Our expert team of chefs create original menus for each event, with no two occasions ever being the same.
Inspired by beautiful seasonal ingredients, our menus ensure current food trends are considered and broad appeal is delivered so that there is something for every guest.

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Food Stalls
Pokē from Hawaii
Tropical ahi pokē, Citrus coconut sauce, rainbow rice, avocado & macadamia
Salmon pokē, classic shoyu sauce, black rice, pickled cucumber & seaweed
Tofu pokē In spicy ponzu sauce with kelp noodles, seaweed & edamame
Fresh from Tokyo Station
Hamachi Sashimi
Tempura Soft Shell Crab
Crying Tiger Glazed Chilean Seabass
Katsu Chicken, Tonkatsu Sauce
Crispy Egg Noodle Nest, Soy Cured Duck Yolk
Cured, Smoked & Carved
AIR DRIED BEEF, Red Wine Vinaigrette, Salted Kohlrabi
FRIED TRUFFLE SALAMI, Sour Cream with Ratte & Pink Fir Potato
CURED GLOUCESTER SPOTTED PORK, Shaved Preserved Vegetables
Mexican Street Market
GRILLED SIRLOIN TACO, Guacamole, Chipotle Tomato Sauce
PULLED LAMB, Pomegranate Salsa, Tahini
CHOPPED SALAD, Avocado, Black Beans, Roasted Pepper, Lime Coriander
Sweet Tooth Station
GOOSEBERRY & ELDERFLOWER POSSET
RASPBERRY RIPPLE MINIATURE MERINGUES, Chantilly Cream
LEMON MERINGUE PIE SHOTS
CHOCOLATE-PEANUT BUTTER TIMBALE
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Bowl Food
Served hot
Sticky beef, parsnip mash & Jerusalem artichoke chips
Chargrilled lamb rump, spiced aubergine, minted yoghurt & flatbread
Teriyaki salmon fillet, pickled bean sprout, cucumber & Asian cress salad
Boeuf bourguignon, slow-braised beef, pommes mousseline & rich Bordeaux jus
Baked layered aubergine, potatoes & peppers in a rich tomato sauce & goat's cheese
Seabass fillet, artichokes & white wine
Served cold
Thai beef salad, green mango, papaya, roasted peanuts with hot & sour dressing
Salade Parisienne, rare roast beef, winter leaves, new potatoes, artichokes, cornichons & parsley
Warm confit duck, endive, new potatoes, fine green beans with a walnut & sherry vinegar dressing
Salmon pokē & a classic shoyu sauce with black rice, pickled cucumber & seaweed
Burrata, fine green beans, sun-blushed tomato, parmesan frico & truffled vinaigrette
Winter salad, bitter leaves, goat's cheese, roasted hazelnuts, apple crisps & blackberry balsamic
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Canapés Menu
Served cold
Artichoke crisp, pickled enoki, crème fraiche and samphire
Peri peri chicken, red pepper cone, piperade
Truffle goat's cheese with tomato jam in a crisp Parmesan cup
Beef carpaccio, mustard, truffle mascarpone, parmesan shortbread & rocket coulis
Wild rice cracker, cured gin and tonic salmon with horseradish cream
Served hot
Kataifi prawn brochettes with basil foam
Beef short rib, cauliflower puree, Périgord truffle
Ras el hanout lamb wrapped in sesame pastry with red pepper jam
Wild mushroom tart, enoki, truffle oil & sea salt
Malaysian grilled chicken, mint, coriander & crushed peanut sambal
Gloucester old spot pork belly, pork jus, apple sauce, crisp sage & pancetta
Open squash ravioli with gochujang
GALLERY

Making memories
Curious to see more? Click here to see some of our favourite events and how these magical moments come together.