Created in partnership with celebrity chefs, with all profits funding Breakfast Clubs in local schools.
Starters
Soup of the DayGBP 6.95
(V) (VG) (GF)
Fritto MistoGBP 8.95
Battered prawns, calamari, and vegetables (contains crustaceans, egg, fish, gluten, milk)
Mushroom RisottoGBP 7.95
(V) (GF) (contains milk)
Bacon and egg risottoGBP 8.95
(GF) (contains egg, milk)
Mains
Mitch Tonks’s Fish PieGBP 16.95
with tenderstem broccoli (contains crustaceans, fish, gluten, milk)
Tommy Banks’s Roast Hogget* Meatballs in Creamy Cep SauceGBP 16.95
with mashed potato, and seasonal vegetables (contains gluten, milk, sulphates. *Hogget may be replaced by lamb, depending on availability)
Will Lockwood’s Tomato and Chicken Hot PotGBP 14.95
with toasted sourdough bread, potatoes, and pea purée (GF) (contains milk, sulphates)
Matt Tebbutt’s Pork and Leek Toad in the HoleGBP 14.95
with roast potatoes, seasonal vegetables, and a red wine jus (contains egg, gluten, milk, sulphates) Vegetarian version available.
Neil Meyer’s Beef HashGBP 14.95
with a fried egg, baked beans, and a Worcestershire sauce reduction (GF) (contains egg, gluten, sulphates)
Sides
Buttery Mashed PotatoesGBP 3.95
(V) (GF) (contains milk)
Cauliflower CheeseGBP 3.95
(V) (GF) (contains milk)
Vegetable MedleyGBP 3.95
(V) (VG) (GF)
Desserts
Nadiya Hussain’s Cardamom Rice Pudding Brûlée with Mango, Coconut, & LimeGBP 7.50
(V) (GF) (contains milk)
Omar Allibhoy’s Crema CatalanaGBP 7.50
(V) (GF) (contains egg, milk)
Richard Corrigan’s Apple PieGBP 7.50
(V) (contains egg, gluten, milk)
