Valentine's Premium Menu

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

STARTERS 

Baked Camembert with Honey 

PREP TIME – 5 minutes 

COOK TIME – 20 minutes 

1. Pre-heat the oven to fan oven 180°C / electric oven 200°C / gas mark 6. 

2. Remove the cheese from its packaging. Using a small knife, score the top of the cheese and place in a baking dish and drizzle with honey. 

3. Place onto a baking tray and place in the preheated oven, cook for 15-20 minutes until the top is golden brown.  

4. Once the cheese has had 5 minutes, lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen.  

5. Once the cheese and baguette are done, remove from the oven and rest the cheese for 1 minute. Slice the baguette and serve alongside the cheese and cornichons. 

Chef’s tip – If you have any rosemary, pick small sprigs and press into the Camembert before baking 

Seared & Pea Bacon Scallops

PREP TIME – 2 minutes 

COOK TIME – 8 minutes 

1. Open the bag of scallops and pat them dry with a kitchen towel. 

2. In a non-stick pan heat up teaspoon of oil until very hot. 

3. Season scallops with salt and pepper to your taste. 

4. Place scallops in the pan and fry them 3-4 minutes on one side until they reach golden brown colour. 

5. Remove scallops from heat and let them rest for a minute. 

6. Remove the sleeve from the bacon petit pois and pierce the film lid several times. Place on a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving. 

7. When it’s ready, top the bacon petit pois with scallops and serve. 

MAINS 

Chateaubriand  

PREP TIME – 5 minutes 

COOK TIME – 45 minutes 

1. Remove the chateaubriand from the fridge, 1 hour before cooking, keeping it in its packaging. 

2. Pre-heat the oven to fan oven 180°C / electric oven 200°C / gas mark 6. 

3. Remove the chateaubriand from the bag and place it onto a baking tray. Drizzle with olive oil and season with salt and pepper. 

4. On a hot non-stick pan sear all sides of the chateaubriand until it starts to caramelise on the outside. 

5. Place chateaubriand back onto the baking tray and place the tray in the oven for the following times depending on your preference: 

• Medium Rare: 15 mins 

• Medium: 20 mins 

• Well Done: 30 mins 

6. Decant the potatoes onto a baking tray and spread evenly. Place into the centre of the oven for 20-25 minutes until golden.  

7. While the roasted new potatoes and chateaubriand are in the oven, remove the packaging from the Tenderstem broccoli and place on a baking tray.  Season with some salt and olive oil. 

8. When the chateaubriand and gratin have 10 minutes left, place the Tenderstem broccoli in the oven. 

9. Once cooked, remove everything from the oven with the potatoes and leave to stand for 2 minutes. Rest the beef for 3-5 minutes. 

10. Decant the red onion jus into a microwaveable container. Warm up for 1 minute (1000W), 1 minutes 30 seconds (750/850W). Alternatively decant it into a saucepan and bring to simmer on a low heat. 

11. When you’re ready to serve, spoon the lemon and herb aioli onto a side plate and spread around the plate, place the hot Tenderstem broccoli on top. After the Chateaubriand has rested and depending on how/where you’re going to serve it, either use your sharpest knife to slice even, thick slices to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there.  Pour over the hot red onion jus, serve the roasted new potatoes on a serving dish then place everything in the centre of the table and share. 

DESSERTS 

Cherry Lattice Tart 

PREP TIME – 2 minutes 

COOK TIME – 15 minutes 

1. Pre-heat your oven to fan oven at 180°C / electric oven at 200°C / gas mark 6. 

2. Remove the outer sleeve and film. 

3. Place the tart onto a baking tray and put in the centre of the oven for 12-15 minutes until the top is golden brown. 

4. Once the cooking time is up, remove from the oven and allow to stand for 2 minutes before serving alongside the pistachio ganache. 

Crème Caramel 

PREP TIME – 1 minutes 

COOK TIME – 6 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6. 

2. Once hot, remove the film from the madeleines and place them in the centre of the oven for 5-6 minutes to gently warm.  

3. Whilst they’re heating, decant the salted caramel sauce into a microwavable container or jug and heat on full power for 45 seconds (900w), 1 minutes (800w) or 1 minutes 15 seconds (700w). Alternatively, to heat on the hob, decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving.  

4. For the crème caramel, turn it out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides. 

5. Serving alongside the warm madeleines and salted caramel sauce.