Whether you want something light or a proper meal, with executive chef, Keith McDowell at the helm, you and your guests will be dining in luxury. Choose delicate canapés and flutes of fizz or work with the expert catering team to create your own bespoke menu. Alternatively, choose from an enticing trio of three-course options.
The canapés on offer taste as good as they look and include hot, cold, meat and vegetarian options, sure to impress your guests. Think deep fried risotto balls with Parmesan, smoked salmon and creamed spinach tartlets, North African lamb and mint fritters, and oysters.
You’ll enjoy starters such as Norfolk ham hock terrine and salted cauliflower with piccalilli dressing, and rare breed pork shoulder scotch egg with truffle oil mayonnaise, as well as mouth-watering mains like free range pan roasted chicken breast, sage and onion pomme puree, charred baby leeks, crispy skin and jus gras, and crispy skinned seabass fillet with anna potato, wilted spinach, crayfish tails and lobster bisque. To finish, delectable desserts include baked vanilla cheesecake with poached peach and mango sauce, bitter chocolate mousse, Sherrington raspberries, raspberry ripple cone and hazelnut praline and lemon posset with homemade biscotti.
