Buffets
A sample menu Beech smoked whole roast gammon on the bone with honey and grain mustardCold smoked for three weeks, poached, glazed, studded with cloves and finally roasted, this ham is mouth watering.
Seared sirloin of beef with horseradish and crème fraiche sauce
One whole fillet, seared and slow roast. It is then sliced thin and served with the peppery bite of the horseradish; fantastic!
Sauté whole fillet salmon with saffron and chive mayonnaise
Kept simple by sauté. Just coloured by butter and finished in a medium oven. A lovely way to eat salmon. Saffron mayonnaise makes an intriguing addition
Sardines with soft shallot, coriander and ginger dressing, gently spiced
Filleted fresh sardines marinated in the dressing for twenty four hours then flash fried. when served warm these really are delicious.
New potatoes with mint and parsley butter and Malden sea salt
Blanched and then steamed in the oven with the mint. Simple, classic, delicious.
Buffalo mozzarella, beef tomatoes and shallots with a basil and balsamic dressing
The best mozzarella, season tomatoes, and shallots. A lovely combination, perfect for the summer.
Griddled vegetables, (courgette, pepper, aubergine) with parmesan and truffle oil
Vegetables are sliced, de-gorged then gilled.
The flavour is fantastic and with parmesan and truffle oil a wonderful little dish.
Cheese Board (Coolea, Cashel Blue,) grapes and digestives
You can have any cheese you want though these take some beating!
Strawberry salad with Canadian maple syrup
English strawberries have the perfect balance of sweetness and acidity and when in season there is no other. Gently fragranced by the maple syrup, superb.
