Create a night to remember
Enjoy a lavish three-course meal in our magnificent Great Hall or splendid Assembly Room at The Exchange in the city centre. Also available at Muirhead and Staff House.
Click on the Foodchecker button under each menu for allergens and ingredients for each dish.
V = Vegetarian | VE = Vegan | H = Halal
Autumn-Winter Menu
Available from 1 October 2025
Green Menu
All dishes on this menu are carbon A-rated. That means considering how each ingredient is farmed, transported and packaged, its carbon dioxide equivalent is less than 500g. The average UK meal CO2e is 1.7kg.
£48 per person
Use arrow keys or enter to expand or collapse content.
Starter
Whipped vegan feta (VE)
English green garden vegetable salad, minted vinaigrette
Main course
Roasted vegetable roulade (VE)
fondant potato, sautéed wild mushroom, sautéed spinach, glazed onion, roasted carrot, red wine jus
Dessert
Dark chocolate mousse (VE)
chocolate fudge sauce, black cherry compote
Tea and coffee
Silver Menu
£50 per person
Use arrow keys or enter to expand or collapse content.
Starters
Toasted Kidderton Ash goats cheese
English green garden vegetable salad, crispy pancetta, minted vinaigrette
Whipped vegan feta (VE)
English green garden vegetable salad, minted vinaigrette
Main courses
Roasted breast of chicken
fondant potato, sautéed wild mushroom, sautéed spinach, glazed onions, roasted carrot, red wine jus
Roasted vegetable roulade (VE)
fondant potato, sautéed wild mushroom, sautéed spinach, glazed onions, roasted carrot, red wine jus
Dessert
Dark chocolate mousse (VE)
chocolate fudge sauce, black cherry compote
Tea and coffee
Gold Menu
£60 per person
Use arrow keys or enter to expand or collapse content.
Starters
Ham hock and leek terrine
piccalilli vegetables, Pease pudding and thyme croutes
Bombay potato and cauliflower salad (VE)
onion bhaji crumb and mint raita
Main courses
Braised feather blade of beef
celeriac purée, spinach, mushroom ragu and horseradish jus
Miso-glazed aubergine (VE)
roasted garlic and mushroom ragu, crispy sage and toasted pine nuts
Dessert
Typhoo Tea and burnt apple crème brulée (VE)
apple gel, raspberry pearls and vanilla cream
Tea and coffee
Platinum Menu
£70 per person
Use arrow keys or enter to expand or collapse content.
Starters
Tandoori-marinated salmon
shellfish and ginger bisque
Beetroot carpaccio (VE)
lemon and herb mayonnaise, crispy capers and pickled mustard seed
Main courses
Sustainably sourced fillet of venison
braised venison ragu, dauphinoise potato, celeriac purée, charred cabbage and thyme jus
Wild mushroom and truffle risotto cake (VE)
caramelised pearl onion and root vegetable stew in a rich red wine sauce
Dessert
Plant-based cherry and apple ‘doughnut’ (VE)
cherry and apple mousse coated in dark Belgian chocolate on a crisp base, finished with cherry cream and cherry coulis
Tea and coffee
Spring - Summer Menu
Available from 1 April 2026
Gold Menu
£60 per person
Use arrow keys or enter to expand or collapse content.
Starters
Coronation chicken balti terrine
balti mayo, marinated sultanas, tomato coriander and red onion salsa and coriander cress
Coronation vegetable balti terrine (VE)
balti-charred aubergine and courgettes, balti mayo, marinated sultanas, coriander, tomato and red onion salsa, mango chutney and coriander cress
Main courses
Honey-glazed pork belly
caramelised fennel, picked pear, grain mustard mash, kale and cider sauce
Summer vegetable wellington (VE)
crushed new potatoes, charred asparagus, baby carrot and chive cream sauce
Dessert
Typhoo Tea and burnt apple crème brulée (VE)
apple gel, raspberry pearls and vanilla cream
Tea and coffee
Platinum Menu
£70 per person
Use arrow keys or enter to expand or collapse content.
Starters
Award-winning cured salmon
pickled cucumber, heritage beetroot, horseradish-and-buttermilk sauce split with herb oil
Pickled heritage beetroot (VE)
vegan cheese croquette, candied chillies, herb mayonnaise
Main courses
Roast rump of lamb
braised lamb croquette, dauphinoise potatoes, glazed baby carrot, spinach and rosemary sauce
Lemon and saffron risotto cake (VE)
pea and broad bean fricassee, pea shoots and lemon oil
Dessert
Plant-based cherry and apple ‘doughnut’ (VE)
cherry and apple mousse coated in dark Belgian chocolate on a crisp base, finished with cherry cream and cherry coulis
Tea and coffee
All prices are subject to VAT.
Although we have excellent food hygiene standards and keep food containing allergens away from non-allergenic food our kitchens are not a completely allergen-free environment. If you have any allergen or dietary requirement, please inform us at the point of ordering.