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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


Ripened Tomatoes with Buffalo Mozzarella and Basil Dresssing

Basil Pesto, Ciabatta Crostini


Beals Farm Air Dried Ham

Peach 'Chutney', Walnuts and Almonds


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


Tomato and Taleggio Arancini with Basil Pesto

Basil Oil. Micro Rocket and Parmesan


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, Roasted Vine Tomatoes and Micro Rocket


Fillet of Sea Bass with Fennel and Radish

Crushed Potatoes and Capers, Green Olive Dressing

Micro Fennel Shoots


Slow Roasted Pork Belly with Charred Butternut Squash

Feta, Pearl Barley, Chickpeas and Fine Beans


Roasted Fillet of Beef with Peperonata

White Bean Puree, Charred Baby Courgettes

Herb Roasted Potatoes




Pan Fried Duck Breast with Celeriac and Apple Puree

Artichoke Hearts, Confit Potatoes and Lambs Lettuce


Roasted Lamb Rump with Carrot Puree

Fondant Potato, Baby Carrots and Pea Tendrils


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


Cornfed Chicken with Crispy Thigh and Gremolata

Rosemary Roasted Potatoes, Confit Tomatoes and Fine Beans

Parmesan and Micro Rocket


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 Crumble Cake with Apple and Elderflower Sorbet
Milk Puree and Apple Caramel

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


Sea Salt and Fudge Brownie with Honey and Milk Ice Cream

Milk 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.

PLEASE CONTACT US FOR MORE INFORMATION

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