Dining

The following dining choices offer exquisite and elegant menus for between 40 — 400 guests and are ideal for any special occasion, corporate event or private function. 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.

Compliment your menu with:

Arrival Canapés: A choice of four from our canapé menu, served for 1 hour	£7.50 p/p
Amuse Bouche: Gazpacho shot with pimento & caraway seed twist	£3.50 p/p
Interim: Lemon sorbet set in a whole lemon	£4.00 p/p
Afters: Light Selection of English & Continental Cheeses served with Celery, Grapes, Chutneys, Fresh Bread & Crackers	£4.00 p/p

Scroll left on mobile

See our canapés

We offer comprehensive drink packages to either serve your drinks (no corkage charge) or drinks sold on consumption by ourselves. We offer an extensive drinks menu and our knowledgeable staff can advise you on the perfect wine pairing and package.

Prices include uniformed Chef/s, white crockery, stainless steel cutlery, white linen napkins. Below 40 guest incur a surcharge and subject to VAT

Additional costs: Waiting staff – room set up, serve and clear down, travelling expenses, main kitchen equipment, furniture, marquee and linen hire.

Formal Dining £30 per person

Starters

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

Seasonal Soup of your choice served with Crunchy Croutons (vg)

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

Spinach & Ricotta Tart with Aged Balsamic served with Dressed Garden Leaves (v)

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

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

Mains

Chicken Breast stuffed with Mozzarella wrapped in Parma Ham, Parmentier Potatoes, Med Veggies & Madeira Jus

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

Pan Fried Fillet of Sea Bass, Scallops, Roasted Vine Tomatoes, Parmentier Potatoes, Pea Shoots & Dill Sauce

Roasted Rack of Lamb, Crushed New Minted Potatoes, Sauté Hispi Cabbage, Butternut Squash & Redcurrant Jus Butternut Squash Risotto with Spinach & Stilton (v)

Mushroom, Brie & Cranberry Wellington with Red Wine Jus (v)