Sample items
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Please note that menus are created to suit each client and vary depending on the seasonality of ingredients. Here are a few to give you a flavour...
Savoury
Heritage tomato & smoked chilli gazpacho shots with basil cress and Tuscan olive oil
Rosemary, potato and mozzarella pizzetta with a drizzle of truffle oil
Pickled honey fungus mushrooms, pecorino and crostino
Minted goat’s curd and charred Sicilian aubergines on olive crostino
Ash rolled goats cheese, Sicilian spiced fig chutney, crumbly walnut biscotti
Scallop crudo with Japanese Yuzu lime, pomegranates and shaved coconut
Shaved air dried tuna, Sungold tomatoes, Volpaia flower vinegar and marjoram
Salcombe bay crab, crackers, saffron and chilli aioli, fennel cress
Buttermilk soda bread scones with organic oak smoked salmon and lemon crème fraîche
Home cured salted pollock fritters (friendly cod) with caper and garlic chive aioli
Duck bresaola, Brogdale heritage apple, chopped rocket, mustard crème fraîche and radish shoots
Coppa di Parma, chilli autumn squash and black olive crostino
Seared beef with pickled beetroots and horseradish cream
Elwy Valley lamb spiedini with rosemary and roast garlic aioli
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Sweet
Lemon curd and Scottish raspberry meringues
Quince and vanilla fool with gingerbread cookies
Vin Santo drowned raisin garibaldi
Mini Eton mess with vanilla mascarpone and spiced poached quince
Mini Amedei chocolate brownie with Frangelico mascarpone
Fresh blackberries and Eton mess
Golden treacle and vanilla tart
Mini blueberry Bakewell tarts
Little Eccles cakes with Lancashire cheese