A new Spring menu is being launched at The Orange Tree in Shakespeare Street, Nottingham on March 15th.

The menu, created by head chef Tom Reid, includes Mediterranean-style fish stew, tiger prawn acras (fritters), chicken, leek and spinach lasagne, sweet potato and halloumi burger, and Moroccan-style tagine. 

Designed to appeal to pre-theatre diners, those looking for business lunches, as well as lecturers and students working nearby, the menu features locally sourced ingredients where possible.

The Orange Tree, which serves food from noon until 7pm daily, freshly prepares all its meals and cooks them to order. It has a team of three chefs.

Head chef Tom, 24, who has been at The Orange Tree in Nottingham for two years and has worked in kitchens since the age of 16, devised all the dishes on the new menu, which also features weekly 'specials'.

"We are excited to be launching such an interesting Spring menu at The Orange Tree," said Orange Tree managing director Ben Hings. "We change our menu to reflect the seasons, and are delighted with the dishes that Tom has devised for us. I am sure they will go down well with our customers."

The Orange Tree sources its meat and groceries from East Midlands suppliers wherever possible. All the eggs it uses are free range.

The Orange Tree serves all-day breakfasts on Saturdays and a choice of roast dinners on Sundays. Its menu includes light meals, sandwiches and snacks, as well as main meals and homemade desserts.