Nicholaston House Catering Facilities

Nicholaston House Catering

All meals are freshly prepared on-site at Nicholaston House by a dedicated catering team. Vegetarian, as well as special dietary meals such as gluten- and dairy-free, are available to order upon request. Nicholaston House was awarded a level 5 food hygiene rating in July 2015. 

Allergen Advice

It should be noted that the following allergens may be present in any dish prepared by Nicholaston House: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame seeds, soya, sulphur dioxide. Please ensure we are made aware of all dietary requirements and allergies prior to arrival.

Breakfast is served at 8.30am

In addition to a selection of cereals, fruit, yoghurt, toast, jams and spreads:

A full cooked breakfast (bacon, sausage, scrambled egg, hash brown and grilled tomato) is served on Wednesday, Friday and Saturday.

A continental breakfast (porridge/croissant) is served on Tuesday and Sunday.

 

Lunch (full-board guests only) is served at 1pm

Light lunch is provided for guests staying on a full-board basis Tuesday - Saturday.

Sunday lunch (roast dinner) is provided for groups staying on a full-board weekend basis.  

 

Dinner is served at 6.00pm

2-course set meal (main and dessert).

 

Sample 2 Course Menu

 

Beef Stew

Served with leek mash potatoes and a selection of vegetables

Homemade Lemon Cheesecake

Served with a winter berry and port compote

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Grilled Gammon and Pineapple

Served with new potatoes and a selection of vegetables

Homemade Rhubarb and Orange Crumble

Served on a layer of hot custard

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Braised Chicken Breast 

Served with a mushroom and brandy sauce, roast potatoes and a selection of vegetables

Homemade Sherry Trifle

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Baked Cod

Served with fresh parsley sauce, new potatoes and a selection of vegetables

Homemade Baileys Bread and Butter Pudding 

Served on a layer of hot custard

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Moroccan Pork

Served with rice

Homemade Chocolate Roulade 

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Chicken Supreme Stuffed with Sage and Apricot Stuffing

Served with new potatoes and a selection of vegetables

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Homemade Lemon and Raspberry Posset 

Served with homemade shortbread biscuit