Bowl Food

Perfect for parties and weddings – bowl food comprises beautiful snippets of larger dishes packed with flavour, ideal for standing and mingling with guests and the best part is that there can be many dishes to sample!

 

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MAIN OPTIONS

 

Braised beef cheek with root vegetable puree and infused jus

 

Coq au vin chicken, shallots, streaky bacon with pureed potatoes

 

Prime steak strips with Lyonnaise potatoes and béarnaise sauce

 

Slow cooked belly pork with vanilla mash and apple essence

 

Roast Peking duck with miso noodles and coriander

 

Bangers and mash – local sausages, butter mash and rich jus

 

Chargrilled chicken, butterbean and pancetta cassolette with gremolata

 

Chicken and mushroom pie with creamy mashed potatoes and a puff lid

 

Mini pulled pork baps with sweet potato chips

 

Southern fried chicken with sweet potato chips and chilli, honey mayo

 

Pulled beef wraps with Asian slaw and spicy rice

 

Beef ribs with Korean dip and spicy rice

 

Mini beef burgers with chipotle sauce and straw chips

 

Boeuf bourguignon, pearl barley, pickled shallots, glazed carrots

 

Caribbean hake curry, chilli naan, coconut rice

 

Wild mushroom risotto, ricotta, peas

 

Sesame and wasabi crusted salmon fillet with coconut soba noodles

 

Seared tuna, with warm Salad Niçoise

 

Roast salmon, crushed peas, coriander cress & pomegranate vinaigrette

 

Lime and coriander battered monk fish with chilli salt chips and pea puree

 

Seared sea bass with crushed new potatoes and basil dressing

 

King prawns with seafood risotto

 

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VEGETARIAN DISHES

 

Cous cous salad with garlic roasted cherry tomatoes and rocket

 

Warm salad of roasted beetroot, shallots and gorgonzola toasted pine nuts

 

Pesto, spinach and sun-dried tomato gnocchi freshly grated parmesan

 

Sweet potato, courgette and aubergine tagine with harissa dressing

 

Grilled Halloumi, red onions, peppers and courgette salad with chickpea

 

Roasted Butternut, rocket salad with pomegranate

 

Wild mushroom risotto with parmesan crisp and ricotta bon bons

 

Potato and truffle terrine with pickled cauliflower and carrot star anise puree

 

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SALADS

 

Rare duck with mizuna, pomegranate and cucumber

 

Smoked chicken with mango, coconut, and salted red cabbage

 

Treacle cured salmon with baby beets and cumin dressed carrot

 

Rare beef bavette with sesame oil, herbs, roasted
peppers and crushed peanuts

 

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DESSERTS

 

Vanilla bread and butter pudding with marmalade ice cream

 

Mini chocolate and Baileys pots

 

Crème brulee with raspberry compote

 

Pink grapefruit posset with chocolate and beetroot ganache

 

Strawberry and basil panna cotta

 

Strawberry bavarois with cinnamon shortbread biscuit

 

Sticky toffee with butterscotch sauce

 

Chocolate fondant with raspberry gel