Egg mayonnaise sandwich G D E M v
Cucumber sandwich G D v
Suffolk ham and wholegrain mustard sandwich G M E D


Lemon drizzle cake G D E
Carrot cake G D E
Chocolate topped profiterole G D E


Homemade scone G D E SD served with clotted cream D with choice of two fruit preservatives SD

Additional Buffet Courses


Chicken Caesar G E D
Prawn mousse G C D CELERY
Smoked salmon and cream cheese G F D E


Chef’s pork sausage roll G D M E
Cheese twist G D E v


Macaron (assorted flavours) G SB E N
Double chocolate brownie G D E


Prawn, lemon and dill mousse G C D
Goat’s cheese and beetroot G D SD
Chicken liver parfait with onion chutney M SD D G E
Olive tapenade with roasted red pepper G SD v

Menu subject to change

The 14 food allergens
G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid
= Sesame
Not all ingredients in recipes are clearly identified on the menu.
*= Chips and fries may contain traces of gluten, please check with your server
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free, ‘df’ dairy free)