Menus

Whether your event is an intimate private dinner, cocktail reception, corporate lunch or your Wedding day - we work with you to design the perfect menu.

Examples of our menu ideas are detailed below, get in touch to discuss your event further.

Finger food

Design your menu from our selection of fresh seasonal dishes,
choice of 4 or more per person starts from £9pp.
Additional canapes £2pp

Meat
Chicken satay stick

Chicken liver pate, sour dough crouton
Mini pork, thyme and apple sausage roll
Ham hock and house piccalilli
Black pudding bon bon, marmalade

Vegetarian
Mozzarella cheese and pesto tomato kebabs

Feta and courgette, rye

Soup shot
Sweet chilli jam, Mull of Kintyre sable biscuit

Fish
Smoked salmon, cream cheese, oatcake

King prawn and chilli stick
Salmon teriyaki stick

Sweet
Sticky toffee cake pop
White chocolate fudge with almond praline
Poached baby toffee apple

Hot and cold bowls

Bigger than a canape but without the need to take a formal pew. Food in a bowl offers the flexibility for your guests to try a variety of dishes, in neat portions. No need for formal settings, so your guests can mingle and network throughout service. Choose 3+ options, prices start from £15 per person.

Cold bowl
Garlic and thyme marinated chicken breast
Maple and soy seared pork loin, rainbow salad

Cajun baked salmon and avocado salad
Pork thyme and apple sausage rolls

Potato, spring onion and lemon salad (v)

Avocado, feta and beetroot salad (v)

Roast tomato and goats cheese tart (v)

Poached salmon portions with cucumber,

mint and yoghurt

Filled mini sweet or savoury scones
Strawberry and pineapple skewers

Hot bowl

Braised daube of beef with horseradish mash

Hot smoked salmon niçoise

Pan fried duck with teriyaki noodles

Mini pie, herb mash and jus
Green thai curry with sticky rice (v)
Butternut squash and chickpea dahl (v)

Wedding

Design your menu from our selection of fresh seasonal dishes, 3 courses start from £30 per person

Start
Pressed terrine of Asian spiced chicken wrapped in parma ham
Free range chicken liver pate, tomato chutney and oatcakes

Hot smoked salmon, lemon and dill tian. Pickled baby vegetables and mini seeded toast.

Roast butternut squash, carrot and thyme soup served with crème fraiche and toasted pumpkin seeds.

Smoked salmon, mixed herb and asparagus terrine with pickled vegetables
Beetroot carpaccio, goats cheese and honey mousse with toasted pine nuts.

Squash, ginger and chilli soup with lemon garlic croutons

Roasted beetroot, feta, sunblushed tomato and toasted seed salad

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Main

Slow cooked daube of beef, roasted root vegetables and smooth herb mash

Oven roasted chicken breast stuffed with Stornaway blackpudding, dauphinoise potatoes and seasonal veg

Steak and ale pie, creamy mash and seasonal vegetables
6hour cooked pork belly, blackpudding mash and sticky honey jus.

Braised shin of beef, fondant potatos and rich beef gravy.
Pan roasted seabass fillet, spring onion potato cake and baby vegetables.

Courgette, aubergine and tomato lasagne. (v)

Roast collar of butternut squash, topped with tomato, mozzarella and basil. (v)

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Pudding

Glazed lemon and lime tart with sweet cream.

Trio of rich chocolate fudge cake, lemon and pistachio cheesecake, caramelised apple sponge

Mille feuille, layers of puff pastry, strawberries and cream.

White chocolate and raspberry crème brulee

Dark chocolate tart with almond praline and crème anglaise

Apple, rhubarb and cinnamon crumble

Private dining

Whether in your own home, office or event space we can deliver the perfect private dining experience. Menus can be designed around your requirements or chosen from our carefully selected favourites. Prices dependent on guest numbers, start from £40pp for 3 courses.

Start
Heritage tomato, beetroot carpaccio and whipped goats’ cheese with toasted seeds.

Seared pigeon breast, pearl barley stew and coarse grain mustard vinaigrette..

White crab, potato and sun blushed tomato tian. Micro herb salad and lemon mayonnaise

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Main

Rack of border’s lamb, mixed herb, French mustard crust and sautéed spinach.

Wild halibut with fennel dauphinoise, creamed leeks and white wine sauce.

Char-grilled butternut squash steak. Roasted courgette, tomato and brie topping.

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Pudding

Dark and white chocolate mousse with pistachio biscuits.

Classic tart tatin with crème anglaise.

Textures of lemon.