sample buffet

Main Course

Mango glazed poached Salmon fillet, Peppered roast sirloin of Oxfordshire beef, Home baked honey and mustard glazed Wiltshire hamRoasted red pepper and sun blushed tomato roulade, Mediterranean plum tomato and Camembert tart, Baby new Potato, Spring onion and Paprika salad, Dressed mixed leaf salad, Seared rare Tuna Nicoise salad, Fresh crab meat dressed in a chilli citrus mayonnaise, A selection of fresh crusty breads


Fresh seasonal fruit salad and cream, Classic lemon tart with a berry compote and vanilla cream, Rich chocolate tart, raspberry coulis and crème Chantilly, Spiced poached pears with a ginger and Marsala syrup


Hot Canapés

Tempura King Prawns, with a sweet chill dip, Prosciutto wrapped glazed Figs, Lime marinated chicken skewers with Avocado dip, Tomato and Basil mini Pizzettes, Asian vegetable spring rolls with a Thai chilli dip, Lemon peppered tempura squid, Thai Fish cakes with sweet chilli dip, Locally produced Honey and wholegrain cocktail sausages, Mini red onion and thyme tarte

Cold Canapés

Roast Artichoke and blue cheese filo tartlets, Basil marinated Mozzarella and cherry tomatoes, Smoked Salmon, dill scones, peppered cream cheese, Steamed (English) Asparagus, wrapped in Parma ham, with fresh Hollandaise dip

Wedding menu


Fillet of Sea bass, roasted fennel and red pepper, chive buerre Blanc

Twice baked goats’ soufflé, pea shoot salad with lemon dressing

Fresh fig, pear and rocket salad, honey and sherry vinaigrette

Smoked salmon fishcake, spiced spinach and fish cream sauce

Warm duck and orange salad, toasted cashews and candied orange dressing

Main Course

Oven roast lamb fillet dauphinoise potatoes, Saffron creamed leeks, baby carrots, port jus

Oven roast Rack and black (Lamb fillet and black pudding wrapped in Parma ham), with the above garnish

Ricotta and sage stuffed chicken breast wrapped in Parma ham, dauphinoise potatoes, glazed baby carrots, chive buerre blanc

Duo of confit pheasant leg and roast pheasant breast dauphinoise potatoes, honey and thyme roasted swede and parsnips, red wine jus

Roast red pepper stuffed with roast butternut squash garlic and Parmesan. Accompaniments as for main dish


Rich Chocolate tart, berry compote, vanilla cream, Cassis reduction

Vanilla Pannacotta, spiced poached pear, ginger and Marsala syrup

Summer fruit terrine served with crème Chantilly

Winter fruits poached in ginger and Marsala, fresh cream

Raspberry crème brulée with a homemade shortbread biscuit

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