A modern take on a Medieval Feast Free range chicken thighs, half marinated in chilli lemon and thyme / half lemon, thyme & garlic A few for a taste: Spatchcock whole pigeon with crushed juniper and thyme Leek and gruyere cheese open pie or caramalised onion and brie open pie ( TBC)
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Free range chicken thighs, half marinated in chilli lemon and thyme / half lemon, thyme & garlic
A few for a taste: Spatchcock whole pigeon with crushed juniper and thyme
Leek and gruyere cheese open pie or caramalised onion and brie open pie ( TBC)
Griddled small fry such as: Sardines, herring, sprats
With rock salt and oregano
Mutton meatballs cooked in a light broth with leeks, nettles and cabbage, served in bowls with ladles
Rye bread with caraway seeds
Spelt with pumpkins seeds
Garlic and rosemary roasted new potatoes
Red cabbage, carrot, fennel salad, pumpkins seeds, dressed with honey and orange
Roasted courgettes with beetroot and red onion, finished with tarragon
Potato and carrot fritters flavoured with caraway and ginger
Roasted butternut squash and puy lentil salad with mint and pomegranate
Whole terrines of jelly, assiette of flavours-lime, blackcurrant, strawberry
Elderflower cheesecake with stewed fruits
Custard and nutmeg tarts
An exciting alternative form of evening food that will wow your guests as well as keep their energy levels topped up for the evening entertainment!
The giant sub sandwich is a humungous sub roll served along wooden boards filled with a range of delicious deli delights to cater for everyone!
Your guests can have as much or as little as they like and choose from a variety of fillings and bread types along the sub.
Smoked mozzarella risotto balls
Pecorino cheese with sweet chillisauce
Chargrilled marinated aubergine, barrel aged feta and a pomegranate salad
Sun dried tomatoes
Served with a garlic mayonnaise and smoked sweet paprika