catering + private events
If you would like to have your event catered, please get in touch – you can choose between canapés, pre-designed menus, or we can work together to create a bespoke menu that suits you.
Note: although the menus below have a mostly Mediterranean slant, I cook food from Korea to Mexico,
Nigeria to Japan and everywhere in between, so feel free to request something different.
Menus
Black treacle soda bread
Watermelon gazpacho consommé with lime and coriander prawns and mango and roasted pepper salsa, topped with crispy brown shrimp
Pressed slow-cooked pork OR Pressed wild mushroom duxelle – served with beetroot emulsion and edamame, green bean and cannellini bean salad with feta
Lemon and rosemary posset with macerated berries and almond biscuits
Chilli and feta soda bread
Salt cod with skordalia, walnuts, pickled mushrooms and a sherry reduction
Chicken, spinach and artichoke ballotine OR aubergine ballotine with braised black lentils, broccoli and red pepper coulis
Physalis creme brulee with black-pepper shortbread and minted yoghurt
Preserved-lemon soda bread with thyme
Charred, spiced polenta with roast onion puree, pancetta, whipped goats curd and baked tomatoes
Braised sage and marsala pork polpette OR Sage squash arancini with garlic bean mash, peach relish and courgette salad
Rhubarb and amaretto tiramisu with brandy snap crumble
Spring onion and corn soda bread
Thyme honey feta fritters with confit fennel and crushed peas
Skirt steak OR tofu with pistachio crumb, chimichurri and celeriac carpaccio
Blueberry mousse cake with macerated berries and crystallised ginger
Honey and thyme soda bread
Broad beans, pickled asparagus, shallot puree, parmesan crisp and basil
Kombu-cured cod loin OR crispy poached eggs with charred orange, chicory, pearl barley and saffron cream sauce
Apple sorbet with ginger crumble and coriander cream