Thick cut golden grilled Halloumi cheese layered between roasted sweet red peppers and seasoned courgettes drizzled with a homemade contrasting  lemon and herb vinaigrette on a base of wilted, peppered spinach.

This dish features a base of peppery wild rocket tossed in balsamic and olive oil. Nestled within the greens are ivory pearls of Mozzarella and bright red gems of baby plum tomatoes.

A piquant assembly of tender jumbo prawns, flash-seared in a spirited Harissa spice blend bringing the heat of North Africa. Presented on a chiffonade of chilled iceberg lettuce and accompanied by a silky lemon-cream dip for a cooling finish. 

Presenting a rustic delicacy of the Belgian highlands. This coarse pate is served alongside a pairing of creamy brie and a golden crusted, oven baked cob. Complemented by an assembly of  zesty cornichons, tangy baby pickled onions and a sweet red onion chutney. 

A true northern classic  (made with love by a southerner) with slow braised tender cuts of lamb and caramelised red onions with a hint of Worcestershire sauce in a rich gravy. Finished with a decorative lid of butter-brushed sliced potatoes, oven-baked to a perfect crunch. with a side of pickled red cabbage.

A hearty time honoured favourite, featuring slow cooked minced beef and onions with tender carrots and petis pois in a rich thyme infused gravy. Thatched with a generous layer of buttery mashed potatoes and grilled cheddar cheese for a golden crust.

Indulge in our take on a classic, heart warming fish pie. Baked cod and salmon chunks with plump king prawns served in a velvety butter and parsley sauce with a hint of dijon. Topped with piped waves of grilled cheesy mashed potatoes. 

A colourful and comforting oven-baked dish featuring tricolour fusilli pasta tossed with savoury Quorn mince, roasted courgettes, red onion and red peppers. Bound in a rich, homemade Italian style, herb-infused tomato sauce. Dressed with Mozzarella and Cheddar cheese and grilled to golden gooey perfection.

The original Peach melba was invented in 1892/3 by the french chef Auguste Escoffier at the Savoy Hotel/Ritz Carlton to honour the Soprano Dame Nellie Melba this is our tribute to that dessert. Poached peaches served atop vanilla ice cream, finished with raspbery sauce and almond flakes. 

This classic sundae is believed to have originated in New York in the early 1900's named after the pink and cream coloured Knickerbocker Hotel. Our version consists of layered fresh fruit , vanilla ice cream and strawberry sauce. Finished with lightly whipped cream, more sauce and a wafer.

First mentioned in print in1893, it is believed to originate from Eton College and is served at the annual cricket match against Harrow School. It is occasionally served at Harrow where it is called Harrow Mess!! . On that basis our "Westfield Mess" is a layered affair of strawberries, whipped cream and crushed meringue pieces, more strawberries, more whipped cream and more crushed meringue pieces....you get the picture 

This traditional dessert traces it's history back to the sixteenth century. The earliest use of the name was in a recipe in Thomas Dawson's 1585 book of English cookery "The Good Huswifes Jewell". Our version of this favourite is from Nick's mum Lorna and has a base of lady fingers liberally soaked in the finest cream sherry followed by a refreshing tier of fruity berries blanketed by vanilla custard, topped with softly whipped cream and decorated with a glace cherry ( a la 1970's) ....it's  both boozy and boujee.......