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Download Our Spring / Summer Menu 2025

From elegant weddings to corporate occasions, intimate dinners to lavish parties, our events menu is crafted to impress. With everything from stylish canapés and bowl food to decadent desserts and seasonal mains, we’ve covered every course—and every moment. Whether planning a sophisticated soirée or a relaxed celebration, our menu is brimming with mouthwatering inspiration.

Freshly prepared gourmet dishes for events

At Home Catering

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Cobham: 01932 862 026
London: 020 7649 9695
Food Shop: 01932 576 671

Email: parties@athomecatering.co.uk

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40 High Street
Cobham
Surrey
KT11 3EB

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Plenty of fruits, please! 🍓🍐🍇 This abund

Plenty of fruits, please! 🍓🍐🍇

This abundant display was part of a corporate event where we brought the freshness and colour of the season to the table. A celebration of summer’s best — vibrant berries, ripe orchard picks, and the perfect base for build-your-own pavlovas.

#corporateeventplanning #summerevents #summerparty #caterer #londonevents #londoncatering #eventplanner #bespokeevents

We can’t get enough of @StephenKnowlesFlowers — he brings such artistry and colour to every setting.

For this intimate wedding at home, he created a vibrant mix of seasonal blooms that truly lit up the room. A joy to see the table come to life in such stunning style!
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Party Planner & Caterer: @georgiegoodman321 1 with @athomecateringuk
Florist: @stephenknowlesflowers
Stationery: @aisling_erin_design
Cake: @sugarfolly
Equipment hire: @couverthire @beseated_hire
Tent: @berrymarquees
Lighting: @lightingwithintent

#floraldesign #eventflowers #weddingstyling #HomeWedding #tablescape #eventdecor #springsummerevents #weddingplanning #WeddingCatering #intimatewedding

A seasonal showstopper from our Spring-Summer Even

A seasonal showstopper from our Spring-Summer Events Menu: poached lobster with asparagus, shellfish oil, buttermilk and pickled rhubarb – presented in two different ways.

Our chefs craft each dish with creativity and precision, adapting to the individual style and requirements of every event. To explore more from our seasonal menus, head to the link in our bio!

#springmenu #summermenu #eventcaterer #londoncaterer #partyplanner #catering #starter #lobster #bespokeevents

With summer around the corner, we’re excited to

With summer around the corner, we’re excited to see our outdoor events season come to life. Here's a glimpse into a corporate event we had the pleasure of designing, planning, and catering.

Set under a bold Gaucho theme, the event featured everything from empanadas and dulce de leche cakes to alfajores, asado straight off the grill, and vibrant salads served with chimichurri and a range of seasonal dressings.

An immersive culinary experience, made to match the energy of the season! If you’d like to start planning your summer event — corporate or private — send us your enquiry - Link in bio.

#outdoorevents #corporateeventplanning #eventdesigner #eventcaterer #summerparty #corporateparty #catering #outdoorevents #summerevents

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Thank You!

Thank you for reaching out to At Home Catering!

We’ve received your enquiry and our sales team will be in touch shortly to discuss your event and assist you further.

Meanwhile, check out our latest updates and delicious inspirations on Instagram!

@athomecateringuk

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Corporate Gala

Canapes

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

BBQ

Warm Canapes

Aromatic duck spring rolls with sweet chilli dipping sauce

Three cheese and herb beignet

Cool Canapes

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

Starter

Asparagus tasting plate

Warm asparagus tartlet with hollandaise sauce; asparagus spears with truffle dressing and asparagus mousse with mint gel

Main

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

Plated dessert

Chocolate and salted caramel delice, popping candy, textures of raspberry

Canape Menu

Warm Canapes

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

Cool Canapes

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

Sweet Canapes

Chocolate and salted caramel brownie with popping candy

Passionfruit and lime cheesecake

Private Dinner Sample Menu

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

Cheese Course

Assorted cheese board and accompaniments passed around the table for guests to help themselves

The Wedding of Georgie and Robin

Saturday 15th June

Hot & Cold Canapes

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

Wedding Breakfast

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

Late Food

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

Middle Eastern Buffet

Canapes

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

Main Course

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

Dessert

Turkish delight cheesecake

Strawberry and rose cream mille feuille

Canape Bowl Food

Warm Canapes

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

Cool Canapes

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

Bowl Food

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

Sweet Items

Exotic fruit Pavlovas

Chocolate and salted caramel brownie with popping cand

Afternoon Tea

Warm Canapes

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

Cool Canapes

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

Wellington Borges

What’s your favourite vegetable?

Cassava as I can make a lot of different dishes out of it

When I was younger, I wanted to be…..

Mechanical engineer

Why do you love your job?

I like to make people happy by delivering what is needed

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