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JUST SOME IDEAS....

SOME CANAPE IDEAS....

Parmesan and Black Olive Shortbread with Parsley Pesto and Whipped Goats Cheese


Carpaccio of Salmon with Capers, Cress & Tartare Sauce


Cucumber Cups with Thai Beef Salad


‘Sipping Spoons’ of Tuna with Edamame and Red Cabbage

Ginger, Soy & Lime Dressing


Herbed Falafel with Hummus and Spiced Flatbread


Goats Cheesecake with Red Onion Marmalade


Pea & Mint Risotto Cakes with Seasoned Crème Fraiche


Tandoori Prawns with Beetroot Ketchup and Mustard and Yoghurt Chutney



Cherry Tomato Tatin with Basil Puree


Blackened Salmon with Lemon Mayonnaise


Roasted Pork Belly with Chorizo and Pepper Puree


Sesame and Old Sussex Cheese Croquettes with Spiced Tomato Chutney


Lamb and Pistachio Koftes with Artichoke Pakoras

Natural Yoghurt and Mango Chutney


Salmon Teriyaki with a Ginger Soy Dip


Cheddar Beignets with Sesame Dressing


Pistachio and Black Pudding Croquettes with Apple Puree

SOME STARTER IDEAS....

Golden Cross Goats Cheese Tart with Caramelised Figs

Fine Asparagus, Fig Puree and Balsamic Dressing


Cured Salmon with Avocado Puree and Orange 

Lettuce Puree, Shaved Fennel, Caviar and Orange Dressing


Crispy Pork Belly with Salsa Verde

Cannelini Bean, Bean and Pea Salad, Pan Juice Dressing


Ripened Tomatoes with Buffalo Mozzarella and Basil Dresssing

Basil Pesto, Ciabatta Crostini


Locally produced Pastrami with Beetroot and Apple Chutney

Micro Beetroot Cress and Horseradish Dressing


Ham Hock and Pea Salad with Warm Brioche

Pea Puree and Pea Tendrils, Tarragon Dressing


Grilled English Asparagus with Crispy Prosciutto

Gribiche Dressing 


Smoked Trout with Toasted Hazelnuts and Fine Beans 

Hazelnut Emulsion and Micro Watercress


Chicken ‘Caesar’ Croquettes with Caesar Dressing

Little Gem Puree, Little Gem and Parmesan


Roasted English Beetroot with Whipped Goats Cheese

Beetroot Puree and Toasted Hazelnuts


Seared Sea Bass with Cep Puree 

Glazed Spring Onions, Celeriac Veloute and Pea Tendrils

SOME  MAIN COURSE IDEAS....

Breast of Guinea Fowl with Crispy Prosciutto

Artichoke Hearts, White Beans and Broad Beans

Wild Mushroom and Tallegio ‘Arancini’, Crème Fraiche Sauce


Roasted Salmon with Sauce Gribiche

New Season Potatoes, Asparagus and Crisp Green Leaves


Chargrilled Marinated Lamb with Parlsey and Spinach Pesto

Paprika Potatoes and Roasted Vine Tomatoes


Loin of Venison with Silky Mash, Roasted Beetroot and Lambs Lettuce


Spiced Sea Bass with Fennel, Samphire and Tomatoes 

Crab Cakes, Green Olive Dressing and Micro Fennel Shoots


Slow Roasted Pork Belly with Charred Butternut Squash

Cauliflower Puree, Sprouting Broccoli and Crackling


Roasted Fillet of Beef with Smoked Pomme Puree

Artichoke Hearts and Peas 


Roasted Rump of Lamb

Warm Salad of Beetroot, Pearl Barley, Fine Beans, Pea Shoots and Hummus. Lamb Jus Dressing


Pan Fried Duck Breast with Celeriac and Apple Puree

Artichoke Hearts, Confit Potatoes and Lambs Lettuce


Roasted Lamb Rump with Carrot Puree

Potato Pancakes, Baby Carrots and Pea Tendrils


Herb Crusted Sirloin with English Beetroot, Fine Beans, Goats Cheese and New Season Potatoes


Brined and Slow Cooked Chicken with Crispy Thigh

Salt Baked Potatoes, Pea Puree, Pancetta and Green Beans


Pumpkin, Spinach and Gorgonzola Tart

Shallot Confit


Sweet Potato, Artichoke and Feta Wellington

Romesco Sauce


Wild Mushroom & Tallegio Risotto Cakes

Truffle Creme Fraiche Dressing

SOME DESSERT IDEAS....

Dark Chocolate Tart with Honeycomb
Creme Fraiche Chantilly

Trio of Desserts
Raspberry Sorbet
Shot of Chocolate Mousse with Chocolate Crumbs
Lemon Posset with Candied Lemon

‘Eton Mess’
English Strawberries and Raspberries messed with Meringue
Vanilla Cream and Raspberry Syrup. Topped with Raspberry Sorbet

Warm Apple Cake with Caramel Puree
Apple and Elderflower Sorbet

Caramelised Lemon Tart with Raspberries and Raspberry Sorbet

Vanilla Cheesecake with Red Grapes, Apple and Honeycomb

Display Stands of Miniature Delicacies

Lemon Posset with Lemon Curd and Candied Lemon

Raspberry Pavlovas

Chocolate & Espresso Brownies


Raspberry Parfait with Pistachio Cake and Yoghurt

Raspberries and Honeycomb


Tiramisu with Chocolate Gelato

Hazelnut Crisp


Passion Fruit Panna-Cotta

Mango, Black Olive Caramel and Coconut Sorbet


Macerted Strawberries with Vanilla Shortcake, 

Fromage Frais Sorbet, Chantilly and Basil



OTHER MENU STYLES

We can produce any style of menu from sit down meals, buffets and barbeques to hog roasts, canape parties and grazing menus.

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