Main (Choice)

Homemade Juicy Beef Burgers

Cumberland Sausage

Butterfly Cajun Chicken

Sticky Honey Glazed Pork Belly

Soy and Sesame Salmon

Fennel Cured Mackerel

BBQ and Maple Flavoured Chicken Thighs

Garlic and Thyme Minute Steak

Lemon and Chilli Marinated Chargrilled Vegetables

Lamb Souvalki Skewers

Lamb and Mint Burgers

Sweet Chilli Tiger Prawn Skewers

Jerk Chicken Kebabs

Salads and Sides

Apple and Fennel Slaw

Greek Salad

Caprese Salad

Mixed Grain and Roasted Beetroot Salad

Mixed Breads

Roasted Vegetable and Bulgur Wheat Salad

Pasta and Aubergine Saponata Salad

Potato and Cornichon Salad

Sides/Snacks

Mac and Cheese

Chilli Con Carne

Corn on the Cob

Four Cheese Sauce

Potato Wedges

Sausage Rolls

Nuts and Crisps

Gherkins, Pickles and Chutneys

Canapes

Oysters Rockefella

Crispy Quail Egg on Mustard Mayo

Polenta Cake topped with Gorgonzola and Wild Mushroom

Sun Blushed Tomatoes and Buffalo Mozzarella Bruschetta topped with Walnut Pesto and Parmesan Crisp

Gin Cured Mackerel served on Celeriac Slaw and Croûte

Mini Yorkshire Pudding filled with Roast Beef and Horseradish Cream

Chicken Caesar Stuffed Leaves

Nut Crusted Cumberland Sausage Balls on Homemade Chutney

Garlic and Chilli Prawn Skewers

Goats Cheese Stuffed Figs Wrapped in Parma Ham

Blinis topped with Fresh Crab and Crème Fraîche topped with Caviar

Spoon of Salmon Mousse and Salmon Roe

Gazpacho Shots

Pastry Cup filled with Caramelised Onion Taleggio and Parma Ham

Cherry Tomato and Manchego Tartlets

Salami with Stilton, and Cranberry

Parmesan Cup filled with Truffle Salami and Basil Cream Cheese

Bowl Food Round 1 - Cold/Warm Starter

Beetroot Cured Salmon served on an Asian Slaw

Scorched Goats Cheese served with a Beetroot Ketchup, Balsamic Glaze and Toasted Pine Nuts

Smoked Duck with a Ginger, Plum and Grapefruit Salad

Steak Tartar

Asparagus Spears with a Romesco Sauce

Bowl Food Round 2 - Street Food

Mini Fish and Chips

Burger Sliders

Crispy Duck Pancakes

Mini Steak Sandwich topped with Caramelised Onion and Tomato Relish

Salt and Pepper Chicken Wings

Beer Battered Monkfish Scampi served with Lemon Aioli and Peri Peri Fries

Chicken and Pepper Enchiladas

Pulled Pork Sliders with Sweet Potato Fries

Longevity Noodles served with Soy, Spring Onion and Mushroom

Butternut Squash and Goats Cheese Empanadas

Chicken Empanadas

Bowl Food Round 3 - Palate Cleanser

Gin and Tonic Granita

Raspberry Sorbet

Lemon and Fennel Sorbet

Bowl Food Round 4 - Hot Starter

Pan Fried Halloumi with a Watermelon and Quinoa Salad with Sweet Chilli Dressing

Pan Fried Scallops served with Homemade Crispy Black Pudding and Chorizo with a Chimichurri Dressing

Lobster Tail Thermidor

Herb Crusted Lamb Cutlets served on Baba Ganoush with Pickled Pomegranate

Panko Breaded Crab Cakes served with Sweet Chilli Jam and Pea Shoots

Garlic Shiitake Mushrooms

Crispy Squid served with Artichoke and Cavolo Nero with a Lemon and Dill Dressing

Pea Mint and Feta Croquette served with Pico de Gallo and Avocado Mayo

Slow Cooked Crispy Pig Cheek served with a Peppercorn Sauce

Bowl Food Round 5 - À La Carte Mains

Slow Cooked Blade of Beef served with a Celeriac and Truffle Purée, Tarragon Jus and Honey Glazed Chantenay Carrots

Spinach and Ricotta Ravioli with Gremolata and Confit Cherry Tomatoes

Fillet Steak served on a Fondant Potato with Wild Mushroom and Truffle Oil

Duck Breast with a Cherry and Chianti Sauce and Baby Veg

Iberico Pork Belly served on Apple Sauce, with Pancetta Crisp

Red Mullet served with Samphire and a Black Garlic Sauce

Quail Breast served with Balsamic Glazed Shallots and Marjoram Jus

Bowl Food Round 5 (Alternative Idea)

Mixed Steaks (Fillet, Rib Eye etc) - Served on a platter for people to help themselves, then choose from sides to go, such as Dauphinoise Potatoes, Mac and Cheese etc.

This is just an idea and would go in place of bowl food 5

Bowl Food 6 - Dessert

Limoncello and Mascarpone Trifle

Meringue Nest filled with Crème Diplomat and Passionfruit Curd

Eton Mess

Vanilla Crème Brûlée

Sticky Toffee Pudding with Honeycomb

Bowl Food 7 - Treats

Chocolate Salami, Chocolate and Beetroot Torte and Baileys Chocolate Truffle

Starters

Beetroot Cured Salmon served on Toasted Rye Bread topped with Celeriac Slaw, Pickled Cucumber and Caviar

Italian Style Oysters Rockefeller (3 Per Portion)

Chilli Salted Calamari with Chorizo, Artichoke and Cavallo Nero served with a Basil and Balsamic Emulsion

Fish Chowder topped with Sourdough Croutons and Cornbread

Croquetas de Jamón served with Aioli and a Rocket and Balsamic Salad

Pan Fried Scallops in a Garlic Cream Sauce with Garden Peas and Crispy Pancetta Shards

Scallops served on Stir Fried Chilli and Ginger Veg with Chorizo and Crispy Black Pudding

Scallops served with Samphire and Beurre Blanc topped with Pea Shoots

Scallops served with Curried Cauliflower Purée and an Orange and Saffron Butter Sauce

Black Pudding served on Bubble and Squeak topped with a Mustard Cream and a Poached Egg

Black Pudding Scotched Egg served on Mustard Mayo

Chicken Liver Parfait served with Thyme Crackers and Homemade Chutney

Pulled Pork Pattie served with a Chipotle Mayo and Zingy Pink Slaw

Panko Chicken with a Katsu Curry Sauce and Sriracha Slaw

Confit Duck Spring Rolls served on Stir Fried Veg with a Sweet Chilli Jam

Caprese Salad

Butternut Squash and Goats Cheese Empanadas

Pea, Mint and Feta Fritters served with Avocado Mayo and Pico de Gallo

Wild Mushroom and Brie Croquettes served With Baby Leaf Salad with Blue Cheese Dressing

Warm Goats Cheese topped with Cured Beetroot, a Poached Egg and Pea Shoots

Aubergine Melanzane

Cajun Flavoured Lobster Tail topped with a Pine Nut Podi and Thermador Sauce

Asparagus topped with a Crispy Egg, Parmesan Crisp and Romesco Sauce.

Spinach and Ricotta Ravioli served with Sauté Cherry Tomatoes, Gremolata and Parmesan Shavings

Salt and Pepper Squid served with Artichoke, Kale and Chorizo with a Lime Mayo

Goats Cheese, Beetroot and Caramelised Onion Tart, topped with Figs and a Balsamic Gaze, served with a Lemon Dressed Fennel and Arugula Salad

Thyme and Juniper Cured Duck Breast served with a Blood Orange and Roasted Plum Salad topped with Raspberry Dressing

Cured Mackerel with Pea and Wasabi Purée and Asian Slaw

Antipasti of Mixed Tomatoes, Buffalo Mozzarella and Olive Tapenade served with Flatbreads

Portobello Mushroom Stuffed with Bean Tapenade topped with Vegan Cheese and Crispy Parsnip Shavings

Mussels in a Bloody Mary Sauce served with Fresh Bread

Asian Crab Cakes served with Sweet Chilli and Tomato Sauce and Celeriac Slaw

Potted Shrimps served on a Toasted Blini with Pickled Cucumber and Baby Beetroots

Sweet Red Pepper Arancini Balls stuffed with Mozzarella served with a Fresh Tomato and Basil Sauce

Crispy Quinoa Cakes with Avocado Butter and Pico De Gallo

Jerk Tofu with Asian Slaw

Beef Carpaccio topped with Rocket, Olive Oil, Caper Berries and Parmesan

Pickled Grape and Toasted Almond Melange with Marinated Shaved Fennel and Sunflower Seed Dressing

Crispy Lemon Prawns

On a Red Pepper Risotto Cake with Smoked Paprika Mayo and Coriander and Mint Purée

Pan Fried Chipotle Tiger Prawns

On a Bed of Garlic and Ginger Stir Fried Veg with a Light Curried Coconut Prawn Bisque

Asparagus Topped with a Poached Duck Egg, Parmesan Crisp and Hollandaise Sauce

Garlic and Thyme Minute Steak Strips served in a Portobello Mushroom topped with Blue Cheese Sauce and Crispy Capers

Lemon and Chilli Marinated Veg served on a Thai Noodle Salad

Lamb Souvlaki Skewers with a Yoghurt and Mint Dressing and Tabouleh

Jerk Chicken Kebabs with a Pineapple and Chilli Ketchup and Fennel Slaw

Pork Fillet and Chorizo Kebabs topped with Chimichurri and an Asian Slaw

Hot Wings served with Pickled Chilli, Lime Wedges and Burnt Shallots

Moroccan Lamb and Veg Kebabs with Tzatziki

Lemon and Honey Chicken Strips served Chargrilled Mediterranean Veg

Halloumi Kebabs on a Greek Salad with Smoked Paprika Yoghurt

Main (Choice)

Honey and Soy Sauce Marinated Pork Loin served with Beurre Noisette and Crispy Capers, with Ratatouille Purée and Golden Pomme de Terre

Pan Fried Sea Bass served on Saag Aloo with Samphire and a Mace Flavoured Beurre Blanc with Sprinkles of Crispy Capers

Lamb Rump with Yeast Butter, Asparagus, Warm Hummus and Pomme Purée

Lamb Loin served with Sauté New Potatoes in Truffle Oil, Celeriac Purée, Caramelised Onions and Rhubarb Compote finished with a Drizzle of Port Wine Jus

Fillet Steak served with Portobello Mushrooms, Dauphinoise Potatoes, Bearnaise Sauce, Crispy Leeks and Wilted Spinach

Lightly Smoked Duck Breast served with a Fondant Potato Crispy Quail Eggs, Tenderstem Broccoli and Beetroot Crisps finished with a Red Wine and Cranberry Jus

Rib Eye Steak served on Caramelised Onion Mash with Peppercorn Sauce, Cherry Tomatoes and Buttered Greens

Rump Steak served with Spiced Carrot Purée, Fresh Rocket and Sauté New Potatoes finished with a Bearnaise Sauce

Sirloin Steak served with Seasoned Fries, Garlic Butter, Mushrooms and Fresh Slaw

Trio of Pork: Crispy Pig Cheek, Pork Fillet and Slow Cooked Pork Belly served with Tenderstem Broccoli and a Cider Jus topped with Crispy Pancetta

Fillet Steak served on a Fondant Potato with Wild Mushroom and Truffle Oil

Rib Eye Steak served with Dauphinoise Potatoes, Peppercorn Sauce, Spiced Carrot Purée and Buttered Greens

Sirloin Steak served with Sauté Garlic Potatoes, Spiced Carrot Purée, Tenderstem Broccoli and Diane Sauce topped with Crispy Leeks

Baby Back Ribs with Chipotle BBQ Sauce, Chargrilled Corn on the Cob, Peri Peri Fries and Homemade Baked Beans

Jerk Chicken Breast served with Confit Chips and a Roasted Pepper and Jerk Sauce

Lemon and Honey Chicken served on Mustard Mash with a Wild Mushroom Cream Sauce and Truffle Oil

Panko Breaded Chicken served on Dauphinoise Potatoes with a Parmesan Cream and Wilted Spinach

Pork Fillet served on Bubble and Squeak with Crispy Pancetta, Broad Beans and a Wholegrain Mustard Sauce

Cumberland Sausage served on Bubble and Squeak with Carrot and Parsnips finished with a Red Onion Gravy

Chicken Balsamic served with Parmesan Crusted Polenta served with Buttered Greens and Dressed Rocket

Panko Breaded Buttermilk Chicken Breast served with Katsu Sauce, Smoked Peppers and Roasted Fondant Potato

Garlic and Lemon Monkfish served with Artichoke and Cavolo Nero, Sauté New Potatoes and Fresh Tomato and Basil Sauce

Pan Cod Loin served with Horseradish Crushed New Potatoes, Lemon and Caper Beurre Blanc and Courgettes Stir Fried in Garlic and Chilli

Squid Ink Risotto topped with Samphire and Crispy Salt and Pepper Squid

Garlic and Lemon Chicken Breast served with Chorizo, Artichoke, Cavolo Nero, Sauté New Potatoes and Fresh Tomato and Basil Sauce

Pan Fried Salmon with a Herb Crust served with Horseradish Crushed New Potatoes, Lemon and Caper Beurre Blanc and Courgettes Stir Fried in Garlic and Chilli

Pan Fried Sea Bream served on Saag Aloo with Samphire and a Mace Flavoured Beurre Blanc with Sprinkles of Crispy Capers

Roast Duck Breast with Figs, Rosemary and Garlic Fried potatoes

Wild Mushroom and Asparagus Risotto

Lentil Pie served with Mash and Wilted Spinach

Cherry Tomato Tarte Tatin topped with Wild Rocket and Crispy Halloumi

Spinach and Ricotta Ravioli served with Sautéed Cherry Tomatoes topped with Gremolata and Parmesan Shaving

Dill Topped Salmon served on Saffron Mash with Samphire, Gambas Pil Pil and Beetroot Ketchup

Chicken Supreme served on Truffle Mash with Wild Mushrooms and Baby Leeks finished with a Tarragon Cream

Lemon Mint and Cumin Roasted Lamb Shank served with Spinach and Truffle Pappardelle with Shallots and Shiitake Mushrooms

Slow Cooked Lamb Shank served on Spring Onion and Cheese Polenta with Tenderstem Broccoli and a Rich Puy Lentil and Red Wine Jus

Lamb Henry in a Rich Homemade Baked Bean Stew served with Fondant Potatoes and Baby Vegetables

Slow Cooked and Pressed Shoulder of Lamb served with a Tomato and Basil Jus with Roasted Vine Tomatoes and Truffle Roasted Aubergine Orzo, finished with a Parmesan Crisp and Rocket Pesto

Lamb Shank served with Creamy Mash, Puy Lentil Jus and Roasted Root Vegetables

Slow Cooked Featherblade of Beef served with a Rich Gravy, Champ Mash, Roasted Baby Vegetables and Crispy Shallot Onion Rings

Fillet Steak served with Portobello Mushrooms, Dauphinoise Potatoes, Bearnaise Sauce, Crispy Leeks and Wilted Spinach

Fillet Steak served with Garlic and Thyme New Potatoes, Buttered Asparagus and Pepper Sauce

Beef Wellington served with Honey Glazed Carrot and Parsnips, Celeriac Purée, Veal Jus and Dauphinois Potatoes

Roast Salmon served with Aubergine Caponata and Gnocchi

Pan Fried Sea Bass served on Saag Aloo with Sweet Red Pepper Sauce, Fresh Mussels and Cherry Tomatoes

Pan Fried Lemon Sole served with Lyonnaise Potatoes, Fresh Asparagus, Samphire, Gremolata and a Light Watercress Sauce

3 Bone Rack of Lamb served with a Fondant Potato, Curried Cauliflower Purée, Anchovies and Almond Crumb, Puy Lentils and a Tagine Flavoured Jus

3 Bone Rack of Lamb with a Herb Crust served with Buttered Greens, Salsa Verde, Spiced Carrot Purée and Lyonnaise Potatoes

Slow Cooked Pork Belly with a Honey Glaze served with Sweet Potato Mash Stir Fried Mediterranean Veg and a Sweet Chilli Jus

Pan Fried Sea Bass served with a Sauce Vierge, Patatas Bravas and Crispy Leeks

Lentil Meat Balls with Baba Ghanoush Sesame Sautéed Greens and Chipotle Sauce

White Truffle and Walnut Tagliatelle with Garlic Wild Mushrooms

Giant Falafel served with Sweet Potato Wedges, Yoghurt and Mint Dressing and Celeriac Purée

Bean Pattie served with Beetroot Ketchup, Mixed Roasted Beetroots, Cavolo Nero and Tabouleh

Naturally Smoked Haddock served on Champ Mash finished with an English Mustard Cream Sauce, Buttered Greens and a Poached Egg

Szechuan Duck Breast served on Stir Fried Veg in Ginger and Garlic with Duck Leg Bonbon

Chicken a La Crema, Chicken Breast served in a Parmesan Cream Sauce with Portobello Mushrooms and Crispy Pancetta.

Pan Fried Sea Bass served with Lyonnaise Potatoes, Fresh Asparagus, Brown Shrimp Butter and a Vanilla and Coriander Cream Sauce

Pan Fried Trout with Truffle Sautéed New Potatoes Purple Sprouting Broccoli and Sauté New Potatoes finished with an Orange and Saffron Sauce

Dessert

Crème Brûlée served with Hazelnut Praline and Boozy Berries

Crème Caramel served with Chocolate Soil

Lemon Torte served with Orange and Almond Tuile, Chantilly Cream and Lemon Curd

Raspberry Ripple Cheesecake served with an Amaretto and Pistachio Crumb

Chocolate and Beetroot Torte served with Honeycomb and Berry Coulis

Chocolate and Aubergine Fondant served with Vanilla Ice Cream and Chocolate Soil

Mango Crémeux, served with Passion Fruit Curd, Pineapple Tartare and Almond Crumble

Chocolate Orange Mousse with an Orange Tuille

Eton Mess

Ginger, Bramley Apple and Honey Plum Crumble served with Crème Anglaise

Grasmere Gingerbread topped with Apple and Cinnamon Ice Cream with a Red Wine and Kendal Mint Cake Sauce

Lemon Meringue Pie served with Fresh Berries and a Berry Coulis

Lemon Posset served with Raspberry Coulis, Almond Pistachio, Popping Candy Crumb and Shortbread Biscuits

Spotted Dick and Custard

Sticky Toffee Pudding with Honeycomb and Crème Anglaise

Bakewell Tart served with Chantilly Cream

Chocolate Fudge Cake with Vanilla Ice Cream

Berry Roulade topped with Boozy Berries and Coulis

Vanilla Panna Cotta served with Boozy Berries

Coconut and Mango Panna Cotta

Passion Fruit Crème Brûlée served with Shortbread and Dried Raspberries

Warm Chocolate Brownie topped with Vanilla Ice Cream, Chocolate Soil and Crème Diplomat

Lemon and Elderflower Cheese Cake served with Elderflower Jelly, Lemon Curd and Meringue Pieces

Double Chocolate Cheesecake served with a Cookie Crumb and Vanilla Ice Cream

White Chocolate Cheese Cake served with a Berry Compote

Choices

Oysters Rockefeller

Roasted Red Pepper and Melted Goats Cheese en Croûte

Crispy Quail Egg on Mustard Mayo

Polenta Cake topped with Gorgonzola and Wild Mushroom

Sun Blushed Tomato and Buffalo Mozzarella Bruschetta topped with Walnut Pesto and Parmesan Crisp

Gin Cured Mackerel served on Celeriac Slaw and Croûte

Mini Yorkshire Pudding filled with Roast Beef and Horseradish Cream

Chicken Caesar Stuffed Leaves

Nut Crusted Cumberland Sausage Balls on Homemade Chutney

Garlic and Chilli Prawn Skewers

Goats Cheese Stuffed Figs wrapped in Parma Ham

Blinis topped with Fresh Crab and Crème Fraiche topped with Caviar

Spoon of Salmon Mousse and Salmon Roe

Gazpacho Shots

Pastry Cup filled with Caramelised Onion Taleggio and Parma Ham

Cherry Tomato and Manchego Tartlets

Salami with Stilton and Cranberry

Parmesan Cup filled with Truffle Salami and Basil Cream Cheese

Rarebit en Croûte topped with Wild Mushrooms

Mini Pork Fillet and Chorizo Skewers with Chimichurri

Spring Rolls with Sweet Chilli Sauce and Asian Slaw

Chicken Tikka Samosa

Red Pepper Arancini Balls stuffed with Mozzarella

Prosciutto Wrapped Artichoke on Sticks with Rocket and Balsamic

Antipasti Skewers

Thai Fish Cakes topped with Fresh Asian Slaw

Pancetta Wrapped Asparagus

Blini topped with Smoked Salmon and a Mulled Wine Infused Beetroot

Melted Brie en Croûte topped with a Cranberry Gel

Sprout, Bacon and Turkey Stuffing served in Yorkshire Pudding topped with Real Gravy

Tiger Prawn and Chilli Pea Purée on Cucumber Discs

Mushroom Pâté en Croûte

Rarebit en Croûte

Choices

Rarebit en Croûte

Mushroom Pate en Croûte

Tiger Prawn and Chilli Pea Purée on Cucumber Discs

Sprout, Bacon and Turkey Stuffing served in Yorkshire Pudding topped with Real Gravy

Melted Brie en Croûte topped with a Cranberry Gel

Blini topped with Smoked Salmon and a Mulled Wine Infused Beetroot

Pancetta Wrapped Asparagus

Thai Fish Cakes topped with Fresh Asian Slaw

Antipasti Skewers

Prosciutto Wrapped Artichoke on Sticks with Rocket and Balsamic

Red Pepper Arancini Balls stuffed with Mozzarella

Chicken Tikka Samosa

Spring Rolls with Sweet Chilli Sauce and Asian Slaw

Mini Pork Fillet and Chorizo Skewers with Chimichurri

Rarebit en Croûte topped with Wild Mushrooms

Parmesan Cup filled with Truffle Salami and Basil Cream Cheese

Salami with Stilton and Cranberry

Cherry Tomato and Manchego Tartlets

Pastry Cup filled with Caramelised Onion Taleggio and Parma Ham

Gazpacho Shots

Spoon of Salmon Mousse and Salmon Roe

Blinis topped with Fresh Crab and Crème Fraiche topped with Caviar

Goats Cheese stuffed Figs wrapped in Parma Ham

Garlic and Chilli Prawn Skewers

Nut Crusted Cumberland Sausage Balls on Homemade Chutney

Chicken Caesar Stuffed Leaves

Mini Yorkshire Pudding filled with Roast Beef and Horseradish Cream

Gin Cured Mackerel served on Celeriac Slaw and Croûte

Sun Blushed Tomatoes and Buffalo Mozzarella Bruschetta topped with Walnut Pesto and Parmesan Crisp

Polenta Cake topped with Gorgonzola and Wild Mushroom

Crispy Quail Egg on Mustard Mayo

Roasted Red Pepper and Melted Goats Cheese en Croûte

Oysters Rockefeller

Main (Choice)

Lamb Tagine with Spicy Potatoes and Pomegranate Cous Cous

Beef Lasagne served with Garlic Bread Salad and Pesto

Chilli con Carne served with Cajun Rice, Sour Cream and Guacamole

Thai Green Curry, served with Jasmine Rice and Thai Noodle Salad

Creamy Fish Pie topped with Mashed Potatoes and served with Crusty Bread 

Sausage, Black Pudding and Bean Casserole served with Caraway Roasted New Potatoes 

Spanish Pork and Chorizo Casserole served with Smoked Pepper Rice

Creamy Chicken, Leek and Bacon Pie topped with Short Crust Pastry served with Nutmeg and Spinach New Potatoes

Beef and Red Wine Jus Casserole with Sage Dumplings topped with Hot Pot Potatoes and served with Crusty Bread

Pulled Pork served with Fresh Buns, Coleslaw, BBQ Sauce, Stuffing and Oven Chips

Spinach and Ricotta Cannelloni served with a Tomato and Olive Salad and Garlic Bread 

Chicken and Pepper Enchilada served with Pico de Gallo and Avocado and Quinoa Salad

Chicken Balti served with Naan Bread, Rice and Bombay Potatoes 

Lamb Cobbler served with Dauphinoise Potatoes and Fresh Bread

Steak and Ale Casserole served with Individual Little Pastries, Honey Glazed Carrot, Parsnips and Garlic and Rosemary Roast Potatoes

Creamy Chicken and Leek Casserole served with Roasted New Potatoes and Garlic Mushrooms 

Fish Gumbo served with Roasted Peppers, Cajun Rice and Corn Bread 

Cottage Pie served with Cabbage and Bacon and Crusty Bread 

Lamb Hot Pot with Hot Pot Potatoes Pickled Cabbage and Beetroots

Hot Soup and Sandwiches (Ask for Flavours)

Quiche and Salads

Oven Baked Seafood Paella served with Roasted Peppers

Oven Baked Chicken Paella served with Roasted Peppers

Salt and Pepper Chicken Wings served with Corn on the Cob and Wedges

Fish Pie: Creamy Fish Pie with a Mashed Potato Topping, served with Creamed Savoy Cabbage

Slow Braised Blade of Beef served with Ratatouille and Crusty Bread

Beef Bourguignon served with Dauphinoise Potatoes

Pork Belly Goulash served with Sauerkraut and Crusty Bread

Chicken Fajitas served with Salad, and Smashed Avocado

Cumberland Sausage with Mash, Onion Gravy and Roasted Root Vegetables

Hunters Chicken served with Roast Potatoes and a tomato and Bean Stew

Slow Cooked Pork Shoulder and Root Veg in Cider with Apple Sauce and Parsnip Mash

Brazilian Pork Feijoada served with Garlic Rice

Tuna, Caper and Tomato Pasta Bake with Garlic Bread

Chinese Chicken Soup filled with Noodles and Vegetables served with Bread

Spezzatino di Manzo: Italian Beef Stew served with Polenta and Garlic Bread

Pork and Black Bean Tacos served with Pickles and Salsa

Sweet and Sour Chicken served with Special Rice

Chinese Beef and Black Bean Sauce served with Egg Fried Rice

Lamb Koftas served with Tzatziki, Hummus and Pitta Breads

Burgers served with Oven Chips, Buns, Cheese and Sauce

Chicken Jalfrezi served with Naan Bread and Spicy Rice

Sandwiches

Ham and Mustard Mayo

Lancashire Cheese and Caramelised Onion

Tuna Savoury

Roast Chicken, Stuffing and Mayo

Beef and Horseradish

Roast Pepper and Hummus

Turkey and Cranberry

Tomato and Mozzarella

Salami and Chedder

Egg Mayo

Luxury Sandwiches / Wraps (Only Available from Premium Package)

Brie, Bacon and Plum Chutney

Goats Cheese and Beetroot Relish

Chicken, Sun Blushed Tomato and Pesto

Pastrami, Swiss Cheese, Gherkin and Thousand Island Dressing

Chicken Caesar filled Little Gem Leaves

Feta, Olive Tapenade, Spinach and Balsamic Glaze

Garlic Roasted Veg with Red Pesto and Manchego Cheese

Smoked Salmon, Cream Cheese and Cucumber

Crayfish and Caper Crème Fraîche

Parma Ham, Rocket and Parmesan with a Basil Mayo

Chorizo, Chipotle Mayo, Smoked Peppers and Cornichons

Chicken, Bacon, Avocado and Mayo

Hummus, Mixed Bean Salad and Red Onion with Feta Cheese

Mushroom Pate and Blue Cheese

Salads

Bacon and Potato Salad with Gherkins and Creamy Mustard Dressing

Beetroot and Feta Cheese with a Dill and Lemon Dressing

Superfood Salad with Mixed Nuts, Seeds and Avocado

Sun Dried Tomato and Pesto Pasta Salad

5 Bean, Rocket, Watercress and Spinach with a Chimichurri Dressing

Thai Noodle and Peanut Salad

Tzatziki

Coleslaw

Waldorf Salad

Sweetcorn, Roast Pepper and Celeriac Shavings with a Ranch Dressing

Crunchy Greens and Olive Pasta Salad with a Garlic and Lemon Dressing

Moroccan Cous cous

Cajun Potato Salad with Shredded Chicken

Arrabbiata Pasta Salad

Tandoori Rice Salad

Caesar Salad (add Chicken for an additional 50p per guest)

Nicoise Salad (add Hot Smoked Salmon for an additional 50p per guest)

Black Pudding and Bacon with a Honey Mustard Dressing

Watermelon, Pomegranate and Quinoa with a Sweet Chilli Dressing (extra 50p per guest)

Caprese Salad

Roasted Red Pepper and Sun Blushed Tomatoes

Chorizo, Corn and Bean Salsa

Roasted Squash, Quinoa and Tenderstem Broccoli Salad

Fennel and Apple Slaw

Other Items / Finger Buffet

Pork Pies

Scotch Eggs

Sausage Rolls

Pigs in Blankets

Vegetable Spring Rolls

Chicken Liver Parfait

Mixed Sliced Breads

Mixed Bread Buns

Sliced Honey Glazed Ham

Sliced Cajun Chicken Breast

Sliced Roast Beef

Sliced Roast Turkey

Sliced Salami

Sliced Chorizo

Prawns and Marie Rose Sauce

Mackerel Pate

Jerk Chicken Skewers

Chicken Satay Skewers

Devilled Eggs

Pesto and Cheese Pastry Whirls

Cherry Tomato Bruschettas

Olive Parma Ham and Feta Cheese Skewers

Quiche Slices

Nachos and Dips

Ham Hock Terrine

Mini Beetroot and Goats Cheese Tarts

Mixed Olives

Hummus and Crudités

Cumberland Sausage Balls with a Mixed Nut Crust sat on Homemade Chutney

Mini Rarebit and Mushroom Toast

Goat Cheese Stuffed Figs wrapped in Parma Ham (additional 50p per person)

Beetroot Cured Salmon and Cream Cheese on Rye Bread (additional 50p per person)

Whipped Gorgonzola and Poached Pear en Croûte

Tuna Tartare Spoons (additional £1 per person)

Mushroom Pate en Croûte

Pizza

Onion Bhajis

Falafel

Meat Balls in Tomato Sauce

BBQ Ribs

Prosciutto Wrapped Asparagus

Halloumi Wedges

Loaded Nachos

Lemon and Honey Chicken Breast

Breaded Chicken Goujons with Sriracha Mayo

Antipasti Skewers

Ham Hock Terrine

Tomato and Pesto Tartlets

Stick Glazed Sausages

Cheese, Bacon and Spring Onion Potato Skins

Prawn Rice Paper Rolls

Camembert Baked in Bread

Confit Duck Spring Rolls

Broadbean, Garlic and Feta Bruschettas

Sausage and Black Pudding Rolls

Lamb Koftas with Smoked Paprika Yoghurt

Chicken Satay

Garlic Prawn Skewers

Crispy Salt and Pepper Chicken Wings

Beetroot Compote and Feta Cheese Blini

Smoked Salmon and Pickled Cucumber Blini (additional 50p per person)

Roast Potato Slices topped with Ham and Rutland Red Cheese

Parmesan Cup filled with Truffle Salami and Artichoke (additional 50p per person)

Polenta Cake topped with Melted Roquefort and Walnut

Sweet Chilli King Prawns on Sticks (additional 50p per person)

Cherry Tomato and Mozzarella Bruschetta

Desserts

Lemon and Elderflower Cheesecake

Chocolate and Beetroot Torte

Bakewell Tart

Double Chocolate Cheesecake

Lemon Meringue Pie

Scones with Jam and Clotted Cream

Passion Fruit Tart (50p extra per guest)

Brownies

Pecan Pie

Gingerbread

Lemon Drizzle Cake

Coffee and Walnut Cake

Eton Mess

Fruit Salad

Fudge Cake

Orange and Polenta Cake

Raspberry Cheesecake

Malteser Tiffin

Caramel Shortbread

Flapjack

Starter (Choice)

Chicken Liver Parfait served with Thyme Crackers and Homemade Chutney

Antipasti of Mixed Tomatoes, Buffalo Mozzarella and Olive Tapenade served with Flatbreads

Portobello Mushroom stuffed with Harissa Bean Tapenade and Rarebit

Chicken and Coriander Satay Skewers

Goat Cheese and Sun Blushed Tomato Jam Roulade

Main (Choice)

Lamb Tagine served with Spicy Roast Potatoes and Pomegranate Cous Cous

Fish Gumbo served with Roasted Peppers, Cajun Rice and Cornbread

Beef Lasagne served with Garlic Bread and Panzanella Salad

Aubergine Melanzane served with Garlic Bread and Panzanella Salad

Chicken Balti served with Naan Bread, Bombay Potatoes and Rice

Steak and Ale Casserole topped with Shortcrust Pastry served with Garlic and Thyme Roasted New Potatoes and Honey Glazed Carrots

Dessert

Sticky Toffee and Salted Caramel Pudding

Apricot Glazed Bread and Butter Pudding

Ginger, Apple and Rhubarb Crumble

Chocolate and Beetroot Torte

Raspberry Ripple Cheesecake served with an Amaretto and Pistachio Crumb