• Oxford blue & pear on sour dough crispbread
  • Parmesan shortbread with roast tomato basil & Mascarpone
  • Griddled aubergine in a mint and parsley dressing on a garlic bruschetta (ve)
  • Pea & broad bean purée on parmesan shortbrea
  • Classic Bruschetta – tomato, basil & olive oil (ve)
  • Black olive tapenade on bruschetta (v)
  • Mini cheese and potato frittatas
  • Herb artichoke and parmesan filo rolls
  • Caramelised red onion and Capricorn Somerset goats’ cheese tart
  • Mini jacket potatoes topped with sour cream and chives
  • Sautéed wild mushrooms with thyme, wood sorrel & wild chevril
  • Roasted root vegetable rolls


  • Beef carpaccio with parmesan and rocket
  • Asparagus tips wrapped in Parma ham
  • Ginger & lime chicken skewers
  • Chicken tikka skewers
  • Crispy duck and cucumber with hoisin sauce in filo case
  • Shepherd pies with root vegetable mash
  • Sage & apple sausage rolls
  • Scotched quails’ eggs
  • Honey roast pork skewers
  • Mini chilli cheese beef burger in a sesame seed bun
  • Yorkshire puddings with British roast beef & horseradish
  • Slow roast pulled pork with apple & sage in a sesame seed bun


  • Salmon & pickled ginger with on cucumber
  • Smoked trout, horseradish & dill crostini
  • Hot roast salmon on sour dough crispbread
  • Tuna Carpaccio with capers & shallots on crostini
  • Scallop tartare in baby gem leaves
  • Classic prawn cocktail in baby gem leaves
  • Oysters served raw with shallot and red wine vinaigrette
  • Salmon & dill cake with crème fraiche tartare
  • Mini jacket potato with smoked trout


  • Fruit tartlets
  • Rich dark chocolate brownies
  • Bakewell tarts
  • Victoria sponge cakes
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