Menu
Winter 2024/5
Platters & tarts
Beef filet, roasted & sliced, served rare.
Horseradish & watercress salsa (g/f)
Feeds 6 (£100) or 10 (£160)
Hot roast salmon
Crushed potato salad (spring onions, chive & soured cream dressing) (g/f)
Feeds 10 (£110)
Broccoli & stilton deep filled tart / Cheese & caramelized onion deep filled tart / Leek & roquefort deep filled tart (v)
1 whole tart feeds 10-12 (£40)
Butternut squash, spinach & goats’ cheese Tortilla (v) (g/f)
Feeds 10 (£40)
Meals to re-heat at home…some classic dishes & some family favourites
Salmon en croute with lemon, dill & spinach
Feeds 6+ - £90
(Requires cooking on the day – instructions supplied)
Beef bourguignon
Beef slow cooked in red wine with the traditional garnish of baby onions, lardons & mushrooms (g/f)
Feeds 10 - £120
“Peposo” a rich Tuscan beef stew slow cooked in Chianti with a kick of black peppercorns (g/f)
Feeds 10 - £90
Beef in Port, Guinness & prunes
A rich winter warming casserole
Feeds 10 - £100
18-hour cooked pork shoulder (pulled pork with fennel seeds & lemon) (g/f).
Feeds 10 - £90
Coq au Vin – free range chicken legs marinated & cooked in red wine garnished with onion & lardons (g/f)
Feeds 10 - £100
Potato Dauphinoise or Potato & Jerusalem artichoke Dauphinoise Feeds 10 - £55
…and some dishes inspired by Morocco
Slow roast lamb shoulder with Maghreb spices (served off the bone) (g/f)
Feeds 6 generously £110
Classic chicken tagine with saffron, preserved lemon and olives (g/f)
Feeds 10 - £85
Beef tagine with prunes & almonds (g/f)
Feeds 10 - £90
Lamb tagine with saffron, apricots, & sultanas (g/f)
Feeds 10 - £110
Roast winter vegetable tagine with fragrant spices & chickpeas (v) (vg)
Feeds 10 - £60
Spiced couscous with chickpeas (v) (vg)
Feeds 10 - £30
Vegetable salads
Feeds 10 - £55Superfood salad with feta
Broccoli, peas, cucumber, sprouting beans & quinoa. Pumpkin seeds & sunflower seeds.
Parsley & mint (v) (g/f)
French beans, tender stem broccoli & mangetout. Toasted hazelnuts
Hazelnut & orange dressing (v) (vg) (g/f)
Roast butternut squash & za’atar. Roast red onions & sesame. Tahini dressing (v) (vg) (g/f)
Red slaw.
Red cabbage, beetroot, red onion, celeriac, apple, dill & parsley, pomegranate seeds. (v) (g/f)
Roast aubergine & herbed garlic yogurt. Pomegranate seeds. Parsley & pine nuts (v) (g/f)
Roast cauliflower. Spring onion, green chili. Pomegranate seeds.
Green tahini dressing (v) (g/f) (vg)
Moroccan quinoa
Toasted quinoa, red quinoa edamame beans & grated carrot. Golden raisins, cumin & sumac. Parsley mint & coriander (vg) (v) (g/f)
Couscous, puy lentils & chickpeas
Dried cranberries, red endive, lemon zest, spring onions & nigella. Mint, coriander & parsley. (v) (vg)
Winter tabbouleh
Bulgar wheat, grated cauliflower, fennel & spring onion. Walnuts, pomegranate seeds & radicchio. Parsley & mint. Pomegranate molasses dressing (v) (vg)
Beetroot kisir
Roast beetroot, red onion, wholewheat bulgur wheat, cumin & red chili. Dill, parsley & mint
Pomegranate molasses dressing (v) (vg)
Sweet things
Seasonal meringue roulade (v) (g/f)
Feeds 8/10 - £32
Cherry & frangipane tart
Feeds 12 - £35.00
Chocolate & hazelnut souffle cake (g/f)
Feeds 10 - £35.00
Cranberry baked cheesecake
Feeds 12 - £35.00
Cherry pistachio & coconut cake (g/f)
Feeds 10 - £32
Celebration chocolate cake (7’ x 7’ square)
Chocolate ganache, flakes, Maltesers & giant chocolate buttons
Feeds 15 + £60
In the event ingredients are unavailable or not available at reasonable cost I reserve the right to substitute alternative ingredients or dishes, where appropriate, in consultation with you.