WEDNESDAY

BREAKFAST

Cantine oat granola with mixed seeds and nuts, fruit salad, Greek yoghurt

E5 Stockholm, multigrain sourdough, seeded rye bread served with a selection of sugar free jams, honey, peanut butter and marmite

Clarence court eggs made to order – scrambled, poached, fried, homemade ketchup, hp sauce and tomato/chilli jam

Spinach, kale, romaine,apple, celery, cucumber, ginger, lime and turmeric juice

Avocado with mixed seeds, micro basil and pomegranate

Free range Cumberland sausages

LUNCH

Israeli couscous, saffron, butternut squash, kale, mixed seeds, verbena harissa, parsley, mint

Tenderstem broccoli, raddichio, tiger nut granola, herbs, barberries

Red pepper filled with basmati rice, Baharat spice, feta, pistachio and dill

Prune, lamb, flaked almond tagine

DESSERT

Vegan doughnut

CANAPES

Spinach, cavalo nero, feta, currant, almond and mint Spanakopita

Japanese steamed spinach roll, sesame, sake and soy dressing

Spring green wrap with black rice, basil, avocado, carrot slaw, ginger, sprouts with mango jalapeño sauce

Seabass ceviche in a corn cup with mango, avocado, lime, lemongrass, ginger and coriander

Herb crusted seared yellowfin tuna with salsa verde

Tamarind beef fillet, sweet potato, wasabi crème fraîche, micro coriander and crispy shallots

BOWL FOOD

Pumpkin, feta, sage, walnut dumplings, wild rocket and shaved parmesan

Romesco crusted hake fillet, green beans, raw fennel salad, pea shoots

Duck breast, pomegranate and walnut sauce, freekeh pilaf, lemon Greek yoghurt

Sweetcorn, polenta, feta, chilli fritters, avocado salsa, coriander cress

Vadouvan spice crusted salmon with mango chutney and coconut raita, sugarsnap, peas, coriander

DESSERT CANAPES

Coconut macaroons dipped in dark chocolate

Mini pavlova, coconut cream, poached rhubarb, blueberry and coconut shavings

Mini New York style cheesecake with almond brittle

Chocolate and pecan brownie with cocoa dusting