Hot Buffet (From £25/person)


Meat & Poultry Dishes

Basque chicken (cooked in white wine with chorizo, olives, peppers, thyme, sun-dried tomatoes & rice)

Boeuf bourgignon

Greek slow roasted lamb

Venison or Beef Wellington

Pork meatballs with roasted fennel & apple

Seared duck breast with spiced red cabbage


Fish Dishes

Salmon en croute

Basque fish stew (monkfish, prawns, mussels, chorizo & peppers cooked in white wine)

Smoked haddock fishcakes with hollandaise sauce


Vegetarian Dishes

Baked risotto with roasted cherry tomatoes & fresh basil

Halloumi & aubergine rolls with coriander ‘pesto’

French onion tart

Spanakopita (feta & spinach filo pie)

Mushroom Wellington (mushroom & nut pate in puff pastry)


Side Dishes

Gratin Dauphinoise

Saffron roasted potatoes

Minted green beans and petits pois

Roasted Mediterranean vegetables

Celeriac mash

Roasted root vegetables

Courgettes & asparagus with lemon & garlic



Cold Buffet (From £20/person)


Meat & Poultry Dishes

Sticky lemon chicken with puy lentils & wilted spinach

Marmalade glazed ham

Rare roast beef served with watercress & horseradish

Seared duck breast with baby spinach & mango


Fish Dishes

Poached salmon with salsa verde

Sardines stuffed with bulghur wheat, apricots & mint

Teriyaki tuna with asparagus, peppers, cucumber & chilli


Vegetarian Dishes

Goats cheese and roasted pepper tart

Aubergine charlotte (grilled aubergine layered with a rich tomato sauce & soured cream)

Courgette, pea & feta frittata

Roasted butternut squash with green beans, toasted cumin & pumpkin seeds



Baby new potato salad with roasted red onions, green beans, fresh dill and garlic mayo

Panzanella (Tuscan salad of plum tomatoes, bread marinated in olive oil, garlic and balsamic vinegar and fresh basil)

Cauliflower ‘cous cous’ with peppers, herbs & chick peas

Carmargue red rice with feta, caramelized fennel, orange, pomegranate & fresh mint

Soy, ginger & chilli noodle salad with broccoli, carrots & fresh coriander

Mixed green leaves with herbs



Lemon tart with raspberry coulis (C)

Cherry and almond tart served with cream (H or C)

Gooseberry and elderflower trifle (seasonal) (C)

Chocolate mousse cake served with raspberries & cream (C)

Rhubarb crumble & home made custard (H)

Pear & polenta cake (C) (g/f)

Tiramisu (C)

Eton mess served in vintage teacups (C)

Tropical fruit salad (C)

Summer berries (C)