Autumn and Winter Menu Suggestion

This is a small selection, as all menus are designed individually.
Quotes available on application.


    * Diver caught Dorset scallops on potato confit & crispy Cumberland bacon
    * Espresso cups of saffron laced Cornish fish soup with spicy crouton
    * Peat smoked Hebridean Sea Trout served on pea pancakes
    * Smoked mackerel pate served in Highland oatcake cups
    * Yorkshire puddings with rare roast Galloway fillet & horseradish
    * Wild boar sausage rolls in hand made buttery puff pastry
    * Cumberland wild boar prosciutto with goats curd cheese
    * Air dried Herdwick mutton on potato pancakes with quince preserve
    * Parmesan shortbread with soft goats cheese, herbs & balsamic plum chutney
    * Beetroot and cashew nut quenelle on toast with fennel ferns
    * Perry jelly with wet walnuts, topped with Stilton and caramalised pear
    * Chestnut and mushroom sausage rolls in buttery puff pastry
    * Nettle & chili goats cheese pesto on toasts
    * Spiced pumpkin pancakes with herby raita
    * Stilton, fig and walnut mini muffins
    * Mushroom & tarragon tarteletts

Bowl Food, Buffet Dishes and Plated Dishes

    * Confit of Aylesbury Duck with Creamy mashed potato, port and damson jus
    * Slow cooked beef and wild mushrooms in red wine sauce
    * Pheasant and Cumbrian pancetta in Madeira sauce
    * Chicken and roasted pumpkin spelt risotto with sage and parmesan
    * Honey glazed slow cooked belly of pork
    * Squid braised in chili tomato sauce served with rice
    * White miso grilled salmon with stir fried seasonal vegetables
    * Wild mushroom risotto
    * Truffle ravioli