Scene Bistro

with warmed Ledbury bread, finished with a herb oil

served with a fresh Asian style slaw and pickled onions

prepared classic French style served with warmed bread

served alongside goats cheese bonbons with a walnut crumb

toasted Ledbury loaves with a selection of olives and a balsamic and oil dip

with dauphinoise potatoes and a parsnip puree, drizzled with a cherry jus

and artichoke in a puttanesca sauce, with vegan garlic bread and optional parmesan shavings

on top of toasted braised rice with samphire and a rich miso broth

with mashed potato, seasonal vegetables and an onion gravy

with toasted almonds and a sweet chilli sauce

served hot with a sticky toffee sauce

with marbled chocolate shards, a ginger crumb and fresh strawberries

in red wine and port on top of a ginger crumb

served with a creamy cassoulet and crispy kale

served with braised rice and Naan bread

with truffle oil and parmesan shavings

served on roasted cauliflower puree, pickled cauliflower, with pan fried samphire cooked in lemon butter

with mashed potato, seasonal vegetables and onion gravy

with warmed Ledbury bread, finished with a herb oil

served with a fresh Asian style slaw and pickled onions

prepared classic French style served with warmed bread

served alongside goats cheese bonbons with a walnut crumb

toasted Ledbury loaves with a selection of olives and a balsamic and oil dip

with dauphinoise potatoes and a parsnip puree, drizzled with a cherry jus

and artichoke in a puttanesca sauce, with vegan garlic bread and optional parmesan shavings

on top of toasted braised rice with samphire and a rich miso broth

with mashed potato, seasonal vegetables and an onion gravy

with toasted almonds and a sweet chilli sauce

served hot with a sticky toffee sauce

with marbled chocolate shards, a ginger crumb and fresh strawberries

in red wine and port on top of a ginger crumb

with warmed Ledbury bread, finished with a herb oil

Deep fried parsnips coated in harrisa with a artichoke vegan mayo

Stuffed with mozzarella & served on salsa al pomodoro

Pan fried prawns in oil garlic & chilli

On fresh heritage tomatoes with pickled cucumber & celeriac remoulade

charred Ledbury loaf, honey glazed figs & finished with balsamic glaze

Classic French beef stew with creamy mash & baby carrots glazed in butter

On crushed new potatoes finished with a mustard & tarragon cream sauce

Served with seasonal vegetables and a vegan peppercorn sauce & fried polenta crisp

Buttery mash & seasonal vegetables

with mashed potato, seasonal vegetables and onion gravy

covered in parmesan cheese & drizzled with truffle oil

with warmed Ledbury bread, finished with a herb oil

served with a fresh Asian style slaw and pickled onions

prepared classic French style served with warmed bread

served alongside goats cheese bonbons with a walnut crumb

toasted Ledbury loaves with a selection of olives and a balsamic and oil dip

with dauphinoise potatoes and a parsnip puree, drizzled with a cherry jus

and artichoke in a puttanesca sauce, with vegan garlic bread and optional parmesan shavings

on top of toasted braised rice with samphire and a rich miso broth

with mashed potato, seasonal vegetables and an onion gravy

with toasted almonds and a sweet chilli sauce

served hot with a sticky toffee sauce

with marbled chocolate shards, a ginger crumb and fresh strawberries

in red wine and port on top of a ginger crumb

with warmed Ledbury bread, finished with a herb oil

with baby gem lettuce crispy bacon and a smokey jus

braised mushroom inside a corn taco served with smashed avocado, salsa and vegan nacho sauce

with hot honey and toasted walnuts on a rocket salad

served lightly battered, with a side salad and a homemade garlic mayonnaise

served with crispy black pudding squares, apple balls on celeriac remoulade with purple sprouting, cider jus

finished with fresh parmesan and tarragon

served on cous-cous with roasted cauliflower and pomegranate finished with watercress

served with braised rice

raspberry coulis and fresh fruit

covered in pistachio crumb

served on a bed of chocolate soil and crème anglaise

Selection of local cheese served with crackers, grapes, and a side of hot honey