Spring/ Summer

Strawberry and vanilla bean panna cotta placed on tangy lemon curd, with a compote of fresh English strawberries, a scoop of Pink Champagne sorbet and garnished with micro basil leaves

Devilishly dark chocolate mousse, served with cherries soaked in Kirsch liquor, a sprinkling of dark chocolate soil catering south west, catering somerset, wedding catererand finished with sour cherry ice cream

Glazed passion fruit Crème Brûlée, garnished with a fresh exotic fruit salad of mango, pineapple, papaya (and more!) and a scoop of mango sorbet

Layered double chocolate marquis with fresh blueberries, pistachio crumb and a scoop of nutty pistachio ice cream

Pineapple parfait, served with warm white chocolate beignets, pineapple concasse, white chocolate soil and micro flowers

Classic lemon posset served in a glass with a ginger nut crumb topping, a shot of Green tea infusion jelly and heart-shaped thyme shortbreads

Autumn/ Winter

Assiette of Apple”: local apple galette, winter-spiced baby apple crumble, tiny toffee apple, and a shot glass of warm Somerset Cider Brandy custard, all served on a long plate and garnished with sugar spirals

A square of warm honey and apricot bread and bread pudding, served with a scattering of toasted almonds and a quenelle of natural yoghurt ice creamcatering south west, catering somerset, wedding caterer

Layers of espresso panna cotta, chocolate mascarpone and Amaretto cream, served in a cappuccino cup with little chocolate macaroons on the saucer and finished with a cocoa-dusted heart (Barista style!)

Gooey hot chocolate fondant placed on orange curd, with sticky Cointreau orange compote and a scoop of vanilla bean ice cream

A foragers treat of warm quince tart tatin, caramelised local apple purée and hand-picked blackberry coulis

Light Burrow Hill cider jelly with Winter berries and flowers, served in deep glasses and  topped with a quenelle of local Clotted Cream and a popping candy tuille