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Went once, would certainly recommend it the food and service was great. Was a reasonable price for three courses as well, best to check the site for the menu as I think it changes a bit as they source ingredients locally and when they take on new apprentices they can specialise in different cuisines.

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Seasonal Menu-  3-Courses £24.95

To Begin

Twice baked home hot smoked salmon soufflé  £2.50 Supplement

Jerk chicken Caesar salad with mango salsa

Cocktail of seasonal fruits with passion fruit and vanilla sabayon (v)

Spring onion, chestnut mushroom and Little Urn risotto (v)

Homemade cream of wild mushroom soup with bacon snippets and chives (v+)

Main Course

Beef

Rump pave and slow cooked blade of Yieldfield Farm beef with Old Spot bacon and caramelised shallots

Lamb

Honey and mint marinated rump, and confit of Blindhouse Farm lamb - £3.50 Supplement

Fish

Deep fried cod in local ale batter, duck fat chips and minted pea puree

This week’s MSC recommended fish from sustainable waters

Fowl

Pot roasted lemon and thyme chicken with chargrilled fennel, carrot puree and chicken reduction

Land

Tian of roast vegetables layered in puff pastry, smoked red pepper and basil sauce (v)

All main courses are served with a selection of fresh vegetables and potatoes (from the allotment when available)

Duck fat chips £2 supplement

Dessert

Chocolate and orange fondant, vanilla ice cream

Sticky toffee pudding with caramel sauce

New season apple and pear parfait

Slow cooked rice pudding with raspberry jam and clotted cream

Selection of champion cheeses from the five counties

Supplement of £4.50

Freshly brewed coffee £2.50

With homemade truffles and vanilla marshmallow

 

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I have eaten at VMF 3 times and every time it has been excellent. Remember they are students though and sometimes come across a bit nervous but the food is excellent. For the price I think you would struggle to get better. And you look over the Villa Park pitch while you are eating. What more could you want

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