Since joining Donnington Valley Hotel & Spa when it opened 14 years ago, Head Chef Kelvin Johnson has created a menu which offers a choice of both modern and traditional dishes.

By using fresh produce that is locally sourced and simply prepared Kelvin prepares dishes that are light and stylish in their appearance, and combine classical combinations and seasonal ingredients.

Sample Menus

Starters:
Braised pork cheek terrine, chanterelles, baby carrots, Chinese cabbage, pear & apple chutney

Foie gras, ham hock ballantine, wild mushroom pickle

Pea and ham soup

Seared scallops, black pudding, mash, spinach

Main Course:
Panfried turbot fillet, truffle oil mash, oxtail, puy lentil & spring onion cassoulet
Veal cutlet, shallot, wild mushroom, parmesan tart, savoy cabbage
Roasted Quail's breast, pan fried foie gras, curly kale, potato rosti, smoked banana
Noisette of lamb filled with apricots, shank faggot, swede, carrot & parsnip puree, boulangere potato
Mille feuille of avocado, chestnut, wild mushroom, garlic

Desserts:
Dark chocolate & lavender tart, whiskey syrup, raspberry
Coconut panacotta, tropical fruit salsa
Chocolate and Goats Cheese

Peanut Butter and Coconut

Apple, port and stilton