Traditional Charcoal Barbecue Main Courses

Aromatic Summer Chicken
(Our Head Chef’’s personal favourite and recommendation to you)
Charcoal grilled plump chicken thighs marinated with lime, garlic, chilli, coriander and ginger, served with a light crème fraîche and chive dressing

Chargrilled Tandoori Chicken
Succulent chicken thighs, scented with tandoori spices, cumin and yoghurt, charcoal grilled and served with spicy mango chutney, mint and cucumber raita

Hickory Smoked BBQ Chicken
Tender chicken thighs, glazed western style with our own sweet, smoky, sticky barbecue sauce

Hoisin Pork Ribs
The best baby back ribs marinated in Chinese five-spice, rich hoisin sauce, spring onions, fresh ginger and served with a soy, tomato and honey sauce

Pork and Red Pepper Brochette
Pork filet tenderloin, red onions and sweet roasted peppers, marinated in fresh oregano and toasted cumin seeds, accompanied by a summer Bramley apple chutney

Barbecued Southdown Lamb Steak
Thick cut lamb steak tossed in our mint, garlic and mustard glaze, grilled with fresh rosemary and served with a red wine glaze

Middle-Eastern Lamb Kofta
Skewered, finely chopped lamb flavoured with spring onion, fresh chillies, garlic, coriander, parsley and mint, blended with middle-eastern spices and served with a tomato salsa dressing.

Peppered Entrecôte Steak
Prime cut of Scotch beef brushed with extra virgin olive oil, sprinkled with sea salt and a selection of cracked peppercorns.

Pure Aberdeen Angus Steak Burger
Finest Scotch Angus beef steak, chopped and seasoned, flame grilled to perfection, served with sweet caramelised shallots and garlic butter

Selection of Best Butcher’s Sausages
Juicy pork and leek, spicy Cumberland and French style Toulouse, with a homemade caramelised red onion and tomato relish and a selection of mustards

Salmon and Tiger Prawn Skewers
Scottish salmon and cold water tiger prawns, marinated with lime, lemon, garlic, chive, tarragon and with a hint of fresh red chilli, served with a mild chilli mayonnaise

Swordfish Steaks with Leafy Garden Herbs
Char grilled swordfish steak marinated in extra virgin olive oil, glazed with a tarragon, parsley, chive, chervil and dill butter, with a plum tomato and roasted sweet pepper relish