Food & Drink
The Gun’s Feast menu is designed for special occasions with all your guests eating the same food (rather like a dinner party). You will see that there are large sharing items such as the whole roast suckling pig or beef Wellington which makes for a sumptuous feast! In other words, you and your guests will all have the same starter, main and dessert (with the exception of vegetarians). Please note that this menu needs to be pre ordered 72 hours in advance.
To Start
- Seasonal soup (we will discuss your requirments depending on the time of year)
- Steamed English asparagus from Wye valley served with poached egg and hollandaise
- Wild mushrooms on toast
- Selection of cured and potted meats, baby gherkins, chutney and toast
Terrines / Rillettes / Parfaits
- Pig’s head terrine, piccalilli
- Classic English brawn
- Pork and green peppercorn terrine, baby gherkins
- Game terrine, bilberry chutney
- Confit duck terrine, apple and fig chutney
- Foie gras and chicken liver parfait
Shellfish
- Crayfish and avocado cocktail, quails eggs
- Scottish smoked salmon, smoked mackerel pate, smoked eel, creamed horseradish, pickles
- Rock oysters, shallot vinaigrette, tobasco, lemon
- Isle of Man king scallops, garlic and parsley butter
- Dressed Dorset crab (£3.50 supplement)
- Roasted half native (Scottish or Cornish) lobster, garlic and parsley butter (£5 supplement)
- Poached Isle of Benbecular, Western Scottish Isles langoustines, served cold with mayonnaise and lemon (£5 supplement)
Mains
Meat, Poultry and Game
- Whole roast fore-rib of Aberdeen Angus beef, roast marrow bone, bacon potatoes, roasting juices
- Rare breed Beef ‘Wellington’, fondant potato, red wine jus
- Dexter beef, Guinness and oyster pie, creamed mashed potatoes, beef jus
- Slow cooked shin of veal, goose fat roast potatoes
- Roast leg of salt-marsh lamb, Dauphinoise potatoes, rosemary gravy
- 12 hour braised shoulder of Herdwick mutton, lamb sweetbreads, whole roast garlic, mashed potato
- Whole roast suckling pig, apple, boulangère potatoes, sage gravy (price per pig depending on size of group)
- Whole roast salt crusted Suffolk free range chicken, lemon and thyme stuffing, bread sauce, duck fat roast potatoes
- Braised Venison haunch, red cabbage, glazed onions
- Slow roast shoulder of wild boar, soft polenta
- Jugged Norfolk hare, herb dumplings
- Rich game pie, creamed mashed potato, game gravy
Game Birds
- Pheasant, partridge, mallard, pigeon, grouse, woodcock, teal, snipe…
- We will discuss your requirements according to the time of year! Supplements may apply.
Fish and Shellfish
- Whole poached sea trout, Shetland Isles mussels, buttered spinach, parsley cream sauce
- Whole Scottish salmon ‘en croute’, parsley new potatoes, creamed leeks, chive butter sauce
- Cornish fish stew (red mullet, king scallop, monkfish, mussels, langoustine)
- ‘Gun fish pie’
- Whole salt-baked wild, line-caught Atlantic seabass, buttered new potatoes, lemon and
- dill butter sauce (supplement according to market price)
- Roasted whole native (Scottish or Cornish) lobster, garlic and parsley butter, hand cut chips (£5 supplement)
Vegetarian
- Vegetarian options are available on request
Side dishes
All main courses are served with the appropriate side dishes in accordance with the seasons, and our recommendations. Additional side dishes are available as follows at £3.50 per dish:
- Cauliflower cheese / Honey roasted parsnips /
- Turnips, chervil butter / Savoy cabbage
- Green beans, shallot butter / Brussels sprouts and bacon
- Peas, bacon and onions / Roast garlic and parsley mash
- Goose fat roast potatoes / Mashed potato
- Hand cut chips and gravy / Dauphinoise potatoes
- Mixed leaf and herb salad
Puddings
- Eton Mess
- Crème brûlée
- Bakewell tart
- Sussex Pond pudding
- Baked white chocolate cheesecake, berry compote
- Spotted Dick and custard
- Sticky toffee pudding
- Old fashioned rice pudding
- St. Clements posset, vanilla shortbread
- Pear and walnut tart, brandy custard
- English plum crumble, custard
- Chocolate brownie, caramel ice cream
- Tarte tatin, Calvados caramel, cinnamon ice cream
- Bread and butter pudding, mascarpone ice cream
Cheese
- British cheeseboard, oatcakes, fruit and nut bread, fig chutney (£9.50 per person)
Three course meal: £46 per person (subject to supplements, side orders and cheese)
Minimum number of 8 people required.
Please choose one dish for your starter, one for your main and one for your pudding. Vegetarians will be catered for separately.
We can discuss additional side order and cheese requirements.
All of our produce is British and is carefully sourced from small farms and select niche suppliers throughout the UK. Please note that the above is a seasonal menu which means some of the items are not available all year round.
All prices include VAT. An optional 12.5% gratuity will be added to the final bill. Please note we require 72 hours notice of final numbers.
For all enquiries, please contact: Vanessa on 020 7515 5222 or email .(JavaScript must be enabled to view this email address)
