Below are some sample menus to give an idea about what we can create



Chicken Satay
Mushroom Crolines
Stilton & Bacon Palmiers
Welsh Rarebit
Prune/Apricot & Bacon Parcels
Mini Spring Rolls
Cocktail Samosas
Curry Turnovers
Mozzarella Bites


Fruit Kebabs
Smoked Salmon Blinis
Garlic & Herb Savoury Swirls
Bruschetta with Feta Cheese & Olives
Avocado & Prawn Crostini
Cheese & Ham Parcels

All Canapés served on silver salvers & accompanied with a Mint dip

Afternoon Tea

Selection of Sandwiches

Egg & Cress
Ham & Mustard
Smoked Salmon & Cream Cheese
Cheese & Cucumber

Sandwiches on white & brown bread

Small savoury Tartlets:

Quiche Lorraine
Bacon & Sun-dried Tomato
Salmon & Broccoli

Sausage Rolls

Homemade Scones:

Clotted Cream, Butter & Jam

Selection of Cakes:

Chocolate Sponge, Lemmon Drizzle, Carrot Cake, Fruit Cake, Ginger Cake

Tea, Coffee, Milk & Sugar

Fork Buffet

Main Course

Sliced Wiltshire Ham
Sliced Breast Of Turkey
Vegetarians: Broccolli & Stilton Torte

Mixed Green Salad (Mixed Leaves, Celery & Cucumber)
Rice, Pepper And Sweetcorn Salad
Tomato & Basil Salad
Hot Buttered New Potatoes

Bread Roll & Butter

Accompaniments: Salad Cream, Chutney & Vinagrette.


Strawberry Cheesecake
Chocolate Brandy Roulade

All Served With Cream


Tea, Coffee, Milk, Cream, Sugar & Mints

Hot Luncheon Menu


Prawn Cocktail

Homemade Soup (Tomato & Basil, Broccoli & Stilton, Carrot & Coriander)

Smoked Salmon Mousse Presented On A Bed Of Dressed Leaves

Fan of Melon topped by a quenelle of Stilton Mousse
(Drizzled with a Raspberry and Mustard vinaigrette)

Antipasto Chargrilled Vegetables
(Served in a Filo basket)

Quenelles of local Pate (Served with Melba Toast)

Melon Balls marinated in Port & garnished with mint

All above served with a Bread Roll & Butter

Main Course

Poached Chicken Breast served with various sauces
(Mushroom & White Wine, Honey & Mustard, Peppercorn & Tarragon)

Roast Beef, Yorkshire Pudding & Horseradish

Fishermans Pie topped with cheesy parsley mash

Cumberland Sausage served with a caramelised onion gravy and horseradish Mash Potato

Roasted Lamb Shanks

Beef Stroganoff

Roast Pork & Apple Sauce

Poached Darnes of Salmon with a dill sauce

Pork Kebab
(Served in a chilli, fruit twist sauce)

All main courses served with a choice of:

Three seasonal vegetables, roast & new potatoes
New potatoes & a selection of 2 salads
Rice or Pasta & a selection of 2 salads

Vegetarian Options

Vegetable Lasagna

Various Tartlets (Broccoli & Stilton, Caramelised Red Onion, Spinich & Ricotta, Mushroom & Herb)

Mushroom Stroganoff

Stuffed Peppers with assorted vegetables, basil & crunchy topping

Sweet Selection

Chocolate Gateaux
Banoffi Pie
Lemon & Ginger Crunch
Coffee, Brandy & Chocolate Roulade
Chocolate Profiteroles
Fresh Fruit Salad
Strawberry and White Chocolate Chip Cheesecake
Rich Chocolate Torte
Raspberry Meringue Roulade
Timbale of Local Fresh Strawberries, Raspberries, Blueberries with fresh mint
Selection of local cheeses with celery, grapes, butter & assorted biscuits


Tea or Coffee (sugar, cream & milk)

Hog roast

Pig cooked on a traditional spit, carved and served with apple sauce, relish and stuffing in a 4” bap.

Two members of staff just to serve

Hog roast fills baps for approx 150 people

All above can be accompanied with a choice of salads

Salad menu selection

Accompaniments alongside hog roast/BBQ

Rocket, watercress, avocado & walnut salad tossed in garlic & oregano dressing

Mixed green salad (mixed leaves, celery, cucumber & croutons)

Mediterranean feta & cous cous (cous cous, diced feta, peppers, onion, garnished with fresh coriander)

Waldorf salad

Plum tomatoes & red onion in a raspberry vinaigrette

Rustic new potato salad


Three bean salad

Rice, sweetcorn, pepper (garnished with fresh coriander)

Pesto pasta salad garnished with pine nuts & grapes