Our ethic of quality fresh ingredients and care for all aspects of service provides all of our clinets with a superior dining experience whatever the occasion.
We constantly reserch new ideas, suppliers and products - giving our events a truly unique and creative style. we can spot new trends, but deliver true classics too - ensuring our company stays deliciously different.
Wedding menu
Canapes
Goat’s cheese and roasted pepper en stirato crostini
Asparagus spears dipped in parmesan cheese and deep fried, with hollandaise V
Prawn cocktail cornets served on a painter’s palate
Fish and chips in financial times, with tomato & tartare sauce served in dipping pots
Yorkshire pudding with rare roast beef and horseradish
Starters
Age matured gruyere & spinach twice baked soufflé
Cheese sauce
Sorbet course
Lemon sorbet with Vodka
Main course
Fillet of beef tagliata with rocket & asparagus spears,
parmesan shavings & balsamic vinegar
Side Dishes served on the table
Hasselback potatoes with fresh rosemary
Roasted tomatoes in olive oil infused with garlic & thyme
Sweet baby beetroot with horseradish dressing
Assiette of Desserts
Raspberry crème brulee, warm chocolate fondant
with ice cream and orange segments in lashings of Grand Marnier
Coffee & Bendicks Mints
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Sunday 4th July Lunch in the Courtyard
Reception drinks
Bloody Mary’s
Pimms
Champagne
Jambalaya
Cooked in front of the guests in a large pan
Chicken, andouille sausage, mussels and prawns, peppers, onions & rice,
flavoured with chicken stock and tabasco
Carved ham & turkey
Poached dressed salmon
Salads
Jersey royals cooked with fresh mint butter
A large mixed salad with tomatoes, cucumber, celery, onion and mixed leaves
Puddings
Large Bowl of Strawberries
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Wedding Catering in Buxton x 230 guests
Canapés
Bruschetta - tomato, mozzarella and basil
Roasted red pepper, cream cheese and rocket wrap
Fig wrapped parma ham with honey mascarpone
Carpaccio of beef with parmesan shavings and white truffle oil
Honey mustard sausages
Smoked salmon and scrambled egg croustades
Main course
Rolled sirloin of beef with a bordelaise sauce
Glazed carrots
Courgettes canella stuffed with ratatouille
Green beans wrapped in pancetta
Grilled goats cheese, piquillo peppers, asparagus, baby onions,
Rocket leaves and balsamic jus
Assiette of desserts
Summer pudding with clotted cream & raspberry coulis,
Passion fruit panna cotta, and mini apple
Tatin with a quenelle of vanilla pod ice cream
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Wedding 4th September
Gotham
Canapés
Goat cheese & onion jam on French toast
Roasted new potatoes stuffed with a portobello mushroom & thyme gratin
Warm hoisin duck and spring onion pancake
Mini chorizo sausages in red wine
STARTER
Sharing seafood platter on table comprising of:
Smoked salmon
Homemade gravadlax
Our famous Salmon and spinach ballotine
Rillette with fresh dill
Chargrilled tiger prawn with piri piri dressing
Mussels, cockles steamed fresh herbs, tomatoes and a dash of pastis (served in mini bowls)
MAIN
Fillet of beef with béarnaise tart and red onion marmalade
Turned roast fondant potatoes
Baby vegetables
VEGETARIAN OPTION
Baked aubergine and potato parmigiana with mozzarella & tomato with parmesan curls V
DESSERT
Ice cream sundae comprising of:
Vanilla pod ice-cream, raspberries, chocolate brownies, whipped cream & chocolate sauce
Cheese wedding cake
Supplied by the hosts
Red olive to supply, figs, celery biscuit and grapes
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Repton School x 160
Canapés
Smoked salmon tartare with shallots, dill and soured cream on blinis
Chargrilled prawns on a fennel puree served on a china spoon
Mini zucchini frittatas with soured cream and fresh chives and mint V
Baby roast potatoes stuffed with porcini mushroom
Prosciutto & sage chicken skewers with red pepper aioli
Char grilled fillet mignons of beef with béarnaise sauce
No Starter
Foccacia/ciabatta/flat breads/ bread with olive oil/balsamic
Houmous-olive, red pepper & plain
From the Grill – silver served
Selection of quality sausages
Rump of beef steaks
Piri Piri chicken and lemon & thyme chicken
Grilled red pepper and goats cheese (V)
Salmon fillets marinated in white wine and herbs wrapped in foil
Salads
Hot new potatoes with melted butter and chopped herbs
Beetroot and soured cream salad with chives
Roasted tomato and mozzarella with basil oil
Mixed leaves
Coleslaw
Rustic Bread selection
Dessert
Eaton mess with both strawberries and raspberries
Coffee and chocolates