Lentil and smoked bacon soup with a selection of fresh rolls
Various fruit juices (v)
Main Courses
Griddled sirloin steak served with a brandy, cream and peppercorn sauce
Roast loin of pork served with glazed apples and a cider jus
Poached cod loin served with a creamy cheese sauce
Chinese style vegetable curry served with egg fried rice (v)
Mushroom ravioli in a pesto and three cheese sauce (v)
Buttered batons of carrots and minted garden peas
Chipped potatoes and sliced potatoes cooked in chicken stock and butter
Sweets
Chocolate and berry pie served with fresh whipped cream
Toffee and praline cheesecake served with toffee ripple ice cream and butterscotch sauce
Homemade rice pudding with apricots
Sliced peaches with vanilla ice cream
Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice creams
Stilton and Cheshire cheese and biscuits
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