Conference Dinner Menu

Our conference dinners are created by our in-house chef from locally sourced ingredients and served in the Castlebrook Dining Room. When the weather is fine, why not dine al fresco?

Example One

Home Made Chicken Liver Parfait with Toasted Brioche and Spiced Pear Chutney
or
Twice Baked Herefordshire Hop Soufflé with Roasted Beetroot & Glazed Shallot

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Loin of Cod with chorizo Crumb, Roasted Heritage Tomatoes & Salsa Verde
or
Roast Breast of Chicken wrapped in Herbs & Pancetta with Mushroom Cassoulet
or
Puff Pastry Pillow filled with Mediterranean Vegetables & Feta with a Black Olive Tapenade

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Glazed Lemon Tart with Red Berries
or
Summer Pudding with Vanilla Cream

Example Two

Warm Leek & Cheddar Tart with Baby leaves & Tomato Salsa
or
Home Cured Salmon Gravadlax with Dill Mayonnaise & Herb Salad

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Grilled Fillet of Seabass with Stir fried Vegetables, Egg Noodles, Chilli & Lime
or
Grain Mustard & Honey Roasted Leg of Welsh Lamb with Thyme Roasted Roots & Red Currant Jus
or
Pea & Broad Bean Gnocchi with Parmesan Wafers

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Traditional Apple Crumble with Custard
or
Vanilla Panna Cotta with Berry Compote

All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients - if you have a food allergy, please let us know before ordering. Full allergen information is available.