This menu was developed for a client who was holding a summer party for around 70 guests. The brief was to develop a buffet menu that was different, full of flavour and not Italian. This was a regular annual party for clients and they always traditionally serve Italian fare. It was time to be different! A couple of the guests have coeliac disease and so we developed a number of the dishes to be gluten free, one of which was a delightful lemon cake.
Once the menu had been prepared we developed tri-fold menu leaflets for the guests to read and we produced special menu leaflets for those suffering from coeliac so they knew exactly what they could and could not eat.
As guests arrived fabulous canapés were served with a glass of chilled prosecco. While these were being enjoyed the main dishes were being prepared. Everything was cooked at our own kitchens, but a number of the dishes were assembled at the client’s premises. We transport everything in sealed food containers within cold storage. We created 3 areas to serve the food – the Chilli Station, the Salad Bar and the Tart Table. The food was different, with ingredients many people were not familiar with and so we had a lot of questions and lots of praise.
After the mains were served we cleared down and prepared for the desserts. My goodness, what a rush! Let’s just say they were very much appreciated and most definitely enjoyed.
We can develop any menus for any occasion and would be delighted to talk through what we could do for you.
The French started offering canapés to their guests in the 18th century, and the English adopted the practice at the end of the following century. One modern version of the canapé is the amuse-bouche. Amuse-bouche literally means “mouth amuser”, but is translated more delicately as “palate pleaser”. A canapé is a small, prepared and decorative food, held in the fingers and often eaten in one bite.
MINI FISH CAKES
Smoked tuna fish cakes with garlic and fresh lemon mayo
SMOKED SALMON CRISP
Lightly baked crisps, smoked salmon & topped with crème fraîche & chives
Stuffed with goats cheese & drizzled with honey and fig balsamic vinegar
EGGPLANT ROLL UPS
Filled with ricotta and infused with cumin, mint & cream
GREEK CHICKEN MEATBALLS
Served with fresh tzatziki sauce
The Chilli Station
First thing you should know about Chilli Con Carne is that it is not Mexican, but American. It is a Texan dish whose early recorded origins seem to stem from a food market in San Antonio in the early 1880s. The market had chilli stands from which chilli or bowls o'red, as it was called, were sold by women who were called "chilli queens." We prepare the most divine and most fabulous chilli ever made which is of British origins and has won chilli cook offs.
GROUND BEEF CHILLI
The famous Chilli Barons Chilli served with rice, salad, garlic bread, tortilla chips, cheese & guacamole
BLACK BEAN CHILLI
The Big Chief’s vegetarian chilli made with black beans, lentils and dark
The Romans and ancient Greeks ate mixed greens with dressing. The expansion of these empires made salads including layered and dressed popular in Europe. However, In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs. Throughout the second half of the 20th century most regions of the world adopted salads. From Europe and the Americas to China, Japan, and Australia, salads are sold in supermarkets, at restaurants and at fast food chains.
Dressed in sweet & tangy Asian
flavours, loaded with tons of veggies!
CHICKEN, MANGO & CHILLI
Infused with coriander & toasted
WATERMELON & FETA
A savoury and refreshing salad dressed with mint and lime & sprinkled with black olives
LEBANESE FREEKEH & FIG
A gloriously smoky, toasty whole-grain salad with spices
With fresh tuna, organic eggs, local tomatoes & olives and all dressed with a lovely vinaigrette
With chickpeas, mint & harrisa
A favoloso indulgent potato salad dressed with homemade garlic & herb mayonnaise
It is believed tarts originate from the pie making exploits of medieval times and date from around 1350. Tarts are similar to pies but with open tops. The enriched doughs, such as ‘short crust’ were in common use about two hundred years after pies. Europe has been the centre for pies and tarts. Pies were very much a commoner’s fare, but tarts were seen as high cuisine and therefore very popular among the nobility. The cooks of nobility turned to tarts as a way of a form of artistic work, they were more concerned of the way a tart looked, than tasted. Therefore, colourful vegetables, fruits and spices were employed in the making of tarts for the nobility. Tarts could be savoury, sweet or indeed both sweet and savoury!
LAVENDER, RED ONION & GOATS CHEESE
Caramelised red onion infused with lavender and dotted with rich goat’s cheese
CHICKEN, POTATO, BRIE & THYME
Sweet caramelised red onion, topped with potato & chicken & dotted with luscious brie
GRILLED VEGTABLE & HUMMUS
An all Mediterranean tart with garlic oil and herbs on an olive oil flaky crust
An impressive shortcrust tart, made with a smoked salmon & chive filling topped with salmon caviar
Sweets were fed to the gods in ancient Mesopotamia and India and other ancient civilizations. Dried fruit and honey were likely the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert. The word "dessert" originated from the French word desservir, meaning "to clear the table" and therefore dessert was served after the table had been cleared of other dishes. The term dates from the 14th century but attained its current meaning around the beginning of the 20th century.