The prospect of the Summer season and warmer climate gives our chefs the exciting opportunity of designing new menus that take full advantage of a range of seasonal ingredients that are bursting with colour and flavour.

The menus are designed to allow these delicious raw ingredients to shine through, whilst giving priority to local, fair trade and sustainable suppliers.

Below is a selection of dishes from our new Spring/Summer 2015 menus. Our team of Party Creators would be delighted to answer any questions on the new menus should you have them.



breast of quail

smoked english pancetta, summer squash puree, candied pecans, baby leaves and balsamic syrup

potted rabbit

pickled heritage carrot salad, pea cream, summer leaf salad and toasted spelt

whitby bay crab salad

with jellied crab consommé, lovage vichyssoise and fennel cress

marbled pepper bavouris

creamed brie, jerusalem artichoke dumpling and sweet potato crisp



roasted new season lamb loin

with a cauliflower and poppy seed cheesecake, seared salsify with potato fondant

roast dry aged beef fillet

griddled english asparagus, smoked potato, plum tomato confit with beef jus

confit duck

with a celeriac puree, carrot ribbons and spaghetti potato crusted duck bitok, cherry ravioli and a game jus



white chocolate giandunja mousse

cherry jelly, almond meringue with a cherry sorbet and lavender shortbread

bitter chocolate delice

salted caramel powder with a sesame seed tuille and a malted barley ice cream

citrus eton mess

vanilla crème chilboust, lemon curd, orange macaroons, lemon drizzle cake and citrus filaments

greek yogurt and lemon cello sorbet

compressed watermelon, honeyed lemon cake with macadamia nut brittle