Our head chef, Chris Morris, has produced a menu of local and ethically sourced produce with a team of chefs who have all been recruited from some of the finest restaurants in Devon. Included on our menu is a delicious range of vegetarian, vegan and gluten-free options.

Breakfast (9.30am until 10.30am)

  • Coffee, tea, jugs of fresh water and fruit juices.
  • Continental and English buffet selection or pre-ordered individual hot breakfast dishes.

Based on a minimum of 10 delegates/guests.

Lunch buffet (11.30am until 2pm)

Buffet Menu A

Mains

  • Coronation chicken, black treacle glazed ham, lemon and herb roasted salmon.
  • Tomato, basil and mozzarella arancini (VE*).
  • Quiche x2 flavours (V).

Sides

  • New potatoes.
  • Mixed panache of season vegetables .
  • Mixed salad and a couscous salad with a selection of dressings.

Desserts

  • Chocolate mousse with clotted cream.
  • Raspberry cheesecake and meringue served with fruit coulis.

Buffet Menu B

  • Sandwiches with crisps and/or vegetable crisps.
  • Chilli and coriander falafel with cucumber riata.
  • Orange and fennel salmon crostini with pickled beetroot.
  • Tomato and olive tart.
  • Mushroom and feta burgers.
  • Smoked ham hock and Cornish Jack croissants.

Additional items

  • Potato wedges.
  • Sausage rolls.
  • Garlic ciabatta.
  • Granola, yoghurt and compote.
  • Heritage tomato and red onion salad.
  • Hummus and crudités.
  • Roasted/Buttered new potatoes.
  • Two breakfast pastries.
  • Fresh fruit platter.

Based on a minimum of 20 delegates/guests.

For information on prices and to discuss your requirements please contact Gemma Rowsell on 01395 573154 or gemma.rowsell@thedonkeysanctuary.org.uk

(V) - Vegetarian (VE) - Vegan (VE*) - Vegan adaptable