bowl food & buffet menus
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- Lincolnshire sausages, Grain Mustard Mash and Nutmeg flavoured Savoy Cabbage
- Chorizo and Butter Bean Stew
- Beef and Ale Stew
- Beef Stroganoff
- Chilli Con Carne
- Sizzling Korean Style Beef
- Braised Lamb with Flageolet Beans
- Herby Lamb Cobbler
- Homemade Shepherd’s Pie
- Chermoula Chicken with Herb Quinoa
- Chicken Curry
- Filo Parcel of Chicken, Asparagus, Sweetcorn puree, Chive Oil
- Stir Fry Duck Breast with Sugar Snap and Asparagus
- Quiche Lorraine
- Risotto: Pancetta and Pea, Leek and Pumpkin, Courgette and Thyme, Tomato and Prawn
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- Chicken Ceasar Salad with Crispy Pancetta
- Crab Quiche
- Salmon and Dill Quiche
- Sea Bass with Puy Lentil Salsa
- Smoked Salmon, Chive Cream and cracked Black Pepper Penne
- Smoked Tuna with “Tuscan” Cous Cous
- Spiced Lentil and Tomato Salad with Smoked Halibut
- Tuna Niçoise
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- Calamari in Light Spicy Tomato Sauce
- Crab, Salmon and Chilli Fishcakes
- Fish Pie with Saffron Mash, Wilted Spinach
- Linguini with Crab, Chilli and Coriander
- Classic Salad Nicoise
- Salted Cajun Peppered Prawns with Bean Sprouts
- Seared Cod on Braised Puy Lentils
- Spanish Fish Stew
- Smoked Haddock, Spring Onion and Saffron Tart
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- Beetroot-cured Salmon, Ricotta and Chive Fritter, Crème Fraiche, Beetroot Tapenade
- Crab Quiche
- Salmon and Dill Quiche
- Sea Bass with Puy Lentil Salsa
- Smoked Salmon, Chive Cream and cracked Black Pepper Penne
- Smoked Tuna with “Tuscan” Cous Cous
- Spiced Lentil and Tomato Salad with Smoked Halibut
- Tuna Niçoise
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- Aubergine and Chickpea Curry
- Gorgonzola and Parmesan Gnocchi
- Butternut Squash and Lentil Casserole with Spinach Dumpling
- Gratinated Cannelloni stuffed with Cauliflower and Sweet Potato
- Grilled Halloumi, Polenta Cake, Lightly Spiced Ratatouille
- Mushroom Stroganoff
- Oven-dried Vine Tomatoes, Olives and Mozzarella Arancini Balls
- Shitake Mushroom Ravioli, Beetroot Puree
- Tofu Red Thai Curry
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- Broccoli and Stilton Quiche
- Leek, Almond and Gorgonzola Tart
- Morrocan Cous Cous with Roasted Vegetables and Coriander
- Pan-fried Lemon Haloumi with Kalamata Olives, Semi-Dried Tomatoes and Balsamic Reduction
- Parsnip and Stilton Tart
- Pressed soused Jersey Tomatoes layered with Aubergine Caviar, Tomato Consomme and Crisp Basil Leaf
- Salad of Watercress, Feta and Candied Orange with Slow-roasted Beetroot, Oregano Dressing
- Slow Roasted Artichoke Hearts with Farfalle Pasta, Olives and Charred Peppers, Walnut Pesto Dressing
