chicken stickypavlova


Hot and cold fork buffets are very popular and an ideal, informal way to cater for large celebrations including weddings.

Choose two main courses from the hot buffet or three from the cold buffet,  select four salads and two or three desserts, depending on number of guests. Costs include serving staff, cutlery, crockery, serving dishes, banqueting roll, napkins, chafers for hot buffet, clearing and washing up.

Please phone or e-mail us to discuss menu choices and prices.


Persian chicken with walnuts and pomegranate served with basmati rice

Chicken cacciatora, an Italian chicken stew marinaded in rosemary,  garlic and chianti then baked with tomatoes, olives and anchovies served with potatoes or rice

Traditional lasagne

Butternut squash, red onion and goat’s cheese lasagne

Lamb and apricot tagine served with spiced cous cous

Cottage pie topped with delicious cheese and leek mash

Free-range chicken supreme with dijon and wholegrain mustard, white wine and cream sauce served with rice or potatoes

Roasted vegetable lasagne

Lamb curry with spiced pilau rice

Thai green chicken curry with jasmine rice

Beef bourguignon with buttery long grain rice with herbs

Sticky oriental chicken served with rice


Roast sirloin of beef with horseradish cream

Free-range coronation chicken

Poached salmon on watercress with a lemon dressing

Glazed baked gammon studded with cloves

Butternut squash and goat’s cheese tart

Caramelised red onion and brie tart

Platter of avocado, smoked salmon and prawns

Spicy free-range chicken breast in a creamy peanut sauce


Roasted vegetable and new potato salad with mustard and honey dressing

Traditional Greek salad

Roasted beetroot on baby spinach and rocket with a delicious maple syrup and sherry vinegar dressing (seasonal)

Roasted vegetable cous cous with feta

Tomato and buffalo mozzarella salad with fresh basil dressing

Camargue red rice and quinoa with orange and pistachios

Home-made coleslaw

Mixed green salad

Broad bean and mange tout salad with goats cheese

Green bean and mange tout salad dressed in garlic and olive oil (seasonal)


Raspberry pavlova

New York cheesecake

Banoffee Pie

Chocolate roulade

Lemon meringue roulade

Profiterole with chocolate sauce

Pecan pie

Apple pie spiced with cloves

Apple and pecan crumble

Caramelised orange trifle