SAMPLE MENUS

Beetroot and goat's cheese arancini

Smoked salmon, dill, trout caviar and zesty creme fraiché blinis

Duck and clementine crackers

Fillet steak and horseradish skewers

Courgette and saffron bruschetta

Gorgonzola, apple and bresaola rolls

Garlic butter and white wine pan fried scallops skewers

Pork, rosemary and white pudding scotch eggs with Pommery mayo

Butternut squash and sage croustades

Mackerel pate, dill pickled cucumber on charcoal crackers

Crispy chicken bites with a turmeric aioli dip

Rosemary and garlic focaccia

Garden pot crudité, baba ganoush, fresh hummus with pita bites

Canapés

Hand raised chicken and herby ham hock pies with a creamy potato puree and green beans

Roast leg of lamb cooked pink with crab apple and mint jelly, herbed parmentier potatoes, roasted heritage carrots and petit poi's

Butternut squash and sage risotto topped with an almond vegan parmesan

Chicken thighs in a pinot noir reduction, creamed parsnips and savoy cabbage

Venison fillet cooked pink with a port demi glace réduction, fondant potatoes, petit pois a la française and buttered wild mushrooms

Wild seabass topped with a lemon beurre blanc, fresh dill new potatoes, french beans and samphire

Tomato and pistachio tart with a classic rocket, roasted pine nut and Parmesan salad

Rich Guinness and red wine oxtail stew with spelt dumplings, crispy roasties and roasted beetroot and celeriac

Spatchcocked chicken with salsa verde, triple roasted chips with rosemary and garlic, lemon mayo and pomegranate jewels

Herby falafel, whipped thaini, hummus with chilli and garlic chickpeas, pickled red onion, zaatar roasted carrots and fresh flatbreads

Quinoa, roasted fennel, lemon, parsely, pickled red onion and orange salad with bitter leaves

Creme brûlée topped lemon tart with clotted cream ice cream

Double chocolate mousse

Gooseberry tart with blackberries

Mini chocolate eclairs filled with chantilly cream

Stickly vegan apricot buns

Apple tart with whipped oat cream

Rhubarb, ginger & blood orange fool

Poached apricots with a lime mascarpone cream and amaretti

Vegan double chocolate cookie sandwich with thaini cream

Giant choux buns filled with a tarte berry and pistachio creme patisserie

Individual pavlova's with elderflower cream and fresh berries

Homemade maple syrup and pecan icecream

Thyme roasted fig and blackcurrant mascapone tartlets

Dark chocolate and kirsch cherry brownies