Corporate Events Menu

A sample of what we can do. Please get in touch with us for further information and pricing.

Canapés

 

Meat

 

Warm

Slow-cooked beef brisket on a garlic scone with lovage emulsion
Mini lamb and acorn squash pasty
Wiltshire bacon and Shropshire Blue cheese arancini
Cider and herb-glazed chicken skewers

Cold

Spiced pear compote on crispy smoked Wiltshire bacon
Chicken liver parfait on a garlic croute with pickled fennel

 

Fish

 

Warm

Mackerel and apple fishcakes with caper aioli
Baked baby potatoes with smoked salmon and labneh

Cold

Choux buns with smoked trout and winter herb mousse
Sardine ceviche tostada with apple salsa
Blackberry-cured salmon on horseradish and potato bread

 

Vegetarian & Vegan

 

Warm

Spinach and caper coconut croquettes with chilli yogurt dip (v)
Herb-roasted pumpkin on a caraway snap (vegan)
Beetroot and golden sultana filo cup with dukkah (vegan, contains nuts)

Cold

Goat’s cheesecake with shallot jam (v)
Vietnamese winter rolls with cranberry chilli dipping sauce (vegan)
Kale and pumpkin seed hummus on beetroot tapioca puffs (vegan)

 

Luxe Grazing

 

We can create grazing boards as a beautifully presented way to offer your guests a generous selection of options, tailored uniquely to your requirements.

Charcuterie – salami, chorizo & bresaola
Treacle-baked Wiltshire ham
Harissa-rubbed chicken
Tartlets, Spanish omelettes and pastries (including vegan options)
Blackberry & gin-cured salmon and smoked mackerel
Sourdough, homemade breadsticks, crackers and flatbreads
A selection of West Country cheeses
Vegetables – marinated, roasted and crudités
Beetroot dip, smoky babaganoush, green pea hummus
Olives, caperberries and pickles
Fresh seasonal fruits
Home-toasted nuts and seeds
Artisan chocolate, honeycomb, meringue

We can add big bowls of seasonal salads to create a more plentiful feast:

Charred cauliflower, walnuts and spinach
Celeriac, apple, caper and kale
Heritage tomato salad
Green leaf and soft herb salad
Summer squash, sweet potato and new potato salad
Raw salad of carrots, radish, courgette, fennel and red cabbage
Roasted vegetables with oat groats and rocket
Runner, broad and French bean salad with rocket and shallot
vinaigrette
Beetroot, watercress, charred broccoli and burnt orange

 

Sharing boards and buffet

 

Our boards can be served sharing-style at tables or grazing-style at buffet stations.

Served with a selection of breads

 

Local meat

 

Hay-baked Somerset hogget lamb with Moroccan spices, redcurrant relish and dukkah to sprinkle, herbed lamb croquettes, marinated olives (contains nuts)

Chicken ballotine with rye and lovage, paprika and yogurt chicken thighs, sticky chicken chipolatas served with spiced plum chutney and tzatziki

Honeyed whole Wiltshire hams and homemade glazed sausage rolls served with mustard aioli and a beetroot piccalilli

Sustainable fish (may change according to availability)

Smoked mackerel scotch eggs, cod balls in seaweed powder, marinated anchovies, grilled sardines with sorrel sauce vierge, lemon mayonnaise

 

Vegetarian

 

Beetroot, fig and stilton tart, smoky aubergine, tamari squash, herb-rolled soft cheese, parsnip rosti, home-pickled vegetables

 

Vegan

 

Shallot tart tatin, caramelised cauliflower steaks, spinach fritters, smoked vegan aioli and za’atar to sprinkle

Salads

Sweet potato and Charlotte potato
Kale, rocket and pear
Radicchio and soft herb
Crunchy carrot, radish and celery
Celeriac ribbon remouladeMillet, green herb and pomegranate

 

Plated

 

Starters

Bramble gin-cured sea trout with sorrel salad and pickles

Smoked chicken and hazelnut terrine with Bloody Mary relish and sourdough croute (nuts)

Labneh, pickled plum, soft herb and grain salad (vegetarian)

Heritage beetroot carpaccio, jelly and sorbet (vegan)

Mains

Rye, walnut & prune-stuffed turkey ballotine with fondant potatoes, honey-roast Brussels sprouts and carrot ketchup (nuts)

Pork loin and black pudding Wellington with potato, pear and shallot purée, winter greens

Seared hake sous vide with salsa verde orzo and kalamata olive crumb, savoy cabbage

Sticky za’atar-roast pheasant with saffron mash, chard and herb oil

Carrot and parsnip rose tart with braised pearl onions and chicory (vegan)

Home-smoked tofu in kale powder crust with sesame barley tabbouleh and winter tamarind salad (vegan)

Desserts

Chilli chocolate torte, blackberry sorbet and dark chocolate crumb
Rose and pistachio crème brulée with poached rhubarb
Sloe cider-poached pears, ginger crumble and clotted cream (vegan on request)
Sticky figgy pudding with treacle sauce and brandy crème fraiche