Dinner
(pre- paid self serve) 

Nettle Dahl 
Tumeric and cardamom rice

Breakfast: (pre-paid self serve)

Local sourdough toast 
Three pools jam 
Tahini whip 
Vegan yogurt
Selection of syrups (foraged or from the garden)
Homemade granola 
Toasted seeds mix 

Lunch
Lebanese spiced falafels
Smoked cauliflower and cumin dip 
Harrissa takziki(Ve)
Seasonal millet tabouleh 
Garden green salad 

Dinner
Nettle, lovage and lemon balm byriani
Saag aloo- garden vegetables
Nettle and onion bahjis
Lemon, sumac and mint yogurt (Ve)

Breakfast 

Porridge of the day 
Farm fruit compote 
A selection of syrups (foraged/from the garden) 
Three pools jam 
Tahini whip 
Toasted seeds/ dried fruits mix 
Local sourdough 

Lunch

Leek, potato and dandelion greens soup 
Sauteed garden greens 
Salsa verde- capers, dill, pickles, confit garlic, dandelion blossom
Lemon and parsley gremolata 
Local sourdough 

Banquet

Foraged and seasonal mezze
⇾ Chargrilled garden veggies- glazed in a brown rice miso dressing
⇾ Smoked celeriac, sumac and caraway butterbean salad
⇾ Carrot, chilli and sesame dip
⇾ Green buckwheat salad - with Asian greens salsa verde
⇾ Beetroot, mint and caramelised walnut salad
⇾ Potatoes roasted with shallots, fennel, garlic and star anise
⇾ Fennel and orange slaw
⇾ Garden green salad
⇾ Flatbreads

Breakfast

Porridge of the day 
Farm fruit compote 
A selection of syrups (foraged/from the garden) 
Three pools jam 
Tahini whip 
Toasted seeds/ dried fruits mix 
Local sourdough

Lunch

Borscht- traditional beetroot soup
Potato salad
Foraged salsa verde 
Sprouts and grain salad 
Local sourdough 

Dinner

Foraged and seasonal risotto 
Mint and wild garlic pesto 
Summer salad 
Gremolata with toasted seeds