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Bowl food & baby dessert pot

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Hot Bowl Food

Salmon and smoked haddock florentine with dill and a bread crumb topping

King prawn and fish tagine with lemon braised fennel served over roasted vegetable cous cous

Natural smoked haddock and spinach “pie” with crispy potato discs and chive crème fraiche

Beef bourguignon with baby onions, carrots and thyme

Carbonnade of beef with baby onion and thyme served over creamed celeriac mash

Chilli con carne served on a bed of rice

Sichuan beef stew served on a bed of rice

Musaman Thai beef curry served on a bed of rice

Mqualli beef and fennel tagine served over roasted vegetable cous cous

Shepherds pie with roasted baby vegetables

Moroccan lamb tagine in a honey and tomato sauce served over roasted vegetable cous cous

Soured hungarian goulash served with red peppers and rice

Lamb korma served with jeweled rice

Moroccan lemon-scented chicken tagine served over roasted vegetable cous cous

Chargrilled chicken pieces with asparagus spears, baby leeks served with  pasta and a vermouth sauce

Char grilled breast of chicken, caramelised shallots in a sherry vinegar and tarragon sauce

served over creamy olive oil and rosemary mash

Breast of chicken with wild woodland mushrooms and pancetta with a marsala sauce over buttered rice

Char grilled chicken breasts marinated in Harissa served with patatas bravas

Mini wild boar sausages, with sticky shallots, mushrooms, calvados and red wine

served with a creamy mash

Merguez sausage casserole served with a vegetable cous cous

Risi en bisi pancetta and pea risotto

Pork and leek sausages with mashed potatoes, and red onion wedges

Chick pea, aubergine and mushroom tagine served over roasted vegetable cous cous

Wild mushroom risotto with a parmesan cream and deep fried sage leaves

Lemon, courgette and minted broad bean risotto

Three cheese tortolloni with roasted butternut squash and sage butter

Cold Baby Dessert Pots

Prepared oriental fruit salad with an anise sugar syrup

Mixed summer berries in vanilla syrup with passion fruit curd served with nutmeg biscuits

Raspberry fool with tiny vanilla and almond biscotti

Strawberries marinated in moscatel syrup served with almond mantecados

Honeyed orange-blossom mangoes served with a cinnamon labneh

Ice in heaven (Lebanese rice pudding) served with summer red berries

Mangos marinated in honeyed orange syrup with sweet labneh*

Cava and triple sec orange trifle

Coffee and cardamom infused Medjool dates served with honeyed labneh*

Velvet chocolate mousse with mint glass biscuits

White chocolate amaretto and vanilla risotto

Chocolate, earl grey and orange flower water ganache

Turrón and coffee ice cream topped with Rosalles anise biscuits

Moorish almond meringues with whipped cinnamon cream

Orange crème caramel with grand marnier oranges served with orange wafers

Raspberry tiramisu served with chocolate shards

Passion fruit brûlée

Raspberry and amaretto trifle served with brandy snaps

Gooseberry and elderflower fool served with crisp sugar shortbread sails

Banoffi trifle

Trio of exotic ice creams

Please enquire for full menu

These menus are a sample and are subject to change

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