Sample Menus

Courgette fritters with mint and basil yoghurt dip

Stuffed side of salmon with capers, anchovies, rosemary, olives, chilli and lemon aioli

Baby potato salad with spring onion, whole grain mustard, citrus dressing

'Energy salad' grated beetroot, carrot, mint,  sunflower and pumpkin seeds, raisins and pomegranate, dressing

Chocolate torte and seasonal berries

Two salmon tartare with rosemary crisp bread

Dukkah spiced roast chicken with pomegranate

Roasted squash salad, rocket, goats cheese, seeds, smashed aubergine

Yoghurt pannacotta

Flat breads with trio of hummus

Slow roasted pork belly with fennel, thyme  and sea salt

Fennel slaw with apple and pickled grapes in a fresh herby dressing

Chickpea salad with roasted red onion, feta, chorizo, citrus dressing

Orange and cardamom cake with creme fraiche

Burrata, sweet tomato and mint bruschetta

Braised beef cheeks with button mushrooms, pancetta, chanteli carrots and a rich red wine gravy

Dauphinoise potatoes 

Calvo nero and green beans

Wye valley cheese and biscuit board

Broad bean and pea falafel

Chicken shawarma with yoghurt, tahini, garlic and lemon dip

Flat breads and crudités

Fattoush salad

Mutabal

Tabbouleh 

Rosewater and pistachio cheesecake

Some drop off menus require a little effort on your behalf but will come with clear instructions.

8 hour fall off the bone roasted lamb with rosemary, garlic, sumac, anchovy and fennel seeds. Served with salsa verde.

One my favourites:  Marinated chicken in olives, garlic, capers, dates, red wine vinegar, olive oil and herbs then cooked in white wine.

Chicken, chorizo, butter beans, sourdough croutons, saffron aioli, cavil nero, spring onions and pesto marinated giant cous cous.

A classic tagine recipe from the Middle East, cooked in an earthward dish slowly with spices.

Fillet of beef rolled in a chive pancake, mushroom duxelle, parma ham and puff pastry. Served with a red wine jus.

Salmon, sun blush tomatoes, cream cheese, chives and spinach.

Slow cooked with a rich gravy, mushroom and bacon. Mash/pastry topping or horseradish dumplings.

A true classic in a hearty gravy topped with  a creamy leek and potato mash

Cooked in double cream, thyme and garlic.

Heritage tomatoes, basil, pickled red onion, little gem, capers, anchovies, olives and sourdough croutons. 

Roasted sirloin, parmesan shavings, figs, pomegranate, cress and pea shoots.

Savoy, red and hispi cabbage, baby spinach, mango, radish, honey and chilli dressing.

Fine green beans, mint, parsley, goats cheese, garlic, chilli red wine vinaigrette.

Seasonal leaves, egg, anchovy, croutons, parmesan cheese, bacon and classic dressing.

My well loved sausage rolls mixed with cheese and a red onion marmalade, all butter puff pastry topped with mixed seeds and fennel. These can come ready to cook at your leisure or ready to eat.

Tomatoes , radish, cucumber, parsly, mint, toasted flatbread croutons, spring onion, sumac, lemon and olive oil. 

Citrus and fresh palate cleanser.

Seasonal berries and yoghurt.

Almost a superfood cake.

Indulgent and gooey.