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
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
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