P.Y.O. salad
With complete customisation, you can choose better and discover your own favourite.
Step 1
Choose your bases
Two scoops or three for large
Baby spinach & herbs
Masala carlin peas & kale
Miso grains
Seasonal shredded veg
Soft British leaves
Step 2
Add textures
Choose three scoops
Apple & celery slaw
Calabrian chilli crunch
Chicken crackling
Crisp red pepper
Diced smokey cucumbers
Green herb salsa
House sauerkraut
Mustard & chive croutons
Nut crumble
Pickled chillies & shallots
Punchy shredded carrots
Step 3
A hit of flavour
Add a squeeze, mixed in or on the side?
Basque mayo
Confit garlic aioli
Coronation caesar
Dill buttermilk
Green goddess
Lemon & basil
Must-pick honey mustard
Olive oil & lemon
Zhoug tahini
Step 4
Finish with toppers
As many as you like
Summer roast potatoes
Green pea hummus
Grilled sesame broccoli
Smoked paprika olives
Avo & cucumber guac
Seasons tomato salad
Tartare potato salad
Westcombe cheddar
Glazed Blythburgh ham hock
Pulled Church Hill Farm chicken
Charred corn salsa & laksa tofu
Chilli-crusted Loch Duart Salmon
Hot smoked salmon
Spiced Norfolk Lamb shoulder
Pick & Collect
Delivery
Catering
from the farm:
Picked by Stevie Parle
Bases
Baked Borlotti beans
Textures
Trombetta courgette, pickled courgette, candied Seeds
Flavours
Romano courgette puree
Toppers
Pulled Church Hill Farm Chicken, Slow-roast Datterini Tomatoes
Allergens: Sulphites
