Sample Menus

A Taste of What We Create

The following selections give a flavour of our range and approach. Every menu we produce is bespoke — designed around your event, your guests, and your preferences.

Seasonal variations and custom additions are always available. Dietary codes: V Vegetarian VE Vegan GF Gluten Free

Gourmet menu display
01

Canapés & Reception Bites

Passed and stationed selections for arrival drinks and receptions

  • Smoked Salmon Blini
    GF available

    Crème fraîche, chive, micro herbs

  • Heritage Tomato Bruschetta
    VE

    Aged balsamic, fresh basil, toasted sourdough

  • Chicken Liver Parfait Crostini

    Cornichon, chutney, toasted brioche

  • Goats Cheese & Walnut Tartlet
    V

    Honey, thyme, candied walnut

  • Seared Scallop
    GF

    Cauliflower purée, crispy caper, lemon oil

  • Mini Beef Slider

    Aged cheddar, caramelised onion, brioche bun

02

Plated Starters

First courses for seated events and wedding breakfasts

  • Butternut Squash Velouté
    VGF

    Crème fraîche, toasted pumpkin seeds, chive oil

  • Cured Salmon Terrine
    GF available

    Cucumber gel, dill crème, rye crisp

  • Pan-Seared King Scallops
    GF

    Pea purée, pancetta, micro cress

  • Heritage Beetroot & Goats Cheese
    VGF

    Candied walnut, rocket, sherry vinaigrette

  • Duck Rillettes

    Orange gel, pickled cucumber, brioche toast

03

Plated Main Courses

Principal courses for plated dining experiences

  • Roasted Fillet of Beef
    GF

    Celeriac purée, roasted root vegetables, red wine jus

  • Pan-Roasted Chicken Supreme
    GF

    Truffle mashed potato, wilted spinach, tarragon cream sauce

  • Pan-Seared Sea Bass
    GF

    Samphire, crushed new potato, lemon beurre blanc

  • Slow-Roasted Lamb Shoulder
    GF

    Dauphinoise potato, roasted carrots, mint jus

  • Roasted Heritage Beetroot Wellington
    V

    Goats cheese, spinach, port reduction

  • Wild Mushroom Risotto
    VGF

    Truffle oil, Parmesan tuile, micro herbs

04

Desserts

Sweet courses and celebration options

  • Classic Crème Brûlée
    VGF

    Seasonal berries, almond biscotti

  • Dark Chocolate Fondant
    V

    Vanilla bean ice cream, raspberry coulis

  • Lemon Tart
    V

    Raspberry sorbet, candied zest, basil oil

  • Eton Mess
    VGF

    Seasonal berries, Chantilly cream, crisp meringue

  • Cheese Board
    VGF available

    Selection of British and Continental cheeses, chutney, crackers

05

Buffet Selections

Curated for informal and semi-formal events

  • Slow-Roasted Topside of Beef
    GF

    Carved at the station, horseradish, Yorkshire pudding

  • Moroccan Spiced Lamb
    GF

    Harrisa yoghurt, flatbread, pickled vegetables

  • Roasted Mediterranean Vegetable Tart
    V

    Feta, sun-dried tomato, herb oil

  • Herb-Crusted Salmon Fillet
    GF

    Dill crème fraîche, cucumber pickle

  • Baby New Potatoes
    VGFVE

    Butter, chive, sea salt

  • Mixed Leaf Salad
    VGFVE

    Heritage tomato, cucumber, house vinaigrette

All menus are subject to seasonal availability. Comprehensive allergen information is provided with every proposal. We accommodate all dietary requirements including coeliac disease, nut allergies, dairy-free, halal, and kosher — please discuss your needs with us.

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Bespoke Menus

Would You Like a Tailored Menu Proposal?

Every menu we create starts with a conversation. Tell us about your event and we'll develop something entirely personal to you.

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