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Fair Trade Fortnight Dinner Menu


Fair Trade Fortnight 24th Feb - 9th March

Featuring Fair Trade Ingredients with all dishes served with Fair Trade green beans from Kenya

Three Courses £24.95

To Begin

Chicken tikka terrine

Crushed poppadoms, raita, tamarind and kachumba salad

Homemade soup of the day

Our students have been tasked with preparing a fresh soup using the freshest ingredients.
Your server will advise you of today’s flavour.

Pan fried scallops with king prawns

Wilted baby spinach, chilli and Fair Trade mango dipping sauce
£2.50 Supplement

Confit duck leg

Slow cooked duck leg with Asian salad and sweet and sour dressing

Grilled winter fruits

A selection of fruits in season with a warming ginger syrup and pomegranate crème fraiche

Main Course

Braised bavette of farm assured beef

In a rich red wine sauce with parsnip puree, roasted chestnut mushrooms and button onions

Roast rack of pork with Fair Trade oranges

Sage fondant potato and a classic fair trade orange liqueur sauce

Lemon thyme roasted chicken

With slow cooked confit of the leg, allotment parsley and fair trade lemon thyme stuffing and red wine chicken jus

Trellis of salmon and sole

Served with a classic beurre blanc sauce dotted with caviar and scented with aniseed

Rosemary roasted rack of lamb

On a chequer board of celeriac and sweet potato and minted lamb jus
£3 supplement

Carpaccio of heritage beetroot with grilled Warwickshire Bard (V)

VMF Dessert Menu

Homemade bread and butter pudding

With vanilla pod ice cream and orange anglaise

Banana crème brulee

With caramelised banana fruits and homemade shortbread

White chocolate profiteroles

Offered with Chantilly cream and hot chocolate sauce

Peanut butter chocolate cheesecake (n)

Pear frangipane tart (n)

Served warm with clotted cream ice cream, pear puree and anglaise

Selection of champion cheeses from the Midlands

Earlswood Blue, Fowlers Truckle Cheddar, Lightwood Capria and Bosworth Ash

Freshly brewed coffee with homemade truffles and 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. 0333 323 1982 (option 2) E. Email Us Here

Matchday Hospitality
T. 0333 323 1982 (option 1) E. Email Us Here

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