Catering Menus

Roast Beef
With creamed horseradish in a mini Yorkshire pudding

Ham & Leek Tartlet

Chicken Tikka
Served with mango chutney 

Chicken Satay Skewers
With a rich satay sauce

Coconut Prawns
Accompanied by sweet chili dip

Wild Mushroom Arancini (V)

Leek, Lemon Thyme & Gruyère Tart (V)

Cauliflower Fritter
With curried mayonnaise (V)

Mini Cheesy Jacket Potatoes (V)

Vintage cheddar on a crostini (V)

Chicken Liver Parfait
With crisp toast and cherry purée

Asian Beef
Served in a sesame shell with tamarind gel

As[aragus wrapped in Parma ham

Smoked Salmon
On blini with soured cream 

Crab Crostini
Finished with shellfish hollandaise

Whipped Goat’s Cheese & Beetroot Tartlet (V)

Brie & Cranberry Crostini (V)

Grilled Asparagus
With hollandaise sauce (V)

Beef  Mini Pies and mash
Flaky pastry with tender beef, creamy mash, and a rich liquor jus

Sticky Bourbon Burnt Ends
Slow-cooked, caramelized beef with silky mashed potatoes

Garlic-Chili Prawns
Sautéed prawns tossed in a fragrant garlic and chili glaze

Ginger-Lemongrass Sea Bass
Lightly poached, served with aromatic sticky jasmine rice

Crispy Chicken Katsu Curry
Golden fried chicken with a vibrant, spiced curry sauce

Duck Confit Croquettes
Crunchy bites paired with a sharp redcurrant gel

Wild Mushroom Mac & Cheese
Creamy macaroni topped with toasted chestnut crumb

Korean BBQ Pulled Pork Bao
Steamed buns filled with smoky, tangy pulled pork and fresh slaw

Jerk-Spiced Salmon
Grilled salmon with a zesty mango-chili salsa

Tempura Pollock & Chips
Light, crisp batter with hand-cut chips and house tartare

Harissa-Roasted Halloumi
Served with herbed Moroccan pearl couscous and fresh herbs

Desserts

Mini Cheesecake Trio
A selection of seasonal, bite-sized cheesecakes

Shot Glass Dessert Collection
Layered textures and flavors in elegant portions

Assorted Macarons
Vibrant colors and delicate flavors, perfect for sharingscription

Starters

Chicken, Leek & Bacon Tart

Served with baby leaves and a French dressing

Thai-Style Beef Salad

Crisp Asian slaw, green mango, soy, and lemongrass dressing

Ham Hock & Pea Terrine

Accompanied by house-pickled vegetables and toasted brioche

Trio of smoked fish

With black tahini and pickled beetroot

Crab Tian

Endive, curried mayonnaise, and a touch of caviar

Scottish Smoked Salmon

Cucumber, lemon cress and yuzu mayonnaise

Trio of melon

With a mango salsa

Tricolor salad

Avocado, tomato and mozzarella on a bed of rocket leaves

Main course

Pan-Roasted Chicken Breast
With crushed new potatoes, tenderstem broccoli and a white wine sauce

Roast Cornfed Chicken Supreme
Caramelised onion purée, roasted new potatoes, herb-crumbed roasted carrot with a reduced gravy

Slow-Cooked Featherblade of Beef
Served with dauphinoise potatoes, spring greens and a red wine jus

Roast Rump of Lamb
Fondant potato, roasted seasonal vegetables, and rosemary & redcurrant sauce

Pan fries sea bass
With sautéed spinach, new potatoes and a cream sauce

Spiced Sweet Potato Croquette (VG)
Rocket and pumpkin seed pesto with seasonal vegetables

Medoteranean vegetable stack (VG)
Sesame-seasonal vegetables, pickled cabbage, and crushed new potatoes

Desserts

Apple Tarte Tatin
With Chantilly cream and Calvados caramel

White and dark Chocolate Tart
Served with marinated cherries and black cherry purée

Crème Brûlée 
Vanilla panna cotta, marinated seasonal berries, and shortbread biscuits

Traditional Lemon Tart
served with a raspberry coulis and whipped cream

Raspberry cheesecake
White chocolate crumb and fresh raspberries

Chocolate-Dipped Profiteroles
Filled with salted caramel and garnished with chocolate shavings