BUFFETS

— Cold Fork Buffets —

Meat
Home cooked grain mustard and honey roast ham
Rare roast beef with crème fraiche and horseradish
Coronation chicken – breast of chicken with curry mayonnaise, apricots and toasted almonds
Selection of Mediterranean meats
Pork, sage and apple terrine

Fish
Platter of locally smoked fish with blinis and sour cream (suppl £2)
Fillets of wild salmon with watercress cream
Salad niçoise – fresh tuna, new potatoes, boiled egg, black olives, cherry tomatoes, green beans and anchovies and salad leaves tossed in vinaigrette

Vegetarian
Balsamic, beetroot and goats cheese tarts
Parsnip roulade with sage and onion stuffing
Asparagus, broad bean and spring onion quiche

Vegan
Butternut squash tart with pumpkin seed pesto
Hoisin ‘Duck’ wraps with spring onion and cucumber
Selection of middle eastern dips, falafel, vine leaves and flatbreads


— Hot Fork Buffets —

Meat
Homemade Moussaka or Lasagne,
Lamb, apricot and saffron tagine
Beef casserole with stout and mushrooms,
Chicken with cream and tarragon
Spicy pulled pork with apple sauce

Fish
Fish Pie - fresh local fish in a cream and parsley with a potato topping Salmon en croute
Salt cod and chickpea stew,
Seafood paella

Vegetarian
Squash, mushroom, spinach and goats cheese wellington
Aubergine parmigiana
Chickpea and cauliflower korma with onion bhajis

Vegan
Wild mushroom and stout casserole
Three bean cassoulet with a lemon and parsley crust
Thai green curry


— Super Salads —

Caponata – slow cooked aubergine with black olives and tomato served with falafel and hummus
Bulgher wheat and kale salad with caramelised harissa and balsamic tomatoes with grilled halloumi
Couscous and quinoa with apricot, spinach, pistachio and coriander
Beetroot, new potato, horseradish, dill and feta
Salad leaves with roasted vegetables and pesto dressing

— Sides —

Potato salad with spring onions and dill, Red cabbage and fennel coleslaw, Traditional coleslaw
Garden leaves and herb salad, Tomato, basil and onion, Caesar salad, Waldorf salad, Bread selection

— Puddings —

Selection of Kent and Sussex Cheeses
-served with crackers, homemade chutneys and fruit –£2 supplement
Blackberry and limoncello trifle
Eton Mess
Plum and almond tart
Chocolate Brownies (ve)
Seasonal Fruit Salad (ve)

Choose three mains and four sides (including one super salad for £20 per head
Additional mains £5 per head, Supersalads £3.00 per head, Sides £2 per head
Puddings £5 for 1 selection, £7.50 for 2 selections


 

BRUNCH

American Pancakes with blueberries, smoky bacon and maple syrup
Smashed Avocado on homemade sourdough with harissa roasted tomato and grilled halloumi
Beetroot Smash and coriander hummus on homemade sourdough with crispy onions and hazelnut pesto
Portabello mushrooms stuffed with five bean chilli, topped with breadcrumbs and mozzarella
Kedgeree – smoked haddock with lightly spiced rice, eggs with coriander and raiti
Lincolnshire or veggie homemade sausage roll with red onion marmalade
Chorizo breakfast burrito – peppers, chorizo, spicy tomato sauce and melted cheese in a corn wrap with sour cream and guacamole (can be vegetarian)

Bircher Muesli with apple and blackberry compote and Greek yogurt
Churros with hot chocolate dip and strawberries
Cinnamon and pecan swirls


 

ROUND THE WORLD

— Flavours of India & the Middle East —

Sharing Platter
Cauliflower pakora with tamarind chutney
Tempeh satay skewers with peanut sauce
Vada –spinach and rice doughnuts with chilli jam
Mini poppadoms filled with mint and coriander relish

Main Dishes
Gujarati aubergine and green bean curry
with cashew nut dukkah
Carrot and chickpea pilaf with dill raita
and caramelised onions
Wild mushrooms in black masala
Homemade griddled naan bread

Dessert Platter
Mango mousse with ginger crisp
Sweet Lentil and coconut millefeuille
Lime, chocolate chunk and pistachio biscuits

£35 per head


— Four Course Fusion Menu (with meat) —

To Start
Muhammer - roasted pepper and walnut dip
Houriya - carrot, harissa and cumin dip
Moutabel - smoked aubergine, lemon and tahini dip

In Between
Flatbread with za’atar
Mini Afghan leek pies with tamarind chutney
Persian Spinach Balls with tzatziki

Main Dishes
Lamb, butternut squash, prune and tamarind tagine
Bulghur wheat with apricot, spinach, pistachio and coriander
Herb salad with pomegranate, radish, cherry tomatoes, cucumber and pinenuts.

Dessert
Carrot, almond and pistachio cake
With orange flower crème fraiche

£45.00 per head


— Four Course Fusion Menu (vegan) —

To Start
Muhammer - roasted pepper and walnut dip
Houriya - carrot, harissa and cumin dip
Moutabel - smoked aubergine, lemon and tahini dip 

In Between
Flatbread with za’atar
Mini Afghan leek pies with tamarind chutney
Persian Spinach Balls with tzatziki

Main Dishes
Butternut squash, prune and tamarind tagine
Black eyed bean and lemon hotpot with feta and parsley
Couscous and quinoa with apricot, spinach, pistachio and coriander
Herb salad with pomegranate, radish, cherry tomatoes, cucumber andpinenuts.

Dessert
Carrot, almond and pistachio cake
Figs, Dates and Watermelon platter

Rose Baklava

£40 per head


 

BARBEQUES

— Sandwiches and Burgers —
Homemade steak burgers in a homemade bun with relish, lettuce, tomatoes, onion and gherkins
Pulled pork or Jackfruit (ve) gyros with fennel and carrot coleslaw with tzatziki
Halloumi burger with lettuce, tomato, red pepper, jalapeno and sweet chilli jam
Vegan black pudding burgers with mustard mayo, lettuce, red pepper, smoked cheese and spicy tomato sauce (ve)
Blackened fish sandwich with smoked paprika and lime mayo
Speldhurst sausages or Shroomdogs (vegan) with red onion relish in a crusty baguette


— Chicken and tofu —

Sticky ras el hanout and honey chicken drumsticks
Buffalo bbq wings with blue cheese dip
Chicken or tofu kebabs marinated in lemon and tarragon with courgettes and shallots
Chicken or tofu satay sticks with peanut sauce


— Pork, beef and lamb dishes —

Rosemary and garlic lamb chops
Plum and sesame lamb cutlets
Whole slow cooked shoulder of lamb
Mustard and honey pork ribs
Vietnamese caramelised pork loin
Grilled padron peppers and chorizo skewers
Minute steak with horseradish and watercress butter


— Fish Dishes —

Grilled sardines with local lemon ketchup
Chilli and tequila salmon with peach, mint and red onion salsa
Lime and ginger tuna steaks with wasabi mayo
Prawn, scallop and pepper skewers with teriyaki dip


— Vegetarian and vegan —

Rosemary, lemon and garlic marinated seitan, red onion and peach kebabs
Teriaki tempeh steaks with wasabi vegan mayo
Tandoori cauliflower steaks with raiti
Korean sticky aubergine


— Super Salads —

Caponata – slow cooked aubergine with black olives and tomato served with falafel and hummus
Bulgher wheat and kale salad with caramelised harissa and balsamic tomatoes with feta chunks
Couscous and quinoa with apricot, spinach, pistachio and coriander
Beetroot, new potato, horseradish, dill and smoked mackerel
Salad leaves with roasted vegetables and pesto dressing


— Sides —

Potato salad with spring onions and dill,
Red cabbage and fennel coleslaw,
Traditional coleslaw,
Corn on the cob with wasabi butter.
Garden leaves and herb salad, Tomato, basil and onion, Caesar salad, Waldorf salad
Bread selection


— Puddings —

Chocolate Brownies, Eton Mess, Fruit salad, Caramel profiteroles, lemon mousse.

Choose four mains and four sides (including one super salad for £25 per head
Additional mains £5 per head Super salads £3.00 per head Sides £2 per head
Puddings £5 for 1 selection £7.50 for 2 selections


 

Modern British Dinner Parties

— Spring and Summer Menus —

Menu One
Mezze – selection of middle eastern dips with flatbread, coriander salad and Za’atar
Slow cooked shoulder of lamb with cumin and paprika
Served with saffron roast potatoes, baked aubergines with dates, roasted peppers and mint chutney
Tahini and orange peel semifreddo with rose and pistachio

£40.00 per head

Menu Two
Platter of asparagus with hollandaise sauce, quails’ eggs with celery salt and smoked salmon blinis
Chicken with tarragon, shallots, oloroso sherry and cream
Served with crushed new potatoes and mixed spring vegetables in lemon vinaigrette
Eton Mess – strawberries, cream, meringue and a drizzle of sloe gin coulis

£42.50 per head

Menu Three
Queenie scallops with cauliflower puree and caper sauce
Cider and lavender honey glazed duck breasts
Served with potato and apple fritters, purple sprouting broccoli and fennel and red cabbage coleslaw
Terrine of summer fruits with rosemary shortbread and vanilla cream
£45.00 per head

Selection of Kent and Sussex cheeses with chutneys, fruit and crackers
An additional £9 per head

Vegetarian options
Baby aubergines stuffed with dates and walnuts with courgette fritters
Chard and ricotta tart with roast fennel


— Autumn and Winter Menus —

Menu One
Beetroot and onion tarts with Sussex Charmer
Lemon Sole with a hazelnut and mustard crust
Served with crushed potatoes and baby vegetables with a lemon vinaigrette
Blackberry and Limoncello trifle

£40.00 per head

Menu Two
Salad of pear, hazelnuts and Brighton Blue cheese
Juniper roast quail with pumpkin and buttermilk pancakes
Served with potato and celeriac rosti, braised red cabbage and green beans
Lemon, rosemary and polenta tart with plum compote

£42.50 per head

Menu Three
Smoked fish platter with horseradish soured cream and blinis
Roast sirloin of beef with a watercress and pea purée
Served with rosemary roasted potatoes, honey roast parsnips,
leeks in smoked cheese sauce, tenderstem broccoli
Marmalade and chocolate bread and butter

£45.00 per head

Selection of Kent and Sussex cheeses with chutneys, fruit and crackers
An additional £9.00 per head

Vegetarian options
Roast squash with porcini cream
Parsnip and Hazelnut Roulade with sage and onion stuffing