New Year's Eve or New Year's Day Jazz Lunch
See out 2024, or see in 2025 with a delicious lunch included (menu below) at Iford, accompanied by live jazz from the acclaimed John Law (keys); Henrik Jensen (Double Bass) and Sam Crockatt (Sax).
Arrive anytime from 11:30 to enjoy a relaxed lunch over two 45 minute sets of jazz from the musicians. Music starts c. midday.
MENU
Amuse Bouche
Something from the chefs
Starters
Smoked ham, Creedy Carver chicken & duck terrine, carrot-ginger chutney, picked red onion and toast; or
Arnold Bennett tart with torched Cornish scallop, cauliflour puree and curried mussel vinaigrette; or
Celeriac-potato veloute, truffle, pickled walnut, Bath soft cheese and homemade croutons.
Mains
35-day dry aged Iford steak cooked on Bertha, with fries, confit onion, watercress, peppercorn and bone marrow jus; or
Fish du jour with smoked potato mousseline, fennel-carrot and bean salad, mussel veloute; or
Wood roasted and fermented beetroot risotto, burnt onion fondue, pickled celery, horseradish, roasted hazelnuts
Dessert
Dark chocolate tart with cremeux, cocoa nibs, orange gel, candied peanuts and mandarin syrup; or
Apple and vanilla souffle with cognac raisin ice-cream and gingerbread crumb; or
Gypsy Tart, poached pear, crème fraiche, caramelised honey
Petit fours & choice of Iford Manor Teas or Dusty Ape coffee
Ticket options
See out 2024, or see in 2025 with a delicious lunch included (menu below) at Iford, accompanied by live jazz from the acclaimed John Law (keys); Henrik Jensen (Double Bass) and Sam Crockatt (Sax).
Arrive anytime from 11:30 to enjoy a relaxed lunch over two 45 minute sets of jazz from the musicians. Music starts c. midday.
MENU
Amuse Bouche
Something from the chefs
Starters
Smoked ham, Creedy Carver chicken & duck terrine, carrot-ginger chutney, picked red onion and toast; or
Arnold Bennett tart with torched Cornish scallop, cauliflour puree and curried mussel vinaigrette; or
Celeriac-potato veloute, truffle, pickled walnut, Bath soft cheese and homemade croutons.
Mains
35-day dry aged Iford steak cooked on Bertha, with fries, confit onion, watercress, peppercorn and bone marrow jus; or
Fish du jour with smoked potato mousseline, fennel-carrot and bean salad, mussel veloute; or
Wood roasted and fermented beetroot risotto, burnt onion fondue, pickled celery, horseradish, roasted hazelnuts
Dessert
Dark chocolate tart with cremeux, cocoa nibs, orange gel, candied peanuts and mandarin syrup; or
Apple and vanilla souffle with cognac raisin ice-cream and gingerbread crumb; or
Gypsy Tart, poached pear, crème fraiche, caramelised honey
Petit fours & choice of Iford Manor Teas or Dusty Ape coffee
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