

EpiCatering has the ability to produce main course dishes that are perfect for larger events requiring excellent food at an attractive price point.
Pesto and Pine Nut Risotto (V)
Asparagus, carrots and green beans
Chicken Dhansak Curry
The sweet and sour classic with split lentils
Lamb's Liver and Onions
Rich red wine gravy, Cumberland bangers
Creole Style Chicken and Chorizo Gumbo
Our version of this sumptuous peppery stew
Classic Chicken Chasseur
Rustic tomato sauce, mushrooms, onions, white wine and thyme
Cajun Inspired Jambalaya
Our take on the spicy classic with fresh chorizo, chicken and pork loin
Jamaican Curry Goat
Slowly simmered in an aromatic blend of traditional herbs and spices
Classic Chilli Con Carne
Served over a bed of rice with aged cheddar, sour cream and spring onions
Moroccan Lamb Tagine
The classic slow cooked dish, complimented by a lemon and pomegranate couscous
Austrian Rindsgulasch
Heart-warming authentic beef goulash served with garlic and caraway Parmentier potatoes
South Indian-Style Vegetable Curry (VG)
Cauliflower, broccoli, red peppers, green beans, baby corn, sugar snap peas and sweet potatoes
Beef Bourguignon
The traditional slow braised stew with red wine, pearl onions, carrots and chestnut mushrooms
Thai Seafood Curry
Salmon, mussels and squid in a fragrant green curry sauce with peppers, pineapple and mange tout
Spicy Root, Lentil and Tomato Tagine (VG)
Sautéed sweet potatoes, parsnips, butternut squash, butter beans, fresh spinach leaves, puy lentils and slowly roasted tomatoes
Malaysian Chicken Curry
Infused with lemongrass, ginger, kaffir lime leaves and coconut, accompanied by bok choy, green beans, baby corn and mange tout
Roast Pork Loin Stir Fry
Red cabbage, carrots, peppers, mushrooms, bean sprouts, bamboo shoots, egg noodles, finished with a hoisin-black bean garlic sauce
Caribbean Pepper Pot Stew
Our Jamaican jerk chicken with slow braised pulled pork, sweet potatoes, peppers and butternut squash served over red beans and rice
Tuscan Chicken Stew
Fresh chicken breast and thighs, cannellini and kidney beans, spinach, Parmesan cheese, onions, garlic, rosemary, tomatoes and peppers
'Karimata Kari' (VG)
Asian vegetable curry with tofu, chickpeas, aubergine, baby corn, broccoli, lemongrass, ginger, kaffir lime leaves and coconut, accompanied by bok choy,
green beans, baby corn and mange tout
Vegetarian Pad Thai (V)
Peppers, mange tout, sugar snap peas, bean sprouts, farm-fresh eggs, courgettes, tamarind, water chestnuts, mushrooms, chilies, carrots and spring onions, finished with sesame seeds, garlic, lime, ginger, coriander and Thai basil




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.


07889 802 592
info@epicatering.co.uk