October ideas

These work for small groups (due to hob space):

Rib-eye steak with hand cut chips, tomato, mushroom, peas

Pan fried sea bass, broad beans and tomatoes with honey glazed carrots

Griddled tuna steaks with potato chip cubes

Pork and apple burgers with potato wedges or chips

Creamy tomato, red pepper, mushroom and baby spinach pasta

 

And these are done in the oven, so suitable for any sized group:

Baked salmon, roasted courgette and cherry tomatoes with crushed new potatoes and crème fraîche

Crispy-skinned pan fried chicken
with sticky grapes, tarragon and vermouth

Hake with seared green beans, pine nuts and sundried tomatoes

French trimmed rack of lamb

Crispy oven roasted chicken

Sage and apple roasted butternut squash, with chestnuts, shredded greens and mustard dressing

Hunter’s chicken with BBQ sauce and cheese

Creamy chicken and chorizo tomato pasta

Vegetable and beluga lentil bolognese

Summer salad with hot potatoes, cheese and olives

Creamy tomato and red pepper pasta with mushrooms and spinach

Cream cheese-stuffed pork fillet
under a blanket of herb infused breadcrumbs

Salmon en croute with cream cheese and spinach

Slow-roasted lamb shoulder portions with port and redcurrant jus

Slow-cooked beef short rib with red wine and thyme

Fillet steak beef wellington
with port-infused caramelised red onion
(£8 per person supplement)

...or how about a mini hog roast or tapas feast