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  • moroccan-chicken-skewers-sp
  • rustic-roasted-vegetables
  • mozzarella-lemon-and-chili-

  • grillled-halloumi-with-hari
  • carrot-and-tomato-salads

  • goat-cheese-and-pomegranate
  • citrus-and-almond-layer-cak
  • artisan-basket

  • Very-gooey-chocolate-browni

  • champagne-picnic
  • sausage-and-pepper-pizza-pi
  • macaron-canapes

  • fresh-cinnamon-rolls
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  • breakfast-buffet

 

£15/person

  • 2 hot mains
  • 3 accompaniments
  • 1 dessert

£20/person

  • 3 hot mains
  • 3 accompaniments
  • 2 desserts

 £25/person

  • 3 hot mains (including fish)
  • 4 accompaniments
  • 2-3 desserts (dependent on number of guests)

Our hot buffets include the following:

A selection of artisan breads & butter or Moroccan flatbread or prawn crackers (depending on final menu)

Coffee & tea

Disposable plates & cutlery

We can provide china & silverware which is would be £2.50 - £5.00 depending on your requirements.

Prices above are indicative. Please contact us for availability, current/seasonal menu and prices or any other queries you might have.

  

Hot Mains

Chicken Provencal: boneless chicken breasts & thighs roasted with capers, olives & mini plum tomatoes

Moroccan chicken skewers

Tagine of chicken, preserved lemons & olives

Red, yellow or green Thai chicken curry

Three different varieties of local sausages with red onion chutney

Slow roasted shoulder of pork with fennel, chili and herbs, served with crackling, gravy and applesauce

Home baked glazed ham with assorted chutneys

Slow roasted rosemary-crusted shoulder of lamb with red wine jus

Lamb & apricot tagine

Classic beef bourguignon

Roast topside of beef with a garlic & herb crust

Whole poached salmon with homemade tarragon mayonnaise or a lemon & herb yogurt sauce (£3.50/person supplement)

Aubergine parmigiana (V)

Courgette, spinach & feta pie (V)

Butternut squash, chick pea & spinach tagine (V)

Baked ratatouille with butter beans (V)

Green Thai vegetable curry (V)

 

Hot Accompaniments

Baby potatoes with herb butter

Roasted new potatoes with garlic & rosemary

Herbed mash with spring onions

Chunky root vegetable mash

Braised sweet & sour red cabbage with bramley apple & sultanas

Rice with dried apricots, sultanas & toasted almonds

Steamed rice

Warm roasted Mediterranean vegetables

French beans with orange butter & toasted almonds

Honey glazed carrots

Roasted cauliflower with cumin

 

Cold Accompaniments

Jewelled couscous (with or without pomegranate seeds)

New potato, pea & mint salad

Vietnamese glass noodle salad with cucumber, mange tout & fresh herbs

Crispy leaf, grape, stilton & toasted walnut salad with a sherry vinaigrette

Salad of fresh baby greens and strawberries with a fruit vinaigrette

Mixed leaf salad with pomegranate seeds and a pomegranate & honey dressing

Spinach salad with orange, avocado & toasted slivered almonds and a citrus vinaigrette

Sweet & sour cucumber & pepper salad (with some chilli)

Chunky vegetable and haricot bean salad with a lemon & parsley vinaigrette

Black bean, roasted pepper, sweetcorn, coriander & lime salad

Classic Greek salad with feta

Crunchy julienne salad with a lime & coriander dressing

Red cabbage, fennel, carrot & celery slaw with lemon & parsley (does not contain mayonnaise)

Tomato, courgette & mint salad

Smoky Moroccan carrot salad

Moroccan aubergine salad

Feta with olive oil & wild oregano

Marinated olives and spiced nuts

 

Desserts

Chocolate:

Stack of gooey chocolate brownies with fresh berries or chocolate dipped strawberries

Chocolate oblivion (a dense, moussy flourless chocolate cake) with raspberry coulis

Roulade filled with chipped chocolate cream & seasonal berries

Baked chocolate tart with cinnamon cream

Chocolate cream tart (or tartlets) with fresh seasonal berries

Chocolate bread & butter pudding

Baked New York style cheesecakes:

Plain with fresh mango coulis (May through July) or raspberry coulis

Vanilla bean & cinnamon with caramel sauce

Raspberry swirl

Lime & ginger

Individual or sharing pavlovas with:

Lime cream & mango coulis (May through July)

Vanilla cream, strawberries & mango coulis (May through July)

Lemon cream and fresh seasonal berries (spring/summer)

Orange cream & pomegranate seeds (autumn/winter)

Hazelnut chocolate cream and hazelnut praline (autumn/winter)

Fruity tarts:

Lemon or lime curd cream topped with fresh seasonal berries (spring/summer)

Frangipane with seasonal fruits & mascarpone cream

Baked lemon tart with mascarpone cream

Citrus & almond cake served with Greek yogurt & honey

Appleberry or straight up apple crumble with vanilla bean custard or vanilla ice cream

Lemon & blueberry trifle

Sticky toffee pudding with toffee sauce and vanilla ice cream

Assorted baklava with Greek yogurt & honey

Tropical fruit platter or seasonal fruit salad

Contact

  • 01865 790 769
  • 07949 167 324
  • This email address is being protected from spambots. You need JavaScript enabled to view it.

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