Canapés – Example Items

Creamy goat’s cheese tartine, topped with roasted peppers with basil pesto
Creamy Gorgonzola tartine topped with red wine poached pears
Avocado and cream cheese tartine topped with green pepper relish
Hot, smoked haddock fish cakes
Tomato and coconut soup in mini schott glasses
Cold beetroot soup topped with sour cream and chive in mini schott glasses
Devils on horseback
Hot, puff pastry and anchovy bites
Poached and smoked salmon with crème fraiche, dill and horseradish in a filo basket
Puree of butternut squash and carrot with cumin and honey on spicy pitta crisps
Locally smoked mackerel pate in filo tartlets
Gravadlax with mustard and dill mayonnaise on brown bread
Tomato, chilli and basil salsa in filo tartlets
Thai chicken curry on Chinese spoons
Warm pea puree topped with a slice of ginger and coriander marinated scallop

Hot Buffet Sample Menu

Lamb Tagine with Medjool dates
Succulent pieces of Ditchling lamb, marinated in cinnamon and ginger, cooked slowly with tomato and dates.  

Sweet and sour pork with prunes, pinenuts and raisins
Succulent pieces of free-range pork marinated in red wine and onions, cooked slowly, then finished with Californian raisins, pine-nuts and a little dark chocolate!

Thai yellow curry of chicken with sweet potato
Free-range chicken pieces stir fried in a home-made curry paste, finished with coconut milk and lots of fresh coriander

Italian beef casserole
Pieces of locally produced Sussex beef cooked slowly with tomatoes, red wine and beef stock, finished with lots of fresh parsley

Kashmiri lamb curry
diced shoulder of lamb with coriander, cardamom, chilli, fennel, ginger, cream and yoghurt 

Chicken with olives and preserved lemon
Free-range, British chicken, cooked slowly with preserved lemons, cumin, ginger, coriander, parsley and Kalamata olives 

Almond beef curry
locally raised braising steak in a sauce of chilli, cardamom, cinnamon bark, ground almonds and Greek yoghurt

Cold Buffet – Sample Menu

Thai chicken salad
strips of free-range chicken poached, in a salad of cucumber, red pepper and shallot, with a Thai dressing and Kaffir lime.

Pork, spinach and herb terrine
a home-made pate of pork, bacon and gammon with spinach and lots of fresh herbs from the garden

Salmon en Croute
Pieces of Scotch salmon with spinach and white wine sauce, wrapped in home-made puff pastry

Platter of cold meats
Glazed, Gloucester Old Spot ham, Sussex, sirloin bee served rare.

Hot, roast new potatoes with rosemary
Waldorf salad
Crunchy beetroot salad with feta and pear
Summer salad of fresh peas, broad, beans, mange tout and fennel with lemon oil dressing
Pepper and avocado salad with a lime and honey dressing
Celeriac salad with crème fraiche, capers and fresh parsley

Passion fruit and lemon curd sponge roulade
Blackcurrant parfait with fresh blackcurrant sauce
Chocolate and pear tart

40th Birthday Celebration

Watercress soup with home-made granary bread

Hot chocolate rum soufflé with white chocolate sauce

End of Sailing Season Team Meal

Moules Provencal

Summer pudding & cream

Croustade of Gorgonzola with mulled wine poached pears & baby spinach leaves with toasted walnuts*

Belgian chocolate cake with caramelised oranges

Business Lunch for Clients

Goujons of Shoreham plaice with red pepper aoili &
tomato and basil salsa

An 'At Home' Family Celebration

Puff Pastry and Anchovy Bites