Formal Dining

The following dining choices offer exquisite and elegant seasonal menus for between 40 — 400 guests and are ideal for any special occasion, corporate events or private functions.  Please select one from each course to create your menu, alternatively our Chef can create a bespoke menu to suit the character of your event. Some venue and home kitchen facilities may require additional equipment due to logistics and speed of service - this will be an additional cost and will be quoted accordingly. Special Dietary requirements are catered for individually.

Menus include: 

Your choice of Starter, Main & Dessert

Freshly Brewed Coffee, Speciality Teas & Petit Fours

Full Set up on the Day

Professionally trained Chefs & Kitchen staff

Preparation of all Dining Tables

All service equipment, White Crockery, Cutlery and White Linen Napkins

Rubbish removal, Recycling & Disposal

Leaving you nothing to do but relax and enjoy the occasion. The following dishes are pre-prepared from our premises then cooked at the event and accompanied by the appropriate relishes, dressings and sauces.

We offer comprehensive drinks packages to either serve your drinks (no corkage charge) or drinks sold on consumption by ourselves and from our extensive menu and knowledge we can advise the perfect food and wine pairings to complement your occasion with drinks from reception through to after dinner. 

Compliment your menu with either:

Arrival Canapés:

Amuse Bouche:



A Choice of four from our canapé menu, served for 1 hour

Gazpachio shot with pimento and caraway seed twist

Lemon sorbet set in a whole Lemon

Local Cheeses served with Celery, Grapes & Walnuts

French Bread & Crackers

£7.00 per person

£3.50 per person

£4.00 per person

£6.00 per person

Please Note: Should your guests fall below 45, there will be an additional supplement charge

All prices are subject to change without notice Children aged 10+ will be charged at the main menu price

Formal Dining £30 per person

Duck Liver and Pork Pâté with Orange & Cognac Liqueur, Red Onion Confit and Toasted Brioche


Broccoli and Stilton Soup served with Crunchy Croutons (V)


Smoked Salmon on Cream Cheese and Sourdough Toast with Rocket and Red Chard Salad, Horseradish Crème Fraiche


Spinach and Ricotta Tart with Aged Balsamic served with Dressed Garden Leaves (V)


Cherry-Wood Smoked Duck with a Beetroot Puree and Basil Dressing


Asparagus Salad with a Soft Boiled Duck Egg, Baby Red Chard and Pomegranate Dressing (V) 


Pan Roasted Chicken Breast stuffed with Mozzarella wrapped in Parma Ham, Rosemary Parmentier Potatoes,

Mediterranean Vegetables and a Madeira Jus


Fillet of Sussex Beef, Dauphinoise Potato, Tender Stem Broccoli, Champagne Honey Carrots and Red Wine Jus


Pan Fried Fillet of Sea Bass, Scallops, Roasted Vine Tomatoes, Parmentier Potatoes, Pea Shoots and a White Wine Sauce


Roasted Rack of Sussex Lamb, Crushed New Minted Potatoes, Sauté Hispi Cabbage, Butternut Squash & Redcurrant Jus


Butternut Squash Risotto with Spinach and Stilton (V)


Mushroom, Brie and Cranberry Wellington (V)


Madagascan Vanilla Crème Brûlée with Lavender Shortbread


Salted Caramel & Chocolate Tart, Cinnamon Mascarpone Cream and Fresh Raspberries


Tonka Bean Martini with Fresh Raspberry topping


Lemon Posset with Lemon Shortbread

Trio of Chocolate Brownie, Lemon Tart & Fruit Coulis Meringue

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