The Illustrated Chef 2017/18 Summer Menu

Create Your Menu

Our kitchen is based on Offley Hoo Farm- where all our meat is sourced. We have a huge desire to only use fresh ingredients where possible. Being able to see produce grazing from the kitchen window...Well, it gets no fresher than that.


  • madras spiced chicken with pomegranate yoghurt
  • lamb kofta and mint mascarpone
  • steak and blue cheese piadini
  • cider brats and honey mustard dip
  • mini illustrated burger with chilli jam
  • pork belly and magners apple sauce
  • confit and barbecued duck pancakes with gyoza sauce (cold)
  • illustrated broth
  • illustrated gazpacho (cold)
  • thai prawns skewer with watermelon and mint salsa
  • grilled plaintain, sun roasted tomato and romesco sauce
  • grilled polenta, celeriac remoulade and tormatillo sauce
  • portabello mushroom crostini with herb crumb
  • spiced crayfish cucumber cups (cold)
  • rabbit sausage rolls with spiced orange chutney (cold)
  • heritage pickled beetroot and goats cheese mousse bilini (cold)
  • humita tartlets with creamed basil sauce
  • 9 hour braised beef brisket empanadas
  • grilled scallop spoons with chorizo and salsa lucia
  • jack daniels and coke bbq bean tacos

Static Canapé Bags

  • pigs ear scratchings
  • smokey bacon popcorn
  • chilli cauliflower bites with satay sauce

Meat sourced from the farm

  • whole brisket
  • whole rib eye
  • whole sirloin
  • whole beef fillet
  • wagyu beef Burgers
  • cumberland sausage rings
  • whole chickens
  • poussin
  • lamb racks
  • pork chops
  • baby back ribs

Fresh from the farm to the spit

  • pig
  • lamb
  • chickens
  • churrasco beef


  • lobster tails
  • langoustines
  • tiger prawns
  • monkfish
  • whole bream
  • whole salmon
  • swordfish
  • mahi mahi in banana leaf
  • moules fresh from the coals


  • illustrated chilli and apple slaw
  • heritage tomato and herb
  • fig and mozzarella
  • pear, Parma ham, herb and garlic
  • char vegetables, mint and Parmesan
  • roast beetroot, chilli and coriander
  • burnt heritage carrot and orange dressing
  • edible garden crudités


  • pan roasted garlic and thyme potatoes
  • paprika and chilli sweetcorn
  • grilled polenta
  • caramelised endive
  • whole bbq vegetables

Full vegetarian barbecue

  • goats cheese stuffed portobello mushrooms
  • seitan spice steaks
  • chinese tofu steaks
  • mediterranean veg skewers with halloum
  • illustrated vegan slaw
  • cauliflower steaks


  • crepes fresh from the bbq served with burnt fruit and ice cream
  • kilner jar classics
  • cheese cake
  • eton mess
  • trifle


  • illustrated bbq
  • chilli mint
  • chimmichurri
  • basil, parsley and garlic
  • south west hot-hot sauce

Winter menu

  • whole venison
  • rabbit
  • guinea fowl
  • turkey
  • pheasant

Chapa Bread

With our imagination and passion to create the whole menu in-house, we couldn't then go and offer you the normal run of the (bread)mill dinner roll.

So, what we do is offer the Patagonian pita, the Argentinian inspired bread heaven - our own Chapa bread.

We make and care for the bread ourselves, allow it to grow, mature, tending to its every need. Then, once ready...onto the red hot Chapa it goes and we BBQ it to perfect.

Fresh from the coals, straight to the board.