Olives, tomatoes, lemon and parsley are classic Mediterranean ingredients. They're in this zesty stew, counterbalanced by the sweet succulent flavour of sustainably sourced fresh ling, roasted butternut squash and cannellini beans.
GET STARTEDThese mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
GET STARTEDCoconut black rice infused with ginger, garlic and chilli contrasts with delicate white haddock and a selection of crisp Asian vegetables. As always, our fish is responsibly sourced. The perfect meal for date night?
GET STARTEDOven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
GET STARTEDA creamy, comforting winter soup. Free-range chicken, buckwheat noodles, and warming ginger and turmeric in a nutty coconut broth. Garnished with fresh coriander and just the right amount of red chilli.
GET STARTEDThis salad is not only refreshing; it’s layered with multi-textured flavour. Nutty black rice forms the base and is offset by slices of tempeh, mango, red peppers and radishes. We drizzle over a peanut satay-style dressing to serve.
GET STARTEDButtery cashew nuts and creamy coconut form the basis of the rich sauce in this curry. We add succulent free-range Cumbrian chicken, cherry tomatoes and sugar snap peas. A squeeze of fresh lime adds a dash of acidity to balance the dish.
GET STARTEDA chargrilled cauliflower 'steak' coated in harissa, served with crunchy spiced chickpeas and a creamy cauliflower mash. We've poured over a creamy tahini dressing and sprinkled with pistachios.
GET STARTEDSticky sweet chilli salmon and red pepper skewers on a bed of brown rice noodles and roasted tenderstem with a sweet and salty tamari, honey and lime dressing.
GET STARTEDBuckwheat noodles stir fried with mild curry powder and crisp vegetables served with glazed tempeh.
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