Food
Thoughtfully made using the finest local suppliers, our menus showcase the seasons.
Canapés
Small beautifully crafted bites to accompany celebratory drinks
Cold
Tartlet of white asparagus smoked almonds
and black garlic (ve)
Dorset crab bo saam, xo sauce
Slow roast tomato tart fine, black olive caramel (ve)
Tostada of line caught English tuna
Hot
Berkswell and truffle pudding (v)
Gnocco fritto, gorgonzola dolcelatte, truffle honey, lardo
Steak tartare, hash browns and caviar
Butter poached Cornish lobster, wild garlic and citrus
Dessert Canapes
Mini Lemon meringue pie
Cannoli, nougat ricotta and pistachio
Chocolate and almond tart
Gariguette strawberry and basil mini pavlovas
Small plates and bowls
Full-flavoured small dishes, handed to guests as they stand
Fish
Sea trout, tomatoes, seaweed and sorrel
Brown crab tonnarelli
Grilled bream, borlotti beans, peppers, wild garlic
Prawn and cuttlefish fideua, aioli, parsley and lemon
Meat
Coppa, peaches, almonds and basil
Aged chopped steak, confit egg yolk, shoestring fries
Glazed pig’s cheek, mostarda di frutta, hazelnuts, sage, celeriac
Vegan
Caponata, pine kernels, green olives and focaccia
Grilled leeks, almond and truffle pesto
Smoked beetroot, whipped tofu, zhoug
Vegetarian
Burrata, broad beans, chilli and mint
Grilled hispi cabbage, Romanesco, aioli, smoked almonds
Ricotta gnudi, courgette, sage and pine kernels
Hand rolled strozzapreti, girolles, peas and parmesan
Plated Meal
Individually served meal to guests, restaurant-style
Starter
Seabream crudo, rosemary, lemon, chilli and garlic
Vitello tonata, slow roast tomatoes, fried capers and basil (v)
Salad of grilled peas, asparagus, wild garlic, sorrel, mint and goat's curd (v)
Sea trout, tomatoes, seaweed and sorrel
Burrata, nectarine, fennel and pumpkin seed praline (v)
Pasta course
Brown crab cacio e pepe
Pasta con sarde, pangrattato, bottarga
Oxtail and smoked bone marrow ragu, aged parmesan, rigatoni
Orecchiette, with prawns, preserved lemon, confit squid
Main
Wild garlic chicken kiev, jersey royals, peas and anchovy
Barbecued and glazed pork neck, Romanesco, grilled cabbage, aioli, smoked almonds
Aged beef cooked in Barolo and smoked bone marrow, risotto Milanese, artichokes and gremolata
Roast bass, salt cod croquette, broccoli, pine nut, chilli
Grilled mullet, gambas and cuttlefish fideua, aioli
Ricotta gnudi, sage and smoked almonds (v)
Pudding
Rum baba, poached cherry, whipped cream
Peach jelly, raspberry parfait, black pepper meringue and basil
Poached strawberries in elderflower, baked cream, almond crumble
Feasts
Family-style large plates to share between guests
Feast 1
Smoked and glazed beetroots, goats curd nasturtium flowers
Burnt aubergines, labneh, honey, tahini and za’atar
Potato flatbread, preserved lemon and parsley
-
Grilled chicken, black lentil, tahini and zhoug
Grilled broccoli, smoked almonds and kumquat V
Saffron baked rice, feta, pomegranate and seeds
-
Grilled apricot, raspberry, lemon curds, custard, cream, pistachio meringue
Feast 2
Stracciatella, pepperonata, green olives and black garlic
Cobble Lane Cured coppa and fennel salami
Grilled courgettes, chilli, oregano and pine nuts
Garlic stuffed olives
Foccacia Barese
-
Grilled leg of lamb, salsa verde
Whipped ricotta, grilled broccoli, chilli and anchovy
New season borlotti beans and aubergine caponata
-
Peach, honey and almond crostata, sweet mascarpone and thyme
Snacks
On the table when guests arrive, or handed out later to fuel dancing
Tacos
Softshell crab, chipotle cream
Smoked wild mushroom (ve)
Baos
Buttermilk fried chicken, radish, gouchang mayo
Miso glazed aubergine bao pickled radish yuzu mayo (ve)
Toasties
Ogleshield cheese & nduja
Ogleshield cheese & Symplicity 'Nduja (ve)
Kebabs
Lamb shawarma, sumac onions, tahini
Haloumi, aubergine and zhoug (ve)
Crumpets
Aged beef and rarebit
Potted shrimp & kohlrabi