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We use the best quality, local ingredients and are proud to be able to say where everything comes from. This way the food that is provided is of the best taste and a consistent high standard.

Added extra – recipe of the month as you scroll down befre the menus.

Crab cocktail

Recipe of the month – December

Dundee Cake – I use stem ginger instead of glacé cherries (soaked in whisky too…yummm)

Ingredients

  • 175g/6oz softened butter or dairy-free spread, plus extra for greasing
  • 175g/6oz soft light brown sugar
  • 3 tbsp orange marmalade
  • 3 free-range eggs, beaten
  • 225g/8oz self-raising flour
  • 25g/oz ground almonds
  • 1 heaped tsp ground mixed spice
  • 400g/14oz mixed dried fruit
  • 75g/3oz glace cherries, halved, or stem ginger for a different twist
  • 2 tbsp whisky or milk
  • 40g/1½oz blanched almonds to decorate

Method

  1. Preheat the oven to 150C/300F/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper.
  2. Beat the butter and sugar in a food processor for 3-4 minutes, or until very light and fluffy.
  3. Add the marmalade and mix for a few seconds more. Slowly add the eggs, one at a time, beating well after each addition.  If you think it is starting to curdle, add a spoonfull of the flour.
  4. Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined.
  5. Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top.
  6. Bake for 1½-2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
  7. Leave the cake to cool for 10 minutes then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Store in a cake tin and eat within 4-5 days.

Sample Menu 1

Starter
Crab, grapefruit and celeriac cocktail

xxxx

Main Course
Breast of duck with black cherry sauce
Served with boiled new and sauté potatoes seasonal vegetables

xxxx

Tarte au citron with home-made vanilla ice cream
Or
Selection of Cornish cheeses with biscuits and home-made caramelized onion relish

Sample Menu 2

Sample Menu 3

Starter
Six Cornish oysters served with shallot and tarragon dressing

xxxx

Main Course
Fillet steak with a choice of sauces

xxxx

Dessert
Orange panna cotta with lavender syrup
Or
Selection of Cornish cheeses with biscuits and home-made caramelized onion relish

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