England v India • July 10-13, 2025 • Complete Training System
📚 Complete Terrace Restaurant Training
Study the plated service with starter-main-dessert format and afternoon tea
🏞️ Terrace Format: Traditional Plated Service - Starter, Main, Dessert + Lord's Afternoon Tea 📅 Pattern: Days 1-2 Identical | Days 3-4 Identical
Breakfast (All Days)
Lord's Full English Breakfast
Smoked English bacon, Cumberland sausage and black pudding, field mushroom, dehydrated plum tomato, hash brown and baked beans with scrambled egg and toast bread
Lord's Vegetarian Full English Breakfast (v)
Vegetarian sausage, field mushroom, dehydrated plum tomato, hash brown and baked beans with scrambled egg and toast bread
Truffled Eggs, Scottish Smoked Salmon and Pecorino Cheese
Toasted brioche bread
Truffled Eggs, Avocado and Pecorino Cheese (v)
Toasted brioche bread
Selection of Pastries available
Fresh Fruit Salad Pots
(Served in bowl food bowls)
Beverages: Freshly Squeezed Orange Juice, Freshly Pressed Apple Juice
Days 1-2 - Thursday & Friday, July 10-11th
Starters
Seared Herb-Crusted Tuna
Asian shiitake mushrooms salad, wasabi mayonnaise and garlic crisps
Smoked Norfolk Chicken Terrine
Crispy skin, black garlic, brioche truffle
Summer Squash Salad (v)
Radish, carrot and olives, mint oil
Main Courses
Day 1: Marinated Rump of English Lamb
Mash potato, caramelised shallot puree, Tenderstem broccoli, red wine jus
Day 2: Sticky Short Rib of British Beef
Truffle potatoes, English asparagus, watercress, light red wine jus
Pan fried Sea Bream and Mussels (Both Days)
Cucumber and coriander emulsion, curry leaf and mint coconut sauce
Pea and Shallot Tortellini (V) (Both Days)
Minted pea purée, English spinach and seasonal beans, Salsa Verde and Parmesan
Desserts
Burnt Cambridge Cream
Caramelised banana and caramel, crème fraiche
Summer Berry Pudding
Mixed berry compote, vanilla Chantilly
"Premium British Cheese Plate"
Artisan biscuits, Lord's chutney, celery and grapes
Days 3-4 - Saturday & Sunday, July 12-13th
Starters
Slow-Cooked Scottish Salmon
Cucumber, honey and soya, wasabi crème and caviar
Pressed Ham Hock, Cider and Apple
Parsley, fennel jam, borage flowers
Charred English Asparagus and Mousse (v)
Lemon mayonnaise, sunflower seed, quinoa crumble
Main Courses
Day 3: Chargrilled Spiced West Country Chicken Breast (Lords)
Cumin crushed potato, pickled red onions, green beans and radish, coconut and lime cream sauce
Day 4: Slow Roasted Belly of British Pork
Pear, fennel, pickled radish and baby cucumber salad, seaweed and lemongrass sauce
Pan Fried Cod Fillet (Both Days)
Smoked mashed potato, mussel and truffle tartare, chive oil