Menus and inspiration

A taster of our food to inspire you for this season. For catering for your event please do get in touch, at or by telephone at 020 8244 3039.



  • Crispy cumin and caraway squid with sweet chilli dipping sauce
  • Mini Cumberland sausages in honey and mustard with a wholegrain mustard mayonnaise dip
  • Mini Yorkshire puddings with rare roast beef, horseradish cream and watercress
  • Griddled beef skewers with Bernaise sauce
  • Saffron chicken skewers with a roasted tomato relish
  • Butternut squash and sage risotto balls with a Parmesan aioli dip (V)
  • Caramelised red onion, goats cheese and thyme tartlets (V)


  • Beetroot blinis with smoked salmon and fish roe
  • Mini scallops with pea and mint puree on a fried tortilla round
  • Wonton cups with fresh crab and watercress salad
  • Fried polenta rounds with a lemon, parlsey and artichoke salad (V)
  • Rosemary cheese sables with goats cheese, cranberry relish and toasted pecans (V)
  • Bruschetta with kale, capers and goats’ cheese (V)
  • Sourdough croutes with caramelised chicory and blue cheese (V)


  • Smoked duck breast salad with hazelnuts and vanilla poached quince
  • Beef carpaccio with Gruyere crisps
  • Gravadlax with dill and mustard sauce
  • Seared scallops with butternut squash puree and sage butter
  • Fig and Dolcelatte tart with walnut pastry (V)
  • Chestnut soup with sage croutons (V) and soda bread
  • Grilled goats cheese and lentil salad with caremslised red onion, pancetta and walnuts


  • Fillet of beef with a pea, pancetta and horseradish risotto, honey glazed carrots and a balsamic glaze
  • Herb crusted rack of lamb with parsley and roasted garlic pomme puree, sautéed winter greens and a lamb broth
  • Seared guinea fowl with a creamy Calvados and apple sauce, celeriac and roasted garlic puree and wilted greens
  • Tagliatelle, wild mushroom and rabbit ragu garnished with truffle oil
  • Salmon fillet with a champagne sauce, roasted crushed new potatoes, wilted spinach
  • Roasted monkfish tail wrapped in Parma ham with a butternut squash fondant, green beans and sauce Vierge
  • Treviso chicory risotto (V)


  • Chez Panisse chocolate cake with kumquat compote
  • Champagne jellies with a Marsala syllabub
  • Prune and Armagnac tart with Madagascan vanilla ice-cream
  • Panettone bread and butter pudding with marmalade and chocolate chip ice-cream
  • Date and toffee pudding
  • Marsala pears with walnut praline parfait
  • Sticky Clementine steamed pudding with Crème Anglaise


Served warm

  • Sweet potato rosti with lime crème fraiche and confit duck
  • Melting Wilshire cured ham and Gruyere Croque Monsieur
  • Mini quail egg Scotch egg with home-made Piccallilli
  • Coconut prawn tempura with soy mirin dipping sauce
  • Cauliflower fritters with roasted smoked garlic and paprika aioli (V)
  • Tomato tarte tatin with melting goats cheese (V)
  • Wild mushroom tartlets with truffle and Gorgonzola (V)

Served Cold

  • Mini Yorkshire puddings with rare roast beef, horseradish cream and watercress
  • Tamarind duck and herb salad on a mini poppadom
  • Sourdough crostini with Serrano ham, mascarpone and balsamic fig
  • Tuna ceviche with crème fraiche, lime and avocado on a black pepper oatcake
  • Potted shrimps on wholemeal croutes
  • Bruschetta with caramelised chicory and Gogonzola parfait (V)
  • Black figs wrapped in Parma ham with wild rocket and balsamic syrup (V)


  • Valrhrona chocolate and beetroot Brownies
  • Cinnamon Crème Brulee spoons
  • Dark chocolate cups with cardamom white chocolate mousse and hazelnut praline
  • Stem ginger cheesecake with a mixed berry compote
  • Mini apple tarte tatins
  • Cinnamon Beignets with a spiced chocolate sauce
  • Ricotta fritters with orange blossom and honey



  • Duck confit terrine with smoked Gubbean bacon, pistachios and Kumquat Chutney
  • Crispy five spice squid with garlic, chilli, spring onions and a basil and lime mayonnaise
  • Salad of quail, candied lemon, pear and sourdough crumb
  • Crispy pollock with pickled carrots and sweet vinegar dressing
  • Caramelised leek tart with chestnuts, thyme and Taleggio cheese (V)
  • Salad of warm figs with crispy Pancetta, buffalo mozzarella and a pomegranate molasses dressing
  • Pigeon breast with caramelised apples, black pudding, parsnip puree and cider reduction


  • Cannon of lamb with candied beetroot, parsnip puree, potato galette, broad beans and a spiced lamb jus
  • Loin of venison, roasted turnip puree, roasted baby beets, sweet potato fondant and a morel mushroom sauce
  • Tea-smoked duck breast with celeriac rosti, white bean puree, parsnip crisps and a juniper and blackberry jus
  • Asian style Sea-Bass with sticky Jasmine rice, pak choy and a lemongrass and ginger coconut broth
  • Crab, lemon and thyme risotto with baby scallops, pan fried red mullet, spinach and beurre noisette
  • Cep risotto with spring onions, truffle and Parmesan (V)
  • Twice baked goats cheese souffle with rocket pesto and a sun-blushed tomato salsa (V)


  • Chocolate plum cake with muscovado crumble and vanilla mascarpone cream
  • Sticky orange and almond cake with cinnamon and cardamom ice-cream, caramelised oranges and a pomegranate syrup
  • Chocolate amaretti torte with a pistachio tuile and espresso foam
  • Brown sugar tart with black sesame crumble and creme fraiche sorbet
  • Apricot and cognac mousse with caramelised almonds
  • Tiramisu verrine with marrons glaces
  • Cheese board with Medjool dates, apricots, grapes, chutneys and bread/cracker selection



  • Chicken Cacciatora with parsley and roasted garlic mash
  • Moroccan Lamb Tagine with Roasted Vegetable and Toasted Almond Couscous
  • Coq au Vin with buttery mashed potato
  • Slow roasted pork belly served with apple sauce, mustard mash and gravy
  • Smoked haddock and parsley fishcakes with a lemony Hollandaise sauce
  • Pan-fried scallops with baby asparagus, samphire and salsa verde
  • Tiger prawn risotto with a seafood bisque


  • Sesame seared tuna with Asian coleslaw
  • Teriyaki salmon with rice noodle salad
  • Organic salmon with red pepper and hazelnut salad
  • Griddled marinated chicken salad with lemon and basil pesto
  • Sesame glazed chicken salad with mango and a chilli, ginger and lime dressing
  • Ottolenghis famous chicken and three rice salad
  • Thai duck salad


  • Fresh pea, broad bean and spring onion risotto
  • Pumpkin and sage risotto
  • Sweet potato gratin
  • Fennel, cherry tomato and crumble gratin
  • Vegetarian moussaka with ricotta toping
  • Penne with porcini mushrooms, rocket, truffle oil and Parmesan shavings
  • Oven slow roasted tomato soup with basil oil and herb croutons


  • Salad of baby courgettes, feta and mint
  • Roasted aubergine with pomegranate, Halloumi and parsley
  • Pan-fried artichoke hearts with lemon, garlic and dill
  • Roasted butternut squash and beetroot salad with crispy prosciutto and goats cheese
  • Camargue red rice salad with orange and pistachios
  • Puy lentil salad with sour cherries, Gorgonzola and a mixed herb dressing
  • Potato and horseradish salad with fine herbs and Bresaola


  • Cardamom white chocolate mousse with a pistachio tuille
  • Traditional English sherry trifle
  • Mini cinnamon pavlovas with a stem ginger and blackberry cream
  • Rose scented rice pudding with gold leaf
  • Mini Baklavas with honeyed Greek yoghurt
  • Orange polenta cake with seasonal fruit compote and crème fraiche
  • Rhubarb and polenta crumble with crème Chantilly

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s