Spring has arrived at the Orangery TCR in generous waves of colour, freshness, and flavour. Leading the way is our latest Feast Menu, carefully shaped by the season and showcasing the very best of British produce at its peak, brought together in dishes designed for sharing.
What’s on the menu?
It begins simply – sourdough with whipped farm butter, alongside split yellow pea hummus served with chia seed crackers and seed oil.
Wye Valley asparagus, at the height of its short season, is served as orecchiette with wild garlic, Spenwood cheese, and a confit egg yolk. Jersey Royals are steamed and kept simple, their natural sweetness lifted by sheep’s curd and fresh farm herbs. Purple sprouting broccoli comes with garlic and a hazelnut dressing that lets the vegetable speak for itself.
Burrata is paired with heirloom tomato, British carlin pea, farm pesto, and dukkha. Roasted chicken thigh, finished with farm pesto, brings warmth and substance to the spread. The Orangery farm salad, dressed with a herb vinaigrette, offers a fresh balance alongside the richer dishes.
The Feast Menu is designed for groups, served to share and bring people together over a shared meal. Plates are placed at the centre of the table, inviting conversation while guests enjoy sampling and sharing dishes throughout the dining experience.
As the seasons change, spring brings an abundance of fresh ingredients and bright, balanced flavours. Our menus mirror that sense of ease and generosity, allowing guests to experience a range of dishes with ingredients at their freshest.
To finish, a chilled jasmine rice pudding with salted caramel, caramelised nuts, and seeds. Something considered and quietly satisfying to close.
The Feast Menu at its heart is about connection to the season, to the ingredients, and to the shared experience of dining together. It’s a reminder that when produce is at its best, simplicity is often enough.
Book a table and savour the season.