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For a minimum of 2 people, and a maximum of 14.


Fish Ceviche with Coriander served on individual spoons

Miniature Sliders with Balsamic Pulled Beef, Seed Mustard and Watercress

Honey and Mustard Cocktail Sausages

Bloody Mary Tomatoes served with Celery Salt (V) (contains alcohol)

Smørrebrøds – Rye bread topped with dill cream and smoked salmon

Blini topped with Avocado and Apple Salad finished with Fried Radish (V)

Skewers of Melon, Marinated Anchovies and Pickled Peppers

Parmesan ‘Lollipops’ (V)

Watermelon and Feta Bites with Basil Oil - Summer

Miniature Spinach Roulade with a Creamy Tomato Filling (V)

Endive Boats with Roquefort, Pear and Walnut (V)

Prawn and Chorizo Canapés with a Garlic Dip


Pea and Mint Soup with Parmesan Tuiles (V) Served Hot or Cold by request

Classic Borscht adorned with Soured Cream (V by request)

French Onion Soup served with Cheese’d Croutons

Smoked Salmon Pate and Melba Toast

Smoked Haddock, Leek and Chive Tartlets

Tians of Chillied Prawns with Avocado Salsa served with Pitta

Chilli Lime Cucumber Noodles on Salted Watermelon with Fresh Mint (V) Summer

Roasted Carrots with Goat Cheese and Pomegranate (V)

Asian style Prawn Salad

Seared Pears and Prosciutto Salad (V with Figs)

Chicken Liver and Thyme Pâté served with Toasted Brioche and Homemade Onion Marmalade


Roast Fillet of Beef with a Port & Rosemary Jus, with Dauphenois or Boulangère Potatoes & Seasonal Vegetables.

Braised Lamb with Fruit Stuffing served with Rich Mashed Potatoes and Seasonal Vegetables

Fanned Duck Breast with Mango and Chilli Salsa, served with Mixed Rice - Summer

Fanned Duck Breast with a Rich Fruit Sauce, served with Mixed Rice - Winter

Yoghurt Braised Chicken Legs with Garlic and Ginger – served with Naan Bread and Salad

Water Buffalo Faggots in a rich Onion Gravy served with Creamy Mashed Potatoes

Tenderloin of Pork with Baked Apple and Cider Jus, served with Roast Potatoes and Seasonal Vegetables

Salmon Fillet with Citrus and Thyme, served with New Potatoes and Seasonal Vegetables

Za’atar Roasted Butternut Squash with Spiced Yogurt and Pickled Chillies, served with a Carrot, Dill and Coriander Salad (V)

Fennel and Lemon Risotto (V)

Golden Glazed Carrots, Mushroom and Hazelnut Tart (V)

Sharing Platters of Warm Shredded Lamb Salad with Mint and Pomegranates, served with Pitta Breads, Home made Hummus, Home Made Onion Pickle and a Green Leaf Salad - Summer


Individual Chocolate Torte served with Red Berries and Double Cream

Individual Tart Tatin served with Double Cream

Individual Classic Pavlova served with Seasonal Fruit

Individual Banoffee Pies

Lemon Parfait with Raspberry Coulis and a Meringue Kiss

Iced Forest Fruits Terrine served with Madelines

Chocolate Roulade with a Seasonal Filling

Raspberry Mille Feuille

Black Forest Cheesecake Bombs

Citrus Cheesecake on a Ginger Biscuit Base

Whisky’d Caramelised Oranges


If you have a favourite dish please let me know as I can very likely provide it for you. 

Cost upon application.

3 dinner courses at £55.00 per head

(There is a surcharge of an extra £5 per head for Fillet of Beef)

3 courses of canapés, and two meal courses at £65.00 per head

4 courses at £70 per head

Cheeseboard with biscuits, fruit, and celery at £20.00 per head

If the client provides the cheese, I will present it and provide the biscuits, fruit, and celery at £8.00 per head

I would recommend ordering from The Cheese Shed and have them deliver your selection directly to me.

Coffee and Homemade Chocolates at £6 per head

Tea lights in plain glass bowl holders to add atmosphere:  £15 hire

The numbers depend on what looks best on the table but usually between 20 to 40 candles.

For larger numbers and for canapes, I strongly advise that you also have a waiter/waitress for the evening. 

I can provide one for £12.50 an hour – they normally work for around 2 to 4 hours depending on your timings.

Private Catering Menu: Recipes
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