Summer Buffet Menu

From 15 to 50 people - all items served cold on the menu (If you have numbers not within this range, please get in touch).

Pre-buffet canapés can be arranged at your request.

Char grilled chicken caesar salad with Caesar Dressing and shaved parmesan

Roasted butternut squash with goats cheese and coriander oil (V)

Heritage tomato and mozzarella salad, pomegranate seeds, balsamic (V)

Roasted Mediterranean vegetables, feta with cous cous and zaatar (V)

Chickpea, edamame and quinoa salad, mixed herbs, vinaigrette (V)

(You can choose 3 for a supplement charge):

Roast peri peri chicken on a bed of spicy pilaf rice

Pan fried fillet of dry aged beef, cooked pink, Yorkshire pudding, Béarnaise and horseradish, roasted mini potatoes and thyme (£)

Whole side of 48hr marinated teriyaki salmon with nigella seeds, sweet chilli stir fry vegetables (£)

Individual sun blushed tomato and aged cheddar cheese quiche (V)

(You can choose 3 for a supplement charge):

Mini Bakewell tart slices with clotted cream and summer berries

Mini Passion fruit Panacotta, shortbread, mint

Mini chocolate and hazelnut brownies, dusted with icing sugar

Mini raspberry vanilla creme brûlée

(V) suitable for vegetarians

Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking

Any items with a (£) at the end means that there will be a supplement charge added, at current market prices. (Please check with Chef what they are)

Waiting staff can accompany the chef for a fee from £100 plus travel (depending on distance)

Dietary requirements and allergies: Please make the chef aware of any requirements when booking

Three Course Menu