Catering for your special day

Canapé reception

Mini beef wellington with a mushroom and pancetta mousse, horseradish cream

Smoked salmon and lemon cream blini with lumpfish caviar, edible flowers

Whipped truffle goats cheese on garlic toast, confit tomato, pea shoot

Mini vol au vent with a mushroom pate and micro cress

Toasted rye squares with beetroot and vegan cream cheese mousse

​

Plated Starters

Smoked chicken Caesar salad, tempura anchovies, garlic & herb croutons
Celeriac “scallops”, macadamia cream, tarragon oil, parmesan crumb
Salt baked kohlrabi, smoked egg yolk, beurre noisette, micro watercress
Baked goats cheese , compote of figs, honey and thyme, micro rocket
Steak tartare, rosemary toasted potato bread, egg yolk
Ham hock terrine, pickled cucumber, piccalilli, balsamic baby onions
Wild mushroom ‘pie’, tarragon oil, wild rocket
Heritage beetroot salad, goats cheese panna cotta, pickled diced beets, rocket micro leaf, toasted pecan crumb
 

Plated Mains 

Seared duck breast, smoked beetroot, Tunworth potato puree, red wine jus, micro rocket
Roasted cauliflower wedge, lemon tahini dressing, caramelised dates, herb and lemon oil, pomegranate, micro cress, edible flowers
Baked salmon, gunpowder potatoes, baked cherry vine tomatoes, onion and fennel slaw, micro dill and coriander
Confit mushroom and chicken, date puree, potato puree, crispy kale
Chipotle rubbed and roasted butternut squash, puff pastry, whipped feta, watercress salad
Pork belly, whipped mash, glazed baby carrots, apple salsa, cider jus and micro herbs
Rump of lamb, shallot tarte Tatin, crispy potato, kale, port jus, crispy shallots
Seared beef, celeriac and potato puree, confit shallots, baby spinach, herb oil and red wine jus

 

Plated Desserts
Individual mini pavlova, rich lemon curd, blackberry, vanilla cream, micro mint, edible flower
Lavender panna cotta, thyme crumb, blackberry, poached strawberries, micro basil & edible flowers
Chocolate and pistachio tart, strawberry and micro basil salad, pistachio ice cream, gold leaf
Lemon curd, meringue, shortbread biscuit, citrus sorbet, freeze dried raspberry
Warm triple chocolate and pecan brownie, Baileys custard, blackberry, edible flowers
 

Dinner served sharing style

Whole roasted beef fillet, red wine jus

Poached chicken thighs with a rich mushroom broth

Asparagus and brie tarts, toasted pine nuts (Will make some of these vegan)

Rosemary and garlic roasted potatoes

Poached and grilled butternut squash, goats cheese, rocket and toasted pistachio nuts

Round courgette “ravioli” salad with whipped smoked ricotta mousse, toasted pecans

Mixed beetroot salad with peas and edamame, pea shoots, mint and lemon dressing

 

Dessert served sharing style on the tables

Mini salted caramel and pretzel cheese cakes

Mini cocoa and chocolate nib bites with vanilla cream, orange poached blueberries and toasted pistachio

Mini Eton mess with champagne poached strawberry salsa, edible flowers

 

Late night snacks

Mini sausage rolls, homemade ketchup

Cheese, preserve and crackers

Charcuterie with olives and hummus

Potato bread