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VMF Taster Menu


Restaurant VMF Tasting Menu

5 Courses - £40

To Begin

Chef’s amuse bouche


Trio of goats cheese, poached pear, gingerbread, port and honey dressing


Pan fried salmon fillet, crushed new potato, wilted spinach, beetroot, orange reduction


Beef fillet, braised ox cheeks, pomme puree, glazed salsify, parsnip, maderia jus

All dishes are served with a composition of fresh vegetables and potatoes to accompany your main course

VMF Dessert Menu

White chocolate parfait, caramelised banana, chocolate and pecan tuille


Lightwood Chaser

Wrekin White cheddar

Warwickshire Forest Blue

Bosworth Ash goats cheese

offered with homemade chutney, artisan biscuits and butter

To accompany our fine cheeses

Cockburns Fine Ruby Port, NV
£3.00 per glass

2006 Late Bottled Vintage Port, Quinta do Crasto
£5.00 per glass

2001 Quinta de Vargellas, Taylor's
£5.00 per glass

Head Chef – Tim Blake
Sous Chef – Richard Thompson

The Students
Luke, Asha and Lawrence have now completed their first year of study towards an NVQ in Cooking for the Catering and Hospitality Industry. They have completed core competency levels through hard work and the experience of working with Head Chef, Tim Blake

Provenance and Sustainability
VMF use only the finest ingredients and endeavour to source as much local produce from the 5 counties surrounding the West Midlands as possible.
Wherever possible our fish is MSC approved sourced only from sustainable waters via Fishco Limited


Contact Details

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

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

Upcoming Events