Living an authentic Life; Create and embrace your own version of success by aligning to what is important to you.

We are delighted to invite you to the next in our series of inspirational, small audience talks in which dynamic, creative people share who they are and how they achieve their own version of happiness and success.

Sydney based Cambridge graduate, Virginia Herlihy is CEO and Founder of How Do You Do it whose award winning coaching programmes champion Virginia's passionate belief that there is more than one version of success, a belief which is essential to any driver of change.

In this interactive session, Virginia will share the strategies which have been vital to her in achieving her own version of happiness and in teaching her children to strongly believe that it is possible to lead a life they love both at home and at work.

Virginia’s highly personal reflection will look at the reality of trying to grow a successful business while staying true to your core values.

Venue Stag Room at E.Street Bar & Grill

Time meet at 11am for coffee/tea and The Hungry Guest brownie bites
Interactive talk until 12.30
Lunch at 12.45pm 

Menu

Grilled line caught mackerel, cauliflower, pomegranate, radicchio toasted seed salad

Spring vegetable risotto, shaved asparagus, crispy shallots, cold pressed rapeseed oil

Vegan dark chocolate torte, blackcurrant sorbet, honeycomb

Price £48

Link to Virginia Herlihy’s Biography.

Give your Dad the special Father's Day that he deserves. Don’t miss out on treating Dad, book a table with us.

Father’s Day Lunch Menu

£25.00 for 2 Courses/£30.00 for 3 courses

STARTERS

Poole Mackerel Fillet, Pink Grapefruit, Land Cress & Sunflower Seeds (GF)

Rabbit & Smoked Ham Hock Terrine, Rhubarb Chutney, Soda Bread

Gressingham Duck Croquette, Raspberry Pickled Vegetables

Crispy Squid Rings, Preserved Lemon Aioli

Smashed Avocado, Soused Red Onion, Umami Watercress & Toasted Seeds (VE)

MAINS

Sussex Sirloin Roast Beef, Roast Potatoes, Seasonal Vegetables, Yorkshire Pudding & Gravy

Scott’s Free Range Roast Pork Loin, Roast Potatoes, Seasonal Vegetables, Yorkshire Pudding & Gravy

Chargrilled Spatchcock Poussin, Roast Potatoes, Seasonal Vegetables, Yorkshire Pudding & Gravy

Chargrilled Darne of Salmon, New Potatoes, Garlic Buttered Greens, Hollandaise (GF) 

Grilled Brixham Plaice, New Potatoes, Oven Dried Tomatoes, Charred Lemon, Purple Sprouting Broccoli (GF)

Wild Mushroom, Radicchio & Walnut Rigatoni, Tarragon Cress, Shaved Wookie Hole Cheddar (V)

Cauliflower, Radicchio, Spring Onion Salad, Toasted Seeds, Pomegranate Dressing (VE)

T-Bone Steak, Triple Cooked Chips, Charcoal Salt, Field Mushroom, Bearnaise (£15 supplement)

DESSERTS

Sticky Toffee Pudding, Salted Caramel Ice Cream (V)

Lemon Posset, Lavender Shortbread, Raspberry Compote (V) 

Chocolate & Hazelnut Torte, Honeycomb, Blackcurrant Sorbet (VE)

A Selection of British Cheeses from ‘The Hungry Guest Cheese Room’ (£3 supplement)