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Ingredients
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 cloves garlic, finely chopped
• 500 g minced venison
• 20 g fresh breadcrumbs
• 1 egg, beaten
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp ketchup
• 4 white sesame bun
Method
1.

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Friday 19th April from 7.30pm
Some tribute artists look like their idol, some sound like their idol. Paul Bacon as Elton John does both! Close your eyes and you won’t believe your ears, open your eyes and you won’t believe them either! You simply won’t find close tribute to Sir Elton John.

 
Click here to view our April Newsletter
Highlights

Easter Sunday and Family Fun Day
Music nights at Sanctum on the Green presents…Ultimate Elton
Wedding Open Day

We thought we’d be a bit different this month and send you a healthy recipe after indulging on all those Easter Eggs this weekend!
Ingredients

1 Large Handful of mixed salad leaves
1 Small Handful Marinated Artichoke Hearts (reserve the marinade)
1 Small Handful Sun-dried Tomatoes in olive oil
Juice of half a lemon
100g Goat’s Cheese, Crumbled
Salt and black pepper

Method
Place artichoke he

 
Click here to view our March Newsletter
Highlights

Luke represents Wales on Great British Menu!
Mother’s Day!
Easter Sunday

2 Duck Legs
200g mixed leaves
1 pack of watercress
1 red onion (peeled)
100ml white wine vinegar
1 bottle of sweet honey mustard dressing
1 Chinese grapefruit
2 pink grapefruit
20g sugar
Pre-heat over to 150◦C

Season duck leg with salt and white pepper. Then place the duck legs on a rack with a tray underneath to catch excess fat.

 
Click here to view our February Newsletter
Highlights

Valentines Day!
Mother’s Day!
Sanctum Spa Days
Great British Menu

 
Click here to view our January Newsletter
Highlights

New A La Carte Menu!
Sanctum Romantic Valentine’s Package
Sunday Lunch @ Luke’s Dining Room
Luke’s Recipe of the Month

Serves 4
For the Lamb

12 lamb cutlets
Salt and freshly ground black pepper
Olive oil
Small bunch Rosemary
4 garlic cloves

For The Salsa Verde

2 handfuls of green herbs (basil or parsley)
100ml olive oil
3 anchovy fillets (optional)
3 garlic cloves
1 tablespoons capers
1 teaspoon grain mustard
1 tablespoon white wine vinegar

Method

Firstly, heat a griddle pan on the stove.

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