Main Courses

Spring/ Summer

Canon of lamb, served with braised little gem lettuce halves, fresh buttery peas, on a minty creamed potato quenelle with boats of lamb jus

Pan-seared pink duck breast, served on a herby pancetta & summer bean cassoulet, garnished with classic Salsa Verde and crunchy Summer vegetables

Pork fillet stuffed with Chorizo and spinach, served with a helping of crushed garlic new potato (Jersey Royals when possible), flower-shaped courgettes and a lightly spiced red pepper sauce

Roasted fillet of cod, croquette potatoes, pea purée, crunchy sugar snap peas and fine beans, drizzled with lemon beurre blanc

Pan-fried halibut fillet, served alongside a pressed potato, aubergine & Chorizo terrine, a sprinkling of baby capers, served with jugs of clear tomato consommé

Thai-spiced ratatouille, topped with a pan-seared salmon fillet, little coriander gnocchi and a crispy salmon skin sail

Aubergine cannelloni stuffed with Mozzarella, chilli and peppers, garnished with tempura-fried courgette flowers and a smooth lime and avocado guacamole sauce (v)

Wild garlic & sorrel risotto, served with a shallot purée, pickled shallots, and caramelised shallot quarters, finished with shavings of local Ribblesdale cheese (v)

Courgette, fennel and thyme tart tatin on a micro herb and edible flower salad with a drizzle of lemon beurre blanc (v)

Autumn/ Wintercatering south west, catering somerset, wedding caterer

Pan-seared loin of venison atop Port-braised red cabbage with sultanas, roasted celeriac, served with a splash of gamey chocolate jus

Mushroom and garlic stuffed chicken breast on a buttery mashed potato mound, served with buttered leeks, a little confit quails leg and a glug of boozy Brandy cream

A crispy bubble and squeak cake, topped with a cut of local pork belly, pancetta lardons, red onion confit and a reduced thyme jus

Lemon sole poached in local Burrow Hill Cider, placed on a mushroom risotto with buttered leeks and apple crisps

Seared tuna steak, served with Chantenay carrots and beetroot sautéed in ginger and honey and a fondant potato

Roasted fillet of cod plated with garlicky creamed potato, pan-seared cod cheeks, blanched curly kale and a buerre blanc

Individual wild mushroom Wellington, served with herby roasted garlic creamed potato and a drizzle of truffle cream (v)

Home-made three Somerset cheese ravioli, served with many textures of butternut squash and a creamy thyme jus (v)

A beetroot & caraway tart tatin served with braised chicory leaves, caramelised grapefruit purée dots and a rosemary vinaigrette (v)