Buffets

Tear and share family service buffets

Please contact us for a quote.

Menu 1 –

  • Chicken, saffron and ras al hanout tagine, with squash, pine nuts, olives, preserved lemon, yogurt and fresh coriander
  • Classic tabbouleh
  • Sweet and sharp cucumber with shaved fennel sesame and poppy seeds and chilli
  • Peach, spinach, watercress, hazelnut and ricotta salad
  • Baked aubergine, courgette and sweet potatoes with capers, balsamic and avocado oil

Menu 2 –

  • Slow spit roasted lamb, marinated in cumin, garlic and ginger
  • Handmade flatbreads
  • Rocket, parsley and chive salad, tahini dressing
  • Charred broccoli, pepper, chive, cumin and olive cous cous
  • Beetroot with orange, sumac and yogurt
  • 3 tomato, cucumber and basil salad
  • Green lentil, ‘panzanella’
  • Hummus
  • Tomato and chilli Harissa
  • Tzatziki

Menu 3 –

  • Cold rare Tuna with salsa verde, pink pepper and lemon
  • Hot roast pork, with honey salt crackling, fried chilli and roasted apple sauce
  • A selection of salads;
  • Panzanella (tomato bread, and red onion salad)
  • Aubergine and white bean salad
  • Broccoli with hazelnuts, black sesame and yogurt
  • Asparagus with beetroot and goats cheese
  • Rocket and flat endive leaf salad
  • Italian inspired handmade breads;
  • Ciabatta
  • Rosemary and garlic foccacia
  • Crostini
  • Sauces and dips;
  • Roasted tomato and chilli
  • Honey mustard dressing
  • Olive and garlic sauce

Menu 4 –

  • Teriyaki Pork with black bean, sour cream
  • Rare panko crumbed Swordfish with Vietnamese hot, sour sauce
  • Sticky rice balls with;
  • Sesame and peanut,
  • Coriander and spring onion
  • or Mango and lime
  • Rice noodle, toasted coconut, Sesame, Sake and pak choi salad
  • Courgettes, baby corn and aubergines in ‘Nam prik noom’
  • Thai shredded vegetable salad with ‘Noc mam cham’ dressing
  • Asian leaf salad
  • Handmade flatbreads
  • Satay sauce and squash sambal

Menu 5 –

  • Baked ham with a honey mustard glaze
  • Crisp fried salmon steaks with hollandaise sauce
  • Hot, buttered new potatoes with flat parsley
  • A selection of salads to include;
  • Classic English garden salad
  • (beetroot, gem lettuce, spring onions, radishes, boiled eggs, asparagus.)
  • Tomato, cucumber, and runner bean salad
  • Apple and celeriac coleslaw
  • Sourdough, white bloomer and wholemeal breads
  • Sauces and dips;
  • Vinaigrette, salad cream, beetroot and horseradish relish, English mustard

Menu 6 –

  • Lentil crusted cod fillet with pumpkin seed chutney,
  • Coconut crusted king prawns with tomato tamarind sauce, ginger jaggery pickle
  • Char-grilled Norfolk free range chicken breast with mace and cardamom, mint chilli
  • Slow cooked Suffolk lamb shoulder passanda with corn and natural yogurt
  • Squash, potato and baby onion gobi
  • Pilau rice
  • Garlic naan
  • Corriander, cucumber and mango salad

Old Classics

Menu A –

  • Salami, ricotta, sun dried tomato and olive rolls
  • Sweet onion, red pepper and crayfish bruschetta
  • Prime beef Lasagne,
  • Garlic bread
  • Tomato, basil, and mozzarella salad.
  • Butternut squash, spinach and parmesan lasagne
  • Tiramisu.
  • Coffee and biscotti

Menu B –

  • Smoked salmon on brown bread, Dill crème frieche, pickled cucumber
  • Chicken liver parfait, cornichon, and fresh apple croustade
  • Potato, spinach and smoked haddock dauphinoise
  • Navarin of lamb
  • Celeriac and potato mash
  • Rocket, plum tomato and artichoke salad
  • ‘French style peas’ baby onions and lettuce
  • Plum and almond tart
  • Vanilla crème Chantilly
  • Coffee and chocolates

Menu C –

  • Selection of traditional English porky pastries;
    (Sausage roll, pork pie, scotch egg, devils on horseback)
  • Hot smoked salmon, chive and fennel quiche
  • Roast scotch sirloin of beef
  • Yorkshires
  • Roast potatoes
  • Buttered Broccoli
  • Sherry trifle

Finger buffets

Menu 1 –

  • Chipolatas on sticks, honey, mustard dip
  • Sausage rolls
  • Scotch eggs
  • Selection of sandwiches, to include;
    Egg and watercress, Ham, cheddar and tomato. Roast beef, horseradish and rocket
  • Individual parmesan, mushroom and sweet red onion quiche
  • Asparagus wrapped in Suffolk baked ham
  • Crayfish cocktail on gem lettuce leaves
  • Mini lemon tarts
  • Apple and cinnamon cake

Menu 2 –

  • Smoked salmon and watercress tartlets
  • Roasted medeterranian vegetable, olive and feta bruschetta
  • Sun blushed tomato, pesto and mozzarella wraps
  • Caramelised red onion, anchovy and olive pissaladierre
  • Pastrami, pickle and mustard ciabatta sandwich
  • Hummus, red pepper and olive, foccacia sandwich
  • Smoked salmon, cream cheese and cucumber on wholemeal
  • Chorizo, red pepper, basil, lemon and seabass tortilla
  • Salt cod fritters, aioli and rocket
  • Plum and almond tart
  • Chocolate and ameretto tartlets

Menu 3 –

  • Foie gras parfait en croute.
  • Pate negra ham, wrapped around blue figs
  • Smoked eel, beetroot and horseradish foccacia
  • Scallops, black pudding and apple croutons
  • Chargrilled artichoke, almond stuffed olive, and blue’d avergne skewers
  • Asparagus, aged parmesan and thyme tarts
  • Crab, tomato and saffron tarts.
  • Selection of dips to include;
    Roast tomato and smoked paprika, pesto, baba ganoush and hummus
  • Selection of grissini, and Organic breads
  • Selection of fine cheese, to suit customer choice. Damsel biscuits, membrillo paste
  • Walnuts and apple
  • Luxury fruit salad
  • Chocolate sacher torte
  • Individual raspberry and passion fruit pavlovas
  • Coffee and chocolate truffles

Grazing buffets

Ideal for evenings, after the main meal, designed to be very informal, laid out for guests to ‘graze’ on throughout the duration of the party..

Please contact us for a quote.

Option 1

Ploughmans

A selection of local and British cheeses, with artisan breads, chutneys, grapes, celery and apples, Sausage rolls, scotch eggs, pork pies, vegetarian quiches, and smoked salmon and pickled cucumber on toasted brown bread, and mini strawberry pavlovas.

Option 2

Antipasti

A selection of cured Italian meats, Italian cheeses, olives, breads, pesto and salsa verde sauces, a selection of bruschetta with various toppings, several types of pizzetta, and tomato, basil and mozzarella Arrancini, and citrus and almond cakes

Option 3

Tapas

Various tapas to include; Cured Spanish meats, Spanish cheeses, olives, breads, roasted marinated vegetables and fishes, Empanadillas filled with spinach and queso fresco, vegetable tortilla, Pincho’s with various toppings, white bean, and harrissa dips, and crème Catalana tarts

Option 4

Mezze

Various marinated meat, fish and vegetable kebabs, Greek olives, breads, cheeses, Hummous, Tzatziki and taramasalata dips, Spinach and feta filo pies, stuffed vine leaves, and a selection of sweet baklava

Bowl food menus available on request