Tikka spiced with Chatt Masala.
VG V GF
Tossed in a homemade Tikka Masala Sauce.
Traditional handmade village samosa, triangular pastry filled with spiced mashed vegetable or meat.
Punjabi Keema samosa
Punjabi Vegetable Samosa V VG
Pakistani spicy grilled ground Lamb Skewers, with a balanced spice blend with plenty of heat and warm spices with acidity from the powdered dry mango.
Somewhere on the roadside, the aroma of the smoky Bhutta’s (corn) will compel you to stop and buy one, and eventually find yourself asking the Bhutta Wallah to add more lemon juice, salt and chilli powder. If there's anything that truly defines the essence of Pakistan’s monsoon, it is a Bhutta, which is one of the oldest summer crops popularly savoured in the rainy season.
VG, V GF
All dishes are served in a traditional Tiffin Box, with complimentary pea pulao and chapattis. Replace chapatti with salad for GF option.
MINCED LAMB & PEA SALAN
Keema mutter was popularly eaten in the courts of Mughal Pakistan in royal families of the Indian subcontinent, the dish was served at special occasions and events like weddings and celebrations etc. In Mughal families it was included in weekly menu. This lamb and pea curry is fragranced with cloves cardamom cumin and the aromas are just divine. One of my favourite dishes.
A dollop of comfortingly bolstering chickpeas bathed in a thick, tangy, deeply spiced gravy, it’s the kind of food that tastes of home, whether home is Lahore or Brighton.
V, VG, GF
A staple of every Punjabi household traditionally cooked on the bone but here I’m using boneless chicken thighs cooked with cumin seeds black peppercorn cinnamon and both black and green cardamom cloves and more. Finished with my mum’s guarded garaam spice mix (she won’t even tell me exactly what it is).
Red lentils cooked with turmeric, cumin, garlic and chillies, finished with a “tarka” a secret hit of aromatic fried spices.
V, VG, GF
Choice of Chicken or Chickpea served with rice.
Lamb kebab with yoghurt & cucumber wrapped in a roti.
All roasts served with: Garlic & Herb roast potatoes ~ Glazed Beetroot & carrots ~ Root vegetable mash Cauliflower Cheese ~ Buttered greens Topped with our homemade gravy and Yorkshire Pudding
Slow cooked for 12 Hours
Roasted with garlic & thyme
Slow roasted with rosemary & garlic
Mushroom, Brie Hazelnut & Cranberry
Pan roasted with fresh herbs
Britain has never been a country that comes to mind when someone mentions Charcuterie, but things are changing. Over the last 10 years there's been a huge resurgence of this age-old technique, once essential before refrigeration, the need to preserve meat nearly disappeared in Britain. We believe that British farmers and smallholders rear some of the finest meat in the world and therefore naturally create the finest charcuterie, often with nothing more than a little salt, some spices and time.
Charcuterie Board Calcot Farm Fennel Salami, Forest Ham, Calcot Farm Chorizo
Cheese Board Colston Bassett, Westcombe Cheddar, Sussex Brie
Charcuterie Board Seaweed & Cider Salami, Coffee Cured Bresaola, Lamb infused with Lemon & Rosemary
Cheese Board Charcoal Cheddar, Irish Porter, Lord London
Charcuterie Board Fiery Nduja, seriously spicy Calabrian style salami, Cornish Chilli Chorizo, Beer Sticks – Sussex Pork with a kick of Chilli
Cheese Board Sussex Camembert, Mayfield Swiss, Brighton Blue
Humous, Vegan Chorizo, Marinated Olives, Sundried Tomatoes
All our charcuterie products are produced using free range meats, often reared at the same farm the products are created. All our suppliers adhere to the strictest animal welfare standards and love their animals as much as we love their products. All our produce is supplied through the Great British Charcuterie