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