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
Parisienne of melon and strawberries with a drizzle of Bucks Fizz (v)
Smoked salmon and prawn platter on a bed of salad leaves with a lemon and sorrel dressing
Homemade chicken liver pate served with mixed leaves apple and plum chutney and toasted garlic bread
Goat’s cheese and black pudding tower on rocket and cherry tomato salad with a balsamic reduction
Vegetable spring roll served with wild rice and sweet and sour sauce (v)
Orange, grapefruit or tomato juice (v)
Soups
Vegetable and lentil soup served with a selection of fresh rolls (v)
Cream of chicken and water cress soup served with a selection of fresh roll
Intermediate
Lightly poached plaice and asparagus parcel with a cream sauce with white wine and finely diced vegetables
Mango sorbet (v)
Main courses
Roast fillet of beef served with wild mushroom, shallots, and red wine reduction
Loin of pork parcel stuffed with haggis and wrapped in smoked bacon and served with a whiskey infused cream
Pan-fried red bream with a fennel and cray fish sauce
Tortellini pasta filled with cheese in a creamy tomato and basil sauce (v)
Broccoli and honey glazed parsnips
New boiled and creamed potatoes with leeks
Sweets
French style lemon tart with vanilla ice cream
Tiramisu with semi whipped cream
White and dark chocolate terrine served with a rich chocolate sauce
Pear halves with fresh cream vanilla ice and warm chocolate sauce
Toffee ripple, mint chop chip, strawberry, chocolate or vanilla ice cream
Stilton and Lancashire cheese and biscuits
Freshly percolated coffee and Ferrero Rocher chocolate
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