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- Individual Marzanino tomato tarte tatin
- Parmigiano pannacotta, Marzanino tomato compote and Minus 8 caviar and basil sorbet
- Vine-ripened Marzanino tomato soup
- Pan seared salmon and Jersey Royals served with a purple watercress, English asparagus and blood orange salad
- Jellied Marzanino tomato consommé with Fennel and Affila cress
- Rhubarb and almond tart
- Black truffle potato nicoise
- Poached flat peach with raspberry sorbet and crème anglaise
- Duck with English cherries and chervil
- Citrus chiboust with English cherry compote and an orange and fennel seed tuile
- Pork tenderloin wrapped in cabbage and bacon with pearled spelt, Quickes' cheddar and fresh pea risotto
- Pan-fried mackerel with summer bean salad
- Summer berry sorbet with pain perdu and fresh summer berries
- Greengrocers’ super smoothie
- Sweet Eve strawberry soufflé
- Exclusive leaf and apricot salad with a quince dressing
- Sweet Eve strawberries and cream and summer pudding wraps
- Cream of spinach soup with a garnish of micro red chard
- Scotch pancakes with a blueberry compote
- Passion fruit poached pear with a passion fruit cream and raspberry coulis
- Pumpkin soup
- Butternut squash and pistachio cookies
- Mini toffee apple muffins
- Chocolate, orange and beetroot brownies
- Roasted pumpkin, red onion and Feta frittata
- Sticky golden beetroot bars
- Individual Victoria plum sponge with stem ginger and orange custard
- Moist carrot and cardamom cake with orange frosting
- Roasted baby beetroot and goats' cheese salad
- Tenderstem stir fry
- Confit pigs cheek with Colcannon potato cake, wilted spring greens and a crispy poached duck egg
- Colcannon sausages with champ, caramelised apple rings and an Irish cider gravy
- The Reynolds mezze sharing board
- Valrhona chocolate and rosemary pots
- Balinese spiced cod
- Roasted tamarillo and manna syrup
- Quick and easy Toulouse sausage and mixed bean cassoulet
- Brussels sprouts with chilli, garlic and lemon
- Pear tarte tatin
- Beetroot risotto with crispy coated goat’s cheese and creamed spinach
- Try our Bramley apple and persimmon pie during Bramley Apple Week (5 - 12 Feb)
- Cranberry and clementine posset with walnut and ginger cookies
- Pot-roasted guinea fowl with trimmings
- Chestnut parfait with caramelised figs and chocolate coated chestnuts
- Mulled winter fruit pudding
- Beetroot rosti with smoked salmon and soft boiled quail egg
- Truffled Jerusalem artichoke soup
- Blacksticks blue scone with cranberry jam
- Wild boar rillette with a port, thyme and orange jelly
- Sage and onion roasted Mayan Gold potatoes
- Buttered Chantenay carrots with fennel seed
- Roasted root vegetable toad in the hole
- Breast and ballotine of pheasant with apple and potato rosti, blackberry and juniper jus and wilted curly kale
- Sausage and Bramley apple plait - perfect for Bramley Apple Week (2 - 12 Feb)
- Moroccan boxed salad
- Sushi-style boxed salad
- Italian boxed salad
- Try our 8 Brix suckling belly of pork cooked sous vide served with Bramley apple mash and a warm winter slaw during Bramley Apple Week (5 - 12 Feb)
- Reynolds' Scottish cheese board is a great celebration of Scottish cheesemaking
- Reynolds’ vegetarian breakfast is a perfect start to the day
- Haggis and root vegetable casserole - a perfect winter warmer!
- Neeps and tatties soup with mini haggises
- Mini full English - the perfect breakfast!
- Our ‘full English’ pizza makes an ideal brunch
- For National Chip Week (20th - 26th Feb) serve up sirloin steak with triple cooked Mayan Gold chips
- Wow your customers with this oriental treat using some of Reynolds' more exotic vegetables
- So many great colours on a plate, using some of the lesser known beetroot varieties - your diners will be stunned!
- For Bramley Apple Week (5 - 12 Feb), try our Bramley apple and tarragon crumble with lavender custard
- Asparagus ravioli with chargrilled asparagus, Taleggio and Proscuitto
- Chargrilled asparagus with Prosciutto and poached Burford brown egg
- Baked Capricorn goats' cheese with asparagus tips
- Superfood boxed salad - the ultimate detox salad!
- Rhubarb and custard brûlée
- Parsnip and pecan cupcakes
- Rack of lamb for sharing with seasonal British vegeatables
- Oriental fruit salad with green tea jelly and lychee, lemongrass and ginger sorbet
- Rhubarb and custard cream Devon splits
- Macerated strawberries with strawberry and balsamic ripple ice cream
- White chocolate and English asparagus tarts
- Blackberry and Honeycomb syllabub
- Rhubarb and blackberry crumble with asparagus ice cream
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