All menus are £16.50 per person plus VAT for over 45 people. Disposable plates and cutlery are included. China can be included for an additional charge. The food is delivered hot in gel fuelled chafing dishes and must be consumed within 2 hours. Delivery time should be a half hour before you intend to eat.
Mains
Mexican DIY wraps
- Mexican chicken
- Black bean chilli
- Wraps, cheese, pico de gallo salsa, guacamole
Indian
- Sri Lankan chicken curry
- Aubergine, chickpea and tomato curry
- Basmati rice
Moroccan
- Chicken, preserved lemon and olive tagine
- Chickpea, butternut squash and spinach tagine
- Jewelled cous cous
Mediterranean
- Beef bourgignon/Chicken provencale
- Leek, butterbean and parmesan roast
- Root vegetable mash
Pakistani
- Lamb keema curry
- Potato, chickpea, spinach
- Basmati rice
Persian
- Orange, thyme & spice chicken
- Apple, sumac, red onion and pomegranate salad
- Butterbean and za’atar dip with flatbread crisps
North African
- Moroccan paprika chicken
- Chickpea, spinach and saffron
- Cauliflower and preserves lemon salad
- Flatbread or cous cous
Lebanese
- Chicken Shawarma
- Falafel
- Houmous, garlic sauce, hot sauce
- Lebanese slaw, flatbread
Thai
- Yellow chicken curry
- Thai vegetable green curry
- Cucumber and pepper salad
- Thai scented rice
Italian
- Beef lasagne or Beef & pork lasagne
- Vegan porcini/soya lasagne
- Garlic bread
- Chunky salad
Additions
£2/person for 1 salad, £3.50/person for 2 salads, add £1/person per salad for each additional salad (3 or more)
- Straight up mixed green salad
- Mixed leaf and herb salad with pomegranate seeds and pomegranate & honey dressing
- Rocket, plum tomatoes & shaved parmesan with a balsamic vinaigrette
- Jewelled couscous ( options: pepper, cucumber, pomegranate seeds, mint, barberry, ras al hanout)
- New potato and cucumber salad with dill
- New potato, sundried tomato & basil salad
- New potato, pea & mint salad
- Greek salad
- Moroccan carrot & coriander salad (lemony and smoky with a bit of chilli)
- Broad bean, pea & feta salad with mint
- Grilled halloumi, chick pea, tomato, cucumber & mint salad with lemon dressing
- Puy lentil, roasted pepper, sunblush tomato and parsley salad with lemon vinaigrette
- Lemony chick pea, red pepper, herb and feta salad
- Roasted beetroot, puy lentil, feta & mint salad
- Roasted Mediterranean vegetable salad with balsamic & basil
- New potatoes, gherkins, pickled red onions, flat parsley, grain mustard
- Tabouleh, red peppers, olives, cucumber, parsley and mint
- Penne pasta, roast cherry tomatoes, broccoli, mushrooms and pesto
- Cherry tomatoes and roasted lemon salad with pomegranate
- Panzanella salad with olive oil croutons, tomatoes, onions, basil
- Green leaves, herbs, grilled courgettes, vinaigrette
- Roasted butternut squash, red onions with tahini sauce
- Sweet potatoes, chilli, lime, coriander
- Grilled med veg, basil, pine nuts, rocket pesto
- Watercress, orange blossom vinaigrette, pistachio
- Jersey royals, pine nuts, parsley, pickled red onions, cornichons
- Grilled Provencal vegetables, spring onions, olive oil, oregano, pistou
- Beetroot, carrot and red cabbage slaw
- Roasted spiced tomato salad, saffron, labneh, coriander
- Roasted butternut squash with burnt aubergine and pomegranate molasses and seeds
- Red Camargue rice and quinoa, spring onions, pistachios, dried apricot
- Salade de Printemps, asparagus, green beans, orange, toasted hazelnut
- Beetroot, orange, feta, tarragon and chilli
- Fried aubergine, green tomato and cucumber salad
- Rectory farm asparagus, anchovies, lemon zest (seasonal)
- French beans and mangetout, hazelnut and orange
- Green beans, edamame, spinach, red chilli, sesame seeds, lemon juice
- Caramelised fig, orange and feta salad
- Seaweed, ginger and carrot salad
- Potato, capers, dill pickles, mustard, chamomile
- Beetroot, feta, orange, tarragon, chilli
- Avocado with quinoa, butter beans, pistachio and mint
- Butternut squash, mint, rosemary, almond
Desserts (pick one to accompany a menu above)
- Lemon tart
- Tiramisu
- Chocolate orange cake
- New York cheesecake
- Victoria sponge
- Lemon slice
- Brownies
- Nanaimo bars
- Fruit platter
Catering for Canapé Receptions
A mix of finger, bowl & sweet canapés is the perfect combination for parties where mingling and dancing are the priorities. The guests arrive, quench their thirst with something from the bar, and then the grazing begins! The canapes are generally served over a number of hours, finishing off with something to satisfy the sweet tooth.
Here are some sample menus from canapé parties we've done recently:
Southeast Asian theme (50th birthday party)
- Thai fish cakes with a sweet chili & lime dipping sauce
- Coconut & shitake mushroom rice balls
- Singapore style chicken satays with peanut sauce
- Chili, coriander & lemongrass prawn skewers with a mango, lime & coriander dipping sauce
- Thai green vegetable curry with steamed rice (bowl)
- Beef rendang with toasted coconut and steamed rice (bowl)
Mediterranean theme (casual stand-up wedding reception in the garden)
- Parcels of dried fig and soft goat cheese wrapped in prosciutto
- Crostini with 2 toppings: Sicilian caponata; mozzarella & basil with a touch of chili
- Mini spinach & feta filo pies
- Tagine of chicken, preserved lemons & olives with couscous (bowl)
- Pea & mint risotto with shaved pecorino (bowl)
- Pork souvlaki with tsatsiki in mini pitta bread (bowl)
- Mini pavlovas with orange cream & pomegranate seeds
Crowd pleasers (18th birthday party)
- Mini cocktail sausages with a honey, mustard and sesame glaze
- Grilled monkfish & pancetta skewers with rosemary & garlic
- Wild mushroom, chevre & thyme tartlets
- Baby roasted vegetable pizza slices
- Mini burgers with chunky chips
- Thai green chicken curry with rice
- Butternut squash, chick pea & spinach tagine with couscous
- Chocolate birthday cake
Sicilian Inspired Spring Menu
The preoccupation in the week leading up to this wedding was the weather forecast. It was predicted to be dire on the day, but as the week progressed there were a few rays of hope. Violent thunderstorms in the night followed by torrential rain in the morning gave way, in the end, to the perfect late spring afternoon!
The menu was Italian, incorporating the flavours of Sicily where the bride and groom had become engaged. Guests were greeted on the lawn with champagne, followed by plenty of hot & cold canapes:
- Mini porcini arancini with a tomato & garlic dipping sauce
- Crostini with 2 toppings: Sicilian caponata with toasted almonds; pea, mint & feta
- Dried fig, soft goat cheese & prosciutto parcels
- Grilled monkfish & pancetta skewers marinated in rosemary & garlic
- Roasted Mediterranean vegetables, mozzarella, and sun-dried tomato & basil pesto on a china spoon
The wedding breakfast was a plated meal, rustic & simple yet full of flavour:
Starter:
- Local asparagus & lemon risotto with parmesan shavings (pictured)
- Homemade focaccia, sourdough baguette, grissini and linguette biscuits with extra virgin olive oil & balsamic vinegar
Main course:
- Sicilian style breast of chicken stuffed with sultanas, apricots & toasted almonds with a white wine and orange sauce
- Broad beans with garlic, lemon & a hint of chili
- Warm roasted pepper salad with a balsamic reduction dressing
Dessert:
- Lemon tart with mascarpone cream and a raspberry coulis shooter
Corporate Team Building Day
It was a departmental day out, doing some volunteer work as a way of giving back to the local community. A morning of gardening and clearing brush was rewarded with a scrumptious barbecue lunch.
On the barbecue:
- American style pork ribs with chipotle barbecue sauce
- Rosemary & garlic chicken skewers
- Local pork sausages with caramelised onion relish
- Grilled tuna steaks with pomegranate molasses
Accompaniments:
- Black bean, edamame & brown rice salad with lime & coriander
- Grilled halloumi, chick pea, tomato, cucumber & mint salad with lemon dressing
- Chorizo, butternut squash and wheatberry salad
- Rocket, plum tomatoes and shaved parmesan with a balsamic vinaigrette
- Artisan breads & butter
Dessert:
- Pavlovas with lemon cream and fresh berries
- Baked chocolate tart with mascarpone cream & fresh local raspberries
Family Style Winter Warmer
The weather outside was frightful, but the atmosphere inside the village hall was warm and comforting. Hurrying in out of the wind and rain, guests were greeted with a warm glass of mulled cider.
The wedding breakfast was made up of hearty warming winter dishes, and was designed to be mostly gluten & dairy free.
To start:
Green pea & mint soup served with local artisan breads & butter
Main course:
- Classic beef bourguignon
- Butternut squash, butter bean & spinach tagine (V)
- Root vegetable mash
- Braised red cabbage with bramley apple & sultanas
- Lemony chick pea, sweet pepper, feta & herb salad (pictured)
- Spinach, orange and toasted almond salad with a citrus vinaigrette
Dessert:
- Citrus and almond cake with Greek yogurt & honey
- Flourless chocolate cake with raspberry coulis
- Pavlova with passionfruit cream