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

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 – £29.99 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 – £39.99 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 – £49.99 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 – £17.50 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 – £22.50 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 – £22.50 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
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