Classic with a twist

Classic cooking with some unique ingredients and techniques

Nibbles

• Sourdough focaccia with onions and confit garlic
• Vegan pesto with toasted pumpkin seeds
• Burnt coal roasted salsa
• Artichoke, spinach and chilli dip

Starter options

• Pigs head croquette with romesco sauce and crushed almonds
• Coal roasted carrot with pea puree topped with a herb crumb and pea shoots
• Confit chicken nuggets, with charred sweetcorn and KFC style gravy
• Trout crudo with crispy capers, lemon and pickled fennel

Main options

• Smoked and braised ox cheek, potato terrine, fire roasted greens in garlic butter and gravy
• 24 hour brined chicken served on black garlic pearl barley with wild mushrooms in tarragon butter
• Pork belly with celeriac puree, charred and pickled apple with a madeira sauce
• Seabass pan fried with mussels, samphire, capers and lemon
• Charred cabbage stuffed with herby nut crumb, served on lentils with crispy onions

Dessert options

• Coconut and blueberry blondie with candied coconut and vanilla whipped cream
• Sticky toffee pudding with miso caramel and tonka bean custard
• White chocolate and toffee baked cheesecake with toffee shards

Middle Eastern feast

A focus on Moroccan flavors with smoke and fire cooking

Nibbles

• Onion seed flatbread
• Hummus with toasted seeds
• Smoked feta and pea dip
• Spicy red pepper dip

Starter options

• Sticky orange and thyme glazed chicken thigh with dressed chicory
• Harissa spiced lamb balls in spicy tomato sauce and mint yoghurt
• Charred aubergine in pomegranete molasses with cucumber salad
• Moroccan fish cake with labneh and preserved lemon

Main options

• BBQ lamb shoulder with spicy roast new potatoes, charred broccoli and saffron yoghurt
• Poussin marinaded in spices and BBQ'd, served with vegetable tagine topped with chilli nuts
• Harissa roasted root vegetables on a bed of warm bulgar wheat with mint and coriander dressing
• Salmon baked in aleppo pepper with mixed vegetable couscous and roasted tomatoes
• Smoked and BBQ lamb breast with chermoula, stewed chickpeas and olives topped with mint buttermilk dressing

Dessert options

• Almond and fig cake with granola topping and whipped cream
• Apricot galette with toasted almonds, basil and lemon yoghurt
• Pistachio frangipane tart with candied pistachios and clotted cream

Asian style banquet

Punchy food, hot and delicious with big bold Asian influenced dishes

 Nibbles

• Spicy prawn toast with black rice vinegar dressing
• Kecap manis pork lettuce cups with toasted garlic and pickled cucumber
• Miso glazed duck on a chinese pancake with crispy shallots
• Thai spiced sweetcorn bon bon with coriander and chill dressing

Starter options

• Korean fried chicken wings in a spicy sauce and asian style slaw
• Hot and sour soup with prawns and lobster oil
• Spare ribs, smoked and BBQ'd in a sweet and sticky glaze served with crushed chilli peanuts
• Salt and pepper cauliflower with kung pao sauce

Main options

• Gochujang braised pork belly, kimchi fried rice and stir-fried greens in sesame oil
• Sticky beef short rib, coconut rice, star anise carrots and smoked bone marrow crumb
• Miso glazed cod, charred pak choi, sesame rice noodles in a lime and chilli dressing
• Kimchi fritter on raddish salad with toasted cashews

Dessert options

• White chocolate and miso brownie with coconut cream and salted nuts
• Chilli and chocolate tarts
• Szechuan pepper and strawberry jam roly poly with vanilla custard