BREAKFAST BAR

Fresh ginger and lemon water

Fruit and nut milk smoothies

Buckwheat and almond milk blueberry pancakes

Sweetcorn and ricotta fritters with a spiced fresh tomato chutney

Tomato shakshuka

Sweet potato and turmeric oats, with coconut, strawberry and dry roasted almonds

Carrot and raisin breakfast muffins

Fresh fruit platters, with bee pollen, buckwheat and chia seeds

SHARING LUNCHES

Freekeh with roast aubergines, courgettes, pul biber roast feta, dill and fresh tomatoes

Harissa cauliflower and herb yoghurt lettuce cups

Greek salad, with kalamata olives, semi-slow roast tomatoes, fresh tomatoes, picked and fresh cucumber

Hummus, with roast red peppers, fava beans and chickpeas

Kale, leek and spinach frittata slices, with green goddess dressing

Rainbow raw vegetable bowls, with a cashew and ginger dressing

Gemista - slow roast stuffed red peppers, topped with dried and fresh parsley

White bean, chard and asparagus warm salad, with lemon dressing

Green salad, with avocado and chives

DINNERS

Mexican night - paprika roast cauliflower tacos, with guacamole, sweetcorn palm heart and jalapeno salsa, garlic black beans

Vegetable tagine, with vegetable brown rice, ACV raw slaw and kefir flatbreads

Asparagus, artichoke, broccoli and pea paella

Mezze night - falafel, beetroot hummus, labneh with pistachios, baba ganoush, carrots, celery and kefir spelt flatbreads

SWEETIES

Blueberry, basil and almond slice

Raw chocolate and walnut tart, with macerated strawberries

Orange and almond energy balls

Coconut, date and cacao bites

Goldtooth vermouth roasted apricots, with strained kefir and agave nuts

Almond stuffed dates