Three Course Sit-Down Meal

STARTERS

Slow roasted plum, tomato and thyme tarte tatin glazed with a balsamic caramel, served with mixed leaves salad and basil oil 

Apricot chicken ballotine with plum chutney 

Ham hock terrine served with our own piccalilli and a sourdough croute

Prawn and crayfish cocktail with a marie rose sauce GF/DF 

Salmon gravlax, marinated with beetroot and dill and served with pickled vegetables GF/DF 

Greek feta cheese and caramelised red onion tarts topped with asparagus spears V 

Compressed watermelon with heirloom tomatoes, micro rocket and crumbled blue cheese and pine nuts 

Roast rainbow beetroot and chargrilled asparagus with a lemon and sorell dressing

MAINS

Corn-fed breast of chicken stuffed with sundried tomato and basil, served with wilted spinach and buttered fondant potatoes GF

Rosemary and garlic roasted rump of lamb served with minted pea & potato purée, seasonal vegetables and redcurrant jus GF (supplement of £2.50 + VAT per person)

Fillet of sea bass, pan-fried and served with roasted salsify, buttered fava beans and a lobster bisque GF

Aubergine stuffed with provincial vegetables and served with a red pepper coulis GF/DF/Vegan

Grilled halloumi served atop slow roasted Portobello mushrooms, with a thyme and shallot vinaigrette GF/V

Chicken breast stuffed with ricotta and basil with crispy pancetta and buttered savoy cabbage with gratin potatoes and a rich chicken jus

Baked chalk stream trout with a capped dill tomato burnt butter sauce, tender stem broccoli with roast butternut squash

Pan-seared stone bass served with buttered fingerling potatoes with celeriac remoulade and a golden raisin dressing 

DESSERTS

Duo of chocolate mousses with a Bailey’s crème anglaise GF

Strawberry and cream paté tart topped with pistachio

Aussie pavlova with homemade lemon curd topped with poached rhubarb and a ginger syrup

Vegan brownie with candied pecan and cashew nuts and a vanilla cream sauce

Seasonal deconstructed cheesecake

Caramel panacotta

Coffee, tea and truffles

* (DF) Dairy free
* (GF) Gluten free
* (V) Vegetarian

Please choose one starter, mains and desserts for your event. We are able to create bespoke menu for you according to your requirements and for any occasion, please enquire for your unique menu!

Package Prices
Including crockery, cutlery and oven hire, chef to cook and serve: £64.00 + VAT per person
Including canapes on arrival, crockery, cutlery, and oven hire chef to cook and serve: £68.00 + VAT per person
 
Staff Charges
We can provide professional staff to help with all aspects of your event, from setting the room, serving canapés, dinner, drinks, operating a cloak room, meeting/greeting guests and clearing the room afterwards.
Staff - £90.00 + VAT for a minimum 3-hour shift, then £18.00 + VAT per hour to follow. We recommend 1 staff member per every 15 guests, to serve each course to the table and clear, as well as serving drinks. Please enquire for your bespoke quote, and to discuss staff requirements for your event.

We do not operate a nut free Kitchen.  There may be traces of nut found in all our products