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
Day Lunch Menu Supper
Sunday

ROAST BEEF AND YORKSHIRE PUDDING
QUICHE LORRAINE
SALMON FILLET WITH WHITE WINE AND DILL SAUCE

CREAMY RICE PUDDING WITH STRAWBERRY JAM
FRUIT SALAD

PARSNIP AND APRICOT SOUP AND SANDWICHES.
BACON AND TOMATO BAP.
CHEESE SALAD AND BREAD ROLL.

CREME BRULEE AND PEACHES

Monday

CHICKEN FILLET FILLED WITH SAGE AND ONION.
SAVORY POTATO AND STILTON CHEESE PANCAKES WITH CHERRY TOMATOES.
PAN FRIED SEA BASS WITH PARSLEY BUTTER MELTS.

TREACLE SPONGE AND CUSTARD.
FRUIT SALAD

MINTED PEA AND HAM SOUP WITH SANDWICHES.
SCRAMBLED EGG ON TOAST.
SMOKED SALMON SALAD.

STRAWBERRY JELLY WITH WHIPPED CREAM

Tuesday

LANCASHIRE HOTPOT.
CAULIFLOWER AND BROCCOLI CHEESE BAKE,
WITH A CRUNCHY WHOLEMEAL TOPPING.
DEEP FRIED SCAMPI WITH LEMON AND TARTARE SAUCE

RED CHERRY PIE WITH CUSTARD OR CREAM.
FRUIT SALAD.

SMOKED BACON AND TOMATO SOUP AND SANDWICHES.
TUNA AND SWEETCORN JACKET POTATO.
CORNISH PASTY.

FRUIT SALAD AND CREAM

Wednesday

ROAST PORK WITH APPLE SAUCE.
VEGETABLE LASAGNE.
POACHED HALIBUT WITH HOLLANDAISE SAUCE.

RHUBARB CRUMBLE AND CUSTARD OR CREAM.
FRUIT SALAD.

CARROTS, RED LENTIL AND CORIANDER SOUP AND SANDWICHES.
CHICKEN NUGGETS AND CHIPS.
CHEESES AND BISCUITS.

GREEK YOGURT WITH HONEY AND FRESH STRAWBERRIES

Thursday

HONEY ROAST GAMMON AND PARSLEY SAUCE
MUSHROOM AND PEA RISOTTO.
STEAMED FILLET OF COD WITH PARSLEY SAUCE.

APRICOT SPONGE AND CUSTARD OR CREAM
FRUIT SALAD.

TOMATO AND BASIL SOUP AND SANDWICHES.
SAUSAGE, GRILLED TOMATO AND BREAD AND BUTTER.
PLAIN OMELETTE.

LEMON CHEESECAKE

Friday

DEEP FRIED COD, CHIPS AND MUSHY PEAS.
SPAINISH OMELETTE.
CHICKEN KORMA AND RICE

APPLE TURNOVERS WITH WHIPPED CREAM.
FRUIT SALAD.

BLUE STILTON AND BROCCOLI SOUP AND SANDWICHES.
BEANS OR SPAGHETTI ON TOAST.
MARGARITA PIZZA.

CHOCOLATE DELIGHT AND WHIPPED CREAM

Saturday

COTTAGE PIE.
SAVORY LEEK AND MUSHROOM CRUMBLE.
PRAWN MARIE ROSE SALAD WITH NEW POTATOES.

PROFFITEROLES WITH HOT CHOCOLATE SAUCE.
FRUIT SALAD.

ASPARAGUS SOUP AND SANDWICHES.
HOT DOGS WITH ONIONS.
TWO CHEESES AND BISCUITS.

MANDARIN ORANGES WITH ICE-CREAM

Menu Week 2
DayLunch MenuSupper
Sunday

ROAST LAMB WITH MINTED GRAVY OR RED CURRANT JELLY.
CHEESE AND LEEK TART.
POACHED SMOKED HADDOCK IN A MORNAY SAUCE.

SHERRY TRIFLE.
FRUIT SALAD.

PEA AND HAM SOUP AND SANDWICHES.
BACON AND MUSHROOM BAP.
CHEESE AND ONION PASTIE AND
BREAD ROLL.

BUTTERSCOTCH DELIGHT

Monday

BEEF STEW AND PARSLEY DUMPLINGS.
MACARONI CHEESE BAKE WITH CHERRY TOMATOES.
SALMON AND DILL FISHCAKES.

STICKY TOFFEE PUDDING WITH CUSTARD OR CREAM.
FRUIT SALAD.

WATERCRESS SOUP AND SANDWICHES.
JACKET POTATO WITH BEANS.
HAM SALAD.

LEMON JELLY WITH WHIPPED CREAM

Tuesday

PORK FILLET IN A CREAMY WHITE WINE SAUCE.
COURGETTE AND MUSHROOM OMELETTE.
PAN FRIED SEA BASS WITH SALSA SAUCE.

GINGER AND PLUM CRUMBLE WITH CUSTARD OR CREAM.

FRUIT SALAD.

LEEK AND POTATO SOUP AND SANDWICHES.
POACHED EGG ON TOAST.
PRAWN MARIE ROSE SALAD.

BANANA MOUSSE

Wednesday

ROAST CHICKEN WITH CRANBERRY STUFFING.
TOMATO AND BASIL PASTA BAKE.
KING PRAWN AND CORRIANDER PAELLA.

MARMALADE AND HONEY STEAMED SPONGE WITH CUSTARD OR CREAM.
FRUIT SALAD.

SEASONAL VEGETABLE SOUP AND SANDWICHES.
EGG AND CHIPS.
CHEESES AND BISCUITS.

GREEK YOGURT WITH HONEY AND WALNUTS

Thursday

STEAK AND KIDNEY PIE.
LEEK AND CHEESE BAKE WITH APPLE WOOD CHEESE.
LEMON SOLE WITH WHITE WINE AND PRAWN SAUCE.

APPLE PIE WITH CUSTARD OR CREAM.
FRUIT SALAD.

PEAR AND STILTON SOUP AND SANDWICHES.
BACON, GRILLED TOMATO AND BREAD AND BUTTER.
HAM OMELETTE.

FRESH STRAWBERRIES AND CHANTILLY CREAM

Friday

STEAMED SALMON FILLET WITH WATERCRESS SAUCE.
FILLED FLAT MUSHROOM WITH STILTON TOPPING.
LAMBS LIVER WITH ONION GRAVY

AUTUMN PUDDING WITH WHIPPED CREAM.
FRUIT SALAD.

TOMATO AND RED ONION SOUP AND SANDWICHES.
CHEESE AND PINEAPPLE PIZZA.
BEANS OR SPAGHETTI ON TOAST.

CHOCOLATE CHEESECAKE

Saturday

BEEF AND VEGETABLE COBBLER.
VEGGI BEAN CHILLI CON CARNIE.
SMOKED SALMON AND BRIE TART.

APPLE AND BLACKCURRANT CRUMBLE WITH CUSTARD OR CREAM.
FRUIT SALAD.

MINTED PEA AND BACON SOUP AND SANDWICHES.
BEEF BURGER WITH ONION.
CHEESES AND BISCUITS.

PEACHES AND CREAM

Menu Week 3
DayLunch MenuSupper
Sunday

ROAST PORK AND APPLE SAUCE.
TUNA AND SWEET CORN LASAGNE.
SAVORY RICE FILLED RED PEPPER.

STICKY DATE AND WALNUT PUDDING WITH CUSTARD.
FRUIT SALAD.

CURRIED PARSNIP SOUP AND SANDWICHES.
BACON AND TOMATO BAP.
SMOKED SALMON SALAD AND BREAD ROLL.

BANANA DELIGHT

Monday

CHICKEN FRICASSEE WITH SMOKED BACON AND FRIED BREAD TRIANGLES.
KING PRAWN CURRY AND RICE.
RATATOUILLE

BANOFEE PIE.
FRUIT SALAD.

CARROT AND RED LENTIL SOUP AND SANDWICHES.
JACKET POTATO WITH TUNA.
CORN BEEF SALAD.

LIME JELLY WITH WHIPPED CREAM

Tuesday

IRISH STEW
CAULIFLOWER AND BROCCOLI BAKE
SALMON AND DILL FISH CAKE.
TREACLE SPONGE AND CUSTARD.

FRUIT SALAD

VEGETABLE SOUP AND SANDWICHES.
SCRAMBLED EGG ON TOAST.
CORNISH PASTY.

FRESH FRUIT SALAD

Wednesday

ROAST BEEF AND YORKSHIRE PUDDING.
MUSHROOM STROGANOFF.
SCAMPI WITH TATARE SAUCE

APRICOT AND ALMOND TART WITH CUSTARD OR CREAM.
FRUIT SALAD.

SQUASH AND SWEET POTATOE SOUP AND SANDWICHES.
FISH FINGERS AND CHIPS.
BREADED MUSHROOMS AND MAYO DIP WITH BREAD AND BUTTER.

GREEK YOGURT WITH HONEY AND BANANA

Thursday

PORK STEAK WITH APPLE AND ELDERFLOWER SAUCE.
VEGETABLE LASAGNE.
PAN FRIED SEA BASS WITH PARSLEY BUTTER MELTS.

PINEAPPLE UPSIDE DOWN PUDDING WITH WHIPPED CREAM.
FRUIT SALAD.

SALMON AND WATERCRESS SOUP AND SANDWICHES.
SAUSAGE, GRILLED TOMATO AND BREAD AND BUTTER.
CHEESE OMELETTE.

STRAWBERRIES AND CREAM

Friday

BREADED PLAICE WITH CHIPS AND MUSHY PEAS.
STUFFED COURGETTE WITH A STILTON TOPPING.
SPAGHETTI BOLOGNAISE.

RHUBARB AND GINGER CRUMBLE WITH CUSTARD.
FRUIT SALAD.

PEA AND LETTUCE SOUP AND SANDWICHES.
CHEESE AND HAM PIZZA.
BEANS OR SPAGHETTI ON TOAST.

RASPBERRY CHEESECAKE

Saturday

BEEF MEDALIONS.
VEGETABLE PANCAKES.
CRUNCHY TOPPED PAN FRIED SALMON FILLET.

APPLE AND BLACKCURRANT CRUMBLE WITH CUSTARD OR CREAM.
FRUIT SALAD.

BLUE CHEESE AND LEEK SOUP AND SANDWICHES.
HOT DOG WITH ONIONS.
CHEESES AND BISCUITS.

APRICOTS AND CREAM

Menu Week 4
DayLunch MenuSupper
Sunday

ROAST CHICKEN AND CRANBERRY STUFFING.
SPINACH AND CHEESE FILLED POTATOES.
VEGETABLE CURRY WITH RICE.

SPOTTED DICK WITH CUSTARD.
FRUIT SALAD.

CURRIED PARSNIP AND APRICOT SOUP AND SANDWICHES.
BACON BAP.
CHEESE AND PICKLE SALAD AND BREAD ROLL.

RASPBERRY DELIGHT.

Monday

MINCED BEEF MOUSSAKA.
EGG FLORENTINE.
KING PRAWN AND CORIANDER PAELLA.

PEAR TARTIN WITH WHIPPED CREAM.
FRUIT SALAD.

HAM, TOMATO AND BASIL SOUP AND SANDWICHES.
JACKET POTATO WITH CHEESE.
SAUSAGE ROLL BREAD AND BUTTER.

RASPBERRY JELLY AND WHIPPED CREAM

Tuesday

FISHERMAN’S PIE.
HOMEMADE FAGGOTS IN RICH ONION GRAVY.
MUSHROOM AND PEA RISOTTO.

STEAMED CHOCOLATE AND ORANGE SPONGE WITH CUSTARD.
FRUIT SALAD.

LEEK AND POTATO, SOUP AND SANDWICHES.
POACHED EGG ON TOAST.
CHEESE AND ONION PASTY.

FRESH FRUIT SALAD

Wednesday

ROAST LOIN OF LAMB WITH ROSEMARY AND TYNE AND MINTED GRAVY.
SMOKED HADDOCK KEDGEREE.
LEEK AND CHEESE BAKE WITH A CRUNCHY WHOLEMEAL TOPPING.

PLATED APPLE PIE WITH CUSTARD OR CREAM.
FRUIT SALAD.

CARROT AND CORIANDER SOUP AND SANDWICHES.
SAUSAGE AND CHIPS.
CHICKEN NUGGETS WITH MAYO DIP AND BREAD AND BUTTER.

GREEK YOGURT WITH HONEY AND RASPBERRIES

Thursday

BEEF AND MUSHROOMS IN RED WINE.
HALIBUT WITH HOLLANDAISE SAUCE.
VEGETABLE TOMATO PASTA BAKES.

SEMOLINA WITH FRESH STRAWBERRIES AND JAM.
FRUIT SALAD.

CREAM OF MINTED PEA SOUP AND SANDWICHES.
BACON, GRILLED TOMATO AND BREAD AND BUTTER.
PLAIN OMELETTE.

STRAWBERRIES AND CREAM

Friday

COD LOIN WITH PARSLEY SAUCE.
CHICKEN TIKKA MASARLA AND RICE.
GLOUCESTER SAUSAGE WITH RICH ONION GRAVY.

JAM ROLY POLY WITH CUSTARD.
FRUIT SALAD.

BRIE AND BROCOLLI SOUP AND SANDWICHES.
CHEESE AND PINEAPPLE+HAM PIZZA.
BEANS OR SPAGHETTI ON TOAST.

LEMON AND LIME CHEESECAKE

Saturday

BACON WRAPPED CHICKEN BREAST WITH A MUSHROOM SAUCE.
STUFFED FLAT MUSHROOM WITH A STILTON TOPPING.
BATTERED KING PRAWNS WITH A SWEET CHILLI SAUCE.

BREAD AND BUTTER PUDDING WITH CUSTARD OR CREAM.
FRUIT SALAD.

ASPARAGUS AND POTATO SOUP.
BEEFBURGER WITH ONIONS.

CHEESES AND BISCUITS.
PEARS AND CREAM

Menu Week 5
DayLunch MenuSupper
Sunday

ROAST PORK WITH BRAMBLY APPLE SAUCE.
SMOKED SALMON AND ASPARAGUS QUICHE.
SAVORY RICE FILLED COURGETTE.

LEMON AND ORANGE CITRUS SPONGE WITH LEMON SAUCE.
FRUIT SALAD.

CHICKEN AND MUSHROOM SOUP AND SANDWICHES.
BACON, CHEESE AND TOMATO BAP.
TUNA AND SWEETCORN SALAD AND BREAD ROLL.

STRAWBERRY DELIGHT

Monday

SHEPPARD’S PIE.
PAN FRIED SEA BASS WITH A LEMON PARSLEY BUTTER MELTS.
MACARONI CHEESE BAKE.

BAKEWELL TART AND CUSTARD.
FRUIT SALAD.

RED BEAN AND TOMATO SOUP AND SANDWICHES.
JACKET POTATO WITH BEANS.
SAUSAGE ROLL BREAD AND BUTTER.

BLACKCURRANT JELLY AND WHIPPED CREAM

Tuesday

PORK AND PRUNE CASSEROLE.
SOUFFLE PANCAKE WITH BROCCOLI AND CREAM CHEESE.
MUSHROOM STROGANOFF.

BLACK CHERRY PIE AND CUSTARD.
FRUIT SALAD.

ROASTED SWEET RED PEPPER SOUP AND SANDWICHES.
SCRAMBLED EGG ON TOAST.
CORNISH PASTIE.

FRESH FRUIT SALAD

Wednesday

ROAST CHICKEN AND SAGE AND ONION STUFFING BALLS.
LEEK AND MUSHROOM CRUMBLE.
SALMON FILLET WITH DILL SAUCE.

BAKED APPLE WITH SULTANA’S AND CUSTARD.
FRUIT SALAD.

RED LENTIL AND BACON SOUP AND SANDWICHES.
SCAMPI AND CHIPS & TARTARE SAUCE.
BREADED MUSHROOMS, MAYO DIP AND BREAD AND BUTTER.

GREEK YOGURT WITH HONEY AND CHOCOLATE

Thursday

BEEF AND VEGETABLE PIE.
SEASONAL HONEY ROAST VEGETABLES.
LOIN OF COD AND PARSLEY SAUCE.

JAM TART AND CUSTARD.
FRUIT SALAD.

MUSHROOM AND SMOKED BACON SOUP AND SANDWICHES.
BACON, GRILLED TOMATO AND BREAD AND BUTTER.
CHEESE ON TOAST (WELSH RABBIT).

STRAWBERRIES AND CREAM

Friday

BATTERED HADDOCK WITH CHIPS AND MUSHY PEAS.
SWEET AND SOUR CHICKEN WITH RICE.
TOMATOE AND AUBERGINE BAKE.

GINGER SPONGE AND CUSTARD OR CREAM.
FRUIT SALAD.

TOMATO, GARLIC AND HAM SOUP AND SANDWICHES.
CHEESE AND MUSHROOM PIZZA.
BEANS OR SPAGHETTI ON TOAST.

FOREST FRUITS CHEESECAKE

Saturday

CHICKEN AND MUSHROOM PIE.
CAULIFLOWER BAKE WITH APPLEWOOD TOPPING.
SMOKED TROUT, NEW MINTED POTATOES.

SWEET MINCEMEAT STEAMED SPONGE AND CUSTARD.
FRUIT SALAD.

LEEK AND BROCCOLI SOUP AND SANDWICHES.
HOT DOGS WITH ONIONS.
CHEESES AND BISCUITS.

FRUIT COCKTAIL AND CREAM

Christmas Day

Aperitif
Warm Fruit Punch
Assorted Canapés

Starters
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.

Dessert
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
Or
Cod Loin in Prawn and Parsley Sauce
All dishes served with Roast & Creamed Potatoes, Green Peas, Cauliflower au Gratin and Diced Swede

Dessert
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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