Our guests agree that good food is an important part of their stay at Gartmore House. If you’re booked on one of our craft and activity breaks then full board (breakfast, lunch, dinner, morning and afternoon tea/coffee break) is included in your arrangements. We have two in-house chefs who ensure we serve up delicious, fresh and (where possible) local and seasonal fare. For dinner on your craft and activity break you will choose from three options for each course (starter, main, dessert); below are a selection of what’s been on the menu these past few weeks. Lunch is buffet-style with a starter and main (including vegetarian/vegan options if you have such dietary requirements); again, below are examples of what you can expect. If you have any dietary requirements then please let us know before your arrival, so we can ensure the team are well-prepared for you. We look forward to welcoming you to Gartmore House!
‘Excellent food (compliments to the chefs) and good service throughout, especially at mealtimes’. Chris, Watercolour Painting Course, July 2019
‘Thank you for everything – it was like paradise. Sometimes the food portions were too big! Exceptionally well looked after – thanks.’ John, Painting Course, June 2018
V= Vegetarian, GF = gluten-free, DF = dairy-free
EXAMPLE DINNER STARTERS
Creamed Garlic and Herb Mushrooms (V, GF) Served on toast
Deep Fried Brie Wedges (V) Served with sweet chilli dipping sauce
Lentil and Cumin Soup (V, GF, DF)
Trio of Melon (V, GF, DF) Served with fruit coulis
Duck and Orange Pate Served with melba toast and onion marmalade
Garden Pea Soup (V, GF, DF)
Warm Salad of Black Pudding, Bacon and Tomato Served with a balsamic glaze
Poached Pear Salad (V, GF) Served with a blue cheese dressing
Chefs Caesar Salad
EXAMPLE DINNER MAINS
Breast of Chicken stuffed with Spinach, wrapped in Bacon (DF, GF) Served with tomato and onion ragu
Breaded Haddock Served with chips, tartar sauce and peas
Vegetable Curry (V, GF, DF) Served with rice
Pan-fried Duck Breast (DF, GF) Served with orange and red wine sauce
Baked Fillet of Salmon (GF) Served with sweet chilli butter sauce
Roast Loin of Pork (DF, GF available) Served with Yorkshire pudding, apple sauce and gravy
Vegetable Tagine (V, GF, DF) Served with rice
Roast Leg of Lamb (GF, DF) Served with a red currant jus
Vegetable Tart (V)
Slowly Braised Beef (GF, DF) Served in a rich onion gravy
Pasta Cheese Bake (V, GF available) Served with garlic bread and salad
Baked Fillet of Sea-Bass (GF, DF) Served with crushed potatoes and sauce vierge
EXAMPLE DINNER DESSERTS
Vanilla Panna cotta (V)
Sticky Toffee Pudding and Butterscotch Sauce (V)
Fresh Fruit Salad with Ice Cream (V, Can be GF, DF)
Apple Crumble and custard (V)
Scottish Cranachan (V)
Lemon Posset
Chocolate Brownie Served with ice cream
Tablet Cheesecake (V)
Lemon Tart (V, GF)
Chocolate Orange Truffle Torte (V, GF)
Crème Brule (V, GF)
EXAMPLE LUNCH STARTERS
Tomato Soup
Leek & Potato Soup
Scotch Broth
Cream of vegetable soup
Garden Pea Soup
Mushroom Soup
EXAMPLE LUNCH MAINS
Selection of sandwiches
Jacket potatoes with a selection of fillings
Meatballs and penne pasta
Chicken curry with steamed rice and Naan bread
Roasted Vegetable & Herb Risotto
Breaded chicken goujons, chips and salad
Sunday Roast Lamb
If you’ve any questions or requests then please get in touch with our team, who will be happy to help!
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www.gartmorehouse.com | Tel: 01877 382991 | mail@gartmorehouse.com