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Cassava as I can make a lot of different dishes out of it
Mechanical engineer
I like to make people happy by delivering what is needed
Fillet of beef skewer with choice of bernaise sauce or blue cheese dip
Salmon tartare blinis with lemon creme fraiche and dill
Sesame and cheddar croquettes with tomato and chilli jam
Warm bread rolls and butter
Beetroot and Blackwood’s gin cured salmon, honey roasted baby beetroot and horseradish cream
Roasted loin of venison with venison hot pot, celeriac and baby roast beetroot
Fig tarte tartin with vanilla bean ice-cream and honey
Coffee and chocolate bars
Walnut shortbread, roasted butternut squash, creamy goats cheese, toasted pinenut and honey drizzle
Bombay Sapphire gravlax, juniper cream, lemon pepper and buckwheat blinis
Truffled wild mushrooms with crispy leeks on toasted brioche
Scallop tostada with smoked avocado and salsa fresc
Crispy duck pancakes with spring onion, cucumber and hoisin
Fillet of beef bearnaise on a potato fondant and crispy shallots
Bread rolls and butter
Fillet of sea bass on a bed of spinach, tomato concasse with a lemon and chive beurre blanc
Roast loin of lamb, chargrilled asparagus, wild mushrooms, gratin dauphinois with a rosemary jus and hollandaise sauce
Raspberry millefeuille with mascarpone mousse, caramelised raspberry sauce with a white chocolate and coffee bean ice cream
Ice Cream Sundaes made to order by chefs from an ice cream bar
Cheese Buffet with grapes, celery, cherry tomatoes, apricot, pecans, walnut, dates, savoury biscuits & bread
‘Passed Food
Mushroom Croque Monsieur
Ham Croque Monsieur
Sausage butty with HP sauce or Ketchup
Mini beef burger with tomato and monteray jack cheese in a toasted brioche bun
Aromatic duck spring rolls with sweet chilli dipping sauce
Three cheese and herb beignet
Smashed avocado with minted goats cheese in a sourdough croute
Soft rolls with prawn, green mango, Thai basil, mint and Nuoc cham dipping sauce
Warm asparagus tartlet with hollandaise sauce; asparagus spears with truffle dressing and asparagus mousse with mint gel
Asparagus tasting plate
Warm asparagus tartlet with hollandaise sauce; asparagus spears with truffle dressing and asparagus mousse with mint gel
Served from BBQ buffet
Whole seabass stuffed with ginger, lemongrass, lime leaves and chilli
Chargrilled fillet of beef with a choice of bearnaise and chimichurri sauce
Butterflied leg of lamb with harissa and minted yogurt
Sweet romano peppers stuffed with two cheeses and cherry tomatoes
All accompaniments for above
Classic Caesars salad
Mediterranean vegetable salad with courgettes, red peppers, baby plum tomatoes, spinach and rocket
Hot new potatoes with mint
Garlic and herb butter baguette
Chocolate and salted caramel delice, popping candy, textures of raspberry
Aubergine and pinenut fritter with roasted tomato sauce
Spinach and feta croquetas
Wild mushroom arancini with porcini mayo
Cumin spiced lamb cutlet with mint and chili
Saffron chicken skewer served with sweet tomato jam
Oan seared tuna crostini with white bean puree and black olive tapenade
Haloumi, courgette and mint fritters with Harissa
Fattoush with tomatoes, radish, Lebanese cucumbers, mint, sumac, pitta and buttermilk dressing
Roasted beetroot houmous with yoghurt and za’atar
Fried cauliflower with tahini
Burnt aubergine with olive oil, mint, lemon and pomegranate seeds
Grilled pepper salad with cherry tomato, paprika and preserved lemon sauce
Burrata with peas, broad beans, pea shoots, mint, lemon and olive oil
Hot pearl barley risotto with watercress, asparagus and pecorino
Puy lentil salad with roasted vegetables
Slow roast leg of lamb and free range harissa chicken carved in front of guests by a chef
Baskets of warm pitta and flat breads
Turkish delight cheesecake
Strawberry and rose cream mille feuille
Crispy duck pancakes with hoisin and cucumber
Fillet of beef Yorkshire pudding with horseradish cream
Chilli salted prawns with garlic mayonnaise
Slow roasted pork belly on potato rosti with apple sauce
Korean sticky chicken skewer with sriracha chilli dip
Sweet potato and coconut fritter with mango salsa and chilli
Mini red onion marmalade tarts with blue cheese, pickled walnuts and pear
Gin and beetroot cured salmon on toasted brioche with lemon creme fraiche
Asian vegetable rice paper rolls with green chilli dipping sauce
Sesame seared tuna, pickled cucumber and miso aioli
Chocolate and salted caramel brownie with popping candy
Passionfruit and lime cheesecake
Bread rolls and butter
Lobster ravioli with spinach and sauce homardine, tomato concasse and chervil salsa
Fillet of beef wellington, parsley and root puree, mini fondants, sauteed kale and rosemary jus
Blackberry charlotte with blackberry and hibiscus flower sorbet
Coffee and chocolate bars
Assorted cheese board and accompaniments passed around the table for guests to help themselves
Wild mushroom and taleggio cheese tartlets
Fillet of beef bearnaise on potato fondant with crispy shallots
Beetroot and Gin cured salmon on rosti with lemon creme fraiche
Savoury shortbread topped with creamy goats cheese and red onion jam
Herb crusted fillet of lamb crostini with caper salsa and parmesan cream
Sesame seared tuna, pickled cucumber and miso aioli skewer
Wild mushroom and truffle oil risotto with shaved parmesan
Fillet of beef bearnaise with parmentier potatoes and crispy shallots
Pan seared seabass, crushed new potatoes, samphire and lemon and chive beurre blanc
Exotic fruit Pavlovas
Chocolate and salted caramel brownie with popping cand
Wild mushroom and taleggio cheese tartlets
Fillet of beef bearnaise on potato fondant with crispy shallots
Beetroot and Gin cured salmon on rosti with lemon creme fraiche
Walnut shortbread with creamy goats cheese, roasted butternut squash, toasted pine nut
and honey drizzle
Foie gras with vanilla salt on toasted brioche
A selection of finger sandwiches served on speciality breads;
Cornish crab and watercress
Classic cucumber and minted cream cheese
Native lobster salad
Free range duck egg, mayonnaise and mustard cress
Truffled corn fed chicken, truffle mayonnaise and tomato
A mix of fruit and plain scones served with Cornish clotted cream and individual pots of Morello cherry and strawberry jam
Tarte aux poires, white chocolate and raspberry delice, chocolate and coffee eclairs, lemon madeleine, raspberry macaroon
