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
Iced fruit juices (v)
Chilled honeydew melon fan with strawberry and kiwi (v)
Choice prawn rosette with cherry tomatoes cucumber and lemon wedge covered in Marie rose sauce
Beef tomato and mozzarella platter on a bed of salad leaves with balsamic and black pepper dressing
Lime and coriander mini chicken served with jasmine rice and mango dip
Cream of leek and mushroom soup served with a selection of fresh rolls (v)
Tomato and sweet pepper soup served with a selection of fresh rolls (v)
Main courses
Slow roasted leg of lamb with a red wine and mushroom and rich meat juice gravy
Griddled baby gammon steak served with fried egg
Poached fillet of salmon served in a creamy white wine, prawn and dill sauce
Chinese style vegetable stir fry with a soy and ginger sauce served with noodles (v)
Cauliflower florets with parsley butter and whole green beans
Sauté potatoes and minted new boiled
Alternatively please help yourself to our cold buffet selection
Sweets
White chocolate and raspberry brulee cheese cake
Lemon meringue tart served with vanilla ice cream
Brioche bread and butter pudding served with baileys cream
Apricot halves with vanilla ice cream and whipped cream Melba sauce
Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice cream
Cheddar and Danish blue cheese and biscuits
Coffee is served from The Adam Bar @ £1.05 per cup
Liqueur coffee is also served from The Adam Bar at £2.90
Back to sample menus
