Cold Fork Buffet: Spring/ Summer

Meat

Shredded chicken breast, fresh mango, pomegranate seeds mixed in a curried mayonnaise

Rare beef fillet salad with heaps of rocket leaves, crumbled Exmoor Blue cheese, cherry tomatoes, croutons and dressed with a Balsamic glaze

Classic Caesar salad with home-smoked chicken breast, chunky croutons, anchovies, cos lettuce and finished with Parmesan shavings

Sliced pink duck breast placed on pak choi, spring onions, mange-tout, cucumber julienne and drizzled with soy sauce

Fish

Home-smoked salmon and dill rillette on a bed of chicory leaves and dressed with lemon

Classic Niçoise salad with seared tuna steaks, croutons, pickled quails eggs and crunchy fine beans

Colourful salad of crab, avocado, pink grapefruit and leaves, garnished with langoustine and a citrus vinaigrette

Whole foil-poached salmon, garnished beautifully with the sea

Salads

Mixed greens and baby leaf salad with a light Dijon dressing

Griddled baby fennel, courgettes on a mound of lemon and parsley dressed couscous

Crunchy beetroot and radish remoulade with various salad leaves and bowls of orange mayonnaise

A mixture of rocket leaves, tomatoes, globe artichokes and green pesto, topped with toasted pine nuts and Parmesan shavings

Vegetarian

Herby asparagus roulade, garnished with Hollandaise

Thai-spiced pepper and shallot fritatta served with spicy salsa

Chunky red and yellow pepper, cherry tomato & haloumi skewers served with a spicy mango concasse

Deep-fried Summer pea and fresh mint fritters served with bowls of lime and avocado guacamole

Potato/ Rice/ Grain/ Pasta

Chef’s Summer potato salad with spring onions

Jewelled cous cous with pomegranate seeds and torn coriander

Steamed new potatoes brushed with salted butter and chopped parsley

Italian pasta salad with sun-blush tomatoes, roasted peppers and a red pesto sauce

Tarts (V)

Crispy Filo pastry tart filled with cherry tomatoes, black olives and balsamic syrup

Somerset Cheddar shortcrust tart of asparagus spears and lime zest

Wild garlic, pink onion and leek quiche with a sprinkling of Exmoor Blue cheese

Colourful Thai-spiced mixed pepper tart made with lemon grass, coconut milk and coriander leaves

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

Desserts

Elderflower & strawberry trifles in glasses

Eton mess served in glasses, with raspberry compote, fresh Summer berries, baby meringues

Fresh and exotic fruit punch salad with papaya, mango, passion fruit, pineapple and some white rum for good measure

Generous slices of deep-pan apricot and ginger egg custard tart

Cheese

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.