bowl food & buffet menus

    • 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
    • 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
    • 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
    • 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
    • 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
    • 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