African Peanut Soup: Peanuts, potatoes, and red pepper in chicken soup?? A dish from East Africa. 

Ali’s Pockets: Not all of the Moneychanger’s treasures were pecuniary. This Moroccan turkey salad, served in a pita shell, is a delight of his Frankish wives. 

Baked Potato Soup: This thick soup roars with the flavor of its simple ingredients: baked russets, bacon, onion, mushrooms, hearty broth, and sharp cheese.

Bruschetta: Garlic toast turned into a mouth-watering meal with chunks of juicy fresh tomato, buffalo mozzarella, and crisp garden herbs. Available with or without savory grilled chicken.

Cornish Pasties: Huge hand-made pastries, brimming with meat. Your choice of beef, chicken, or Priddy Oggy. 

Curried Chicken Salad: A crisp chicken salad with just the right bite. 

Dublin Coddle: Typical Dublin luncheon fare: plump fresh sausages simmered slowly with potatoes and meaty bacon. 

Dang! Soup: Another hearty soup made from basic ingredients, perfect for lunch on a snowy day. Whence the name? Because one testers, knowing full well that the soup was made only of basics from the fridge said, “Dang!! This soup is amazing!” 

Fish and Chips: Batter-dipped fish with steamy French fried potatoes. Served with a side of spinach with hot bacon dressing. Or, Basic Lard Cookery: Lesson one. 

Mulligatawny Soup: A fiery chicken soup from the days of the Raj. 

Pickled Herring: A simple but exquisite appetizer of pickled herring with dill on squares of whole grain ryebread. 

Pickled Shrimp: Sweet, sour, tangy, and spicy! We dare you to eat only four. 

Ploughman’s Lunch: A lighter repast of fresh bread, sharp cheddar, pickled onion and a hard-cooked egg.

Potato Soup: A delightful soup, thick with potatoes, spinach, milk, light sausage, and topped with freshly grated Parmesan. Good for any season. 

Pulled Turkey: Juicy, meaty, and a little peppery, this pulled poultry dish emphasizes flavor over sticky sweetness. Served on toasted ciabatta rolls. 

Pumpkin Ginger Soup: Everybody loves our falltime pumpkin soup, made with locally grown heirloom pumpkins. 

Solomon Grundy: A colourful salad of many tastes and textures. A delightful mix that’s crisp and green, meaty and filling, and sweet and tangy. An ideal brunch. 

Salad Pen y Bont: A modern Welsh salad of fresh mixed greens, cracked wheat, Brie, and cheddar. An excellent vegetarian entré. 

Pastai Pen y Bont: Not really a pasta salad, despite the name, but a baked version of the salad above for cold season serving. 

Tarten Afal â Pwdin Gwaed: An apple quiche dotted with chunks of black sausage.

Three Panini: Your choice of three different freshly grilled Panini. Choose from a traditional basil, tomato, Provolone, and meat panino or a vegetarian sandwich of marinated portobellos with roasted red pepper, sprouts and fontina, or try our modern Californian version with turkey, bacon, guacamole and a touch of sweet peach!

Turkey Tonnato: An easy-to-make variation on the traditional Italian Vitello Tonnato where we substitute poached turkey breast for the veal. The pairing of a light meat with a tuna-mayonnaise sauce is simply astonishing.