Starters
Cauliflower and gorgonzola soup with toasted flaked almonds and black grapes
Mushroom and thyme soup
Warm king prawn, squid and chorizo salad
Blue cheese, poached pear, watercress, chicory and toasted walnut salad
Torn buffalo mozzarella and cherry tomato salad with fresh basil pesto dressing
Baby leaf, beetroot, goats cheese, mint and toasted walnut salad
Twice baked goats cheeses soufflés with basil cream
Mini salmon and haddock fish cakes with salad and brown shrimp and caper butter
Mains (served hot)
Lemon, thyme and garlic chicken
Chicken satay skewers with spicy peanut dip
Lemon and olive chicken with toasted flaked almonds
Boeuf bourgignon
Cottage pie
Honey and 5 spice glazed duck breast and mustard cream beef fillet
Moroccan lamb with a harissa and mint yoghurt
Lamb and apricot tagine
Slow cooked lamb with herb yoghurt and pomegranate seeds
Chunky smoked haddock and salmon fishcakes with dill tartare
Poached salmon with chargrilled lemon wedges and gremolata
Salmon poached in honey, ginger and lime soy
Chargrilled squid with garlic, lemon and smoked paprika
Moroccan spiced king prawns with fresh coriander
Herby fish pie with roasted cherry tomatoes and wilted spinach
Sides
Crushed new potatoes with herby crème fraiche
Zesty, herby, spiced rice and lentils
Asian noodles
Honey and sesame roasted new potatoes
Green beans with chilli and garlic
Chargrilled courgette, fennel, broccoli and slow roasted tomato salad with
toasted sesame seeds
Sesame broccoli and pak choi
Jewelled and herby cous cous with pomegranate and toasted pine nuts
Green herb, lemon and garlic quinoa
Creamy mashed potato
Roasted carrots and parsnips
Sautéed savoy cabbage
Puddings
Meringues with berries and cream
Chocolate brownies with vanilla mascarpone
Lemon tart
Hazelnut meringue roulade
Sticky lemon and pistachio cake
Dark chocolate mousse with salted caramel
Poached pears with chantilly cream, maple pecans and dark chocolate sauce
Food prices & waiting charges
Buffet meals differ from plated meals, in that when guests arrive at the buffet serving table, they will be tempted with a range of mains, sides and puddings and may want more than one of each.
As a guideline, a fork buffet meal will cost from £18 per person
Prices do not include waiting charges, which are subject to the number of guests, number of courses and the type of food served. As a general rule:
| No of guests | No of waiting staff | Min no of hours | charge/hr | Total waiting charge |
|---|---|---|---|---|
| 30-50 | 2 | 4 | £10 | £80 |
| 50-70 | 3 | 4 | £10 | £120 |
| 70-110 | 4 | 4 | £10 | £160 |