What’s Cooking September
Burnt Orange Leaves and Blackened Cod
We love an Autumn wedding and as the leaves are slowly turning a vibrant red and burnt orange our dishes are just as colourful and ready to warm up the chilliest of days. The weather may have been more than a little unpredictable but we are always prepared and come rain or shine, the show-stopping food goes on the tables.
This September has to be our busiest EVER; we’ve fed over 1,000 hungry wedding guests and wow what a selection of bright bold and blooming brilliant dishes.
Too Cool for School Canapes
Vietnamese Pork Nem
Soy Seared Beef Fillet and Asian Slaw on Asian Spoon
Tempura King Prawns, Sweet Chilli Sauce
Schmazing Starters
Martini glass Seafood cocktail
Crab & smoked salmon parcel, lobster, crayfish, prawns,
Blackened Cod, Choi Sum and Miso Tea Pot Broth served with edible flowers.
Magnificent Mains
Venison Loin, Braised Red Cabbage, Roast Parsnip, buttered kale. Slow cooked Haunch Pie with Pipe it Yourself Mash. Red Current Jus.
Thomas’ award-winning chicken and leek pies, creamy mash and mixed vegetables. Served family style
Bowl’d Over Bowl Food
Mac n Cheese with Vintage Red Leicester
Steak, Ale and Mushroom Pie with Purple Sprouting Broccoli
Slow Roast Lamb Crusted with Cumin, Coriander Seed and Herby Couscous
Thai Green Chicken Curry with Basmati Rice
Lincolnshire Sausage and Mash, Roast Red Onion Gravy
Beef and Doom bar Ale Pie, Mushy Peas
Mini Roast Chicken Dinner with all the trimmings
“The best things come in threes” Trio of Desserts
Sticky Toffee Pudding, Vanilla Mascarpone and crushed Honeycomb
Chocolate Soil and Meringue Mushroom
White Chocolate Milkshake and Ginger Cookie
Trio of ‘Verrines’
Eton Mess
Trifle
Mint Chocolate Mousse
