Event Catering

Sample Menus

 
 
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Canapé Menu

Meat Canapés

Serrano ham and manchego croquettas

Buttermilk-fried Southern chicken lollipops with chipotle mayonnaise

Scotch quail egg, piccalilli

Roast beef, Yorkshire pudding, onion gravy

Pressed kromeskis of ham hock and sherry vinegar onion, celeriac remoulade

Confit duck ‘a l’orange’

Confit duck bon-bon with Asian flavours

Duck spring roll, hoi sin mayo, spring onion

Sherry vinegar marinated beef short-rib croustillant

Chicken pastilla with preserved lemon

Sicilian saffron and beef short-rib arancini

 

Vegetarian Canapés

Slow-roast cherry tomato, mozzarella and basil croustade

Sweet white onion tartlet, shallot puree, piment d’Espelette

Welsh rarebit, soured cream and chive

Polenta chips: rosemary chips and black olive chips, tomato salsa

Niçoise Pissaladiere (with/without anchovies)

Mauritian ‘gateaux piments’; chickpea, curry leaf, red chilli, cumin fritter

Poached quail egg Florentine, hollandaise, sourdough croûte

Mushroom and truffle brioche, burnt onion butter

Spanakopitta: halloumi, feta and spinach filo pastry swirl, black onion and sesame

Wild mushroom and truffle arancini

 

Fish Canapés

Smoked haddock kedgeree croquette, parsley mayonnaise 

Smoked salmon, cream cheese blinis

Haddock fishcake with dill and caraway, hollandaise sauce

Beer-battered cod, pea purée, potato crisp

Breaded lemon sole, sauce tartare

Blackened Cajun salmon skewers, green mango and jalapeño salsa

Hand-sliced smoked salmon and dill cream parcel, black rye croûte

Seared Asian marinated tuna with a wasabi mayonnaise

Sashimi of tuna, shiitake mushroom puree

Miso-blackened Nobu-style cod, shiso, cucumber

Tuna carpaccio, caper beurre noisette, yellow raisins, pan gratata

Seared soy-glazed tuna, wasabi crème fraiche

Lime-cured brandade de Morue, harissa mayonnaise

Smoked salmon rilletes, black rye croûte, dill crème fraiche

Dover sole, sauce Veronique

Dover sole, lemon caper beurre noisette

Our beetroot and vodka cured salmon, goat cheese and walnut crumb

 

Mini burgers

Salt beef rillettes with capers, cornichons and mustard, rye croûte

Beef burger, melted Swiss cheese, dill pickle and relish

Southern buttermilk fried chicken, chipotle mayonnaise

Breaded plaice and sauce tartare

Charred halloumi, marinated red pepper, salsa verde

 

Dessert canapés

Rosemary and salted caramel chocolate pots

Profiterole with chestnut and rum cream

Lemon posset with fennel biscotti

Plum or rhubarb fool with pink peppercorn shortbread

Banoffee tartlets

Mini pavlova, berry compôte

Knickerbocker glory shots

 

Bowl Food

Meat bowls

Beef in black bean sauce, sticky sesame rice

Lamb koftas, mini pitta with salad and tahini sauce

Chicken lollipop katsu with yuzu mayonnaise and shiso leaf, pickled ginger

‘Steak and chips’, slices of rib-eye, matchstick fries, béarnaise

Pressed ham hock, celeriac remoulade, melba toast

Crisp 8-hour belly of pork, sliced new potatoes, salsa verde

Cannon of lamb, crushed Xeres vinegar potatoes, port jus

 

Vegetarian bowls

Falafel mini pitta with salad and tahini sauce

Spring/Summer: Pea, broad bean and asparagus risotto

Autumn: Butternut and sage beurre noisette risotto

Winter: Risotto with black truffle

Grilled halloumi with Tabbouleh

Spring/Summer: Parmesan gnocchi with textures of asparagus

Autumn/Winter: Truffled gnocchi with textures of pumpkin

 

Seafood bowls

Devilled whitebait with a herb mayonnaise

Frito Misto with rouille

Plaice goujons and chips

Miso-glazed cod with a Momofuku inspired spring onion and ginger relish

Seared tuna, crunchy Asian vegetables, ponzu dressing

Tempura tiger prawns with yuzu mayonnaise

Prawn skewers with Thai flavours, green mango and papaya salad 

Fresh lobster, seared baby gem, hazelnut and quail egg salad 

Popcorn shrimp with rouille

Fresh crab cakes, chunky sauce gribiche, soft herb salad

Seared scallop with emulsion of brown shrimp, butternut and baby onions, pancetta crisp

Scallop ceviche with apple, lime and coriander

Dressed crab salad with soft boiled quails egg, salmon roe

 

Seasonal Buffet

Salads & Soup

Quinoa, roasted almond, clementine, chervil, sour cherry, lime dressing

Charred sprouting broccoli, almond, lemon zest and beurre noisette

Celeriac remoulade

Tabboulé of cracked bulgar wheat, mint, parsley, coriander, lemon vinaigrette

Cavelo Nero and orrecchiette 

Charred cauliflower, golden sultanas and a curried vinaigrette

Puy lentil salad, feta and mint

Israeli couscous, salsa verde and kale

Spelt, cavelo nero, basil and almond pesto

Peas, beans, broad beans and charred baby gem with a Caesar dressing

New potato with peas, pea puree, mint and feta

Scandinavian new potato salad

Wild rice sautéed with cumin and curry leaves, coconut and lime chutney

Roasted butternut and maple velouté

Sweet white onion velouté

Red pepper and cumin velouté

Mixed crudités with anchoiade 

 

Meat, Fish & Cheese

Blackened cod with a Nobu-style miso glaze

Beetroot and vodka Gravad Lax

Baked fillet of salmon stuffed with salsa verde

Oven-roasted salmon, chervil and parsley sauce 

Jerked chicken breast with a slaw of kohlrabi, carrot, red cabbage, basil and spring onion, yoghurt and maple dressing

Herb-poached free range chicken breast with parsley crumb, mixed root veg, honey and thyme dressing

Thai-style rare-roasted beef platter, crispy shallot, red chilli, lime dressing

Seared sesame-crusted loin of yellowfin tuna

Salt beef, sweet and sour cucumber, steamed new potatoes with parsley, English mustard sauce

Charcuterie platter with cornichons, gherkins and pickled onion 

Platter of three fine cheeses, celery, grapes, roasted pecans, chutney and crackers £2.00 per person supplement

 

Desserts

Lemon and fennel posset

Chocolate mousse with stem ginger

Tiramisu 

Individual blood orange cheesecake 

Cardamom crème brûlée

 
 
 
 
 

Wedding Catering

Sample Menus

 
 
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Wedding Menu Sample One

Canapés

Beef brisket croquette, pickled beetroot

Lobster brioche roll, Marie-Rose sauce

Sweet white onion tartlet, shallot puree, piment d’Espelette

Quail egg Florentine

Southern buttermilk-fried chicken lollipops, chipotle mayo

Smoked salmon rillettes, black rye croute

 

Starter

Potted smoked mackerel, horseradish, beetroot relish

Asparagus mousse verrine (v)

Chicken and Agen prune terrine, pickled mushrooms, compressed cucumber

 

Main

Cod fillet, spring vegetables, salsa verde potatoes

British peas, mint, ricotta, hand-made truffled gnocchi (v)

Ox cheek, boulangere potatoes, spring panache of vegetables, port jus

 

Dessert

Chocolate and rosemary caramel chocolate pot

Vanilla and chamomile panna cotta, macerated strawberries 

Lemon posset, fennel biscotti

 

Wedding Menu Sample Two

Canapés

Keralan Cromer crab cake, turmeric and mustard seed infused sauce tartare

Smoked haddock kedgeree croquette, parsley mayonnaise

Confit duck kromeskis, apricot chutney

Crispy chana dhal fritter, coconut and curry leaf chutney (v)

Lamb tikki with pineapple and mint chaat

 

starter

Crispy prawns, red onion, cumin and turmeric khichdi, herb chutney 

Spiced home-smoked Scottish farmed salmon, red onion, cucumber and dill raita

Roasted chicken seekh kebabs filled with masala goat’s cheese, pineapple chutney, pineapple carpaccio

 

Mains

Trio of chicken tikka; herb infused, goat cheese and spicy red pepper, with a spiced Scotch quail egg, potato tikki, roasted chicken gravy

Charred tandoori lamb neck fillet, minted peas and pea puree, boulangere potatoes

 

Dessert 

Coconut panna cotta, mango jelly, coconut ice-cream

Roasted tandoori pineapple and chilli individual tart tatins, lime ice-cream, coconut snow, lime and ginger butterscotch sauce

 

Wedding Menu Sample Three

Canapés

Crab cake with caraway and dill served with sauce gribiche

Smoked haddock kedgree croquette, parsley mayonnaise

Serrano ham and manchego croquette, smoked paprika mayonnaise

Wild mushroom and truffle arancini (v)

Blackened Cajun salmon skewers mango, jalapeno and lime salsa

Crispy black olive polenta chip, whipped goat cheese, celery, walnut (v)

Sweet white onion goat cheese tart, shallot purée, piment d’Espelette (v)

 

Sharing platters

Smoked Fish – Smoked salmon, gravlax,
hot kiln-roasted smoked salmon, mackerel pâté, chopped herring and caperberries

Fine Charcuterie Selection – Sourced from Ventimiglia Market in Italy; prosciutto, speck, mortadella, salami, served with cornichons and baby pickled onions

Vegetarian Platter – Baba ganoush, mini charred halloumi and vegetable kebabs, falafel and tahini, mini spanakopitas and assorted dips

Cheeseboard – A selection of fine cheeses of your choice, white grapes, quince paste, roasted walnuts, celery and chutney

 

Mains

Thai-style salad of thinly sliced rare-roasted topside of beef, crispy shallot rings and baby pak-choi

Cold poached salmon fillet stuffed with salsa verde, watercress, brown shrimp and paprika sauce

Sticky bourbon-glazed beef short-rib racks

Treacle and orange-glazed gammon joints, ready to carve for each table

Southern-style buttermilk fried chicken with chipotle mayonnaise and guacamole

 

Dessert table

Winter berry pavlova

Individual set lemon possets

Individual rosemary salted caramel chocolate pots

Raspberry swirl American-style cheesecake