FOOD

Our food is our benchmark. No matter how high the standard of service, our food is what will make your palate sing. Everything we serve is 100% freshly produced and we are constantly checking to make sure we have the finest produce available. Our vegetables are hand-picked to order during the night, our beef is hung for a minimum of 28 days and we use small specialist producers rather than large wholesalers, meaning we can trace the exact journey from pasture to plate.

Event catering is a hugely competitive industry and as market leaders we have to offer our clients the best. You will see a seasonal sample menu below but a key part of our philosophy is to work very closely with our clients and design sample menus tailored to exactly fit your requirements. Our in-house sommelier can then suggest some more unusual wines from small vineyards to suit both menu and budget. For specialist dietary requirements, our in-house nutritionist is on hand.

Above all, we need to be sure that you are 100% confident in what we will be serving at your event. That said, if the produce available on the day does not meet our standards, we would prefer to alter the recipe rather than compromise on quality.

Ryan Clement
Head Chef

Sample a La Carte Menu 1

CHILLI CRAB SALAD WITH CLAM VINAIGRETTE
SERVED WITH NEW SEASON ASPARAGUS AND ORANGE ZEST PUREE

ASPARAGUS, COS AND VANILLA RISOTTO,
WITH COURGETTE BEIGNET AND BLACK OLIVE OIL (V)

WILD ATLANTIC SEA TROUT WITH BUTTERED SPINACH
WITH WHITE BEAN AND THYME PUREE, VANILLA CARROTS AND VANILLA SAUCE

WARM BITTER CHOCOLATE FONDANT
SERVED WITH CRYSTALLISED MINT ICE CREAM

FRESHLY BREWED ORGANIC FAIR TRADE MEXICAN ALTURA COFFEE
HAND MADE PETIT FOURS

Sample A La Carte Menu 2

HAND DIVED SCALLOP
SERVED WITH AVOCADO, TANGERINE AND LOBSTER OIL

RUM MARINATED FOIE GRAS WITH PINEAPPLE RELISH
WITH POACHED GOLDEN RAISINS AND OLIVE OIL BRIOCHE

CANNON OF KENT SALT MARSH LAMB WITH SUMMER KALE AND CREAMED CELERIAC
DRIZZLED WITH BLOOD ORANGE SAUCE

LYCHEE MOUSSELINNE LAVENDER AND VIOLET JELLY
WITH A PEPPERED YOGHURT SORBET

FRESHLY BREWED ORGANIC FAIR TRADE MEXICAN ALTURA COFFEE
HAND MADE PETIT FOURS

Sample Canapé Menu

Classic Beef Tartare with Gribiche Dressing
Confit Lamb Shoulder Summer Roll with Hoi Sin Dressing
Spoon of Scallop Tartare with Shrimp, Chilli and Spring Onion
Spoon of Dorset Crab with Carrot and Sauternes Vinaigrette and Celery Shoots
Butter Poached Langoustine with Lemon and Dill
Spoon of Heirloom Beets with Dried Black Olives, 'Manni' Olive Oil and Chevre Frais
Seared Tuna Burger with a Fennel Seed Bun
Basil and Parmesan Cornet Filled with Capponata and Basil Cream