celebration menus
"little britain" canapé & cocktail party
Little Cornish pasties with HP sauce
Montgomery cheddar Welsh rarebit with crab apple & chilli jelly (v)
Fish pies - organic salmon & sea bass in a dill cream with crisp-topped caper potato puree
Parsnip fritters with Cashel blue cheese dip (v)
Tiny Cromer crab & cucumber sandwiches
Roast fillet of beef with Yorkshire puddings & creamed horseradish with deep fried capers
Potted brown shrimp on sourdough toasts
Sausage & mash served on china spoons with rich shallot gravy
Little dishes of cockles with vinegar
Espresso cups of cullen skink - creamed smoked haddock soup
Newspaper cones of fish & chips - lemon sole goujons with chips & caper berry tatare sauce
Fillet of beef Wellington
99s - tiny sugar waffle cornets with homemade vanilla bean, strawberry & dark chocolate ice creams with a bitter chocolate curl served from perspex stands (v)
Cream teas: mini Devon split scones with homemade strawberry jam & clotted cream (v)
Eton mess in shot glasses with an elegant spoon (v)
Gooseberry fool in shot glasses with an elegant spoon
cocktails
Mini Guiness cocktails:
Great fun! Shot glasses that look just like tiny pints of Guinness - actually they are Kahlua or Tia Maria with a Baileys float
Pimms & lemonade cup, cucumber, mint, fruit & flowers
English rose - rose syrup, gin, lemon juice over crushed ice with a soda top
Gooseberry fool - pink gooseberry syrup & Broughton Pasture's organic Elderflower "Champagne"
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christmas lunch for 100 at loungelover
starters
Crab linguine with scampi oil
Bang bang chicken
Parsnip soup with truffle oil & its own beignet (v)
main courses
Roast Guinea fowl with goose fat roast potatoes, Alsacienne cabbage & gewürztraminer jus
Undyed Finan haddock with Montgomery's cheddar rarebit & creamed spinach
Porcini carnaroli & wild rice risotto finished with tarragon & white truffle oil (v)
puddings
Tarte tatin with cinnamon ice cream
Valrohna chocolate fondant with Frangelico mascarpone & roasted cocoa nibs
Christmas pudding with rum crème Anglaise
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40th birthday party bites
Spicy warm prawn crackers
Warm cashew nuts with bird’s eye chilli and fresh lemon grass
Larp gai – chicken with lemon grass galangal and chilli rolled in crisp Chinese leaf
Thai fishcakes with flying fish roe & chilli jam
Deep-fried chicken wontons with citrus dipping sauce
Satay stall:
Traditional Malaysian spiced & seared skewers of Lamb, Chicken, Thai vegetable, Baby squid served with sticky rice, cucumber lemon soy dipping and satay sauces
Vietnamese rice pancakes with glass noodles, cucumber & mint with scented dipping sauce
Crispy duck with hoi sin sauce in Chinese pancakes
A tower of exotic fruit meringues with green tea scented cream
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70’s retro bites for an abba party
Mini steak Diane
Croutons with rare fillet of organic beef with chestnut mushrooms flamed in cognac
Scotch eggs
Quails eggs wrapped in organic Cumberland sausage
Cheese and Pineapple
Black willow skewers of Montgomery cheddar and organic pineapple
Coq au Vin au Vents
Bouchees of coq au vin made with boned quail, baby onions, lardoons and tiny button mushrooms
Cheesey footballs
Gougeres choux stuffed with goats cheese and mascarpone
Twiglets and pickles
Marmite grissini
Cornichons
Silverskin onion
Prawn cocktail
Lobster and crayfish in bloody Mary mayonnaise, with little gem & pomodorino in a crisp wonton cup
drinks
“Arrival” cocktails - Pina Coladas and Tequila Sunrises.
Champagne, Aquavit & Schnapps from a giant Abba logo ice luge
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“ice & fire” white tie winter birthday ball
canapé stalls
Hessian with nests holding feather eggs, feather pheasant, basket of wild mushrooms and hot “shots” of porcini and winter truffle cream (hot V)
Little Montgommery cheddar & Guinness welsh rarebits toasts with membrillo paste (hot V) on a stall made of a slice of green oak trunk with oversized wooden bowl filled with grapes, quinces, and figs.
Venison burgers in tiny English muffins with grain-mustard mayonnaise on a green oak trunk (hot)
Buckwheat blinis and a selection of caviars, served with traditional accompaniments of chopped egg, lemon, sour cream. The stall is presented with an ice urn, crushed ice and mother of pearl serving dishes and caviar spoons.
main courses
A selection of handmade bread loaves and rolls
hot seafood:
Mussels steamed with aromatic vegetables
Langoustines roast in Pernod butter
cold seafood island:
Seafood stands and ice sculptures overflowing with lobsters, crabs, giant shrimp, native oysters on rock salt, crushed ice and seaweed.
Sides of Bradan Rost hot-smoked organic salmon, home-cured organic, gravadlax with Swedish honey mustard sauce & of wild smoked salmon
Caramel red onion & shallot tart with goats cheese (hot V)
Winter ragu of pheasant and chestnut
Pommes dauphinoise served as individual “cakes”
Braised Savoy cabbage with pancetta and juniper
Beetroot & celeriac remoulade spiked with horseradish
pudding
A tower of individual white and dark chocolate ganache tortes, each is topped with a handmade chocolate rose.
Coffee & digestifs
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"wild food" summer wedding
canapés
Tree trunk filled with root vegetable chips (static) (v)
Gougeres (warm gruyere choux pastries) (v)
Charred English asparagus spears & sauce gribiche (v)
Sea purslane & herb tempura with yuzu dipping sauce (v)
Potato cakes with Cromer crab
main course choices
Selection of breads with Echire butter
Welsh salt marsh lamb best end cutlets with a pesto crust
Grilled free range quail with rose petals & pomegranate molasses
Red mullet "aqua pazza" with buttered marsh samphire and caponata Sciciliana
Fresh podded borlotti bean ragu (v)
vegetables
Bottled peas, braised with buttered baby onions and lettuce
Wild mesclun salad of fat hen, chickweed, ox-eyed daisy, poppy & mallow-flower with a walnut & xeres vinegar dressing
Mint glazed Jersey royal potatoes or jersey royals in a caper & dill dressing
pudding / cake
Tower of berry meringues with dog rose petals, gariguette strawberries & pomegranate seeds with a rose & vanilla crème chantilly & eau de vie & berry sauce
Served on bespoke five-tier, white chocolate painted cake stand
Coffee, tea, love tea & fresh herbal tisanes served with brown sugar hearts and chocolate covered coffee beans
evening plate
Crusty rolls with:
Montgommery's cheddar homemade pickles & piccalilli
Roast gammon ham with blackstrap molasses served with Dijon & Meaux mustards
Wholemeal rolls with potted brown Morcombe shrimp
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birthday dinner party for 12 in fitzrovia
Chefs amuse bouche
starter
Confit of free-range Gressingham duck, caramelised foie gras and shaved truffles with potato galettes on salad leaves with sherry vinegar glaze.
main course
Salt crusted racks of spring lamb with an aubergine lasagna with cream of sorrel and baby spinach new season jersey royal potatoes
pudding
Passion fruit soufflé with a passion fruit caramel, mango panna cotta & lychee sorbet
Cheeses from La Fromagerie
Coffee and homemade petits fours
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harry potter magical birthday tea in Knightsbridge
A welcome test tube of potion (pomegranate & raspberry juice) & a star wand cookie
Vegetable chips served from a crooked tree trunk (v)
Slime & bat's blood - avocado houmous & tomato salsa (v)
Flitwicks' wands - marmite grissini (v)
Fresh organic baby vegetable dippers e.g. cherry tomatoes, mini corn, sugar snaps etc. (v)
Fried worms- spaghetti fritti (v)
Eyeballs - Buffalo mozzarella bocconcini with olives & pomodorini (v)
Little homemade organic lamburgers in tiny pitta pockets
Snake sandwiches - mini bagels with a variety of toppings served as a snake
Hogwarts hedgehogs - mini organic sausage hedgehogs
Spiders web cupcakes with worms & creepy crawlies (V)
Owl's nest - organic chocolate eggs served in a nest (V)
Wizard's hats - tiny ice cream waffle cones with star sprinkles (V)
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