Elaine & Aaron had a beautiful winter wedding in December at The Court House in Warwick. Elaine & Aaron had 60 guests who enjoyed a drinks reception followed by a three-course menu with evening food including crepes and hot chocolate. We also provided a full-service bar and paired wines with their menu

• ~~ STARTER COURSE ~~
• Honey Glazed Pork Salad
  Glazed pork strips, mango, salad
• Mushroom Pate
• ~~ MAIN COURSE ~~
• Eight-Hour Braised Beef Featherblade
  Served with roasted garlic pomme puree, thyme roast parsnips & a rich red wine jus
• Roasted Butternut Squash
• ~~ DESSERT ~~
• Chocolate Cheesecake
  Served vanilla cream
• ~~ TEA & COFFEE ~~
• ~~ EVENING MENU ~~
• Crepes & Hot Chocolate
  Served with fruit, chocolate, maple syrup - chocolate on sticks with hot milk

Jenny was planning her 25th birthday party whilst working in Dubai. She contacted us to help organise her birthday in a marquee in her parents garden in Oxford with 50 guests. Having her birthday close to Christmas, Jenny was keen for her birthday meal not to be another festive dinner and so we crafted a three-course menu with some of her favourite dishes.

• ~~ STARTER COURSE ~~
  Served with warm artisan bread & oil
• Ham Hock Terrine
  Served with pickled baby vegetables & salad
• Mixed Vegetable Terrine
  Served with pickled baby vegetables & salad
• ~~ MAIN COURSE ~~
• Rump of Welsh Lamb
  Rosemary & garlic potato rosti, broad beans, peas & pea shoots, served with minted red wine jus
• Wild Mushroom & Garlic Pithivier
  With caramelised red onion gravy, mashed potato, served with seasonal roast root vegetables
• ~~ DESSERT ~~
• Sticky Toffee Pudding
  Served with vanilla ice cream
• ~~ TEA & COFFEE ~~

Alison & Peter hosted a Christmas dinner party in their home for their friends and family. With 20 guests we prepared a selection of canapes, served champagne on arrival and then treated guests to a delicious four-course menu including paired wines

• ~~ CANAPES ~~
• Mini Game Pie
• Wild Mushroom ArancinI
  Truffle Oil & Parmesan
• Seared Monkfish
  Sweet Potato & Lime
• ~~ STARTER COURSE ~~
• Mulled Beetroot & Whipped Goats Cheese
  Served with Cranberries, Pistachio & Mulled Wine Syrup
• ~~ MAIN COURSE ~~
• Pan-roasted Merryfield Duck Breast
  Served with Dauphinoise Potato, Parsnip Puree, Herb-crusted Carrot & Black Cherry Jus
• Butternut Squash Cannelloni
  Served with Rocket, Pine Nuts & Sage Butter
• ~~ PRE-DESSERT ~~
• Mulled Gin Granita
• ~~ DESSERT ~~
• Dark Chocolate & Salted Caramel Tart
  Served with Chambord Cream, Fresh Raspberries & Chocolate Tuille
• ~~ TEA & COFFEE ~~
  Served with Luxury Hand-painted Chocolates

ONI are a bio-medical spin-out from Oxford University and were hosting their team Christmas party at Freud, a converted chapel, in Oxford city centre. For their 80 colleagues we crafted a menu for guests to choose one of three dishes for each course and we installed a temporary kitchen to prepare everything at the venue.

• ~~ STARTER COURSE ~~
• Ham Hock & Chicken Terrine
  Tomato Chutney, Toasted Ciabatta
• Smoked Haddock Fishcake
  Mustard Creamed Leeks
• Crispy Goat’s Cheese
  Dressed Rocket, Chilli Jam
• ~~ MAIN COURSE ~~
• Turkey Breast
  Roast Potatoes, Roasted Roots, Brussel Sprouts & Cranberry Jus
• Pan-fried Salmon
  Herb-crushed New Potatoes, White Wine Creamed Leeks. Butternut
• Squash & Beetroot Wellington
  Fondant Potato, Wilted Spinach & Gravy
• ~~ DESSERTS ~~
• Warm Chocolate Brownie
  Winter Berry Coulis & Vanilla Ice Cream
• Toffee Apple Crumble Tart
  Served with warm custard
• Study of British Cheeses
  Biscuits, Fruits & Chutney
• ~~ TEA & COFFEE ~~

The Moat House had recently opened as a bar and function suite in Staffordshire and was hosting a Christmas party for 50 guests. Together we created a delicious three-course festive menu with choices for guests to pre-order which we prepared in their kitchens.

• ~~ STARTER ~~
• Ham Hock & Chicken Terrine
  Tomato Chutney, Toasted Ciabatta
• Smoked Haddock Fishcake
  Mustard Creamed Leeks
• Crispy Goat’s Cheese
  Dressed Rocket, Chilli Jam
• Turkey Breast
  Roast Potatoes, Roasted Roots, Brussel Sprouts & Cranberry Jus
• Slow-roasted Pork Belly
  Colcannon Mash, Cider Cream Sauce
• Pan-fried Salmon
  Herb-crushed New Potatoes, White Wine Creamed Leeks
• Butternut Squash & Beetroot Wellington
  Fondant Potato, Wilted Spinach & Gravy
• ~~ DESSERTS ~~
• Warm Chocolate Brownie
  Winter Berry Coulis & Vanilla Ice Cream
• Toffee Apple Crumble Tart
• Salted Caramel Cheesecake, Candied Walnuts

Ronald McDonald House Charities were hosting a lunch with 1966 World Cup winner Sir Geoff Hurst for the Patrons of The Greater Birmingham Chamber of Commerce. They were looking for an easy, informal but delicious grazing table that could cater for different tastes and so together we crafted their menu.

• ~~ SANDWICHES & WRAPS ~~
• Roast Chicken
  Lemon & Herb Mayo, Rocket
• Cheddar
  Chutney & Radish
• Roast Beef Bagel
  Emmental, Pickles & Mustard Mayo
• Red Pepper Hummus
  Falafel & Baby Spinach
• ~~ TABLE PICNIC ~~
• Thyme & Rosemary Sausage Roll
• Mini Pork Pies
• Scotch Eggs
• Vegetarian Scotch Eggs
• Asparagus & Red Onion Tart
• ~~ SALADS ~~
• Sweet Potato, Quinoa, Spring Onion & Pomegranate
• Giant Cous Cous, Rocket, Apricot, Herbs & Pepper, Lime Dressing
• Baby Spinach, Tomato, Olive & Feta, Balsamic Dressing
• ~~ DESSERT ~~
• Chocolate Brownie

Wesleyan Assurance were planning the launch of a new FinTech Hub at their offices in Birmingham. They had invited 60 guests to see the unveil of their facilities and hear plans for working with small financial businesses in the city. Together we crafted a canape menu to serve their guests alongside a champagne reception.

• ~~ CANAPES ~~
• Turkey & Cranberry Roulade
• Cod Fishcakes, Tarragon Creme Fraiche
• Spiced Pea Samosa, Minted Yoghurt
• Artichoke, Wild Mushroom, Cone

Lucy & Simon were planning a beautiful Autumn wedding in Norfolk at Stradsett Hall. They had 60 guests and as vegetarians were keen to showcase some of their favourite vegetarian and vegan dishes. Simon's family are from Spain and so we looked at ways to incorporate some family dishes and tapas style dishes for their guests to enjoy. We also selected 10 of their favourite gins for our gin piano bar to sit alongside a full-service bar with a great selection of beers, wines and spirits.

• ~~ CANAPES ~~
• Red Onion & Goats Cheese Tarts
• Wild Mushroom Arancini
  Parmesan & Truffle Oil
• Spring Onion & Horseradish Potato Cake
  Topped With Tarragon Crème Fraiche & Charred Leeks
• Spiced Pea Samosa
• Balsamic Tomato & Pesto Tarts
• ~~ STARTER COURSE ~~
  Focaccia, pitted-olives, sun-blushed tomatoes, olive oil, balsamic vinegar
• Sharing Boards
  Charred Halloumi, Spinach Falafal, Spiced Puy Lentils, Beetroot, Fine Beans & Watercress, Olives, Sunblushed Tomatoes, Charred Peppers, Tzatziki & Hummus
• ~~ MAIN COURSE ~~
  Served tapas style
• Traditional Spanish Tortilla
• Smoked Paprika Fried Cauliflower with Garlic Aioli
• Hongos Croquettes
• Fried Padron Peppers
• Herb & Lemon Dressed Cous Cous with Pomegranate & Toasted Almond
• ~~ DESSERT ~~
• Salted Caramel Cheesecake
• Chocolate Brownie
• Pave
  Topped with chocolate shavings
• ~~ TEA & COFFEE ~~
• ~~ EVENING FOOD ~~
  Served street-food style
• Spicy Vegan Chorizo & Vegetable Paella

Catherine & Matt planned their wedding day at the stunning Cranford Hall in Northampton. As both big Harry Potter fans, they set the theme of their table plans around the famous Hogwarts and we crafted a menu that incorporated some of their favourite dishes

• ~~ STARTER COURSE ~~
• Chicken & Braised Ham Hock Terrine
  Served with pickled baby vegetables, mustard dressing and Melba toast
• Roast Red Pepper & Tomato Soup
  Garnished with basil oil
• ~~ MAIN COURSE ~~
• Free-range Braised Pork Belly
  Served with garlic & herb sauce, creamed potato and crackling, served with seasonal vegetables, family style
• Ratatouille Stuffed Courgettes
  With a mature cheddar & garden herb crust, served with roasted new potatoes
• ~~ DESSERT ~~
• Warm Chocolate Brownie
  Served with vanilla cream
• Apple Crumble
  Served with warm custard
• ~~ EVENING MENU ~~
• ~~ SANDWICHES & WRAPS ~~
  Smoked Ham Mustard & Salad, Prawns, Cheese & Chutney, Bacon, Lettuce & Tomato
• ~~ TABLE PICNIC ~~
• Home-Made Pork & Piccalilli Sausage Rolls
• New Potato Salad with Chervil & Chive
• Savoy Cabbage Coleslaw
• Fresh Green Leaf Salad
• Spiced Cous Cous with, Mint & Pomegranate

Alex & Chris had a beautiful ceremony and wedding breakfast in a tipi in Derbyshire. Both bride and groom are vegan and so they wanted their guests to enjoy a full vegan menu with canapes, three-courses followed by an evening street-food style menu inspired by Alex's grandfather's recipe for Caribbean Black Bean Stew.

• ~~ CANAPES ~~
• Grilled Artichokes with Harissa Dressing
• Cherry Tomato with Black Olive Tapenade
• Wild Mushroom Arancini
• Red Pepper Palmiers
• Balsamic Tomato Tarts
• ~~ STARTER COURSE ~~
  Served on sharing boards with warm artisan bread and balsamic oil
• Charred Asparagus
• Charred Peppers
• Spiced Puy Lentils, Beetroot & Watercress Salad
• Green Beans, Broccoli & Toasted Almond Salad
• Olives, Sun-blushed Tomatoes
• Caramelised Sweet Onion Chutney
• Pickled Onions & Gherkins
• ~~ MAIN COURSE ~~
  Served on sharing boards
• Wild Mushroom & Garlic Pithivier
  Served with caramelised red onion & ouzo gravy, mashed potato & seasonal vegetables
• Roasted Squash
  Served with caramelised red onion, pesto, rocket
• ~~ DESSERT ~~
  A trio of desserts
• Apple Crumble with Custard
• Caribbean Eton Mess with Rum
• Roast Pineapple with mango salsa
• ~~ TEA & COFFEE ~~
• ~~ EVENING MENU ~~
  Street food style, served from boxes with wooden cutlery
• Black Bean Caribbean Stew
  Served with fried plantain, dumplings, rice & peas

Sarah & Edwin had a beautiful wedding in the Malvern Hills and they wanted a big family sharing menu with a hog roast being the centre piece of the menu with sharing side dishes. For dessert they decided on their favourite dessert - cheesecake. Not being able to decide on which cheesecake to have they decided to go for three different flavours!

• ~~ MAIN COURSE ~~
  Served buffet style with salads being served at table
• Whole Roast Hog
  Served with rustic apple sauce, sage & leek stuffing, white & wholemeal floured rolls
• Roast Pulled Jackfruit with BBQ Sauce
• ~~ SIDE DISHES ~~
• Jacket Potatoes
• Garlic & Herb Buttered Potatoes
• Sweet Potato Chips
• Courgette, Carrot & Baby Gem Salad, Tahini Dressing
• Tomato, Parsley & Mint Bulgar Wheat Tabbouleh
• ~~ DESSERT ~~
  A trio of desserts
• Salted Caramel Cheesecake
  With caramel sauce
• Vanilla & Poppy Seed Cheesecake
  Topped with fresh raspberries
• Cherry Cheesecake
  Topped with macerated cherries
• ~~ TEA & COFFEE ~~

Laura & Paul had their wedding breakfast and celebration in a marquee in Laura's parents' garden with stunning views over the Cotswolds. Laura and Paul both have senior roles in hospitality having worked for some prestigious restaurants and hotels. They were both keen to have a wedding breakfast menu that wasn't traditional, that would surprise their guests, but be of a high standard that they had become accustomed to in their daily working lives.

• ~~ CANAPES ~~
  All served with sweet chilli sauce, plum sauce, soy sauce & chops sticks
• Shrimp Dumpling
• Peking Chicken Dumpling
• Salt & Pepper Fried Squid
• Duck Spring Rolls
• ~~ STARTER COURSE ~~
  Prawn Crackers & Sweet Chilli Sauce on tables
• Thai Fish Cakes
  Served with dressed baby salad, lime & sweet chilli sauce
• ~~ MAIN COURSE ~~
• Spicy Plum Lamb Cutlets
  Served with egg noodles, spiralised potato, sesame plumb sauce & vegetables - Pak Choi, Beansprout, Tender Stem Broccoli & sugar snap peas pinch pot of plum sauce. Vegetables served in a bowl per table - carrots, tender stem broccoli, baby corn & sugar snaps
• ~~ DESSERT ~~
• Lemon Posset
  Served with fresh raspberries
• ~~ TEA, COFFEE & PETIT FOURS~~
  Served with cheese & biscuits

Oliwia & James both work in London and were getting married in a beautiful village near Cheltenham where James' family lived. Their wedding breakfast and celebration was in a marquee in a stunning garden with canapes and champagne served in a rose garden and three-course meal served beside a garden lake. Oliwia is Polish and so we incorporated many Polish traditions into their menu, including ice cold vodka shots served after every course!

• ~~ CANAPES ~~
  Served with champagne
• Glazed Pork Belly with apple puree
• Smoked Salmon & Chive Creme Fraiche Blini
• Marinated Lamb Rump
• Smoked Chicken & Mushroom Tart
• ~~ STARTER COURSE ~~
  Served with warm artisan bread
• Pea & Mint Soup
  Garnished with braised ham hock, crisp onions & fresh mint
• ~~ MAIN COURSE ~~
• Braised Blade of Beef
  Served with rosemary new potatoes & seasonal vegetables
• Roast Squash & Beetroot Wellington
  Served with rosemary new potatoes & seasonal vegetables
• ~~ DESSERT ~~

  A Selection of Sweet Pastries, Cakes & Fruit Served on Afternoon Tea tiered stands
• Scones with Jam & Cream
• Shortbread
• Lemon Drizzle Cake
• Chocolate Brownie
• Szarlotka
  Polish Apple Pie
• Sernik
  Polish cheesecake
• ~~ TEA & COFFEE ~~
  Tea & Coffee served at tables with eclectic crockery
• ~~ EVENING MENU ~~
  A traditional Polish grazing table with cold meats, pates and breads

Lizzie & Jack met at Nottingham University and were planning a big wedding celebration with Irish Ceilidh dancing. With 100 guests for their daytime menu and 170 for the evening. We worked with Lizzie & Jack on crafting their perfect menu and the starting point was Jack's favourite dessert - Apple Crumble & warm custard!

• ~~ STARTER COURSE ~~
  Served with warm artisan bread & salted butter
• Pea & Mint Soup
  Garnished with crisp onions & fresh mint
• ~~ MAIN COURSE ~~
• Free-range Braised Pork Belly
  Served with wild mushroom sauce, creamed potato, served with seasonal vegetables, family style
• Roasted Squash
  Served with chargrilled halloumi, caramelised red onion, pesto, rocket
• ~~ DESSERT ~~
• Apple Crumble
  Served with warm custard
• ~~ TEA & COFFEE ~~
• ~~ EVENING MENU ~~
• An Informal Table Picnic
  Sausage Rolls, Scotch Eggs, Pork Pies, Pickles & a Selection of Wraps & Open Sandwiches Honey & mustard roast ham salad, lemon & thyme organic free-range roast chicken salad, prawn marie rose, roast pepper and hummus

We met Natalie & Leigh-Anne at the National Wedding Show and they asked us to create a bespoke menu that would suit their rustic Stanford Farm wedding venue in Shropshire. They wanted a really relaxed and informal menu, but also wanted to "wow" their guests with delicious dishes and colourful foods.

• ~~ DRINKS RECEPTION ~~
  Prosecco served with hibiscus flowers
• ~~ CANAPES ~~
• Truffle & Parmesan Scotch Quail Egg
• Goats Cheese & Red Onion Tartlets
• Crayfish Tail Tarts with Saffron Cream
• ~~ MAIN COURSE ~~
  A tapas style wedding breakfast served on individual wooden boards with a selection of artisan breads with oil, balsamic reduction & salted butter
• Marinated Lamb Rump
• Sesame Seared Tuna with Wasabi Mayonnaise
• Sweetcorn Beignets, Tomato & Chilli Salsa
• Charred Peppers
• Pesto, Hummus
• Olives, Sun-blushed Tomatoes
• Herb & Lemon Dressed Cous Cous with Pomegranate & Toasted Almonds
• Tomato, Parsley & Mint Bulgar Wheat Tabbouleh
• ~~ PRE-DESSERT ~~
• Mojito Granitas
• ~~ DESSERT ~~
  A trio of desserts & after dinner drinks
• Dark Chocolate Tart with Bitter Orange Crisp
• Eton Mess
• Lemon Posset
• ~~ TEA & COFFEE ~~
  Served with shortbread

We met Sorrel & Nick for a gin & tonic in one of their favourite bars in Birmingham. Our starting point for crafting their menu was Irish Potato Cakes for canapes because of Sorrel's Irish heritage. We also started with Nick's favourite dessert - Lemon Tart and then crafted a menu that would cater for their 110 guests in a garden marquee that would combine relaxed sharing food and traditional dishes for their wedding breakfast

• ~~ CANAPES ~~
  Served with Cava
• Crayfish Irish Potato Cakes
• Mustard Glazed Cocktail Sausages
• Caramelised Red Onion & Goats Cheese Tart
• ~~ STARTER COURSE ~~
  Platters to share on each table with warmed Focaccia served on wooden boards
• Charred Peppers & Courgette
• Stuffed Chillies
• Olives, Sun Blushed Tomatoes, Hummus
• ~~ MAIN COURSE ~~
• Bourbon & Maple Glazed Chicken Breast
  Served with sage & onion stuffing with red onion gravy
• Roasted Squash
  Served with chargrilled halloumi, caramelised red onion, pesto, rocket
• Rosemary & Thyme Roast potatoes
• Grilled Tender Stem Broccoli, Rocket & Fine Beans
• Lightly Pickled Savoy Cabbage, Shallot, Carrot & Red Onion Slaw with Pomegranate
• ~~ DESSERT ~~
  A duo of dessert
• Dark Chocolate Tart & Lemon Tart
• ~~ CHEESEBOARD ~~
  Blue, soft & cheddar served with crackers, chutney & grapes
• ~~ TEA & COFFEE ~~
• ~~ EVENING MENU ~~
• Giant Ploughman’s
  With pork pies, cheese, fruit, bread & biscuits
• ~~ EVENING BAR & COCKTAILS ~~
  A selection of beers, wines & spirits with full service bar
• Bespoke Cocktails
  Essex Tart - Vodka, Triple Sec, Sugar Syrup, Lemon Juice, lemon peel garnish Espresso Martini - Vodka, Kahlua, Espresso, coffee beans garnish Old Fashioned - Bourbon, Angostura bitters,, soda, sugar cube, orange peel garnish

We met Francesca & Will for drinks in London to discuss their bespoke menu for their wedding at the stunning wedding venue Hagley Hall in Worcestershire. Francesca is from France with Nigerian heritage and Will from the West Midlands and so they wanted a fusion of dishes that all of their friends and family would enjoy. The main thing that Francesca & Will wanted was variety and so we took some of their favourite dishes and gave their 130 guests menu choices to select from with their RSVPs

• ~ CANAPÉ SELECTION ~~
  Served with Prosecco
• Rare Roast Beef with Mini Yorkshire Puddings
  Served with horseradish
• Spring Onion & Horseradish Potato Cake
  Topped with tarragon crème fraiche & charred leeks
• Wild Mushroom & Mozzarella Arancini
• Red Pepper Palmiers
• ~~ STARTER COURSE ~~
  Served with warm artisan bread & oil
• Crab Fish Cakes
  Served on spiced tomato compote, topped with dressed lambs leaf
• Chargrilled Asparagus
  Served with shaved courgette & pine nut salad
• ~~ MAIN COURSE ~~
• Loin of Welsh Lamb Wrapped in Pancetta
  Rosemary & garlic potato rosti, broad beans, peas and pea shoots, served with minted red wine jus
• Free-range Chicken Breast
  Served with wild mushroom sauce, fondant potato, served with seasonal vegetables, family style
• Spinach Sundried Tomato Pie with Pinenuts & Chickpeas
  With caramelised red onion gravy, mashed potato, served with seasonal roast root vegetables
• ~~ SIDE DISHES ~~
• Garlic & Herb Buttered Potato Salad
• Purple Sprouting Broccoli
• ~~ CHILDREN'S SHARING BUFFET ~~
  Mini Burgers, Homemade Fries, Crudites with Hummus, Breadsticks, Chipolata Sausages, Haddock Goujons, Peas & Carrots
• ~~ TEA & COFFEE ~~
• ~~ EVENING MENU ~~
• An Informal Table Picnic
  Sausage Rolls, Scotch Eggs, Pork Pies, Pickles & a Selection of Wraps & Open Sandwiches Honey & mustard roast ham salad, lemon & thyme organic free-range roast chicken salad, prawn marie rose, roast pepper and hummus

Imogen & Chris got married in their village church and had their wedding breakfast and celebrations in Imogen's parents' garden with a marquee. We put together a bespoke menu with them and their family and provided champagne, canapés, three courses, a full service bar with our famous gin piano bar and a selection of their favourite gins along with a street-food style evening paella.

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Confit Chicken Wrapped in Parma Ham
  Served with charred leek & tarragon mayonnaise
• Steak Tartare
  Served on small Ciabatta toast with béarnaise sauce
• Mini Fish & Chips
  Whitebait and straw chips served with tartar sauce & crushed sea salt
• Chipolata Sausages
  Glazed with honey & mustard
• Wild Mushroom Arancini
  Served with parmesan & truffle oil
• ~~ STARTERS ~~
  For guests to choose between...
• Scallops & Black Caviar
  Served with buttered samphire & lobster bisque paired with Miopasso Fiona White Wine
• Heritage Tomato Soup
  Served with fresh basil, basil oil and a balsamic reduction
• ~~ MAIN COURSE ~~
  Served with Laborie Blanc de Blanc Sparkling for toasts
• Lamb Cutlets
  Served pink with dauphinoise potatoes, charred summer vegetables with a mint & rosemary jus. Paired with Primitivo Puglia Organic Red Wine
• Individual Wild Mushroom and Roast Garlic Wellington
  Served with dauphinoise potatoes, charred summer vegetables, a thyme jus
• ~~ DESSERT ~~
• White Chocolate Cheesecake
  Served with raspberries in a chocolate dome
• ~~ Tea & Coffee ~~
  Assam & Earl Grey Tea & Arabica Coffee
• ~~ EVENING MENU ~~
  Served outside in the garden street-food style
• Chicken & Chorizo Paella
• Charred Pepper & Vegetable Paella
• ~~ GIN PIANO BAR ~~
  Our gin piano bar with a bespoke selection of favourite gins, tonics and mixers including: Sipsmith, Silent Pool, Hendrinks... Cotswold, Bloom, Manchester Tanqueray and Gordons

Caroline & Ken had 70 guests for their garden party at the lovely home in Oxfordshire. They had a marquee and live band and we added the food with a street-food style marquee and delicious curry served throughout the evening.

• ~~ EVENING MENU ~~
  A street-food curry served with garlic & coriander chota naan bread & coriander rice
• Braised Chicken Madras
• Vegan Chickpea & Coconut Curry
• Poppadoms, Mango Chutney, Mint Yoghurt & Lime Pickle

Laura & Laurence had their wedding at the beautiful Whitbourne Hall in Worcestershire. They created their bespoke menu with us that included canapés, three-courses, evening paella and a full service bar with our famous gin piano bar with their favourite selection of gins on offer for their guests

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Ham Hock & Mustard Roulade
  Honey and mustard roast ham bound in a whole grain mustard, chives and parsley butter wrapped in parma ham.
• Glazed Pork Belly with Caramelised Apple
• Fish Tacos
• Balsamic Tomato & Pesto Tarts
• ~~ STARTERS ~~
  For guests to choose between...
• Platters to share including a selection of...
• Focaccia, olive oil & balsamic vinegar
• Chorizo in Red Wine
• Charred Asparagus
• Parma Ham & Salami
• Spiced Puy Lentils, Beetroot, Fine Bean & Watercress Salad
• Stuffed Chillies
• Tzatziki
• ~~ MAIN COURSE ~~
  Served with Laborie Blanc de Blanc Sparkling for toasts
• Bourbon & Maple Glazed Spatchcock Chicken
  Served with caramelised red onion gravy & garlic roast new potatoes
• Roast Butternut Squash
  Topped with feta, shallot, pesto & rocket
• ~~ SIDES ~~
• Warm Grilled Tender Stem Broccoli, Fine Beans & Carrot Ribbons
• Lightly Pickled Savoy Cabbage, Shallot, Carrot & Red Onion Slaw with Pomegranate
• Herb & Lemon Dressed Cous Cous with Pomegranate & Toasted Almond
• ~~ Tea & Coffee ~~
  Assam & Earl Grey Tea & Arabica Coffee
• ~~ EVENING MENU ~~
  Served outside in the garden street-food style
• Chicken & Chorizo Paella
  Served from a large paella pan individually portioned into boxes
• Vegetarian Charred Pepper Paella

Emma & Rob had been together for eight years after meeting while travelling in New Zealand. They had a beautiful rustic venue in the Cotswolds called Mickleton Hills Farm Barns and they wanted to create a relaxed and informal menu that allowed their guests to share and enjoy some of their favourite foods.

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Quail Black Pudding Crusted Scotch Eggs
• Chicken & Parma Ham Roulade
  Served with red onion chutney
• Smoked Salmon Blinis
• Goats Cheese & Caramelised Red Onion Tarts
• ~~ STARTER ~~
  Served on sharing boards with a selection of...
• Chorizo & Red Wine
• Parma Ham, Salami & Mortadella
• Grilled Artichoke Hearts, Harissa Dressing
• Marinated Anchovies
• Charred Peppers, Stuffed Chillies
• Hummus, Pesto
• Rosemary Focaccia
• ~~ MAIN COURSE ~~
  Served with Laborie Blanc de Blanc Sparkling for toasts
• Duo of Beef
  Roast fillet served rare, with braised beef cheek & wild mushroom ragout & a red wine jus
• Roasted Butternut Squash
  Topped with feta, caramelised red onion, pesto & rocket
• Garlic Roast Baby New Potatoes
• Warm Tenderstem Broccoli, Chantenay Carrots & Asparagus with Toasted Almonds
• Fine Bean, Purple Sprouting & Pine Nut Salad, Baby Leaves & Olive Oil
• ~~ DESSERT ~~
• Dark Chocolate Tart
  Served with toasted pecans, honeycomb & hokey pokey ice cream
• ~~ EVENING MENU ~~
  Served outside in the garden street-food style
• Chicken & Chorizo Paella
• Spiced Pepper Paella

Wesleyan Assurance were planning a drinks & canape reception for their guests to celebrate their partnership with Aston University. They were keen to showcase their hospitality suite in the best way with stunning views of the city of Birmingham

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Steak Tartare
  Bavette steak, chives, shallot, capers, gherkin with a bearnaise dressing
• Smoked Salmon Roulade with Cream Cheese
• Chicken & Parma Ham Roulade
  Served with mustard mayonnaise, & crispy chicken skin
• Manchego Cheese Croquettes
  Served with parsnip puree & quince jelly
• Smoked Haddock Arancini
  Served with a curried mayonnaise
• Cherry Tomatoes with Black Olive Tapenade

Cornwall Street Barristers were planning their Spring Gala Dinner for their members and had booked the stunning Court House in Warwick for their venue. They were also raising money for their charity of the year and wanted to provide a choice of dishes over three courses with wines, welcome drinks and a bar stocked with beers, wines and spirits.

• ~~ WELCOME DRINKS ~~
  Prosecco, Non-alcoholic Sparkling Wine and Elderflower Presse
• ~~ STARTERS ~~
  A choice of three different starter courses - all starters served with artisan bread rolls & salted butter and to choose from...
• Ham Hock Terrine
  Slow braised ham hock terrine with wholegrain mustard & chives, served with pickled baby vegetables & mustard mayonnaise
• Smoked Mackerel Pate
  Pate of Smoked Mackerel with Horseradish & Lemon, Pickled Cucumber & Toast
• Roast Tomato Soup
  Roasted Tomato Soup, Olive Oil & Basil
• ~~ MAIN COURSES ~~
• Free-range Chicken Breas-
  Roasted Chicken Breast with Fondant Potato, Buttered Green Vegetables & Mushroom Cream Sauce
• Cod Fishcake
  Breaded Fishcake of Cod, Spring Onion & Herbs, Mustard Creamed Leeks
• Wild Mushroom Pithivier
  Wild Mushroom, Spinach & Caramelised Onion Pithivier, Creamy Mashed Potato, Green Vegetables & Gravy
• ~~ DESSERTS ~~
• Raspberry Cheesecake
  Served with fresh raspberries
• Lemon Posset
  Served with Vanilla Shortbread
• Dark Chocolate Brownie
  Served with Chocolate Sauce & Vanilla Ice Cream

Rob planned to celebrate his 50th birthday with friends and family at home throwing a garden party. We put together an exciting BBQ menu and served a bar from their kitchen stocked with a variety of wines, gins and beers. Thankfully the weather was just about kind enough for everyone to enjoy their food and drink outside.

• ~~ BBQ MENU ~~
  Served with burger buns, pitta bread, lettuce, tomato, gherkins, mustard, ketchup and homemade relish
• Bourbon BBQ Chicken Breasts
• Lamb Koftas
  Served with grilled pitta, dressed leaves and home made BBQ sauce
• Beef & Horseradish Burgers
• Lamb & Coriander Burgers
• Selection of Sausages & Braised Onions
• ~~ SIDE DISHES ~~
• Cajun Spiced Corn on the Cob
• Red Cabbage Coleslaw
• Fresh Green Leaf & Herb Salad
• Quinoa, Feta, Roasted Sweet Potatoes, Pomegranate Chilli & Spring Onions
• Chips

The Little Theatre Guild held their national annual conference in Birmingham over a weekend with delegates travelling from across the UK. We talked with the organisers about their event programme, key timings and important aspects of their weekend to help craft a menu perfect for their annual conference, so that every attendee felt fresh, energised and well-catered for. Turning their marquee into a dining room and bringing a kitchen we served suppers, lunches and dinners over the three days.

• ~~ FRIDAY EVENING SUPPER ~~
• Chicken & Chorizo Paella
• Spicy Vegetable Paella
• ~~ BUFFET LUNCH ~~
  A selection of sandwiches & rolls including Smoked Salmon, Honey Roast Ham & Hummus. Sausage Rolls & Savoury Scotch Eggs, Quiche, Coleslaw & Mixed Leaf Salad
• ~~ EVENING DINNER ~~
  A three course dinner served in a marquee dining room
• ~~ STARTER COURSE ~~
• Ham Hock Terrine
  Served with pickled vegetables & dressed leaves
• Spiced Courgette Fritters
  Served as a vegan alternative with mixed herb dressing
• ~~ MAIN COURSE ~~
• Beef Bourguignon
  Served with roast garlic mashed potato
• Vegan Irish Stew
  Served as a vegan alternative with rosemary dumplings
• ~~ DESSERT ~~
• Chocolate Brownie
• ~~ SUNDAY LUNCH ~~
  A traditional Sunday Roast Lunch served buffet style
• Traditional Sunday Roast
  To choose from roast Pork with rosemary roasted potatoes, broccoli, roast parsnips, stuffing, crackling and apple sauce

Esme & Charlie celebrated their wedding in Warwickshire. Their reception & wedding breakfast was in a beautiful village hall during the winter with over 100 guests. Esme & Charlie are big foodies and were really involved in bringing their menu together, so much so that Charlie even made the starter course for guests. We worked on ways to bring in some of their favourite dishes and encourage guests to get involved with the food such as having guests carve at the table with nominated chefs.

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Mini Burgers
  With lettuce, tomato, gherkin & ketchup
• Mini Hot Dogs
  With braised onion & mustard
• Glazed Chicken Wings
• Fish Tacos
• Roasted Tomato & Basil Arancini
  With mozzarella & tomato salsa
• ~~ STARTER COURSE ~~
  Charlie’s starters served with whole artisan bread loaves to be sliced at the table and salted butter
• Ham Hock Terrine, Potted Crab & Shrimp & Chicken Liver Pate
  Served with pickled baby vegetables, black pudding bon bons, cucumber, caper & dill, red onion chutney and dressed leaves all served family style on boards on the table
• ~~ MAIN COURSE ~~
• Marmite & Ale Braised Beef Cheek
  Served on sharing boards & carved at the table
• Bourbon & Maple Glazed Spatchcock Chicken
  Served with caramelised red onion gravy & garlic roast new potatoes
• Rosemary Roasted New Potatoes
• Slaw, Pickles, Mustard & Horseradish
• ~~ DESSERT ~~
• Crème Brûlée
• ~~ Tea & Coffee ~~
  Assam & Earl Grey Tea & Arabica Coffee

Jemma & Ste celebrated their wedding in Sutton Coldfield near Birmingham. Their reception & wedding breakfast was in a beautiful town hall in the grand theatre room with over 100 guests. They had a fun retro theme with 1970s Northern Soul music and they were really keen to capture this with their menu too.

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Glazed Pork Belly
  Free-range cider roast pork belly, glazed in honey, served with homemade organic apple puree
• Marinated Scallops, Pancetta, Salsa Verde
• Caramelised Red Onion & Goats Cheese Tart
  Slowly caramelised red onions, baked with crumbled goats cheese in a light all-butter
• ~~ MAIN COURSE ~~
• Herb Roast Chicken
  Served with Garlic Roast Potatoes with caramelised red onion gravy, steamed seasonal vegetables and sage & onion stuffing - served family style on the table
• ~~ DESSERT ~~
• Homemade Apple Crumble
  Served with vanilla ice cream
• ~~ EVENING MENU ~~
• Ciabatta Rolls
  Smoked Ham Mustard & Salad, Prawns, Cheese & Chutney, Bacon, Lettuce & Tomato
• Salads & Sharing Bowls
  Pork & Piccalilli Sausage Rolls New Potato Salad with Chervil & Chive Savoy Cabbage Coleslaw Fresh Green Leaf Salad Spiced Cous Cous with, Mint & Pomegranate

Lady Margaret was celebrating the life of her late husband with family, friends & loved ones & wanted to create an informal, relaxed atmosphere that helped guests share stories & memories. Together we selected some elegant canapes, followed by a finger food buffet served with favourite wines.

• ~~ PRE-CEREMONY SANDWICHES ~~
• A Platter of Sandwiches
  Including; honey roast ham & mustard, chicken & stuffing, smoked salmon & cucumber, egg & cress
• ~~ CANAPES ~~
• Braised Ham Hock & Mustard Roulade
  Served on a toasted crouton, topped with red onion chutney
• Heritage Tomato & Mozarella Tarts
  Dressed with pesto
• Smoked Salmon Blinis
  Served with lemon creme fraiche & dill
• Sourdough Toasts with Dressed Crab
  Served with tomato & chive
• Prawn & Dill Tarts
• ~~ FINGER FOOD BUFFET ~~
• Finger Sandwiches
  Including; honey roast ham & mustard, chicken & stuffing, smoked salmon & cucumber, egg & cress
• Truffle & Quail Scotch Eggs
• Cheese & Tomato Quiche
• Pork & Piccalilli Sausage Rolls
• Chicken Goujons
• Fish Goujons
  Served with tartare sauce
• Vegetable Samosas
  Served with minted yoghurt
• Vegetable Spring Rolls
  Served with sweet chilli sauce

Katie had planned a surprise 70th birthday party for her Mum and wanted a selection of canapes with rose champagne to welcome guests. We then served a two course buffet with a selection of sharing boards with seafood, cured meats & salads followed by a duo of dessert.

• ~~ CANAPES ~~
• Truffle & Quail Scotch Egg
• Cider Glazed Pork Belly with Caramelised Apple
• Crayfish Tail Tarts with Saffron Cream
• Red Pepper Palmiers
• Mature Cheddar & Roast Onion Tart
• ~~ BUFFET MENU ~~
• Lemon, Honey & Thyme Spatchcock Chicken
• Rare Roast Topside of Beef with Roast Shallots
• A Selection of Cold & Cured Meats
  Honey & mustard roast ham, salami, mortadella, Parma ham & pickles
• Fresh Seafood Selection
  Whole dressed poached salmon with pickled cucmber, fresh prawns & lemon mayonnaise, anchovies, potted shrimp & crayfish tails
• ~~ SIDE DISHES & SALADS ~~
• Buttered New Potatoes & Herb Butter
• Quinoa, Feta, Roasted Sweet Potatoes, Pomegranate, Chilli & Spring Onions
• Fresh Green Leaf Salad
• ~~ DESSERTS ~~
• Sticky Toffee Pudding
• Cherry Cheesecake

Ingrid & PJ were celebrating their 60th birthdays and wanted to celebrate with all of their friends & family with a drinks reception, three course menu & pairing wines. We loved putting their menu together & they celebrated with over 100 of their guests in an impressive church in Streatham, London

• ~~ STARTER ~~
• Honey Roast Fig, Parma Ham, Rocket & Toasted Pine Nut Salad
• ~~ MAIN COURSE ~~
• 28 Day Dry-Aged Fillet of Beef, Cooked Rare
  Served on a confit wild mushroom & beef cheek ragout with fondant potato & charred shallots
• Wild Mushroom & Roast Garlic Pithivier
  Served with buttered seasonal greens
• ~~ DESSERT ~~
• A Trio of Desserts
  Lemon posset, raspberry Eton mess & dark chocolate tart

Izzy & Matt celebrated their wedding in the Malvern Hills in Worcestershire. Their reception & wedding breakfast was in a Yurt in a field with over 130 guests. With beers from wheelbarrows, live music throughout the day & a delicious, informal sharing menu the day really reflected their personalities & relationship together.

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Glazed Pork Belly
  Free-range cider roast pork belly, glazed in honey, served with homemade organic apple puree
• Caramelised Red Onion & Goats Cheese Tart
  Slowly caramelised red onions, baked with crumbled goats cheese in a light all-butter
• Garlic & Chilli King Prawns
• ~~ STARTER ~~
• Mediterranean Sharing Boards
  Halloumi, watermelon, artichoke hearts, falafal, spiced puy lentils, beetroot, broad beans & watercress. Olives, sun-blushed tomatoes, charred peppers tzatziki, hummus with grilled pitta
• ~~ MAIN COURSE ~~
• BBQ Beef & Horseradish Burgers
• Chicken Skewers
• Whole Poached Salmon
• Heritage Tomato & Roast Onion Tart Tatin
• ~~ SIDES ~~
• Red Cabbage Coleslaw
• Potato Salad
• Courgette, Carrot & Charred Pepper Salad, Tahini Dressing
• ~~ DESSERT ~~
• Caramel Cheesecake
  Served with a drizzle of caramel sauce
• ~~ Tea & Coffee ~~
  Assam & Earl Grey Tea & Arabica Coffee

Grace & Max had a lovely wedding reception & breakfast under a large stretch tent in the garden for over 100 guests. It was a lovely August summers day with a great festival feel & personalised menu with stories behind the dishes that we served on the day. With a garden bar, fire pit & evening paella it was a great party atmosphere.

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Confit Chicken Wrapped in Parma Ham
  Served with charred leek & tarragon mayonnaise
• Chipolata Sausages
  Glazed with honey & mustard
• Wild Mushroom Arancini
  Served with parmesan & truffle oil
• Shepherds Pie
  Served in individual pastry cases
• Prosecco with Dark & Stormy Cocktails
• ~~ STARTERS ~~
  For guests to choose between...
• Charcuterie Sharing Board
  Chorizo, parma ham, mortadella, olives, sun blushed tomatoes, harissa artichoke hearts, charred red peppers, rocket & parmesan salad, olive oil and balsamic vinegar, pickles with rosemary focaccia
• ~~ MAIN COURSE ~~
  Served with Laborie Blanc de Blanc Sparkling for toasts
• Marmite & Ale Braised Beef Featherblade
  Served with roasted red onion, garlic & reduced ale gravy
• Roasted Squash
  Served with chargrilled halloumi, caramelised red onion, pesto, rocket
• ~~ SIDES ~~
• Rosemary Roasted New Potatoes
• Warm Grilled Tender Stem Broccoli, Fine Beans & Carrot Ribbons
• Lightly Pickled Savoy Cabbage, Shallot, Carrot & Red Onion Slaw with Pomegranate
• ~~ DESSERT ~~
• Wedding Cake & Frappe over Ice
  Cake served plated with raspberry coulis & pouring cream
• ~~ EVENING MENU ~~
  Served outside in the garden street-food style
• Chicken & Chorizo Paella
  Served from a large paella pan individually portioned into boxes
• Vegetarian Paella
  Served from a large paella pan individually portioned into boxes

Nova & Luke had a lovely family celebration with over 100 guests at a Town Hall in Sutton Coldfield in the West Midlands. They were keen for their friends & family to enjoy a simple but delicious menu that would please everyone.

• ~~ STARTER ~~
• Roast Red Pepper & Tomato Soup
  Garnished with basil oil & served with warm artisan bread & salted butter
• ~~ MAIN COURSE ~~
• Free-range Chicken Breast
  Served with caramelised red onion and madeira sauce, fondant potato with seasonal vegetables, carrots, courgettes and broccoli, family style
• Roasted Squash
  Served with chargrilled halloumi, caramelised red onion, pesto & rocket
• ~~ DESSERT ~~
• Lemon & Vanilla Cheesecake
  Served with fresh raspberries
• ~~ EVENING MENU ~~
  Served outside in the garden street-food style
• A Selection of Wraps & Open Sandwiches
  Honey & mustard roast ham salad, lemon & thyme organic free-range roast chicken salad, prawn marie rose, roast pepper and hummus
• Fresh Meat Selection
  Rare rib of beef, chorizo, parma ham & salami served with red onion jam, pickles, cornichons & olives. Alongside honey & mustard glazed ham, honey & mustard glazed sausages
• ~~ SIDES ~~
• Buttered New Potatoes & Herb Butter
• Green Beans, Broccoli & Toasted Almond Salad
• Red Cabbage Coleslaw
• Fresh Green Leaf & Herb Salad

Julie & Ian had a lovely wedding in Kenilworth, Warwickshire on a sunny weekend in August. Starting with a drinks & canape reception outside of their church followed by more drinks & canapes back home with a large marquee in the garden. With almost 100 guests, Julie & Ian had a wonderful four course menu with matching wines followed by after dinner drinks & an evening cheeseboard.

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Wild Mushroom Arancini with Parmesan & Truffle Oil
• Cod Fishcakes with Parsley Crème Fraiche
• Pigs in Blankets
• Balsamic Tomato & Pesto Puff Pastry Tarts
• Glazed Pork Belly with Caramelised Apple
• Garlic & Chilli King Prawns
• ~~ FISH COURSE ~~
• Traditional Smoked Salmon
  Served with shallot, gherkin and dill & smoked mackerel pate with beetroot carpaccio & melba toast served on platters.
• ~~ TUSCAN PLATE ~~
• Plated Starter of Cheeses & Cured Meats
• ~~ MAIN COURSE ~~
• Beef Bourguignon with Garlic Mashed Potato
• Wild Mushroom & Garlic Pithivier, Rocket & Parmesan
• ~~ AFTER DINNER DRINKS ~~
• Brandy, Amaretto & Whisky
  Served decanters on trays at the table for guests
• ~~ DESSERTS ~~
• Amaretto & Sherry Trifle
  Served from a large sharing bowl for each table with slices of wedding cake
• Tea, Coffee & Petit Fours
• ~~ EVENING MENU ~~
  Served outside in the garden street-food style
• Cheese & Biscuit Selection
  A selection of cheese, biscuit & crackers with grapes, pickles & chutneys served on boards as an evening buffet

Jenny & Alan were winners of one of our competitions to win a dinner party. Jenny & Alan chose to invite guests who had helped with the plans for their forthcoming wedding & together a prepared a lovely menu of canapes, three courses followed by gin tasting!

• ~~ CANAPES ~~
• Ham Hock Terrine
• Goats Cheese & Caramelised Onion Tartlets
• Garlic King Prawns with Chilli & Tarrogan
• ~~ STARTER ~~
• Oak Smoked Salmon
  Served with capers, shallots, lemon & warm seeded bread
• ~~ MAIN COURSE ~~
• British Beef Steak & Craft Ale Pie
  With caramelised red onion gravy, buttered mashed potato, served with seasonal roast root vegetables
• ~~ DESSERT ~~
• Chocolate Brownie with Vanilla Cream

George & Jon had a beautiful wedding in the garden of their parent's home near Stratford-upon-Avon. It was a lovely sunny day in May and the wedding breakfast and evening BBQ was served to over 160 guests in a marquee.

• ~~ STARTER ~~
  Served on sharing boards with a selection of...
• Grilled Artichoke Hearts, Harissa Dressing
• Stuffed Vine Leaves
• Falafel
• Charred Asparagus
• Spiced Puy Lentils, Beetroot, Broad Beans & Watercress
• Olives, Sun Blushed Tomatoes & Charred Peppers
• Baba Ganoush, Tzatziki & Hummus
• Grilled Pitta
• ~~ MAIN COURSE ~~
  Served with Laborie Blanc de Blanc Sparkling for toasts
• Honey & Mustard Roast Ham
• Thyme & Lemon Roast Chicken
• Whole Poached Salmon
• Heritage Tomato & Roast Onion Tart Tatin
• ~~ SIDES ~~
• Purple Sprouting Broccoli, Fine Bean Salad
• Red Cabbage Coleslaw, Lightly Dressed, Topped with Pomegranate
• Potato Salad
• Courgette, Carrot & Charred Pepper Salad with Tahini Dressing
• ~~ DESSERT ~~
• Duo of Cheesecake
  Lemon & Poppy Seed Cheesecake served with fresh raspberries & Cherry Cheesecake served with marinated cherries
• ~~ EVENING BBQ ~~
  Served with sesame seed buns, cheese and accompanying sauces, lettuce, tomatoes, onions & gherkins
• Aubrey Allen Beef Burgers
• Lamb & Coriander Burgers
• Pepper & Courgette Kebabs
• ~~ SIDES ~~
• Red Cabbage Coleslaw
• Garlic & Herb Buttered Potato Salad
• Courgette, Carrot & Charred Pepper Salad with Tahini Dressing

Nina & Joey's wedding breakfast was a completely vegetarian menu. We prepared and served three courses to their guests who were seated on long tables with benches. This was a lovely sharing menu including; canapes, a mediterranean style sharing starter, followed by delicious vegetarian pies and sharing salads and side dishes. To finish the meal we had cheese boards with a great selection of British cheeses.

• ~~ CANAPES ~~
  A selection of canapés served with champagne in the garden
• Wild Mushroom Arancini with Tomato Salsa
• Spring Onion & Horseradish Potato Cake
  Topped with tarragon crème fraiche
• Spiced Pea Samosa
• Balsamic Tomato & Pesto Tarts
• ~~ STARTER ~~
• Focaccia, olives, sun-blushed tomatoes, olive oil, balsamic vinegar
• Grilled Artichoke Hearts, Harissa Dressing
• Stuffed Vine Leaves
• Falafel
• Charred Asparagus
• Spiced Puy Lentils, Beetroot, Fine Bean & Watercress Salad
• Baba Ganoush, Tzatziki & Hummus
• Grilled Pitta
• ~~ MAIN COURSE ~~
• Baked Aubergine, Tomato & Mozzerella Parcels
  With red pepper coulis & toasted pine nuts
• Wild Mushroom, Roast Garlic & Spinach Pie
  Topped with cheddar and sage mash
• Purple Sprouting Broccoli
• Mayonnaise Dressed Red Cabbage Coleslaw
• Garlic & Herb Buttered Potato Salad
• Herb & Lemon Dressed Cous Cous with Pomegranate & Toasted Almond
• ~~ DESSERT ~~
• Five British Cheeses
  Served with grapes, homemade chutney, crackers & bread, apples, celery, quince jelly & homemade piccalilli

Becky & Trevor's wedding was set in a beautiful church in Leamington Spa in April. We provided a drinks & canape reception followed by wedding breakfast, evening food & evening bar for over 110 guests.

• ~~ CANAPES ~~
• Mini Roast Beef & Horseradish on a Mini Yorkshire Pudding
• Chicken & Leek Roulade Wrapped in Parma Ham with Apricot Chutney
• Garlic & Lemongrass King Prawn
• Roast Red Pepper Palmiers
• ~~ STARTER ~~
• Free-range Ham Hock Terrine
  Braised ham hock shredded, set with mustard butter, served with pickled baby vegetables, wholegrain mustard mayonnaise and dressed leaves
• Spring Vegetable Terrine
  Poached baby vegetables, set with mustard butter, served with pickled baby vegetables, wholegrain mustard mayonnaise and dressed leaves
• ~~ MAIN COURSE ~~
• British Beef Steak & Craft Ale Pie
  Served with caramelised red onion gravy, buttered mashed potato, served with seasonal roast root vegetables
• Feta, Spinach Sundried Tomato Pie with Pine Nuts & Chickpeas
  With caramelised red onion gravy, buttered mashed potato, served with seasonal roast root vegetables
• ~~ DESSERT ~~
• Dark Chocolate Tart
  Served with blood orange segments, orange crisp & vanilla cream
• Evening Finger Buffet
  Mini fish & chips, mini burgers with mustard and gherkins, mini sausage & mash with caramelised onion

This was a lovely dinner party in Shropshire with Hannah, Max and their friends. We started off by greeting their friends with Prosecco & canapes, before taking seats and serving a delicious three course menu.

• ~~ STARTER ~~
• Oak Smoked Salmon
  Served with capers, shallots, lemon & warm seeded bread
• ~~ MAIN COURSE ~~
• Free Range Chicken Breast, Stuffed with Goat’s Cheese Mousse & Wrapped in Pancetta
  Served with bubble & squeak, chantenay carrots & winter vegetables
• ~~ DESSERT ~~
• Traditional Treacle Tart
  Served with fresh raspberries & lemon

Margaret and John showed us what 25 years of happy marriage looks like. A couple still very much in love and wanting to share their special anniversary at a barn venue in Warwickshire for 50 guests. Hannah was a sticky toffee pudding fan and John just loved pies! We kept it really simple and served all their guests with quirky artisan pie dishes for a special touch.

• ~~ STARTER ~~
• Salami, proscutto, mortadella, parmesan, sun blushed tomatoes, olives, pickles, foccacia
• ~~ MAIN COURSE ~~
• Choice of pie: Steak and Ale, Chicken and Mushroom or Squash and Herb
• ~~ DESSERT ~~
• Sticky Toffee Pudding with Vanilla Ice cream

Clare & Tom's wedding breakfast was a really lovely, warm quintessentially English summer's day in Staffordshire. The couple had a pretty marquee with a traditional folk art feel in their garden for an intimate meal with 30 guests.

• ~~ STARTER ~~
• Pea Soup, Ham Hock, Onion Crisp
• Charred Mackerel, Beetroot Puree, Fresh Horseradish
• ~~ MAIN COURSE ~~
• Pork Belly, Celeriac Fondant, Apple Sauce, Market Vegetables
• ~~ DESSERT ~~
• Elderflower Jelly, Blueberry
• Lemon Posset, Pomegranate, Poppy Seed Tuille
• Cheese & Biscuits
• Coffee & Petit Fours

Julie & Mark's winter wedding in Cheshire was a great example of how we work closely with our clients to create a truly special and unique menu to fit the occassion. Julie really wanted a five course meal that captured an essence of traditional English banquets whilst Mark was really keen on elegant details such as Quail's Egg rather than a Hen's or Duck's Egg.

• Champagne & Canapes
  Served to guests after the wedding ceremony and before the sit-down reception.
• Creamed Leek Tart, Fried Quail Egg, Truffles
• Artichoke Veloute, Roasted Pancetta
• ~~ STARTER ~~
  Served on sharing boards with a selection of...
• Dill Cured Salmon, Beetroot Relish, Horseradish Crème Fraiche, Pickles
• ~~ MAIN COURSE ~~
  Served with Laborie Blanc de Blanc Sparkling for toasts
• Pancetta Wrapped Lamb Loin, Potato Terrine, Lamb Croquette, Petit Pois a la Français
• ~~ DESSERT ~~
• Vanilla Sponge, Orange Jelly, Chocolate Shard

Our executive chef has crafted a seasonal menu that will serve as the perfect dining experience for all of your guests. With dishes of international influence and combinations that are contemporary and creative your occasion will definitely be remembered for its food.

• ~~ STARTER ~~
• Roast Red Pepper & Heritage Tomato Soup
  Garnished with crumbled goats cheese & fresh basil
• Free-Range Pork & Wild Boar Rillette
  Slow-roast free-range pork, shredded and set with mustard and shallots, served alongside an apple and raisin chutney and rocket & herb salad
• French Onion Soup
  Slowly caramelised onions, finished with white wine and home-made beef stock, garnished with a gruyere cheese crouton
• Spring Garden Salad
  A fresh garden salad of rocket, lambs leaf, baby spinach, pea shoots and watercress leaves, mixed with carrots, shallots and pickled cucumber finished with a classic French dressing and croutons
• Free-Range Chicken & Ham Terrine
  Confit chicken and slow-roast ham, set in a light garlic chicken stock, served with pickled leeks, tarragon mayonnaise and dressed leaves
• Caprese Salad
  A classic Italian salad of buffalo mozzarella, sliced heritage tomatoes and freshly picked basil, finished simply with olive oil, sea salt and cracked black pepper
• ~~ STARTER ~~
• Classic Sunday Roast
  Served with all the trimmings. Your choice of beef ribeye, slow cooked leg of Welsh lamb, Leg of pork, Braised pork belly, Whole Spatchcock Free - Range Chicken. All served with roast potatoes, new potatoes, roast parsnips, sage and onion stuffing, buttered seasonal vegetable, red wine gravy & accompanying sauces. These can be served individually plated or served 'family style' on boards at the table
• Free-range Pork Chop
  Grilled free-range pork chop, served with buttered mashed potato, green beans and broccoli, finished with baked apples and a rich red wine jus
• Organic Free-range Chicken Breast
  Pan Fried Organic Free-Range Chicken Breast, carved on a fondant potato with buttered leeks, finished with a shallot and wild mushroom café au lait sauce
• Braised Blade of Beef
  8 hour braised blade of 28 day dry-aged Aberdeen Angus beef, served on confit garlic mashed potato, with roast onions, buttered spring greens finished with a rich madeira jus
• Rump of Cotswold Lamb
  Roast rump of Cotswold lamb, served pink alongside a rosemary and garlic potato rosti, broad beans, peas and pea shoots, served with minted red wine jus
• Cod & Salmon Fishcake
  Flaked cod and poached salmon fishcake flavoured with lemon and dill, served on a heritage tomato and roast pepper salad with hollandaise sauce
• Roast Haddock with Samphire
  Line caught haddock seared and roasted with butter and lemon, served on a bed of lemon thyme and garlic parmentier potatoes, buttered samphire and garden peas
• Roast Butternut Squash
  Topped with feta, shallots, pesto & toasted pine nuts, served with a lightly dressed herb salad
• ~~ DESSERTS ~~
• Eton Mess
  The most classic of British deserts, fresh strawberries, whipped double cream and crisp, chewy meringues, all mixed served in sharing bowls in the middle of the table – a perfect end to any meal!
• Warm Chocolate Brownie
  Melt in the middle chocolate brownie served with vanilla ice cream
• Profiteroles
  Chocolate and vanilla profiteroles, filled with chocolate cream, or vanilla cream topped with a warm rich chocolate sauce
• Cherry Cheesecake
  Cherry cheesecake served with warm macerated cherries and vanilla cream
• Sticky Toffee Pudding
  Warm sticky toffee pudding, served with a rich butterscotch sauce and vanilla ice cream
• Summer Pudding
  Summer pudding of strawberry, blackberry and redcurrant served with cassis and clotted cream

Our executive chef has applied every ounce of creative and technical expertise into what we call our signature menu. Expect the very best and most pleasantly surprising of dishes to be served during this exquisite five course meal. With specially selected and sourced ingredients the final touches are simply delectable.

• ~~ SOUP COURSE ~~
  Your choice of seasonal soup, served with artisan breads and salted butter.
• Artichoke Veloute
  Garnished with pancetta, chestnuts & herbs
• Spinach & Watercress Soup
  Garnished with parmentier potatoes, chives & chive oil
• Roast Red Pepper & Tomato Soup
  Garnished with goats cheese & basil
• Pea & Mint Soup
  Garnished with braised ham hock, crisp onions & fresh mint
• Moroccan Chicken & Chickpea Soup
  Garnished with coriander & mint
• Garlic Courgette Soup
  Garnished with wild garlic, balsamic reduction & coriander
• Broccoli & Stilton Soup
  Garnished with garlic oil, balsamic vinegar & tarragon
• French Onion Soup
  Garnished with classic cheese crouton
• ~~ STARTERS ~~
  For guests to choose between...
• Confit Duck Leg, Chicken & Braised Ham Hock Terrine
  Served with picked baby vegetables mustard dressing and melba toast
• Beef Carpaccio
  Served with rocket and watercress salad, fresh horseradish and pickled radish.
• Caramalised Red Onion Tart Tatin
  Finished with goats cheese mousse and radicchio salad.
• Roast Artichoke Heart Salad
  Served with garden leaves, picked vegetables and lemon vinaigrette.
• Oak Smoked Salmon
  Served with capers, shallots' lemon and warm seeded bread.
• Creamed Leek Tartlets
  Fried quail egg and truffle oil
• Smoked Trout
  Served with spaghetti vegetables and toasted almond dressing.
• Chargrilled Asparagus
  Crisp parma ham & hollandaise sauce
• ~~ MAIN COURSE ~~
• Fillet of Beef
  Served pink with garlic butter, with triple cooked chips & a traditional grill garnish of garlic roasted plum tomato, buttered field mushroom, beer battered onion rings & watercress. Served with a selection of sauces, peppercorn, blue cheese, diane or red onion & Marsala.
• Beef Ribeye
  Served pink, dauphinoise potatoes, roasted shallots & confit wild mushrooms. Served with a selection of sauces, peppercorn, blue cheese, diane or red onion & Marsala.
• Rack of Welsh Lamb
  Served with braised lamb croquettes, celeriac purée, petit pois a la Francais
• Duo of Duck
  Pan seared duck breast, thyme and peppercorn marinated confit duck leg, fondant potatoes, wilted kale & a cherry red wine jus
• Free-range, Chicken Breast
  Stuffed with goats cheese mousse, wrapped in pancetta, bubble & squeak, chantenay carrots & asparagus
• Roast Butternut Squash
  Topped with feta, shallot, pesto & rocket
• Cod Loin
  Creamed mashed potatoes, roast baby shallots & a chervil & parsley hollandaise
• Pan Seared Salmon
  Lemon fondant potato, asparagus & broad bean fricassee
• Heritage Tomato Tart Tatin
  Served with sauté potatoes, buttered flower sprouts and a balsamic glaze.
• ~~ PRE-DESSERTS ~~
• Gin & Tonic Granita with Apple Straws
• Lemon Posset
• Lemon & Lime Cheesecake
• Blood Orange Sorbet
• Mojito Sorbet
• Apple & Vanilla Granita
• ~~ DESSERTS ~~
• Dark Chocolate Tart
  Salted caramel & vanilla cream
• Apple Tart Tatin
  Apple sorbet & apple crisps
• Poached Pear & Almond Tart
  Raspberry compote & clotted cream
• Traditional Treacle Tart
  Fresh raspberries & lemon
• Passionfruit & Vanilla Cheesecake
  Poppy seed tuille, passionfruit jelly
• Crème Brulee
• White Chocolate Cheesecake
  Macerated strawberries & fresh mint
• Coffee Pannacotta
  Coffee granita, ice cream
• Cheese and Biscuits
  A platter of British cheeses, served with assorted biscuits, grapes, apples and chutney, quince jelly and truffle honey

Our cocktail menu brings together some timeless classics crafted with some fantastic brands. All served with fresh ingredients for that perfect mix, pour, serve experience.

• Classic Champagne Cocktail
  A must try bitter sweet cocktail using two of Winston Churchill’s favourite drinks. A sugar cube soaked in Angostura bitters, topped up with H by Hine cognac and Pol Roger Champagne
• Amaretto Sours
  Luxardo amareatto shaken with fresh lemon juice, angostura bitters and egg white,
• Bramble
  Brockmans gin, shaken with fresh lemon juice and sugar syrup, poured over crushed ice and finished with crème de mure
• Mojito
  Bacardi Superior Rum, muddled with lime wedges, sugar and fresh mint leaves, crushed ice and a dash of soda
• Espresso Martini
  Belvedere Vodka shaken with Kahlua and espresso, garnished with coffee beans
• Old Fashioned
  A classic cocktail worth waiting for. A generous measure of Woodford Reserve bourbon, a dash of Angostura bitters, orange zest and sugar, all patiently stirred over ice
• Cosmopolitan
  Grey Goose L’Orange vodka, shaken with Cointreau and cranberry juice and fresh lime, finished with a flamed orange zest
• Turbo G&T
  Brass Monkeys Cold Brew Coffee with premium gin, served in a long Collins glass, this caffeinated gin and tonic is refreshing and energising.  The cold brew sits on top with an orange or lemon peel to garnish and give that zesty finish.
• ~~ GIN CLUB ~~
  Choose from our individual selection of gins, tonics and garnishes, from Arbikie Highland Estate to Zuidam Dutch Courage with every possible gin in-between, however many options you want, we can arrange the gin selection of your dreams

A selection of canapés at the start of your event can be a great way to set the mood for your guests and create a relaxed atmosphere. Even if you are just looking for some light-bites for your occasion, then our selection of canapés will compliment any reception.

• ~~ MEAT CANAPÉS SELECTION ~~
  A number of our meat canapés can be prepared gluten free and dairy free
• Ham Hock & Mustard Roulade
  Honey and mustard roast ham bound in a whole grain mustard, chives and parsley butter wrapped in parma ham.
• Spiced Beef Skewers
  Succulent strips of peppered 28 day dry-aged Aberdeen Angus beef chargrilled served with a chilli dipping sauce
• Mustard Glazed Cocktail Sausages
  Bite-sized, free-range pork sausages oven baked and glazed with whole grain mustard and honey
• Smoked Duck Breast En Croute
  Delicious, rich, oak smoked duck breast, served en croute with homemade fig jam
• Marinated Lamb Rump
  Cotswold lamb rump marinated in ras el hanout, served with homemade baba ganoush crème fraiche
• Thai Spiced Chicken
  Organic, free-range chicken breast cooked in thai spiced seasoning, served with coconut dipping sauce
• Glazed Pork Belly
  Free-range cider roast pork belly, glazed in honey, served with homemade organic apple puree
• Duck Rillettes
  Tender, crispy, Duck legs dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and served with a cool and fresh cucumber jelly
• Carpaccio of Beef, Parmesan, Rocket Crostini
  Wafer thin slices of seasoned 28 day dry-aged Aberdeen Angus beef served on a crostini with shaved parmesan, rocket and olive oil
• Grilled Baby Asparagus Wrapped with Parma Ham
  A classic dish in Spanish tapas with organic, freshly picked asparagus spears wrapped in parma ham, seasoned and oven baked
• Smoked Chicken & Mushroom Tart
  Oak-smoked organic, free-range chicken, sautéed onions and feta cheese baked in a light, golden all-butter pastry case.
• Chorizo, Celeriac Remoulade
  Delicious salty slices of chorizo filled with a smoked paprika spiced celeriac and mayonnaise filling
• ~~ FISH CANAPÉS SELECTION ~~
  A number of our fish canapés can be prepared gluten free and dairy free
• Crab Spring Rolls
  Crisp crab meat and vegetable spring rolls served with a soy & ginger dipping sauce
• Cod Fishcakes
  Flaked line-caught cod with potato, lemon and dill fishcake served with tarragon crème fraiche
• Sesame Seared Tuna
  Pan-seared tuna, coated with sesame seeds served with wasabi mayonnaise
• Crayfish Tail Tarts
  A melt-in-the-mouth tart with fresh crayfish tails and served with saffron cream
• Beetroot Cured Salmon
  Jewel-pink salmon infused with the earthy sweetness of beetroot, served with pickled cucumber and caper berries
• Garlic & Chilli King Prawns
  A delicious tasty and spicy canapé with large fresh succulent king prawns seasoned in garlic and chilli
• Smoked Salmon Blinis
  A classic and sophisticated canapé - smoked salmon on blinis with soured cream and dill is the perfect partner to a glass of cold champagne.
• Devilled Quails Egg & Caviar
  Boiled quail eggs, halved, served with a devilled mayonnaise topped with black caviar and dill
• Halibut Ceviche, Fennel, Pickled Red Onion
  Lime and herb marinated halibut with pickled red onion and finely sliced pickled fennel
• Marinated Scallops, Pancetta, Salsa Verde
  Pan-seared queen scallops with punchy salsa verde fused with the smoky flavour of wafer thin slices of cured pancetta
• Anchovies, Dill Crème Fraiche & Caviar En Croute
  Salted anchovies combined with zesty dill crème fraiche, served on a crisp croute finished with black caviar
• ~~ VEGETARIAN CANAPÉS SELECTION ~~
  A number of our vegetarian canapés can be prepared gluten free, dairy free or vegan
• Roast Cherry Tomatoes, Olive Tapenade
  Halved roast heritage tomatoes topped with smooth olive tapenade
• Wild Mushroom & Mozzarella Arancini
  Traditional Italian arancini flavoured with wild mushrooms and buffalo mozzerella
• Roquefort & Cranberry Endives
  Glazed cranberries and roquefort pieces served on crisp endive lettuce
• Pea Samosa, Minted Yoghurt
  Spiced pea and potato samosa, deep fried served with a refreshing mint yoghurt
• Pear, Walnut & Blue Cheese Tart
  Roast pears mixed with walnuts and blue cheese, baked in all-butter pastry
• Truffle & Parmesan Scotch Quail Egg
  Boiled quail egg coated in truffle and parmesan mashed potato, deep fried
• Grilled Baby Artichoke, Red Pepper Puree En Croute
  Smooth red pepper puree coated on a baked crouton, topped with lemon marinated grilled baby artichoke
• Picked Enoki Mushroom, Parmesan Crisp
  Fresh enoki mushrooms, lightly pickled, served with a toasted parmesan crisp
• Caramelised Red Onion & Goats Cheese Tart
  Slowly caramelised red onions, baked with crumbled goats cheese in a light all-butter pastry case
• Sweetcorn Beignets, Tomato & Chilli Salsa
  Light spiced sweetcorn beignets, served warm with a heritage tomato, shallot and red chilli salsa
• Red Pepper Palmiers
  Oven baked palmiers filled with roast and pureed red peppers
• Roast Celeriac, Truffle & Tarragon Tart
  Crisp tart filled with oven roast celeriac, fresh tarragon finished with truffle oil

Our Artisan Buffet is a popular choice for occasions with a less formal atmosphere and works well for corporate events, weddings and parties. Our menu range will ensure your guests experience a wonderful selection of dishes with exciting twists and variations to delight any pallet.

• Lemon, Honey & Thyme Marinated Chicken
  Organic free-range chicken leg and breast marinated in lemon, honey and thyme, slowly roasted
• Rare Roast Topside of Beef
  28 day dry-aged Aberdeen Angus topside of beef, cooked pink, served with oven roasted shallots
• Loin of Pork, Smoked Paprika & Garlic
  Free-range loin of pork, rubbed with smoked paprika, chilli and garlic, slow roasted, served with apple sauce and crackling
• Free-Range Pork Belly
  Slow braised free-range pork belly, cooked over 8 hours, served with braised apples
• Baked Salmon Parcels
  Fresh fillets of scottish salmon, topped with spinach, baked in all-butter pastry, served with dill crème fraiche
• Roasted Mediterranean Vegetable Parcels
  Roast red and yellow peppers, shallots and courgettes bound with homemade green pesto
• A Selection of Carved Cold Meats
  Rare 28 day dry-aged Aberdeen Angus roast beef, honey & mustard roast ham, lemon & thyme organic free-range roast chicken, garlic rubbed Cotswold lamb, loin of free-range pork, herb rubbed organic free-range turkey crown
• Fresh Seafood Selection
  Whole dressed poached Scottish salmon with fresh water prawns & lemon mayonnaise, dressed crab, anchovies, potted shrimp, garlic king prawns & crayfish tails
• ~~ SIDES ~~
• Buttered New Potatoes & Herb Butter
• Green Beans, Plum Tomatoes & Balsamic Reduction
• Spinach & Barley Salad
• Red Cabbage Coleslaw
• Fresh Green Leaf Salad
• Spiced Puy Lentils, Beetroot, Broad Beans & Watercress
• Classic Caesar Salad