These are sample menus ,we will work with you to create a menu and style
that is right for you.

Christmas Menu


  • Roast parsnip and apple soup with thyme croutons and curry oil
  • Pink gin salmon gravadlax with apple, capers, radishes and soft herbs
  • Glazed goats cheese with beetroot purée, figs, golden beets and rocket leaf
  • Duck liver pate with spiced cranberry compote, peppered crostini and peashoots

Main Courses

  • Roast breast of Norfolk turkey with pork and chestnut stuffing and pigs in blankets
  • Slow cooked blade of beef with red onion jam and crisp shallots
  • Baked fillet of sea bass with tomato compote, green almonds, mussels, cockles and samphire
  • Buttered breast of chicken with celeriac rosti, and pancetta is crisp
  • Wild mushrooms, spinach and blue cheese parcel with spiced couscous

All main course are served with roast potatoes, carrots and roast parsnips


  • Traditional Christmas pudding with steeped fruits and vanilla bean custard
  • Passion fruit and mango posset with rum baba and rum syrup
  • Chocolate and raspberry cappuccino mousse with raspberry crushed meringue

All festive meals bookings require a deposit. Drinks packages are available, contact us for more information.

Contact Us to discuss your needs and arrange your quotations today.

Hog Roast & BBQ Menu

Hog Roast

  • Spit-roast whole pig, crackling, and apple sauce
  • Soft floury baps
  • Stuffing
  • Mixed leaf garden salad
  • Coleslaw
  • Chefs choice of salad
  • Jacket potatoes
  • Condiments
  • Mushroom and bell pepper skewers
  • Vegetarian burgers

BBQ Menu

  • Cumberland sausages
  • 5oz beef burgers
  • Lemon and thyme chicken bites
  • Fried onions
  • A selection of relishes and sauces
  • Chefs choice of salads
  • Soft floury baps
  • Vegetarian burgers and sausages

Contact Us to discuss your needs and arrange your quotations today.

Canapes Menu
  • Marinated king prawns with mange tout skewers
  • Citrus avocado purée crostini
  • Asian pork balls with chilli-lime dipping sauce
  • Vietnamese chicken with sweet chilli sauce
  • Seared beef satay skewers
  • Coconut prawns
  • Chicken satay skewers
  • Wild mushroom arancini with truffle mayo
  • Parmesan short bread beetroot pesto
  • Mini Caribbean patties
  • Saltfish fritters
  • Lamb fillet with pomegranate and mint skewers
  • Classic fish goujons with tartar sauce
  • Thai chicken and lemongrass skewers with sweet cucumber dipping sauce
  • Feta, olive and rosemary tartlets
  • Salmon teriyaki skewers with ginger soy dipping sauce
  • Poached pear, whipped roquefort and chilli jam
  • Tartlet of truffle infused goats cheese, date and black olive tapenade
  • Beetroot cured salmon, mini oat cake and horseradish cream

Contact Us to discuss your needs and arrange your quotations today.

Starters Menu
  • Crab cake, asparagus , toasted walnuts salad
  • Citrus cured salmon, lotus root, shaved fennel and micro rocket
  • Chicken and ham hock pressed terrine, pickled mushrooms and viola flowers
  • Carpaccio of beef, rocket, horseradish and toasted pine nuts and soft herbs salad
  • Roquefort and Stilton soufflé, pea purée tomato compote and micro herbs
  • Chestnut mushrooms and spinach croquettes, tomato compote and pepper coulis
  • Smoked duck salad and mango salad and soft herbs
  • Fig and mozzarella salad rocket and honey and lemon dressing
  • Duo of roast beetroot, whipped goat cheese, lentil dressing, micro herbs

Contact Us to discuss your needs and arrange your quotations today.

Main Course Menu
  • Roast fillet of beef, chestnut purée, pancetta crisp, beans and wild mushrooms (£4 supplement)
  • Maize fed chicken breast, Pak choi, potato rosti, baby carrots
  • Seared fillet of se bass, cauliflower purée, citrus endive, toasted pine nuts
  • Roast breast of gressingham duck, squash purée, braised red cabbage and dauphinoise (£3 supplement)
  • Spinach and ricotta risotto cake, asparagus, kale, baby carrots and potato gratin
  • Seared breast of Guinea fowl, Celeriac rosti potato, seasonal vegetables
  • Portobello mushroom, goats cheese and spinach Wellington
  • Confit of duck leg, duck breast celeriac dauphinois, baby carrots, greens
  • Slow cooked short rib of beef, braised cabbage, horseradish mash, heritage carrots
  • Lion of lamb, spiced infused ratatouille, fondant potato, pea shoot and grain mustard and red currant (£4 supplement)

Contact Us to discuss your needs and arrange your quotations today.

Dessert Menu
  • Individual chocolate mousse, orange and ginger, mango and papaya
  • Rhubarb, lemon and vanilla panna cotta
  • Coconut parfait, pineapple sorbet and island rum reduction
  • Passion fruit cheesecake fruit compote and raspberry sorbet
  • Bitter chocolate and hazelnut tart, vanilla pod ice cream
  • Lemon and lime posset berry compote and lime shortbread
  • Individual bread and butter pudding, grand mariner and vanilla custard
  • Chocolate brownie and mascarpone cream
  • Almond Bakewell tart, griottine cherries and cherry compote
  • French apple tart, apple sorbet and vanilla cream
  • Spiced pear and apple crumble, anglaise sauce

Contact Us to discuss your needs and arrange your quotations today.

Caribbean Menu


  • Caribbean goat curry, white rice or rice and peas
  • Escovitch fillet of fish, bell peppers, shallots, scallions, and pickled carrots
  • Caribbean jerk chicken, scotch bonnet relish
  • Coconut milk, sweet potato, callaloo and seasonal vegetable curry


  • Coleslaw
  • Cherry tomatoes and leaf salad
  • Beetroot and red onion salad with apple vinaigrette
  • Macaroni cheese
  • Fried plantain


  • Bitter chocolate and raspberry mousse
  • Vanilla and strawberry cheesecake with rum-soaked fresh berries

Contact Us to discuss your needs and arrange your quotations today.

2 Course Hot Buffet Menu
  • Harissa chicken bites with peppers and mushrooms
  • Pan fried salmon bites, capers, olives, coriander and lemon
  • Roast gnocchi, butternut squash, spring onion, and courgette
  • Caribbean jerk chicken, marinated with Caribbean spices
  • Confit of duck cassoulet with white bean, pancetta, Toulouse sausages
  • Sweet potato and coconut curry
  • Pan fried sea bream with ratatouille vegetables and basil reduction
  • Caribbean curry goat
  • Caribbean Escovitch fish, pickled peppers , carrots, onions and scotch bonnets peppers
  • Sides of roast baby new potatoes with garlic and thyme, braised rice with lemongrass and conriander, medley of seasonal vegetables


  • Vanilla and strawberry cheesecake
  • Belgian chocolate tart
  • Fresh mixed berries and Greek yoghurt

Contact Us to discuss your needs and arrange your quotations today.