We cater for events big and small, changing the menu depending on your tastes and requirements and the seasons. Here’s a taster of some of our menus:

 

Starters & sharing plates

Crispy ground venison bao buns with pickled roots
Lamb samosa with green chutney, pickled shallots and nigella
Korean sticky chicken wings with kimchi dip
Whipped pollack taramasalata and sourdough
Truffle honey, walnut, bitter leaves, local blue cheese (v)
Cauliflower pani puri with green chutney & salsa (vg)
Crispy root vegetable and ricotta fritters with preserved citrus and whey dressing and bitter leaves (v)
Homemade flatbread with British chickpeas, warm wild garlic yoghurt and single origin spice dukkah  (v)
Sticky purple cauliflower lettuce cups with winter vegetable kimchi (vg/ gf)
Roast squash and sage panzanella with Little Bread Pedlar sourdough (vg)
Winter greens pakoras, with yoghurt kadhi and pickled shallots (v)

Mains

Sticky Asian pork collar, fermented radish, red chilli and crispy potatoes 
Roast chicken, confit garlic and chickpeas with tahini dressed brassicas
Rare bavette, Portugese 'punched' potatoes, wasabi mayo and herb salad 
Miso trout with winter greens and sticky rice
Squash, sage and ricotta savoury tart (v)
Cauliflower shawarma with Persian rice and apricots (vg)
Slow cooked lamb shoulder, red chilli and roasted fennel ragu, crispy gnocchi and olive caramel

Desserts

Chocolate mousse, salted caramel and dukkah brittle
Mango, yoghurt and cardamom lassi posset and citrus granita
Orange and almond syrup cake, candied peelings and chocolate bark
Orchard fruit and hazelnut frangipane and custard
Blackberry jelly, condensed milk ice cream and brown sugar crumble
Botanical lemon pudding and pistachio meringue
Poached Rhubarb with lemon pith curd and brown sugar meringue (v/ gf/ vg option available)