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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


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


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

Herb Crusted Rump of Lamb with Daupohinoise Potatoes

Warm French Bean Salad and Lamb Jus

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


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

Macerated Strawberries with Vanilla Shortcake, 

Fromage Frais Sorbet, Chantilly and Basil

'Family' Service menus

We have a range of ideas for those looking for something less formal. Large platters and bowls of beautifully presented dishes served directly to each table to create a relaxed feel to your dining experience.

A local Sussex Cheese Wedding Cake idea ...

A Celebration Cheese Wedding Cake beautifully decorated with Fresh Fruit, then once cut, displayed for guests to help themselves throughout the evening with Grapes, Celery, Chutney and a selection of Bread and Biscuits.

Golden Cross Goats Cheese

Levin Down

St George Camembert

Sussex Blue

Olde Sussex

This is only one idea and we can of course incorporate any of your ideas if required.


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