Each event uses seasonal and ethically sourced ingredients and we pride ourselves on the freshness and beauty of the food we produce. The products we use are fair trade whenever possible. Our meat comes from outdoor reared, grass fed animals and our fish is sustainable. Check out our pork suppliers at www.dinglydell.com to see how passionate we are about the welfare of our meat.
Below you will find a selection of sample menus.
Prices are dependent on ingredients and bespoke menus will be designed to suit any desires or budgets so please get in touch for full menu selections.
Summer
Canapés
Cold
Meat
Cured pork loin & fennel marmalade crostini
Prosciutto melon
yellow nectarine, mozzarella and Parma ham skewers with rosemary oil
Carpaccio of beef crostini, parmesan cream & wild rocket
Hoisin duck pancakes
Chicken, thyme and Parma ham skewers
Smoked chicken & mango salad filo cups with sweet chilli & coriander
Fish
Smoked salmon & dill cream croustades
Char-grilled king prawns in lime and sweet chilli sauce
Smoked mackerel pate with beetroot and orange on seedy crackers
Crayfish tail, prawn, sweet chilli & avocado filo cups
Sushi: Tuna & cucumber maki / salmon nori with soy dip
Crab & cucumber on sourdough with granny smith & a cucumber & lemon verbena gel
Salmon gravlax with beetroot cream on pumpernickel
Bloody Mary prawn cocktail in little gem
Vegetarian
Chilled lovage soup
French tomato tarts
Parmesan & poppy seed shortbread with goat’s cheese & beetroot confetti
Classic tomato bruschetta
Tortilla bites with smoked red pepper
Gazpacho soup shots
Sun-dried tomato, mozzarella & olive tapenade crostini with basil
Goat’s cheese cake with red onion jam
Hot
Meat
Pork belly bites with apple butter
Saltimbocca
Cocktail sausages with honey & mustard served in a loaf with ketchup and mustard dips
Miniature cheese burgers with tomato relish
Miniature lamb burgers in brioche buns with fresh mint & feta yogurt
Crispy chicken with mustard mayo
Chorizo & red wine Arancini (risotto balls)
Thai pork balls with spicy, sweet & sour dipping sauce
Fish
Filo salmon parcels with creme fraiche & lumpish roe caviar
English channel fish cakes with chilli aioli
Smoked haddock tartlets
Monk-fish with a chorizo crust on bamboo skewers
Scallops with pea purée & pancetta crisps
Seared sesame tuna on potato rosti with chilli and honeyed soy
Vegetarian
Aubergine & feta croquettes with tarragon aioli
Minted pea tartlets
Melanzana Parmigiana on rosemary focaccia
Courgette fritters with chilli jam & coriander cress
Cheddar beignets with grape jelly
Summer vegetable & lovage arancini with tomato & flowers
Little stuffed potatoes with quick’s cheddar & sunshine coleslaw
Banquet Dining
To start (3 items)
All starters come with artisan dinner roll selection
Cured British SaltPig curing company meat selection with home-made pickles
Figs, yellow nectarine, parma ham, aged balsamic, wild rocket & pine nut salad
Home-cured beetroot & gin gravlax with granny smith, fennel & dill salad
Buffalo mozzarella with broad-bean, pea, wild rocket & mint salad
Baked ricotta with fresh oregano, extra virgin oil
Heritage beetroots, creamed goats curd, walnuts & toasted buckwheat
Potted shrimp with sourdough toast
Main
Slow roast Pork belly with ground fennel, Caramelized onion & braised fennel
Lemon and thyme infused chicken baked with fresh herbs, served with a sauce messine
Slow cooked lamb tagine
Neck of lamb slow cooked in a rich red wine, anchovy & rosemary sauce
Cod wrapped in Parma ham in rich tomato sauce with puy lentils, fennel, baby leaf spinach & basil
Wild mushroom & cheese fritters with ratatouille v
Aubergine parmigiana v
Leek, courgette & Quicks cheddar pie v
Side dishes (Select 3)
Maddocks Farm Organics wild leaf salad, lemon vinaigrette, flowers
Green beans & sugar snap peas, tarragon, orange
Swiss chard with Puy lentils and fresh herbs
Baked porcini and potatoes with fresh rosemary & garlic
Dauphinoise potatoes
Lentil salad with fresh herbs, spring onions, sundried cherry tomatoes & fresh ground cumin
Rainbow coleslaw with mustard dressing (VO/GF)
New potato salad with fresh dill, capers & a mustard & yoghurt dressing
Beetroot & carrot remoulade with aged balsamic, sesame & nigella
Heritage tomato salad with basil vinaigrette
Jewelled couscous, chickpeas, spiced sunflower seeds with dill, mint & coriander
Yellow & green charred courgette & vegetable tabbouleh with garlic, mint, sumac & lemon vinaigrette & crumbled feta
Green beans, sugar snap peas, orange, tarragon & toasted almonds
Trio of Desserts
Salted caramel and chocolate brownies
Tiramisu in chocolate cups
Raspberry, white chocolate & almond cakes
Lemon tart with fresh raspberry & coulis
Mini cardamom pavlovas with fresh fruits and lemon cream
Peach frangipani tartlets with Chantilly cream
Gateaux paris brest – choux pastry with toasted almonds & nougatine cream
Apricots & pistachio tarts
Lemon possets in espresso cups
Eaton mess
Plated
Starters
Served with artisan dinner rolls
Golden, candy & red beets with glazed onions, goats curd & Parmesan crisp v
Home cured gin & beetroot gravlax, basil mayo & pink grape fruit.
Soused mackerel, confit fennel puree, pink onions, fennel salad, sourdough toast
Salad ‘De Taller’ stack with tuna tartar, diced heritage tomato & white onion with fresh herbs
Parmesan and wild garlic tart with lemon, chicory and pea sprouts v
‘SaltPig’ cured tenderloin, heritage carrot remoulade, crispy quail egg & apple
Main Courses
Lemon & thyme roast chicken with creamy mushroom sauce, wilted spinach & herby new potatoes
Smoked haddock with wholegrain mustard, red wine vinegar and cream reduction, crushed buttery potatoes & samphire.
Guinea fowl with cognac, bacon, braised leeks & rosemary roast potatoes
Confit duck leg with membrillo, Sweet potato & coriander puree, baby vegetables & a rich red wine sauce
Cannon of lamb with rich redcurrant & port jus, tender stem broccoli & roast garlic mash
Ox cheeks glazed in honey & mustard , potato fondant, sprouting broccoli, porcini mushroom croquette & a beef jus
Slow cooked pigs cheeks, potato dauphinoise, crispy ham hock, rainbow chard, carrot and caraway puree & a porky jus (£2 sup)
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Marinated roast aubergine & mozzarella stack with basil polenta & rich tomato sauce v
Cornish yarg, beets & lovage croquettes, smoked tomato sauce, deep-fried capers & wild rocket v
Leek & Quicks cheddar pie with ratatouille
Sweet potato & spiced chickpea cakes with tomato reduction & griddled marinated courgettes & aubergine
Desserts
Brulee lemon tart with raspberry coulis & crème fraiche
Chocolate & almond tort with vanilla cream & Summer fruits
Summer pudding with vanilla cream
Pavlova with lemon cream & berries
Bowl food
Meat
Cider & fennel braised pig cheeks, creamy sage & apple mash, porky jus & fennel cress
Orange & rosemary roast shoulder of lamb, tabbouleh with pomegranate, preserved lemon & pistachios served with cumin yoghurt
Chicken tagina, saffron rice & herb salsa
Roast belly of pork, dill butter beans crispy crackling, fennel cress
Skirt steak & triple cooked chips with Bearnaise sauce
Fish
Teriyaki & sesame baked salmon, wild tricolore rice, cranberries & toasted cashews (cold)
Herb baked cod, sun-dried tomato risotto & basil cress
Inzimino Toscano – Calamari & chard lightly stewed with garlic, tomato & white wine served with fresh bread. (Pictured – hands holding bowl)
Smoked haddock fillets, crushed parsley potatoes, red wine vinegar, mustard, red onion & cream reduction, samphire
Cod wrapped in panchetta, puy lentils, parsley, rich tomato & white wine sauce
Hot smoked salmon, baby potatoes, fresh herbs, cucumber ribbons & yoghurt dressing (Cold)
Vegetarian
Risotto of fresh herbs, broad beans, courgettes, lemon, rocket & shaved Parmesan
Burratta, shaved fennel, wild rocket & orange salad with toasted hazelnuts (Cold)
Baked aubergine, basil polenta, tomato & mozzarella stack, rich tomato sauce & deep fired rocket
Candi beets, wild rocket, goats curd, pickled walnuts (Cold)
Thai green vegetable curry, jasmine rice
Cheddar croquettes, Ratatouille, wild rocket
Provencal vegetable & cannellini bean stew, summer greens, saffron rice
Buffet
Mains
Meat
Saffron baked Chicken with, hazelnuts, rosewater, honey & spring onions
Traditional glazed roast ham with Cumberland sauce
Beef fillet carpaccio, pickled candy beets, horseradish cream, wild rocket, rosemary oil, shaved parmesan (£3 sup)
Lemon & thyme roast chicken with sauce messine (H or C)
Sumac chicken brochettes with red onion, flamed pepper & cumin yoghurt (H)
Slow roasted shoulder of honeyed lamb with garlic, fresh tomato & oregano (H)
Chicken, chorizo & fennel stew (H)
Meat platter, typically: Cured British SaltPig curing company rolled bell, loin of pork & salami with home-made pickles, traditional pork pies & hunters pie, garnished with cherry tomatoes & fresh herbs
Fish
Poached salmon, cucumber ribbons, lemon cream & dill
Sea bass with sauce vierge & samphire
Smoked haddock tart with watercress
Smoked salmon, walnut, celery & wild rocket salad with caper, pink onion, date & lemon dressing & fresh parsley & dill
Baked cod in rich tomato & pimento sauce with fresh oregano, capers & fennel
Vegetarian
Beef tomato & caramelised onion tart with rosemary & aged balsamic
Slow roast tomato & ricotta tart
Spinach & feta parcels
Roasted aubergines with rich tomato sauce, crumbled feta & fresh herbs.
Griddled halloumi, charred red pepper & aubergine, slow roast tomato, wild rocket, cumin yoghurt
Beetroot & goats cheese tart
Roasted vegetable tortilla with smokey red pepper sauce
Salads
Bulgar salad with fresh herbs, preserved lemons, pistachios & pomegranate.
Creamy potato salad, gherkins, capers & fresh herbs
Summer antipasti salad with charred artichokes, sundried tomatoes, balsamic mushrooms, olives, Bocconcini, & wild rocket
Green Beans, Sugar-snap Peas, roasted cherry tomatoes & griddled haloumi
French lentil salad with crumbled goats cheese, roasted beetroot & red onion marmalade
Griddled courgettes, cannellini beans with sumac, lemon, fresh mint & yoghurt dressing
Herby couscous with roasted Mediterranean vegetables, crumbled feta toasted nuts and seeds.
Roasted sweet potatoes with coriander, cumin yoghurt, spring onions & pomegranate
Chickpea and roast carrot salad with tahini dressing & fresh coriander
Mixed Garden Salad with Radishes & edible flowers
Beetroot & carrot remoulade with aged balsamic, sesame & nigella
Heritage tomato salad with basil vinaigrette
Broccoli florets, green beans & asparagus tips with hot lemon, mustard seed & chilli dressing
Baby gem lettuce with feta, dates, toasted hazelnuts & a lemon dressing
Desserts
(Served as canapés or large sharing dishes)
Orange & almond cakes with pistachio & crème fraiche
Tiramisu in chocolate cups
Gooseberry fool with rose petal shortbread
Cardamom pavlovas with fresh fruits and lemon cream
Chocolate brownie bites with English cherries
Eaton mess, with coulis & edible flowers
Chocolate roulade with fresh fruits & Chantilly cream
Drunken Peaches & yellow nectarines with amaretto, amoretti and fresh rosemary.
Gateaux Paris Brest – Delicious choux pastry ring filled with creamy French nougatine
