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Friday 6th September
Slow cooked shin of beef stifado with red wine, shallots and wild thyme Seasonal summer tomatoes with garlic steeped in olive oil & balsamic Puy lentils and aubergines with tahini & lemon Herbed cous cous Friday 23rd August
Traditional Bengali railway curry - A rich lamb & tomato curry with fresh spices Vegetarian Bengali Chickpea curry Shredded fennel & cucumber salad with yogurt, chilli & mint split pea dahl with wilted summer greens Lemon rice with peanuts & curry leaves Friday Aug 2nd Sweet & sticky paprika chicken thighs Roast aubergine & courgette with yoghurt & green onion oil Broccoli with chilli, garlic & toasted almonds Tabbouleh salad Friday July 12th
Slow-roast shoulder of pork with ginger & soy Cannellini beans with Dijon mustard, cider vinegar & parsley Roast carrots with tahini & coriander Runner bean, lime & garlic pickle Friday June 14th
Beef rendang curry with red chillis & coconut Roast squash with fresh coriander Cucumber & carrot ribbons with lime juice & roast peanuts Lemongrass rice Friday 3rd May
Shoulder of lamb, slow cooked with cannellini beans, wild thyme & lemon Cucumber, poppy seed chilli & cider vinegar salad Roast courgettes & garlic heads with yoghurt & green onion oil Grilled aubergines with tahini, chilli & parsley Friday 17th May Braised chicken with tarragon, broad beans & asparagus Jersey Royals with fresh herbs & Dijon mustard Roast onions with caraway seeds & toasted almonds Fresh green salad with fresh green dressing Friday 5th April
Crisp pork belly with fennel seeds & ginger Apple, feta & mint salad with cider vinegar Ginger crusted potatoes Wilted cabbage hearts with garlic and mustard seeds Friday 19th April King prawns with Mung beans, peppers, chilli & ginger Asparagus, spring onions & green beans with coriander & lime Carrots with water chestnuts, bamboo shoots & szchwan peppercorns Steamed rice with wild garlic Friday 1st March
Thai Massaman beef curry / Vegetarian Massaman Curry Cucumber ribbons with red chilli & garlic Mango & coriander salsa with fresh lime Basmati & wild rive with lemongrass Thursday 14th & Friday 15th March Gold Cup Pop Up at The Miserden Café A Three course Camp Kitchen feast - the perfect way to end a days racing! Cocktails on arrival - BYOB - £35 per head Book online Friday 22nd March Harissa baked half a chicken Roast leeks with Portobello mushrooms & tarragon Purple sprouting broccoli with chilli, corriander & soy Bulgur wheat, wild garlic & pistachio nut salad Friday January 25th
Karachi pheasant, green chilli & coriander curry (Vegetarian Winter squash, green chilli & coriander curry) Split pea dahl with wilted spinach Green beans with mustard seeds & garlic Basmati rice and chapatti Friday 9th November
Braised shin of beef with field mushrooms and pickled walnuts Horseradish crushed potaotoes Shredded cabbage hearts with lemon juice and olive oil Roast carrots and parsnips with wholegrain mustard and parsley Friday 23rd November Sweet and sticky Hong Shau pork belly Tender stem broccoli with garlic and red chilli Carrot, sesame seed and coriander salad Sechwan peppercorn rice |
