Canapés
- Buffalo pork meatball skewers with sour cream
- Crispy fried chicken, lemon mayo
- Bang bang chicken with sriracha sauce
- Tempura prawn with soy and ginger dipping sauce
- Smoked chicken terrine, truffled mayo and broken rye croutes – GF
- Mac and cheese bites with ketchup and crispy onions
- Crispy tater tots with beer and bbq sauce – VE
- Salt and pepper squid with saffron aioli
- Duck spring roll, hoisin sauce, spring onion and sesame seeds
- Cheesy cottage pie tart
- Japanese style karaage crispy chicken with red miso gel and cucumber
- Chorizo skewers glazed with Pedro Ximenez sherry vinegar – GF
- Crispy filo prawns with smoked sweet chilli sauce
- Seared rump steak and horseradish cream profiterole
- Vegetable samosas with mango chutney – VE
- Sticky honey and mustard glazed chipolatas – GF
- Mini prawn cocktail with smoked paprika – GF
- Goats cheese, beetroot and walnut tartlet – V
- Skewer of cherry tomato, basil pesto and mini mozzarella – GF, V
- Parma ham and smoked cheddar rarebit
- Smooth Chicken liver parfait toast with red onion marmalade and chives
- Roast mediterranean vegetable crostini – VE
- Falafels with tzatziki – GF, V
- Garlic, sun-dried tomato and cream cheese tartlet – V
- Sausage rolls with fennel salt and mustard mayo
- Mini jacket potatoes with sour cream and chives – GF, V
- Pea and truffle bruschetta – VE
- Grilled courgette bruschetta – VE
- Baked tandoori salmon squares with coriander – GF (S)
- Pan seared scallop skewers with lemon, chive and garlic butter – GF (S)
- Roast tenderloin of pork with apple chutney and rosemary – GF (S)
Starters
- Torched goat’s cheese with beetroot puree, roasted beetroot, salad leaves and croutons
- Minestrone soup with pesto and parmesan shavings with warm bread
- Ham hock and pea terrine with fig chutney, salad leaves and mini bread loaf
- Locally Smoked salmon with dill crème fraiche, endive salad, lemon and cornichons
- Prawn cocktail with smoked ‘Mary rose’, spiced avocado puree, crisp lettuce and grissini
- Pulled duck & rice noodle salad with coriander, honey, lime and hoi-sin dressing
Main
- Butter roasted chicken breast with pea tortellini, pea fricassee and truffle velouté
- Beef rump steak, roast tomato and mushroom with watercress and a red wine jus
- Chilli and lime glazed fillet of salmon and bulgur wheat salad with watercress
- Tian of roasted aubergine, tomato and buffalo mozzarella with pesto sauce
- Trio of roast sausage with herby mash potatoes and caramelised onion gravy
- Lamb rump with potato fondant and minted jus
- Sharing boards
- Salami Milano, chorizo, prosciutto, taleggio, manchego, olives, sun-blushed tomatoes and warm ciabatta with olive oil and balsamic
- Sharing platters of BBQ pulled pork, smoked chilli jelly, Boston baked beans, coleslaw, potato salad and fresh bread
Dessert
- Chocolate bavarois with cherry puree and cherry pearls
- Glazed Tart au citron with crème fraiche
- Baked New York cheesecake with Dulce de leche and chocolate popping candy
- Chocolate and peanut butter stack with white chocolate ganache and caramel
- Trio of desserts – chocolate brownie, ginger nut cheesecake and tart au citron
- Eton mess with seasonal fruits and edible flowers
Evening Food
- Bacon rolls with ketchup
- Chip butties with ketchup and malt vinegar
- Selection of Cornish pasties with ketchup
- Fish finger sandwiches with chunky tartare sauce
- Hot dog slider with mustard, ketchup and crispy onions
- Whole sides of dill roasted salmon, fresh baked bagels, cream cheese
