• Lemon Posset
  • Profiteroles
  • Crème Brûlée


Example Menu

  • Hedgerow Salad, Seared Pigeon Breasts served with Hazelnuts and Blackberries.
  • Whole Baked Rosemary Infused Camembert
  • Thai Style Sirloin Beef Salad
  • King Prawns Cooked in Garlic butter
  • Charcuterie Board
  • Devilled Chicken Livers


  • Pan Fried Sea Bass served with and a Lemon and Dill Sauce
  • Beef Wellington
  • Chicken Stuffed with Olive Tapenade wrapped in Parma Ham.
  • Persian Spiced Shoulder of Lamb
  • Slow Roasted Pork Belly
  • Spinach and Butternut Squash Risotto