

Some gatherings and celebrations may require a more formal style of service; the following starter and main course menu examples can easily be incorporated into multiple course plated fine dining menus.


Smoked Salmon and Asparagus Terrine
Lemon zest cream cheese, dill and chives
Duck Liver and Pork Pâté
Orange and Cognac Liqueur
Spinach, Roasted Vegetable and Goat's Cheese Terrine (V)
Sun dried tomatoes and artichoke hearts, roasted red pepper coulis
Blue Stilton, Beetroot & Walnut Salad
Mixed field greens, walnut vinaigrette
Caramelised Red Onion and Goat's Cheese Tart (V)
Aromatic Duck Salad
Crispy shredded aromatic duck with a cucumber, spring onion and sesame salad with hoisin and plum dressing, pomegranate and coriander
Broccoli, Mushroom, Peas and Aged Cheddar Quiche (V)
Spanakopita (V)
Authentic Greek savoury spinach and feta dish, wrapped in filo pastry
Honey Roasted Fig and Roquefort Salad (V)
Balsamic vinaigrette



Chargrilled Boneless Leg of Lamb
Marinated in mint and rosemary, served with green chimichurri sauce
Parma Ham Wrapped Chicken Breast
Filled with pesto, sun-dried tomatoes, fresh mozzarella and Parmesan
Fennel and Smoked Paprika Roasted Belly of Pork
Caramelised shallot, apple and whole grain mustard sauce
Mille-Feuille of Roasted Vegetables (V)
Chargrilled aubergines, courgettes, roasted sweet peppers and vine ripened tomatoes layered with mozzarella and fresh basil, served with a warm pesto vinaigrette
Seared Fillets of Fresh Premium Scottish Salmon
Saffron sesame seed rice, lemon butter and dill sauce
Mushroom Wellington (V)
Portobellos, shiitakes and chestnut mushrooms, spinach, thyme, garlic, tarragon and chestnuts in a puff pastry crust
Sussex Lamb Shank
Slow braised in red wine, garlic and rosemary, topped with minted gremolata
Spicy Root Vegetable, Lentil and Tomato Tagine (VG)
Sautéed sweet potatoes, parsnips, butternut squash, butter beans, fresh spinach leaves, puy lentils and slowly roasted tomatoes, served on a bed of fragrant couscous
Roasted Loin of Pork
Roast parsnips, Calvados, leek and sage cream sauce
Sliced Strip Loin of Beef
Roasted potatoes with rosemary and garlic, port wine reduction




Our professional chefs are fully-qualified and hold certifications in food and hygiene safety. Every member of our staff is dedicated to providing cuisine of the highest standard for all guests. We can accommodate any food allergies or intolerances so long as we are informed of any dietary restrictions at least two weeks prior to the date of the event.

