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“I only wish she could cook for me everyday!” Carol Biss, MD Book Guild Publishing

Because it will be me working on your food in my home kitchen, I’m able to undercut most of my competitors out there – I don’t farm any work out to a team of chefs, or have an expensive industrial kitchen. This means my prices are far less than you’d normally pay for the quality of food you get. I don’t believe people should have to pay through the nose for good food. With the right ingredients and a bit of creativity, it can be affordable for all.

It also means I tailor my food round you, not the other way round. Each client gets my individual attention and a unique quote. It’s me at the other end of the phone when you call, and I always attend every event personally. I don’t have any set menus as such, but here is a flavour of my food, to get your taste buds tingling……..

Dinner Party Menu One – £25 per head (10 people minimum)

Starter
  • Antipasto sharing platters: Homemade Foccaccia, pesto, buffalo mozarella, sunblush tomatoes, marinated aubergines, prosciutto, milano salami, artichokes.
  • Or smoked mackerel rilettes on sourdough with pickled fennel
Main Course
  • Slow cooked Moroccan lamb shoulder with roasted caponata and spiced bulghar wheat. 
  • Or Pulled pork, sweet potato and black bean chilli with chunky guacamole and lime coriander salsa
Pudding
  • Warm salted brownies with toffee sauce and homemade peanut butter ice cream
  • Or white chocolate and whiskey bread and butter pudding with vanilla custard

Dinner Party Menu Two – £35 per head (8 people minimum)

Plated nibbles
  • Tamari almonds, Baked spiced chickpeas, deep fried olives stuffed with tallegio
Starter
  • Slow cooked pigs cheeks in wine and garlic with sourdough.
  • Or Burrata with sweet and sour shallots and homemade flower pot loaves
Main Course
  • Poussin with fig and quince, spiced almond and raisin quinoa, spiced roasted squash
  • Or Salmon en-croute with potato dauphinoise and seasonal vegetable
Pudding
  • Baked sticky toffee cheesecake with apple compote and cointreau cream 
  • Or Chocolate chilli tart with salted peanut brittle
Petit fours
  • Whiskey caramel popcorn. Or mini peanut butter and jam sandwich cookies

Dinner Party Menu Three – £45 per head (6 people minimum)

Served nibbles
  • Black pudding with apple compote on toast, Prawn and tofu rice paper rolls, Mushroom, stilton and walnut tartlets
Amuse bouche
  • Warm crab and tarragon dip with homemade flatbreads
  • Or Tea cups of beetroot and coconut soup topped with cucumber sambal
Starter
  • Pork and pistachio terrine with pickled fennel and homemade soda bread
  • Or Tuna and Melon tartare with paprika crisps
Main Course
  • Beef wellington with potato dauphinoise, creamed spinach with nutmeg, and spiced red cabbage
  • Or Roasted duck, jasmine rice timables, bhel puri salad and coconut relish
Pudding
  • Chocolate pave with caramelised bananas and rum cream
  • Or pineapple and chilli tart tatin with pineapple jelly and lime ice cream
Petit fours
  • French macarons and salted caramel truffles
  • British cheese board

Three Course Brunch – £15 per head (8 people minimum)

  • Homemade Cinnamon and Almond Granola, Greek Yoghurt and Seasonal Fruit Compote.
  • Followed by 3 types of fresh Breakfast Pastries
Hot Main (choice of one of the following)
  •  Baked blueberry pecan French Toast
  •  Sweet potato, feta and chorizo rosti topped with an egg
  •  Eggs Benedict with fresh hollandaise on a homemade corn muffin
  •  Fluffy buttermilk pancake stack with maple syrup and homemade caramel yoghurt

Buffet – £15 per head (30 people minimum)

NB – I can do smaller amounts of people, but the price per head would go up

Hot Fork Buffet

Mains

  • Pulled pork with smoky Bourbon BBQ sauce
  • Slow-cooked Moroccan Lamb Tagine
  • Black Bean and Almond Mole Chilli

Side Dishes

  • Celeriac and Root Vegetable Slaw
  • Pomegranate, Lemon and Parsley Bulghar Wheat
  • Artisan Sourdough

Puddings

  • Lemon Tarts
  • Chocolate Chilli Brownie Mountain
  • Seasonal Fruit, bowls of whipped cream and compote

Cold Fork Buffet

Mains

  • Whole side of wild salmon with watercress sauce
  • Asparagus tart (vegetarian)
  • Pork, fennel and sage puff pastry plait with chilli jam dip
  • Crispy honey and sesame chicken thighs 
Side dishes
  • Anya potato salad with shallots and olives (vegan)
  • Roasted vegetables with fresh herbs (vegan)
  • Sugarbean spiced salad with water chestnuts and green beans (vegan)
  • Pea, mint and feta salad (vegetarian)
  • Freshly baked bread loaves
  • Local cheese selection
  • Cold meats selection
 Puddings
  • Raspberry shortbread tart (vegetarian)
  • Mini Naked Victoria sponges with fruit compote and clotted cream (vegetarian)
  • Fresh fruit (vegan)

Canapes – £15 per head (20 people minimum)

As a guide, 10 canapes per person is what I would provide, and is about right if clients aren’t having a meal beforehand/afterwards
NB – I can do smaller amounts of people but the price per head would go up

  • Deep fried olives stuffed with tallegio
  • Roasted tomato tartlets with pistachio pastry
  • Smoked trout on blinis
  • Asparagus wrapped in parma ham with homemade mayonnaise to dip
  • Black pudding and apple compote on sourdough toasts
  • Prawn tofu rice paper rolls
  • Warm crab and tarragon dip with flatbreads