Queen & Whippet - Events catered beautifully in Bristol and beyond

Menus

We're passionate about creating food which not only tastes great and looks beautiful but reflects you and your event and which your guests will be talking about for weeks afterwards.

All of our menus can be tailored to your personal requirements but here’s a few examples of what we can do for you.

Or click here for our full current Wedding Pack

Perfect for laid back parties, working lunches or weddings, our summer sharing platter celebrates the best our favourite season has to offer.

Starters (served with homemade breads)
  • British Charcuterie: local cured meats, chorizos and salamis with a selection of olives and home-made relishes
  • Fish: Smoked mackerel pâté, blackberry-cured salmon and tea-smoked trout with home-pickled cucumbers
  • Vegetarian: marinated peppers & charred artichokes, herb-crumbed Bath soft cheese and asparagus spears with pesto dip 

Mains (served alongside big bowls of salads, new potatoes and seasonal vegetables)
  • Hay-baked Gloucestershire lamb served with harissa & redcurrant relish and za'atar to sprinkle
  • Honeyed whole Wiltshire hams and homemade pork pies served with mustard aioli and a beetroot piccalilli
  • Shallot tart tatin, caramelised cauliflower steaks and courgette & edamame fritters served with smoked aioli and dukkah
  • Whole lemon-roast salmon (portioned) served with sorrel tartare sauce

Desserts
  • Cinnamon-dusted churros with plenty of dips: chilli chocolate, salted dulce de leche, blackcurrant & elderflower compote, toasted coconut cream 
  • Chocolate tasting platter: White chocolate, white rum and whitecurrant cheesecake; Milk chocolate, candied ginger and beetroot torte; Dark chocolate and Guinness pudding served with clotted cream

Everyone loves a barbecue, and our barbecue menu has been created to offer you a great selection of meat, fish and vegetarian options alongside a host of sides for the ultimate casual feast.

Please choose three meat/fish options, two vegetarian options and four salad options.
All served with homemade breads, relishes, mayonnaises and our own smoky barbeque sauce
Can be served buffet-style by the chefs at the barbeque or family-style on sharing platters at the table

Dishes subject to seasonal availability – we're happy to discuss alternatives.


Meat
  • Butterflied chicken breast marinated in lemon and English summer herbs
  • Rare-breed pork and Somerset cider sausages
  • Pork ribs with a tangy cider & molasses barbecue sauce North Carolina-Meets-Somerset-style
  • 12-hour birch-smoked beef brisket with damson glaze
  • Shallot, juniper & rosemary-marinated lamb
  • Homemade steak and Dorset blue cheese burgers
  • Boneless piri-piri chicken thighs
  • Harissa-rubbed lamb skewers

Fish
  • Red mullet marinated with shallot and sorrel
  • Skate wings in anchovy and lovage dressing
  • King prawn skewers with lime, coconut and honey glaze
  • Salt and pink pepper squid
  • Side of salmon marinated with sake and ginger

Vegetarian
  • Chipotle halloumi and charred summer squash
  • Charred fennel with lemon gremolata
  • Quinoa, corn and black bean burgers
  • Sherry-glazed grilled radicchio with shaved Berkswell cheese
  • Selection of seasonal herb-marinated grilled vegetables
  • Olive polenta and mushroom stacks

Salads
  • New potato, soft-boiled egg and caper salad
  • Heritage tomato salad
  • Green leaf and soft herb salad
  • Summer squash, sweet potato and Charlotte potato salad
  • Crunchy summer salad of carrots, radishes, cucumber, toasted caraway seeds and mint
  • Wild rice and roasted vegetable salad
  • Runner, broad and French bean salad with rocket and shallot vinaigrette
  • Jewelled couscous salad with pomegranate, parsley, coriander and apricot

Local, seasonal and a little bit special - our canapé menu has been designed to impress your guests at weddings, corporate events or private parties.

Meat
  • Pulled Wiltshire pork with cider jelly on mustard shortbread
  • Crispy smoked bacon with pear compote
  • Smoked duck and fig blini
  • Beef carpaccio and sweet-pickled shallots on chicory leaf
  • Chicken liver and wild mushroom pâté on a caraway snap with pomegranate
  • Ham hock and black pudding croquette with a piccalilli dip

Fish
  • Chargrilled squid with wasabi slaw
  • Beetroot-cured salmon on horseradish and potato bread
  • Potted shrimps on soda bread with samphire
  • Smoked mackerel and apple fishcakes with caper aioli
  • Sea bream and radish ceviche on corn fritters
  • Miso-marinated hake with kale crisp on gaufrette potato

Vegetarian
  • Wookey Hole Cheddar gelato with paprika biscuit
  • Smoky babaganoush with cumin-toasted walnut on parsnip rosti
  • Beetroot and golden sultana tart tatin
  • Seaweed and citrus salad on sesame and black bean tempeh
  • Spinach and caper coconut croquettes with preserved lemon and chilli yogurt dip
  • Beluga lentil 'caviar' and creme fraiche on ras-el-hanout spiced potato blini

Showcasing the best produce from the West Country, our tapas menu is great for sharing with friends, family or colleagues.

Served with homemade bread, big bowls of soft-herb salad and seasonal vegetables to share.

Meat

Warm:

  • Pig cheeks braised in Heck’s Farm perry
  • Piri piri chicken livers
  • Corn-fed chicken chipolatas with shallot jam
  • Thyme-roast lamb cutlets

Cold:

  • Wild boar chorizo with homemade tomato relish
  • Black pudding scotch eggs
  • Smoked duck and macerated anise strawberries
  • Rabbit and cobnut terrine

Fish

Warm:

  • Grilled sardines with sorrel pesto
  • Mackerel and ginger fish cake
  • Cider-poached plaice with garden pea hummus

Cold:

  • Black bream ceviche with radish and fennel
  • Crab, acorn squash and samphire frittata
  • Blackberry-cured salmon
  • Cockle & roasted cauliflower salad with preserved lemon vinaigrette

Vegetarian

Warm:

  • Celeriac bravas
  • Courgette and Cornish Yarg croquettes with red pepper puree
  • Truffled parsnip rosti
  • Chilli-roasted purple sprouting broccoli

Cold:

  • Saffron aioli new potato salad
  • Broad beans and butter beans in lovage vinaigrette
  • Herb-crumbed Kidderston Ash goats cheese with beetroot piccalilli

Want to pull out all the stops? Let us wow your guests with our locally sourced, seasonal private dining menu, cooked at your venue or at home.

Starters
  • Young peas, heritage beets and horseradish with crisped bacon and black pudding crumb
  • Smoked duck and bittersweet chicory salad with toasted pistachio
  • Haddock and chervil mousse with soft herb salad and rye melba
  • Roast radishes, nasturtium, truffled shallot puree and puffed barley
  • Green asparagus with herbed labneh, sumac vinaigrette and black olive soil

Mains - all served with big bowls of seasonal vegetables
  • Salt-baked spring lamb, anise aubergine caviar, root vegetable dauphinoise
  • Chicken, lovage and rye ballotine with caramelised fennel, and saffron potato purée
  • Pan fried cod with butter-baked black lentils, broad bean purée and cavolo nero powder
  • Smoked pinto tempeh, lemon-marinated cabbage, seared shallots, plum reduction
  • Baby leek, Cornish yarg and mustard seed in beetroot ravioli & sage butter sauce

Desserts
  • Rhubarb and gooseberry trifle with honeycomb & sweet almond dukkah
  • Lemon and elderflower posset with burnt meringue
  • Chilli chocolate mousse with cardamom cream and gingerbread
  • Pimm's jelly with strawberry shortbread and summer fruit & hibiscus compote