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the food

Food is one of life’s pleasures and we believe should look as good as it tastes and taste as good as it looks. We use the finest ingredients from the very best suppliers and we are constantly designing new menus and are happy to incorporate your own ideas and suggestions.

“There is no sincerer love than the love of food”
(George Bernard Shaw).

At “Food Glorious Food”, we use seasonal local produce wherever possible; in this way we can offer the best, freshest ingredients but also support local business and remain mindful of our carbon footprint. We are known for our innovative and delicious menus; however we are always happy to include your own ideas and suggestions.


Cold Canapés


  • Aromatic chicken curry on Poppadums with toasted almond and mint

  • Mini homemade scotch quails eggs with pommery dip


  • Salmon and prawn sushi with nori rolls with grated ginger honey

  • Smoked trout tartlets with almond horseradish and sweet onion


  • Butter bean hummus on garlic croute with cashew nut pesto

  • Caprese skewers of sweet pepper, sun blush tomatoes, Boccini and olives

  • Sugar drop tomato, basil and marinated feta sandwich pop

Warm Canapés


  • Mini Cheese crumpets with scorched tomato, Lee and Perrins

  • Mini chorizo cups with mozzarella, olive paste and baby basil

  • Sticky belly pork lollipop with smoked apple sauce

  • Toad in the Hole, mini classic with sausage and mash


  • Haddock, scallion and potato smokies in charcoal pastry tarts

  • Mini crumpets with gentleman’s relish and feather cress


  • Candied onion and chevre in charcoal pastry cup with chilli glaze

  • Vegetable spring filo rolls with spiced honey and poppy seed dip

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First Course

First Course


  • Chicken Liver and Cranberry Pate with Tangerine Glaze

    Kilner jar of homemade pate, berry and shallot Confit and warm brioche

  • Smoked Duck Breast with Pink Grapefruit and Mandarin

    Watercress, rocket and pomegranate salad

  • Spiced Tandoori Chicken and Coriander Timbale

    Green mango and lime chutney and a shard of poppadum

  • Sussex Black Pudding and Old Spot Pork Scotch Eggs

    Windfall chutney and ruby slaw


  • ‘Posh Prawn Cocktail’

    In a martini glass with smoked salmon and prawns, Bloody Mary dressing and green pea puree

  • Jar of Crab Pate with Caper and Cucumber Salsa

    Artisan toast, chopped egg and parsley

  • Oak Smoked Haddock with Poached Hens Egg

    Black pepper, lemon and parsley butter, watercress

  • Salmon and Prawn Mille Feuille

    Fresh poached salmon, smoked salmon layered with crème fraiche With king prawn and salmon keta, strawberry and cucumber dressing

  • Smoked Salmon and Boursin Roulade

    With pea shoot and ruby chard salad, beetroot balsamic


  • Grilled Goat’s Cheese Rarebit

    With Heritage roast beetroot, sweet onion marmalade and tiny peas

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Main Course

Main Course


  • Char Grilled Gammon and Honey Roast Fresh Pineapple

    Fried duck egg, bubble and squeak cake, Sussex relish

  • Crisp Confit Duck Leg with Sea Salt and Honey Glaze

    Potato patty, roast beetroot and peach jus

  • Free Range Roast Hen with Plum and Pear Stuffing

    Wild mushroom dauphinois, tarragon and rosemary gravy

  • Pepper Crusted Lamb Rack with Fresh Redcurrants

    With sweet root puree, spring onion mash and white balsamic glazed peas

  • Roast Beef Pot and Horseradish Dauphinois

    Slow roast tender beef fillet with local ale sauce and horseradish dauphinois

  • Roast Pork Belly with Sea salt Scratching and Baked Brambly Apple

    Sweet potato puree and colcannon

  • Seared fillet of Sea Bass with Lemon Beurre Blanc and Samphire

    On crushed new potatoes, spring onions and baby spinach, dressed herbs

  • Sicilian Chicken with Mozzarella and Sun blush Tomatoes

    Potato fondant, three oil infusions, Parma ham crisp and fresh basil

  • Slow Roast Leg of Southdown Lamb

    With a chive butter mash, rosemary, mint and shallot sauce


  • Maple Glazed Hot Smoked Salmon

    On a warm potato, broad bean, cherry tomato and watercress salads

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  • Beetroot and Ruby Onion Tart Tatin with Sour Cream

    With avocado, chilli and spring onion salsa

  • Butter Bean and Yam Falafels

    With roast cashew and cranberries, hazelnut pesto, ruby slaw

  • Goats Cheese, Mint, Pomegranate and Beetroot Ravioli

    With pea and beet salsa and pea shoots

  • Grilled Halloumi Burger with Balsamic Portobello Mushroom

    Charred red pepper, pink onion jam and crispy chick peas. Brioche roll

  • Pea and Spinach Risotto

    With toasted pine nuts and crème fraiche, balsamic drizzle

  • Porcini and Parmesan Torte

    With sun kiss basil tomatoes, courgette spaghetti and date balsamic

  • Portobello and Grilled Goats Cheese with sweet Chilli Glaze and Salted Seeds

    Sun blush apricots, roasted nuts and ruby onion chutney

  • Scotch Egg with Chick Peas, Grated Roots and Panko Crumbs

    Warm potato and rocket salad, marinated baby tomatoes

  • Tian of Char Roasted Vegetables and Quinoa with Scorched Vine Tomatoes

    With char roast auborgine, courgettes, butternut squash and spinach


  • ‘Beans on Toast’

    Cassoulet of bean medley on toasted soda farle with roast smoked sweet garlic gloves

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Cold Buffet

Cold Buffet


  • Aromatic Bombay Chicken

    Pieces of spiced chicken fillet in a korma mayonnaise topped with natural yoghurt Toasted coconut, finished with fresh peaches
    and cucumber

  • Butter and Sage Basted Turkey

    With quince & thyme and rosemary jelly

  • Chicken Maltaise

    Tender fillets of chicken marinated in fresh orange juice, Cointreau & tarragon, gently poached. Served in a homemade citrus mayonnaise with fresh herbs and orange zest

  • English Roast Beef Platter

    Mustard crusted rare roast sirloin of beef With horseradish & mustard relish

  • Hand Carved Ginger Glazed Ham

    Baked in manuka honey mustard and cinnamon

  • Rustic Pork Pickle Pie

    A delicious homemade raised pie of pork onions & sausage meat sundried cranberries, apricots, fresh herbs & plum & apple pickle

  • Smoked Gammon in Honey Orange Mustard Seed Glaze

    With Cranberry, goji berry & marmalade chutney


  • Dressed Poached Scotch Salmon

    Whole salmon poached in white wine vinegar & lemon juice with citrus mayonnaise, fresh herbs and lemons

  • Seafood Platter

    Prawns, green lip mussels, fresh smoked salmon, crab & mackerel with lemon and dressings

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  • Beetroot & Raspberry Salad

    Sliced beetroot and fresh raspberries served in walnut oil and raspberry vinaigrette

  • Chunky American Coleslaw

    Crisp white cabbage, grated carrot, onion in mayonnaise with poppy & mustard seed

  • Marinated Feta and Tomato Salad

    With black olives, red onions and fresh herbs

  • Mixed Baby Leaf Salad

    Rocket, watercress, lambs tongue lettuce, oak leaf lettuce with micro herbs

  • Nutty Seed and Grain salad

    Roasted seeds, bulgur wheat, giant cous cous, toasted grains sundried fruit and sea salt

  • Parmesan, Parsley & Spaghetti Salad

    Fresh spaghetti in grated parmesan, garlic olive oil, fine green beans, fresh parsley & crunchy sea salt

  • Roasted Butternut Squash and Sweet Potato Salad

    With chilli and coriander pumpkin and sunflower seeds

  • Spinach and Parmesan Salad

    With toasted pine nuts parmesan shavings and garlic olive oil

  • Tabouleah

    Bulgur wheat, couscous, mint, onion, tomato lemon parsley & olive oil

  • Traditional Potato Salad

    With onions, mayonnaise, mustard seeds and Italian parsley

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FGF Food Bowl

Mini bowl & fork food. A delicious and cosmopolitan selection of freshly prepared dishes. Served in individual bowls, coconut shells and bamboo boats. All food is served from hot pans on buffet points or circulated on trays

FGF Food Bowl


  • Chicken Punjabi

    Spiced chicken with coconut, mango & lime chutney and Pilau rice

  • Mexican Traditional Beef Chilli & Rice

    Rice, sour cream, chives and guacamole

  • Red Spiced Pork, Pak Choy and Peppers

    With egg fried rice and ginger beet

  • Thai Green Chicken Curry

    With lime leaf rice and coriander


  • Pandang Fish Curry

    With lemon grass, ginger, chilli, basil and cod, steamed rice


  • Fabulous Fish Pie

    Cod & smoked haddock, parsley & spring onion sauce, chive mash and grated cheese

  • Spanish Seafood Paella

    Seafood rice dish with saffron, onions, mushrooms, peppers, lemon and vegetables


  • Cauliflower & Chickpea Aloo Gobi

    With coconut, butter spinach, kalonji seeds and potato

  • Mushroom Fricassee

    Mushrooms in cream, garlic, white wine, grain mustard and tarragon with rice
    and grains


  • Nasi Goreng

    Indonesian fried vegetable rice dish with mushroom, peppers, corn, onions and spices

  • Thai Vegetables & Fragrant Rice

    With lemongrass, ginger, sweet chilli and coriander, jasmine poppy seed rice

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Evening Food

Evening Food


  • ‘Bacon Butties’

    Fresh baker’s baps with smoked bacon and marmalade mustard butter

  • ‘Hot Sausage Rolls’

    Butchers best Sausages in hot crusty petit pain with ketchup, mustard and brown sauce

  • Hog Roast Whole Local Sussex Porker

    Spit roasted for 8 to 10 hours slowly basted with juniper, sage, sea salt and mustard marinade

  • Roast Pork Rolls

    Slow roast pork, apple sauce and stuffing butter in soft baps

  • Spiced Chicken Fajitas

    With curried chicken, red onion, coriander, mayonnaise and mango


  • ‘Fish and Chips’

    Deep fried breaded scampi and fat chips served in newspaper cones

  • Fish Finger Sandwiches

    Fish fingers, tartar sauce and ketchup in white bread and butter


  • ‘Just Some Cheese’

    One whole Brie de Meaux -whole English Stilton- Truckle of Cheddar, large Kilner jar of homemade fruit chutney. Trellis pedestal of sweet seedless black and green grapes, basket of crusty breads and biscuits plates, knives and serviettes

  • Mushroom and Tomato Rolls

    Sauté flat mushrooms and griddled tomatoes in rolls


  • Sweet Potato and Butternut Squash Wraps

    With spring onions, red pepper, toasted seeds and fresh herbs sweet chili

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Feel free to choose three desserts for a trio of miniatures, or two desserts for a pudding duo


  • ‘Chocolate Lovers Indulgence’

    An amazing selection of six miniature chocolate desserts beautifully presented on slate

  • Caramelised Brioche Butter Budding

    With Cornish vanilla custard and mango puree

  • Creamed Cinnamon Rice Pudding Brulee

    Sour apple puree, stem ginger and nutmeg butter shortcake

  • Double Milk and Dark Chocolate Brownie

    With salted fudge and clotted cream, glazed berries

  • Jar of Old English Trifle

    Kilner jar of sponge, compote of fruits in liquor, clotted cream custard, whipped cream

  • Lemon Mint Meringue and Hazelnut Roulade with Lemon Sorbet

    With raspberry and mango puree, candied brown bread crumbs, fresh raspberries

  • Pecan and Treacle Tart

    With marmalade and Cointreau ice cream, crème fraiche

  • Roasted Peach, Blackberry and White Chocolate Cheesecake

    Bramble puree and basil shoots

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Buffet Desserts

Buffet Desserts

  • Banoffee Pie

    Toffee, bananas, whipped cream & chocolate on a crisp biscuit base, coffee syrup

  • Caramelised Brioche & Butter Marmalade Pudding

    With mascarpone cream and tangerine cordial

  • Caramelised Lemon Tart

    With a crisp sugar crust and fresh mango sauce

  • Chocolate Truffle Mousse

    The richest chocolate mousse with a caramel glaze

  • Clotted Crème Brulee

    Slow baked clotted cream desert with a caramelised sugar crust topped with fresh raspberries & mint

  • English Strawberries & Cream (Seasonal)

    Ripe English strawberries served with whipped cream

  • Fresh Fruit Platter

    Ripe seasonal fruits with lime, elderflower scented syrup, honey crème fraiche

  • Lemon Meringue Eton Mess

    Homemade lemon curd, whipped cream, lemon cello and meringue

  • Summer Pudding Mille Feuille

    Layers of vanilla brioche, summer fruits in cassis syrup With mascarpone and fruit and mint salsa

  • Sweet Berry Pavlova

    Crisp & chewy marshmallow meringue, with whipped cream, sweet ripe berries and peach puree

  • Vanilla Pannacotta

    With raspberry and ginger

  • White Chocolate Cheese Cake with Strawberries

    With a milk chocolate sauce and berry puree

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Sweet Bits

Sweet Bits

  • Baklava

    Sweet Turkish mini bites with honey, pistachio and syrup

  • Chocolate Dipped Strawberries

    With clotted cream dip

  • Chocolate Fudge Brownies

    Traditional chewy fudge cakes with butter fudge frosting

  • Dunkin Donuts

    Mini sugar donuts with chocolate, jam or custard dip

  • Honey and Pecan Flapjacks

    With toasted seeds, cranberries and coconut

  • Jaffa Shots

    Chocolate, Cointreau marmalade jam sponge in a little shot with a twist of orange peel

  • Macaroon lollipops

    Rose, pistachio, coffee and lemon almond macaroons with Amaretto cream dip

  • Mini Apple and Blackberry Pies

    With cinnamon cream

  • Mini Chocolate Profiteroles

    With salted caramel and whipped cream

  • Oreos Cookies and Milk

    Mini Oreo cookies with milky dip

  • Salt and Sweet Popcorn Buckets

    In mini flower pots

  • Warm Mini Croissants Homemade Nutella

    Filled with chocolate and hazelnut spread

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Cheese Tower Wedding Cake

Cheese Tower Wedding Cake

  • The Cheese Tower

    An attractive eye catching and unique focal point display of assorted round cheeses, to include French Brie, camembert, goats cheese, truckle of cheddar, nettle Yarg cambozola, stilton and Boursin, tiered and decorated with fresh figs, seedless grapes and fresh leaves, served with large wicker baskets of fresh bread and assorted biscuits and kilner jars of homemade chutney

    Includes plates, cake stand, napkins and knives

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Finger Food

Cold Finger Food


  • Asian Chicken Wraps

    Chicken with cashews, asian slaw and spring onion

  • Homemade Scotch Quails Egg with Spiced Pork and Black Pudding

    In an egg cup with windfall chutney

  • Tandoori Chicken Wraps

    Tandoori chicken, lime pickle, coriander and mango and yoghurt mayonnaise

  • Traditional Mini Pork Pies

    With chunky Branston


  • Deli Vegetarian Skewers

    Skewers of Pappadella, sun blushed tomatoes, roast pepper, mozzarella, olives and basil

Hot Finger Food


  • Deli Meat Skewers

    Chorizo, Parma ham, Iberian ham, Salami, plum tomatoes in tiger loaves

  • Double Cheese and Ham Hock Croissants

    With gruyere, mozzarella and ham hock

  • Hot Roast Pork Rolls

    With baked apple sauce and homemade stuffing

  • Mini Beef Burgers

    Pure beef burgers in a bap with homemade relish

  • Mini Shepherds Pies in Bun Tins

    With sweet potato mash and fresh mint syrup

  • Posh Dogs

    Posh pork and sage sausages with apple and pumpkin mustard

  • Spiced Turkey Burgers on Artisan Bread

    With fig and goji berry chutney

  • Thai Chicken Sticks

    With lemongrass and coconut dip

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Carve at Table

Carve at Table


  • Roast Leg of Piltdown Pork with Salted Crackling

    On a bed of sweet sticky root vegetables, Jugs of fresh mustard and cider gravy, Homemade Bramley apple and apricot sauce

  • Roast Leg of Southdown Lamb with a Rosemary Crust

    Jugs of lamb gravy, Redcurrant Jelly and Fresh Mint Sauce

  • Roast Mustard and Black Pepper Sirloin of Beef

    On a bed of sweet sticky root vegetables, Jugs of fresh beef gravy, With horseradish sauce and Yorkshire puddings

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    If you would like to make an enquiry regarding event catering please call us or fill in the form below