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With blueberries, raspberries lemon and primrose, Greek yoghurt with peach puree
With thyme honey dressing and shredded basil and pepper dews.
Griddled courgette ribbons, broad beans, radish, peas, petals, and sweet basil
With samphire and lemon zest, lightly cooked quail’s eggs
Sauce verge, pea tendrils and roquito pearl
Fillet steak, wild mushroom duxelle, seeded puff pastry.
Beef, wild mushroom, and mustard Jus, dauphinois potatoes with garlic and horseradish
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