Hot Fork Buffet: Autumn/ Winter


Beef and Glastonbury Ale pie with mushrooms, root vegetables and topped with puff pastry

Slow-cooked lamb tagine, with apricots, prunes, honey and topped with toasted almonds

Winter cassoulet of pork and rabbit, butter beans, Burrow Hill cider, olives and topped with crunchy garlic breadcrumbs and parsley

Duck leg confit and juniper berry cottage pie, topped with buttery thyme mashed potato


Luxury Fisherman’s pie with various poached fish in Béchamel sauce and topped with herby mashed potato

Warming Winter fish chowder, full of juicy prawns, salmon & haddock flakes and crunchy cabbage and leeks

Baked cod served with fricassee of wild mushrooms, Burrow Hill Cider and double cream

Aromatic Thai-spiced crab fish cakes with bowls of lime mayonnaise


Rustic herby coleslaw made with celeriac, carrots, cabbage and sultanas

Quinoa salad with spiced butternut squash and lightly caramelised pears, dressed with a honey vinaigrette

Beautiful beetroot carpaccio, carrots ribbons and chard leaves, served with quenelles of dill soured cream

Bulgar wheat with chopped herbs, red onion rings, crumbled Feta cheese, cucumber and olives


Lasagne of butternut squash, pumpkin and rosemary, topped with four Somerset cheeses

Curried root vegetable pie, topped with Naan-flavoured pastry

Sweet potato, parsnip and chickpea tagine, finished with flaked almonds, sultanas and coriander

Gratin of fusilli pasta, purple sprouting broccoli, baby cauliflower and spinach, topped with a Somerset Cheddar Béchamel and grilled until golden

Rice/ Potato/ Grain/ Pasta

Chive mashed potato, made with double cream

Cajun spiced sweet potato wedges

Crispy roast potatoes, baked in duck fat and sprinkled with sea salt

Classic potato Dauphinoise, with layers of banana shallots and Parmesan

Basmati rice, braised in stock & herbs

Savoury Tarts (V)

Hearty caramelised red onion and leek quiche with a sprinkling of  Dorset Blue Vinny

A walnut pastry tart shell filled with spiced pumpkin and sage

Aromatic roasted garlic, butternut squash and Somerset Cheddar tart with rosemary pastry

Crispy Filo pastry tart filled with caramelised figs, Somerset Goat’s cheese and Balsamic syrup

All our buffets are served with your choice of fresh home-made bread


Juicy mulled wine poached pears served with clove-infused cream

Wedges of pear and Amaretto frangipane tart, served with a rich butterscotch sauce

Generous slices of espresso and caramelised hazelnut cheesecake

Victoria plum tart tatin, served with warm Somerset Cider Brandy custard


Please let us know if you would like your guests to enjoy a cheese board with all the extras, e.g. fresh figs, celery, grapes, chutneys, biscuits. We are more than happy to find your favourite cheeses, however if you’d like to leave it to us, we will provide you with a selection of our locally sourced West Country cheeses.