The Foundry menu design and culinary flair will be influenced by Raymond Blanc protégé Oleg Ibragimov.


COLD SELECTION


Home cured gravalax with caper berries Peeled king prawns with a garlic aioli


Ceviche of char grilled squid with spring onions Loch Duart salmon terrine with nori seaweed


BBQ duck and paw paw with bean shoots and sweet chilli dressing Plates of home cooked English sirloin and Suffolk ham Halloumi, olive and tomato salad Dressed British leaves


Red cabbage, apple and caraway slaw HOT SELECTION


Beetroot braised brisket of beef with dill pickles and mustards Grilled Scottish salmon with salsa verde Maize-fed chicken with herb polenta


Tofu noodles with sesame seeds and pak choi Jersey Royals


Chantaney carrots Green beans with toasted almonds DESSERTS Seasonal sliced fruit & berries


Lemon meringue pie with raspberry sauce Warm treacle tart with clotted cream


Plates of British cheeses with homemade chutneys

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24