"Thanks to you and your whole team for the absolutely delicious food! Every one loved it, especially the lemon tart. You made it just perfectly and it was beyond our expectations of how wonderful it could be." Oxfordshire wedding, spring 2016

Click to download our 2017 menu and read on for some recent examples. We also love to create bespoke menus and dishes; please use our menus as a starting point to design your perfect meal.

Summer Wedding

Antipasti, flat breads to share
Corn-fed chicken supreme, shallot and herb crushed new potatoes, sauce vierge
Roast Mediterranean vegetable and mozzarella tart, dressed Severn Project leaves, spinach puree (v)
Lemon tart with fresh raspberries and coulis

Winter Wedding

Assiette of Salmon (Gravlax, hot smoked and fishcake), pickled cucumber, sauce gribiche, sweet mustard dressing
or Chicken and leek terrine, onion marmalade, herb salad
Amuse Bouche - Beetroot and horseradish soup
Roasted pork belly, crushed celeriac, fondant apple, cavalo nero, madeira jus
Treacle tart, vanilla clotted cream

Office Summer Barbecue

Butterflied legs of lamb, tzatziki
Rump steaks, salsa verde
Teriyaki Salmon
Chilli and lime king prawns
Green couscous with pistachios
Wild garlic roasted new potatoes
Shaved courgette, green olive and sugar snap peas
Radish, mint and feta

80th Birthday Party Sunday lunch

Salt baked beets, goat's cheese mousse, pickled beetroot and walnut dressing (v)
Haunch of Venison, boulangere potatoes, garlic purée, spring greens
Pear and almond tart, crème Anglaise, candied almonds


21st Birthday Party

Sharing Boards with homemade 'tear and share' bread (Ham hock terrine, pork pie, smoked haddock scotch eggs, smoked venison, pickled onions, apple chutney, pear, celery and radishes)
Braised shoulder of Berkshire Downs lamb, dauphinoise potatoes, seasonal greens, thyme jus
Sticky toffee pudding, caramel sauce, clotted cream

Canapé party

Smoked haddock hash brown, herb crème fraîche
Truffled potato croquettes (v)
Cured salmon tartar, cucumber
Potted venison, melba toast
Devilled crab, chicory
Chicken liver parfait choux buns
Pressed fois gras, toasted brioche, sauternes jelly
Salt cod brandade, charred crostini
Quail scotch eggs, apple chutney
Smoked venison, green beans, horseradish

Christmas Party with Bowl Food

Coq Au Vin, Olive Oil Mashed Potatoes, Seasonal Greens
Venison and Horseradish Cobbler, Roasted Root Vegetables
Fisherman's Pie
Parmesan Gnocchi, Roasted Butternut Squash, Pine Nuts (v)
Dark Chocolate and Sea Salt Torte, White Chocolate Shavings
Rhubarb Crème brûlée