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Basmati pilau rice, tandoori halibut crab beignet and sea vegetables.
Marinated Glazed Pork Belly served with Langoustine, Mussels and Kamaboko.
Recipe created by Indunil Sanchi, Head Chef, Noel Arms Hotel.
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
A flavourful vegetarian and gluten-free brunch menu alternative that is perfect for sharing.
Fresh sea trout paired perfectly with healthy superfoods, Wholegrain Brown Basmati rice and a Royal Jubilee Dressing.
