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Chapel House
Restaurant with Rooms

Friar’s Gate
Tel: +441827718949

email: info@chapelhouse.eu




All dishes are cooked freshly to order enabling Chef Patron Richard Napper to modify dishes easily to accommodate special dietary requirements, particularly allergies and intolerances.

The menu changes weekly to keep it fresh and appealing however it generally follows the same format - as follows:

Please note that this is not the current menu, it is merely an example to give a flavour of what you may expect


A la Carte Menu
One Course ~ £21.45
Two Courses ~ £29.65
Three Courses ~ £37.85
including complimentary appetiser, bread, vegetables and VAT @ 20%
First Courses
Soup of the Day
Portobello Mushroom
Large mushroom filled with confit of onion, topped with goat’s cheese, wrapped
in bacon (may be omitted) and set on red pepper sauce
Roasted Mediterranean Vegetable Cup
Roasted Mediterranean vegetables in a cheese pastry cup, topped with goat's cheese
Melon Seville
Melon balls and orange segments sprinkled with cointreau
King Prawns Brioche
King Prawns in a creamy garlic sauce served in a brioche bun
Ham & Mushroom Crêpes
Diced baked ham and sauteed mushrooms wrapped in thin pancakes
with a creamy sauce
Scallops Fines Herbes
Pan fried scallops with a fines herbes sauce and garnished with rice
Main Courses
Baked Sea Bass
Fillet of Sea Bass with an almond and herb crust, served with tomato and
basil sauce 
Salmon Condorcet
Fillet of salmon garnished with sliced tomato and cucumber and served
with a parsley and lemon sauce 
Chicken 'Thatched Cottage'
Sliced breast of chicken with a creamy stilton sauce and a 'thatch' of walnuts
Vegetarian Crêpes Gateau
Thin pancakes layered with vegetables and set on a tomato and fines herbes sauce
Fillet Steak 'Rossini' Style (£3 supplementary charge)
Local fillet steak, cooked to your liking, set on a pate-topped crouton with a rich madeira sauce
Loin of Lamb with port, orange and redcurrant
Loin of local Grendon lamb cooked pink and served sliced with a sauce of port,
orange and redcurrant
Sliced tenderloin of pork with a creamy cheese and leek sauce
Richard's Dish of the Day
Chef's Dessert of the Day
Duo of Chocolate
Dark chocolate outer shell filled with light chocolate mousse, made with fresh egg,
decorated with kirsch-soaked black cherries
Ginger and Date sponge pudding
Individual sponge pudding made with stem ginger and dates, served warm
with hot ginger sauce
Pear Poached in Claret
Whole pear poached in claret, served warm with a hot port wine sauce
and Gopsall Farm vanilla ice cream
Apple & Almond Crêpe
Light pancake filled with meringue, ground almonds and sauteed apple, baked to order
and served with a sweet butter and cider sauce
Crème Brûlée
Classic baked egg custard with a crispy burnt sugar topping
Cheese Platter
A selection of five different varieties served with biscuits
Coffee served with homemade chocolate truffles
Pot of Coffee or Tea ~ £3.20 per person

Espresso ~ £3.20 single   £4.20

Latte (regular or decaffeinated) ~ £3.70 
Liqueur Coffees ~ from £6.95 per person

Allergy and food intolerance sufferers: Some dishes contain nuts, gluten, fresh eggs and'or dairy products so please let us know if you would like more detailed information, or modifications to the menu. If you have a food allergy or food intolerance please speak to a member of staff before you order your food or drinks. Statutory Declaration: To the best of our knowledge and belief none of the dishes listed here contain or are derived from genetically modified (GM) foodstuffs.