Genting Header Logo Genting Header LogoNike Header Logo


2014 Evening Menu

3-Courses £24.95

To Begin


Duck Liver and gin parfait with fig Jam and sourdough crisps


Every day the VMF kitchen students are challenged with making great soup. Your server will advise you of today’s freshly made flavour

Fish Cake

Sustainable haddock poached and made into a fishcake with allotment potatoes, poached free range egg glazed with hollandaise sauce classic chive beurre blanc

Risotto (v)

Smithy’s cep porcini and allotment thyme risotto with shavings of Fowlers of Earlswood oak smoked Warwickshire Truckle

Smoked salmon

Severn and Wye smoked salmon, king prawn and dill terrine, cucumber Jelly, caper and celeriac remoulade, rocket oil
£3 Supplement

Main Course


Lean braised blade of beef, tender beef parsnip puree, baby carrots and a rich red wine jus


28 day matured Herefordshire sirloin steak cooked to your liking with a traditional garnish of field mushroom, confit tomato, veal jus and duck fat chips
£4 Supplement


Chinese spiced chicken breast, sticky mango and ginger infused rice, spring onion and allotment chilli wonton and a sweet soy glaze

Pork from Beaumont Hill Farm

Slow cooked belly, shoulder and allotment sage bon bon, apple tart tatin and local cider jus

From the Sea

Pan fried sea bass, Lashford's chorizo sausage, baby spinach, crushed chive potato and a sweet red pepper and tarragon butter sauce


Rack of English rosemary crusted lamb, allotment beetroot rosti, butternut squash puree with a sweet port jus.
£3 supplement

Vegetarian (V)

Smithy’s mushroom and Madeira onion confit charlotte and watercress sauce

Chef’s vegetarian dish of the day (V)

Our Head Chef Iain Wilson will design a special dish with fresh ingredients that he has in the kitchen

All main courses are offered with the day’s selection of fresh seasonal vegetables and potatoes wherever possible harvested from our very own allotment half a mile from Villa Park

VMF Dessert Menu

Asher Robinson, one of our former VMF students, has successfully completed his course in professional cookery and is now a member of the kitchen team working in the Villa Park production kitchen, in the pastry department.

Asher is also mentoring our current trainee chefs Mike, Alex and Jordan in the art of making great desserts.


Stuffed with Chantilly cream and served with Valhrona chocolate sauce

Homemade pear frangipane

Served warm using pears from Evesham in Worcestershire and served with anglaise and homemade ice cream

Vanilla crème brulee

This VMF favourite has been modified by Asher from a traditional recipe so that it sits on the plate and is garnished with mango compote and shortbread biscuit

Late summer local berries served with Eton Mess cream

Berries from Staffordshire served with thick cream, crushed meringues and sugar

Selection of champion cheeses from the Midlands

Earlswood Blue, Fowlers Truckle Cheddar, Lightwood Chaser offered with homemade chutney
Taken as an additional course

Freshly brewed coffee

With homemade marshmallow

Please be advised that special diets can always be catered for. Please notify at the time of booking or at the very latest with the restaurant manager on arrival (n)=may contain nuts or derivatives of nuts (v) = suitable for vegetarians. All dishes are strictly subject to availability and may alter subject to market conditions


Contact Details

Conference & Banqueting
T. 0800 612 0960 E. Email Us Here

Matchday Hospitality
T. 0800 612 0960 E. Email Us Here

Upcoming Events