Menu delivery 19.2.21


Mini loaf to share with Netherend farm butter






(v) Goats Cheese & Pearl Onion Tatin, Balsamic Fire Roasted Pepper & Watercress Salad



Halibut, Spring Onion & Chervil Fish Cake, Tarragon Tartar Sauce



Chicken & Duck Liver Parfait, Golden Beetroot Chutney, Malted Ale Toast





Confit French Duck Leg, Parsnip & Sage Terrine, Honey Glazed Carrots, Thyme Jus



(v) Smoked Mozzarella & Aubergine Ravioli, Char-grilled Courgettes, Pickled Wild Mushrooms, Butternut Squash Veloute, Parmesan Crumble.



Lightly Smoked Scottish Salmon Steak, Caper Butter, Crème Fraiche Ratte potato Salad, Asparagus, Bernaise Sauce.



Mixed Seasonal Vegetables to Share





Classic Sous le Nez Sticky Toffee Pudding & Vanilla Crème Fraiche



Dark Chocolate & Almond Brownie, Peanut Butter Mascarpone



Orange Blossom Panna Cotta, Poached Pudsey Rhubarb, & Cranberry Shortbread



Menu for delivery 26.2.21



Mini Loaf to share with Netherend Farm Butter





Gin-Cured Salmon, Horseradish Cream, Pickled Fennel & Cucumber, Rye Bread Crisps (Milk, Fish, (Fish/Sulphites/Gluten)


Classic Sous le Nez French Onion Soup, Gruyère Crouton


Emmental Croquettes, Smoked Tomato & Pepper Puree, Rocket

(Milk Eggs/Gluten/Mustard)




Cider Jus Slow Roasted Pig Cheeks, Confit Apple, Rosemary & Olive Oil Crushed Potato, Pork Crumble


Pan Fried Stone Bass, Sun dried Tomato, Watercress & Parmesan Risotto, Saffron & Chive Butter


Spinach Gnocchi, Chestnut & Mushroom Veloute, Butternut Squash,

Walnut & Pumpkin Seed Granola





Chocolate & Hazelnut Fondant, Creme Fraiche


 Coconut Riz Au Lait, Toasted Almond, Passionfruit Gel


Yorkshire Forced Rhubarb Sherry Trifle



Menu for delivery 5.3.21

Chef Luke Rhodes @ Sous le Nez


Dine at collaboration dine at home box


Mini Sharing Loaf & Whipped Salted Butter



Amuse Bouche


Asparagus Veloute, Lemon Oil






Butter Poached Crab & King Prawn Tartlet, Langoustine Emulsion



Pork & Granny Smith Rillet, Maple Apple Puree, Toasted Sourdough, Romain Lettice, White Truffle,

Tarragon Dressing





Beer Braised Beef Cheek, Celeriac Puree, Beurre Noisette Pomme Puree, Beef Fat Confit Carrot, Pan Jus



Oven Roasted Cod, Shellfish Fricasse, Buttered Sea Vegetables, White Wine Cream Sauce



Seasonal Vegetables & Ratte New Potatoes




Poached Yorkshire Rhubarb & Ginger Custard Tart, Rhubarb Puree, Mint, Vanilla Crème Fraiche



70% Belgian Chocolate Brownie, Sea Salt Caramel, Clotted Cream






Lazy Sunday Lunch

Yorkshire High Welfare Barn Reared Whole Chicken approx 1.4kg

Seasoned, seared, and stuffed with herbs, shallots, lemon & garlic to ensure you get a fragrant and juicy classic roast.


Outdoor reared pork loin approx 1kg

Scored, salted and seasoned with sage and thyme, this joint is the perfect balance of succulent meat with crackling to dream about.


Dry aged beef rump 1kg approx (+£10 supplement )

Seasoned with a blend of rosemary, thyme, garlic & black pepper then seared in beef dripping, We recommend cooking to medium rare.


7 Day Dry Aged Yorkshire Dales Leg of Lamb 1kg approx (+£10 supplement )

Boneless and easy to carve leg of lamb rubbed with mint, rosemary, thyme and parsley, seared in olive oil and garlic. 


Please note the weight is of the raw product .


All roasts come with

A very generous portion of duck fat roast potatoes

Cauliflower cheese & mature cheddar crumble


Honey glazed parsnips

Savoy cabbage, peas, broccoli & lemon butter


Double cream crushed carrot and swede


4 large Yorkshire puddings


Fresh stock red wine gravy



Chocolate & Hazelnut Fondant, Creme Fraiche



Yorkshire Forced Rhubarb Sherry Trifle