Bowl food

  • Moroccan Lamb Tagine: Marinated lamb shoulder in a saffron, mint and orange sauce served with roasted vegetable cous cous
  • ‘Bangers & Mash’: Greenfields farm sausages with a delicious caramelised shallot and thyme mash topped with crispy onion rings
  • Roasted Vegetable Curry {v}: Chunky vegetables roasted in freshly milled spices and a creamy coconut sauce served with steamed jasmine rice
  • Fish pie with brown shrimp, smoked haddock and salmon in a cider and tarragon sauce
  • Local pulled pork with cooking juices and pearl barley
  • Stockbridge wild mushroom orzo (v) with smoked butter sauce and parmesan foam
  • Chilli Con Carne: braised brisket with spices and beans served with steamed rice and corn tortillas
  • Sticky Gingered Beef: Strips of beef coated in fresh ginger and black-bean sauce stir-fried with water chestnuts, peppers and spring onions
  • Braised cod cheeks with lightly curried saffron veloute and coriander linguini
  • Seared salmon sashimi with seaweed salad and ponzu dressing
  • Rare roast tuna loin with glass noodles, sesame and soya
  • Smoked chicken salad with crispy skin, yuzu emulsion and chilli rice croutons
  • Saffron and shellfish paella
  • Lemon and thyme ravioli
  • Dressed Dorset crab with cucumber and basil
  • Chilled gazpacho with sherry emulsion and basil oil

Buffet food

Cold

  • Greek chicken salad of roasted chicken marinated with lemon, thyme and garlic, slow roasted vine tomatoes, cucumber kalamata olives and feta cheese
  • Lightly spiced chicken salad with red peppers, mango and coriander with a curried aioli and yoghurt sauce and garnished with toasted coconut
  • Roast sirloin of beef, cooked pink, sliced and served with a watercress and spring onion salad, with a creamed horseradish mousse
  • Bourbon and molasses glazed Greenfields farm ham, hand carved
  • Chicken Caesar salad with bacon, soft quails egg, garlic croutons and an anchovy mayonnaise dressing
  • Char-grilled fresh Tuna Nicoise salad with black olives, cherry tomatoes, green beans and potatoes
  • Traditional poached salmon, dressed
  • Char grilled red pepper and fresh spinach puff pastry tartlets with toasted pine nuts and Rosary goats cheese
  • Pressed seasonal vegetable and terrine
  • Little gem, avocado, cherry tomato and black olive salad with pesto dressing
  • Fine green beans, sugar snap and fresh peas with pine kernels tossed in walnut oil

Hot

  • Braised chicken thighs with saffron, chorizo, olives and artichokes, in a rustic Provençale sauce
  • Gratinated seafood pie with prawns, smoked and plain fish in a creamy pernod and tarragon sauce
  • Butterfly leg of Lamb roasted in a light marinade of confit garlic, rosemary and chilli oil, glazed with honey and soy
  • Char grilled spatchcock of corn fed chicken with lemon and thyme
  • Salmon, dill brown shrimp and potato fish cakes with tartar sauce
  • Local loin of pork cooked slowly with cider, lemon and fresh thyme, garnished with sea salted crackling
  • Shepherds pie with braised lamb shank, roasted root vegetables and a creamed potato topping
  • Roasted butternut squash risotto with pine kernels, crispy sage and grated Parmesan
  • New potatoes crushed with olive oil Kalamata olives, spring onions and herbs
  • Sweet potato, rosemary and celeriac gratin.

Desserts

  • Lemon scented frangipane tart with almond cream
  • Build your own pavlova – hand made meringue vacherins with seasonal fruits and Chantilly
  • Chocolate fondue with sweet treats and cut fruit
  • Chilled fruit cobblers
  • Homemade doughnuts with berry coulis and crème anglaise