Fresh Fruit Juice

Your choice of orange, apple, fresh fruit and vegetable smoothies.

• vegan

Selection of Canned Drinks

Bakery Basket

Freshly baked croissants, pain au chocolate, pain au raisin, served with butter, jams, marmalade.

• vegetarian

English Breakfast Baps

Selection of rolls filled with Cumberland sausage, British back bacon or fried free-range egg, field mushroom and spinach, served with ketchup and brown sauce.

Yoghurt Breakfast

Individual yoghurt jars with honey and granola, stuffed mini croissants with ham & cheese, tomato and spinach.

Fresh Cut Fruit Platter

• vegan

Sandwich Lunch

Served on malted granary and white tin loaf with seasonal fruit bowl and Fairfield's crisps. Choice of chicken Caesar salad; 'BLT' crispy maple cured bacon, plum tomato, romaine lettuce; smashed avocado, chickpea hummus with leaf (vg); traditional tuna mayonnaise, cucumber, baby spinach; or free range double egg salad (v).

Artisan Sandwich Lunch

Served on a selection of baked artisan breads with seasonal fruit bowl and Fairfield's crisps. Choice of black pepper pastrami, Emmental, Dijon mustard, sauerkraut, pickles, spinach; charred vegetables, rocket, torn mozzarella and pesto (v); falafel crumble with tomato salsa, coriander and leaf (vg); chargrilled chicken in lemon and chive mayo with rocket; or Scottish smoked salmon, black pepper cream cheese, baby spinach and lemon.

Greek Salad

Kalamata olives and barrel aged feta.

• vegetarian

Chicken Caesar Salad

Finger Food Selection

Select three pieces per order/person: pork & fennel sausage roll with piccalilli; Scotch egg with English mustard mayo; Cape Malay chicken skewer with mint yoghurt; filo prawn with Vietnamese dipping sauce; slow roast tomato, basil and spinach frittata (v); sweet potato, harissa and caramelised onion roll (v); beetroot falafel, preserved lemon houmous and sumac (v).

Cake Box Selection

Select two pieces per order/person: chocolate Biscoff brownie; carrot cake with cream cheese frosting; seeded fruit flapjack (GF available); Bakewell tart; chocolate dipped flapjack; lemon drizzle (GF); vegan peanut butter brownie.

• vegetarian

Daily Hot Dish

Weekly rotating daily hot dish at the on-site Beacon Cafe, e.g. penne bolognaise bake with garlic bread and salad (Mon), chicken or lamb shish kebab with pickled vegetable salad (Tue), jerk pork shoulder steak with rice and peas, mango salsa and jerk sauce (Wed), cheeseburger with onion rings and fries (Thu), spiced potato and sausage hash with fried egg (Fri).

Salad Protein

Weekly rotating protein add-on for salads, e.g. avocado on toast with poached egg, Scotch egg, smoked chicken and pistachio sausage roll, loaded fries.