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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.

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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

Honey Roasted Fig and Roquefort Salad with sliced pickled beetroot, tomatoes, cucumber on a pale blue plate
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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

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I don't know if this review can express enough how wonderful Marcus, Tracey and their team are! We had EpiCatering provide lunch, canapes, evening food and bar staff at our wedding, and every aspect of working with them was a delight. Firstly, the food...wow. Everything was flavoured and cooked to perfection. We went for a Mediterranean style sharing lunch, canapes, and paella for evening food - I want to eat it all over again! The roasted potatoes were quite honestly some of the best I've ever eaten. All of the staff were so friendly, helpful and attentive. I didn't need to worry about anything - things just happened! They ran the bar brilliantly, and had no issue working with the system we used to run a charity bar. We also had some last minute changes/difficulties on the day which were no issue, and Marcus and Tracey just worked around them, which was a great relief. Marcus was also so helpful in the months leading up to the wedding - as it was a DIY venue, there was a lot to think about, and he was great at thinking of things I would have otherwise forgotten about. I was probably a bit of a nightmare (making multiple changes to the day's timeline and hire), but nothing ever felt like it was an issue. I would not hesitate to use EpiCatering again for an event in the future, and would highly recommend them to anyone looking for a caterer. Thank you again to everyone at EpiCatering for playing such a big part in making our day so perfect and memorable.
Alice and Ben’s Wedding Reception, Sharing Platters of Minted Lamb Kebabs, Chicken Souvlaki, Seared Fillets of Gilt Head Bream with Sides and Salads, a Selection of Canapés, Paellas for the Evening Food for 125 Guests. Held on Saturday 13th May 2023, Yoghurt Rooms, East Grinstead, West Sussex.
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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.

Elite Food Hygiene Award
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Celebrating 11 Years of Exceptional Event Catering