Concrete menus. Structured packages. No guesswork.
Every menu shown here is currently in production — revised quarterly, client-tested, and available to discuss at a tasting consultation. Package tiers scale from working buffets to full multi-course seated dinners.
Seasonal, tested, and in production now
Starters
Seared scallops with cauliflower purée and capers. Pressed chicken terrine with grain mustard and cornichons. Roasted heritage beetroot with whipped goat's cheese and candied walnuts.
Mains
Slow-roasted lamb rump with dauphinoise and rosemary jus. Pan-roasted sea bass with samphire and lemon butter. Wild mushroom risotto with aged Parmesan and truffle oil.
Desserts
Dark chocolate fondant with clotted cream. Lemon posset with shortbread and raspberries. British cheese board with chutney and water biscuits.
Menus are revised each quarter against seasonal British produce. What you read here is what is currently available — not a catalogue from a previous season.
Scaled for your event, staffed to standard
Efficient. Substantial. Self-serve.
Two or three courses. Front-of-house staffed.
Full reception. Complete front-of-house.
Hot and cold buffet stations with full replenishment. Suited to corporate away days, office lunches, and training events of 20–200 guests.
Four-to-six course menus with full hospitality staffing. For black-tie receptions, gala dinners, and weddings requiring complete event management.
Table service with front-of-house team. Suitable for client entertaining, board dinners, and wedding breakfasts of 30–300 guests.
Includes: dedicated event coordinator, sommelier liaison, front-of-house team, dietary pre-mapping, and full venue liaison.
Includes: setup, service staff, dietary labelling, and full clearance. Delivery and equipment hire available.
Includes: full table service, linen coordination, dietary pre-mapping, and post-event clearance.
Handled at specification, not on the day
Every booking includes a dietary mapping consultation before the event. Allergies, intolerances, and preferences are documented per guest count and confirmed against the final menu.
We accommodate gluten-free, dairy-free, vegan, vegetarian, halal, and all fourteen UK-listed allergens as standard. Nothing is left to assumption.