Winter at SEED

As the days begin to cool and the colours of autumn appear across the countryside, we invite you to join us for an evening of seasonal dining at SEED. Our student chefs have created a menu inspired by the comfort and richness of the season, showcasing their skills, creativity and passion for hospitality. We hope you relax, enjoy the welcoming atmosphere and savour a memorable evening with us.

To Start

Chicken Velouté served with julienne vegetables

Salad of beetroot, goat’s cheese and walnut

Crab ravioli with a saffron cream

To Follow

Herb-roasted chicken with seasonal vegetables

Pan-fried cod with buttered leeks and potatoes

Butternut squash risotto

To Finish

Apple crumble with vanilla custard

Blackberry cheesecake

Pear and almond tart

As the days begin to cool and the colours of autumn appear across the countryside, we invite you to join us for an evening of seasonal dining at SEED. Our student chefs have created a menu inspired by the comfort and richness of the season, showcasing their skills, creativity and passion for hospitality. We hope you relax, enjoy the welcoming atmosphere and savour a memorable evening with us.

To Start

Chicken Velouté served with julienne vegetables

Salad of beetroot, goat’s cheese and walnut

Crab ravioli with a saffron cream

To Follow

Herb-roasted chicken with seasonal vegetables

Pan-fried cod with buttered leeks and potatoes

Butternut squash risotto

To Finish

Apple crumble with vanilla custard

Blackberry cheesecake

Pear and almond tart

As the days begin to cool and the colours of autumn appear across the countryside, we invite you to join us for an evening of seasonal dining at SEED. Our student chefs have created a menu inspired by the comfort and richness of the season, showcasing their skills, creativity and passion for hospitality. We hope you relax, enjoy the welcoming atmosphere and savour a memorable evening with us.

To Start

Pumpkin soup with crusty bread

Caramelised onion and goat’s cheese tart

Garlic wild mushrooms on toasted sourdough

To Follow

Beef bourguignon with shallot Tatin

Pork loin with apple sauce and roasted roots

Beetroot and goat’s cheese galette with a walnut crumb and smoked beetroot purée

To Finish

Sticky toffee pudding served with caramel sauce and vanilla ice cream

Apple and blackberry pie with crème Anglais

Chocolate mousse served with caramelised nuts and an almond tuile

As the days begin to cool and the colours of autumn appear across the countryside, we invite you to join us for an evening of seasonal dining at SEED. Our student chefs have created a menu inspired by the comfort and richness of the season, showcasing their skills, creativity and passion for hospitality. We hope you relax, enjoy the welcoming atmosphere and savour a memorable evening with us.

To Start

Pumpkin soup with crusty bread

Caramelised onion and goat’s cheese tart

Garlic wild mushrooms on toasted sourdough

To Follow

Beef bourguignon with shallot Tatin

Pork loin with apple sauce and roasted roots

Beetroot and goat’s cheese galette with a walnut crumb and smoked beetroot purée

To Finish

Sticky toffee pudding served with caramel sauce and vanilla ice cream

Apple and blackberry pie with crème Anglais

Chocolate mousse served with caramelised nuts and an almond tuile

As the days begin to cool and the colours of autumn appear across the countryside, we invite you to join us for an evening of seasonal dining at SEED. Our student chefs have created a menu inspired by the comfort and richness of the season, showcasing their skills, creativity and passion for hospitality. We hope you relax, enjoy the welcoming atmosphere and savour a memorable evening with us.

To Start

Pumpkin soup with crusty bread

Caramelised onion and goat’s cheese tart

Garlic wild mushrooms on toasted sourdough

To Follow

Beef bourguignon with shallot Tatin

Pork loin with apple sauce and roasted roots

Beetroot and goat’s cheese galette with a walnut crumb and smoked beetroot purée

To Finish

Sticky toffee pudding served with caramel sauce and vanilla ice cream

Apple and blackberry pie with crème Anglais

Chocolate mousse served with caramelised nuts and an almond tuile

As the days begin to cool and the colours of autumn appear across the countryside, we invite you to join us for an evening of seasonal dining at SEED. Our student chefs have created a menu inspired by the comfort and richness of the season, showcasing their skills, creativity and passion for hospitality. We hope you relax, enjoy the welcoming atmosphere and savour a memorable evening with us.

To Start

Pumpkin soup with crusty bread

Caramelised onion and goat’s cheese tart

Garlic wild mushrooms on toasted sourdough

To Follow

Beef bourguignon with shallot Tatin

Pork loin with apple sauce and roasted roots

Beetroot and goat’s cheese galette with a walnut crumb and smoked beetroot purée

To Finish

Sticky toffee pudding served with caramel sauce and vanilla ice cream

Apple and blackberry pie with crème Anglais

Chocolate mousse served with caramelised nuts and an almond tuile

On a winter evening, there is nothing better than great food and warm company. Tonight, our talented student chefs have prepared a menu inspired by the heart warming flavours of the season, carefully crafted to showcase their training and creativity. Thank you for joining us at SEED and we hope you enjoy a relaxing and memorable dining experience.

To Start

Parsnip soup

Smoked mackerel pâté

Deep fried camembert bites with cranberry chutney

To Follow

Steak and kidney suet pudding

Chicken ballotine with wild mushroom stuffing, pommes purée and a Madeira sauce

Ratatouille with herb croûtes

To Finish

Bread and butter pudding

Pear Tarte Tatin

Ginger sponge with custard

On a winter evening, there is nothing better than great food and warm company. Tonight, our talented student chefs have prepared a menu inspired by the heart warming flavours of the season, carefully crafted to showcase their training and creativity. Thank you for joining us at SEED and we hope you enjoy a relaxing and memorable dining experience.

To Start

Parsnip soup

Smoked mackerel pâté

Deep fried camembert bites with cranberry chutney

To Follow

Steak and kidney suet pudding

Chicken ballotine with wild mushroom stuffing, pommes purée and a Madeira sauce

Ratatouille with herb croûtes

To Finish

Bread and butter pudding

Pear Tarte Tatin

Ginger sponge with custard

On a winter evening, there is nothing better than great food and warm company. Tonight, our talented student chefs have prepared a menu inspired by the heart warming flavours of the season, carefully crafted to showcase their training and creativity. Thank you for joining us at SEED and we hope you enjoy a relaxing and memorable dining experience.

To Start

Parsnip soup

Smoked mackerel pâté

Deep fried camembert bites with cranberry chutney

To Follow

Steak and kidney suet pudding

Chicken ballotine with wild mushroom stuffing, pommes purée and a Madeira sauce

Ratatouille with herb croûtes

To Finish

Bread and butter pudding

Pear Tarte Tatin

Ginger sponge with custard

On a winter evening, there is nothing better than great food and warm company. Tonight, our talented student chefs have prepared a menu inspired by the heart warming flavours of the season, carefully crafted to showcase their training and creativity. Thank you for joining us at SEED and we hope you enjoy a relaxing and memorable dining experience.

To Start

Parsnip soup

Smoked mackerel pâté

Deep fried camembert bites with cranberry chutney

To Follow

Steak and kidney suet pudding

Chicken ballotine with wild mushroom stuffing, pommes purée and a Madeira sauce

Ratatouille with herb croûtes

To Finish

Bread and butter pudding

Pear Tarte Tatin

Ginger sponge with custard