Dining at Cleeve Hill

Exercising choice is very important to us all which is why we have a flexible daily schedule. Residents enjoy choosing their food from the breakfast self service bar and lunch from a full a la carte menu. Our sweet trolley is, not surprisingly, proving very popular indeed.

Our catering team maintains the highest standards of traditional home cooking, providing a choice of meals and tempting snacks around the clock served in either of our two dining rooms or in your own room if preferred. We can also cater for private functions and your visitors are always welcome to join you at mealtimes.

Our breakfast self service bar is a real hit with our residents. Popular choices are juices and jams and there is also a range of cereals, breads and fruit as well as a full English for those that want to keep their energy levels up ready for a spot of gardening.

At lunch time, the sweet trolley makes its rounds with tempting cakes and gateaux as well as old favourites.

Residents enjoy choosing their meals from an a la carte menu. A typical menu looks like this:

Menu Week 1
Menu Week 2
Menu Week 3
Menu Week 4
Christmas Day

Warm Fruit Punch
Assorted Canapés

Butternut Squash and sweet potato Soup
Classic Prawn Cocktail
Honeydew melon balls and grape cocktail with a hint of mint.

Main Course
Roast Turkey with Cranberry Stuffing balls, Chipolatas wrapped in bacon, seasonal vegetables, Traditional gravy and bread sauce.
Fillet of Beef poached in mulled wine with seasonal vegetables and roast potatoes.
Halibut steak with hollandaise sauce with new minted potatoes and seasonal vegetables.
Leek and vegetable crumble with honey roast vegetables and new minted potatoes.

Homemade Christmas pudding with custard or brandy sauce.

Sweet Trolley
Petit Fours With Tea or Coffee

We can only accommodate up to a maximum of twenty four Visitors.

New Year Day

Lunch Menu
Game Pate with Melba toast
Roast Duck Sage & Onion Stuffing with Apple Sauce
Cod Loin in Prawn and Parsley Sauce
All dishes served with Roast & Creamed Potatoes, Green Peas, Cauliflower au Gratin and Diced Swede

Lemon Meringue Roulade
Or Cherry Tart with Chantilly Cream

We can only accommodate up to a maximum of twenty four Visitors.

Head Chef

Our kitchens are managed by our Executive Chef, Mark Davison who joined us in early 2013. Having previously worked at London restaurants and The Daffodil in Cheltenham, Mark brings with him a wealth of experience. Mark's understands how important good nutrition is to the elderly, and his menus reflect this, using fresh, seasonal and where possible, local produce.

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