Buffet (hot and cold)
All our dishes are homemade using the freshest ingredients from London's best suppliers presented on carefully selected platters.
We would recommend that for parties of fifty people or above you should choose three main course options, three salad or vegetable options and two bread options. If your party is for less than fifty we would recommend that you choose two main course options three salad or vegetable options and two breads.
Cold Dishes
Cold poached salmon with mayonnaise Salmon from the Shetland islands, poached in a broth made from white wine and aromatic herbs
Hot smoked salmon Highland hot-smoked salmon with home-made fiery sauce made with fresh horseradish, crème fraiche and double cream
Italian seafood saladCornish squid, red snapper and north Atlantic prawns with a herb and red onion dressing
Salad niçoise Loin of tuna pan-seared served pink with French beans, olives, hard boiled eggs, anchovies and sun-dried tomatoes
Smoked haddock and leek quicheNaturally smoked haddock, sautéed onions and leeks in a rich creamy filling
Smoked haddock roulade with smoked salmon and watercress Aberdeen smoked haddock with highland smoked salmon and peppery watercress rolled in herb pancakes
Smoked mackerel pate Home-smoked mackerel with fresh herbs and horseradish
Smoked salmon and dill quicheOrganic highland smoked salmon with rich Italian cheese and dill filling
Spanish white bean and herb salad with chargrilled swordfish Char-grilled swordfish served pink with a salad made from white bean, coriander, basil and chives
Thai marinated salmon with lime mayonnaiseSalmon from the Shetland islands marinated in lemongrass and ginger with zesty lime mayonnaise
Breast of chicken with lemon and rosemary Char-grilled free range chicken breast marinated in lemon, rosemary and garlic
Chicken liver pate with pink peppercorns A home-made silky smooth pate laced with pink peppercorns
Honey glazed ham with Cumberland sauce Honey and mustard glazed ham with boozy Cumberland sauce
Italian herb stuffed chicken with basil dressingFree range chicken breast stuffed with soft green herbs, mascarpone drizzled with an aromatic pesto
Quiche Lorraine A classic with crispy bacon, Swiss cheese, onion and leek
Sirloin of beef Roast sirloin of beef served pink with peppery watercress and horseradish cream
Broccoli and Stilton quiche Stilton and broccoli set in a rich creamy filling
Courgette roulade with tomatoes and basil Char-grilled courgette with cream cheese, concasse of tomato finished with fresh basil
Goats' cheese and roasted cherry tomato tart with thyme pastry French goats' cheese and slow roasted cherry tomatoes in short crust pastry flavoured with fresh thyme
Mozzarella, sun dried tomato and basil quiche Sun-dried tomatoes with creamy buffalo mozzarella and fresh basil
Red pepper, potato and tomato frittata Fresh pepper and sweet tomato layered above diced potato and bound with free range egg
Spinach and gruyere quiche Fresh spinach, French gruyere cheese, onions and garlic with fresh herbs
Hot Dishes
Fish pie (monkfish, prawns and smoked haddock)Prime cuts of north atlantic fish in a double cream veloute topped with crunchy mashed potato
Salmon en croute Salmon from the Shetland islands wrapped with puff pastry with a soft creamy dill sauce
Beef stroganoff Heritage highlands beef laced with brandy, button mushrooms and finished with double cream
Chicken tagine Brasied free range chicken breast, with pistachios, apricots and Morrocan spices
Game casserole Tender strips of seasonal game in a rich red wine sauce
Lamb curry with coconut and corianderLean pieces of Cornish lamb mildly spiced in a creamy coconut sauce finished with coriander
Lamb tagine Diced west country lamb braised with almonds, dates and Moroccan spice
Navarin of lamb with roasted vegetables and haricot beans Slow cooked leg of lamb with red wine roasted winter vegetables
Orange, ginger and honey glazed duck breasts Gressingham duck breast marinated in orange and ginger with a honey glaze
Pheasant casserole with chestnuts Shredded breast of pheasant in a rich red wine sauce, finished with chestnuts
Steak and ale pie Prime pieces of succulent west-country beef in a rich sauce made from London Pride
Sticky pork fillet Pork fillet served with red onion confit and crème fraiche
Turkey, ham and mushroom pie Norfolk turkey, York ham and mushroom in a grain mustard and tarragon sauce topped with black pepper short crust pastry
Cannelloni with spinach and basil Fresh egg pasta filled with wilted spinach, aromatic basil and rich Italian cream cheese
Jalousie of roasted Mediterranean vegetables and pesto Char-grilled courgette, pepper, aubergines and fennel with homemade pesto in a rich puff pastry
Spinach gnocchi with parmesan sauce Fresh spinach and poached mashed potato served with a rich creamy parmesan sauce
Hot Vegetables
Boulangere Couscous with dried fruits and toasted nuts Mashed potatoes (plain, wholegrain mustard or parsnip)New potatoes with parsley Provencal potatoes Rice (basmati, plain or mixed with wild rice)Roasted winter vegetables Spiced aubergines and tomatoes Spiced red cabbage Salads
Carrot salad with orange and sesame seeds Celeriac remoulade Chargrilled aubergines and courgettes with roasted red and yellow peppers French beans and sugar snaps and toasted sesame seedsGreek salad Indian salad of tomatoes, red onion, mint and cucumberMixed green salad New potato salad Oriental salad with beansprouts, coriander, mint and lime Red cabbage coleslaw with apples, raisins and pecans Rocket, fennel, orange and walnut salad with balsamic dressing Spiced wild rice salads Tabbouleh Three bean salad with sugar snaps Three coloured pasta with tomato, basil and olives Waldorf salad Breads
Olive, walnut, sundried tomato or Provencal loaves White and wholewheat baguettes, ciabatta, herb,Puddings
Apple and almond strudel Spiced Bramley apple, crunchy almonds and breadcrumbs all wrapped in flaky pastry
Baked Austrian cheesecake A smooth oven baked cheesecake with berry compote
Bread and butter pudding A winter classic, buttered white bread soaked in crème anglaise scattered with currants and brown sugar
Chocolate and brandy parfait A milk chocolate parfait laced with brandy and served with all butter shortbread
Chocolate and chestnut roulade with chocolate and brandy sauce A chocolate pinwheel shaped roulade with chocolate ganache laced with vanilla cream
Chocolate and ginger torte Light milk chocolate sponge with a touch of ginger, layered with crème Chantilly
Classic sherry trifle Dark chocolate mousse A light Bavarian chocolate cup with chantilli cream
Fresh fruit salad with meringues and cream Delux fruit salad with home made meringues and vanilla cream
Glazed lemon tart A zesty citrus filling made from fresh lemons on a sweet short crust pastry base
Lemon meringue roulade Home-made lemon curd rolled in a meringue roulade with fresh cream
Mango mousse A light delicate mousse made from fresh mango
Pear and almond tart A sweet pastry base filled with frangipan and topped with slices of fresh pear and apricot glaze
Spiced Claret jelly A jelly made from red Bordeaux, aromatic spices served with Gran Marnier cream
