푸드 포 프렌즈

Tamari marinated tofu with a chilli and ginger sauce

In garlic, thyme, and rosemary

Fresh mango and avocado served with buckwheat and a lemon maple dressing

Served with Heritage tomatoes, avocado, mixed herbs and balsamic dressing

Maple and harissa roasted Chantenay carrots, with carrot hummus, smoked carrot salad and tamari seeds

Aubergine roasted in a Den Miso sauce served with edamame cream and rice cracker

Golden Panko fried chestnut mushrooms with a garlic, mustard aioli and basil oil

Cauliflower fried in a sticky hoisin and sesame sauce

Cheesy mushroom leek croquettes with a katsu velouté and pickled red onions

Served with Sussex goat's cheese, mixed leaves and aged balsamic vinegar

Glazed with kabayaki and served with tamarind BBQ and coconut yoghurt

Gorgonzola and broad bean arancini served with a pea cream

Served with spice infused potato croquette, labneh, sambal and rice

A kale, and falafel patty with red cabbage and all slaw, harissa aioli, crispy red onion and cheese served with fries

Served with vermicelli noodles, bok-choy, lotus root, edamame, bean sprouts, water chestnuts, spinach, tofu and a peanut satay dressing

Roast panko aubergine stuffed with cheese and basil. Served with a rich tomato sauce, parmesan cream and basil oil

Served with aubergine and roasted pepper linguine topped with burrata cheese and basil

With garlic and sweetcorn puree, spinach, parmesan tuille and cherry tomatoes roasted in sherry vinegar

Lightly seasoned chunky chips with a harissa aioli

Confit garlic coated sourdough topped with salsa verde

A fresh mix of herbs and seasonal baby leaves topped with tamari seeds and a rosemary lemon vinaigrette

Lemon-roasted crispy new potatoes served with salsa verde

Kimchi, hemp and toasted sesame seeds

Topped with raspberry coulis, salt caramel and berries

Brown sugar pavlova with berry compote and a whipped cinnamon cream

Chocolate and pistachio brownie, fresh raspberries, vanilla ice cream and rose dust

Clementine sponge served with a stem ginger and orange caramel and candied pecan parfait

Choice of ice cream served with an espresso shot and candied Almonds

Dark Chocolate Truffles with a Selection of Fresh Summer Berries

Served with vanilla ice cream

Served on toasted organic sourdough bread topped with poached eggs, miso butter sautéed spinach and dressed with yuzu hollandaise.

Mildly spicy avocado and cherry tomatoes on toasted organic sourdough with organic poached eggs or scrambled tofu

A savory blend of mixed mushrooms, guacamole, topped with juicy cherry tomatoes and burrata cheese or scrambled tofu. Drizzled with balsamic.

Miso butter organic scrambled eggs on toasted sourdough with sautéed mushrooms

Fluffy organic pancakes topped with banana & nutella or fruit compote with berries topped with raspberry dust, maple

Overnight oat, coconut yoghurt, homemade granola, chia pudding, peanut butter topped with fresh fruit & maple

Brazilian acai, mixed berries, banana, coconut water, topped with fresh fruit & granola

Tamari marinated tofu with a chilli and ginger sauce

In garlic, thyme, and rosemary

Fresh mango and avocado served with buckwheat and a lemon maple dressing

Served with Heritage tomatoes, avocado, mixed herbs and balsamic dressing

Maple and harissa roasted Chantenay carrots, with carrot hummus, smoked carrot salad and tamari seeds

Aubergine roasted in a Den Miso sauce served with edamame cream and rice cracker

Golden Panko fried chestnut mushrooms with a garlic, mustard aioli and basil oil

Cauliflower fried in a sticky hoisin and sesame sauce

Cheesy mushroom leek croquettes with a katsu velouté and pickled red onions

Served with Sussex goat's cheese, mixed leaves and aged balsamic vinegar

Glazed with kabayaki and served with tamarind BBQ and coconut yoghurt

Gorgonzola and broad bean arancini served with a pea cream

Served with spice infused potato croquette, labneh, sambal and rice

A kale, and falafel patty with red cabbage and all slaw, harissa aioli, crispy red onion and cheese served with fries

Served with vermicelli noodles, bok-choy, lotus root, edamame, bean sprouts, water chestnuts, spinach, tofu and a peanut satay dressing

Roast panko aubergine stuffed with cheese and basil. Served with a rich tomato sauce, parmesan cream and basil oil

Served with aubergine and roasted pepper linguine topped with burrata cheese and basil

With garlic and sweetcorn puree, spinach, parmesan tuille and cherry tomatoes roasted in sherry vinegar

Lightly seasoned chunky chips with a harissa aioli

Confit garlic coated sourdough topped with salsa verde

A fresh mix of herbs and seasonal baby leaves topped with tamari seeds and a rosemary lemon vinaigrette

Lemon-roasted crispy new potatoes served with salsa verde

Kimchi, hemp and toasted sesame seeds

Topped with raspberry coulis, salt caramel and berries

Brown sugar pavlova with berry compote and a whipped cinnamon cream

Chocolate and pistachio brownie, fresh raspberries, vanilla ice cream and rose dust

Clementine sponge served with a stem ginger and orange caramel and candied pecan parfait

Choice of ice cream served with an espresso shot and candied Almonds

Dark Chocolate Truffles with a Selection of Fresh Summer Berries

Served with vanilla ice cream

Tamari marinated tofu with a chilli and ginger sauce

In garlic, thyme, rosemary and parsley

Daily changing soup served with toasted sourdough

Served with Heritage tomatoes, avocado, mixed herbs and balsamic dressing

Maple and harissa roasted Chantenay carrots, with carrot hummus, smoked carrot salad and tamari seeds

Tender asparagus, resting in our homemade almond ricotta cheese. Topped with cashew nuts, pomegranate and a drizzle of wild garlic oil

Sweet roasted figs on creamy goat’s cheese and crisp sourdough, topped with a sprinkle of Pistachio and a rich balsamic glaze

Aubergine roasted in a Den Miso sauce served with edamame cream and rice crackers

Cauliflower fried in a sticky hoisin and sesame sauce

Roasted tricolour beetroot with tarragon-lime ricotta, served with toasted walnuts, crisp apple, and mixed greens, finished with an aged balsamic vinegar drizzle

Glazed with kabayaki and served with tamarind BBQ and coconut yoghurt

Sri Lankan Beet Curry served with spice-infused potato croquette, labneh, sambal and rice

A kale and falafel burger with red cabbage and dill slaw, harissa Aioli, crispy red onion and cheese served with fries

Served with vermicelli noodles, bok-choy, lotus root, edamame, bean sprouts, water chestnuts, spinach, tofu and a Thai chilli and ginger dressing

Grilled halloumi, creamy avocado and roasted Chantenay carrots on a bed of quinoa and mixed leaves tossed in a light Mediterranean dressing of lemon, organic honey and oregano

Roast aubergine stuffed with feta cheese, spinach, tofu and basil. Served with a rich tomato sauce, parmesan cream and herb oil

Oven-roasted Portobello mushroom filled with sautéed spinach, served with broccolini, fine beans, and a golden potato gratin. Finished with a creamy garlic sauce, crispy capers and sun-dried tomato for a rich, savoury finish

Golden baked potato gnocchi nestled in a rich homemade slow-cooked tomato sauce, seasonal veg, crowned with bubbling mozzarella and fresh basil - Add creamy burrata for an extra indulgence £3.5

Hasselback roasted butternut squash with miso roasted chickpeas, roasted red pepper, spinach and parsley puree

Lightly seasoned chunky chips with a harissa aioli

Confit garlic-coated sourdough topped with salsa verde

A fresh mix of herbs and seasonal baby leaves topped with tamari seeds and a rosemary lemon vinaigrette

Lemon-roasted crispy new potatoes served with salsa verde

Topped with raspberry coulis, salt caramel and berries

Brown sugar pavlova with berry compote and a whipped cinnamon cream

A rich basque cheesecake with a caramelised top, draped in cherry coulis

Clementine sponge served with a stem ginger and orange caramel and candied pecan parfait

Choice of ice cream served with an espresso shot and candied almonds

Dark chocolate truffles with a selection of fresh summer berries

A golden, flaky tart bursting with sweet, caramelised pineapple. Served with vanilla ice cream

Toasted English muffin or sourdough, herby greens, poached eggs or scrambled tofu, yuzu hollandaise & fresh chives

Poached eggs with a zesty garlic yogurt, Aleppo pepper butter, zhoug, roasted peppers & fresh herbs, served with focaccia or gluten free pitta

Sautéed baby potatoes, sautéed oyster mushroom, herby greens, smoky Romesco sauce, with a poached egg or scrambled tofu

Toasted English muffin or sourdough, topped with sliced avocado, lemon and spice salt, poached egg or tofu scramble, pink onion pickles, yuzu hollandaise, green oil, fresh herbs

Butterbeans served with preserved lemon cream, toasted pine nuts, seared woodland mushrooms and fresh herbs

Fluffy organic pancakes topped with either banana & Nutella or fruit compote with berries, topped with raspberry dust & maple syrup

Baked Beans with Confit Garlic, Hash Browns, Choice of Eggs, Buttered Greens

Overnight oat, coconut yoghurt, homemade granola, chia pudding, peanut butter. Topped with fresh fruit & maple

Frozen açaí mixed berries, banana, topped with fresh fruit & peanut butter