Bespoke buffet

 

For a perfectly balanced menu we recommend that you choose one dish from each section, Meat, Fish or vegetarian. For savoury tarts with two choices from the salad section and two from the potato and pulses section, followed by two choices from the dessert and cheese section. We can set up a buffet stations from were your guests can be served by Field to Fork staff.

These buffet menus are ideal for main wedding breakfasts, we could add starters to the format which can be a plated item before the buffet commences.

Cold dishes Meat

Burrow farm ruby red rib of beef with wasabi cream

Home smoked Poltimore ham with spiced peach preserve

Carpaccio of beef with pea shoots & roasted beets

Elliises charcuterie platter, mixed local salamis & meats with olives & pickled vegetables

Selection of smooth & coarse meat pates with Field to Fork preserves

Smoked venison, pear and walnut salad with parmesan

Chicken escallop with Spanish anchovies, parmesan, baby gem, sough dough croutons

Honey baked ham with fennel & spiced fruit quinoa salad

Tender strip loin of beef with nicoise salad, with saffron & orange dressing

Moroccan spiced chicken breast, with mint & vegetable cous cous

Hay smoked lamb with black olives, pequillo peppers, artichokes, tomato aioli

Loin of Poltimore pork with pickled grapes, apples, stilton, garden leaves, orange blossom dressing

Super food chicken, with watercress, Soya beans, vegetable shoots, pearl barley & soy & ginger dressing

Bocconcini mozzarella with figs, ellises farm ham, char roasted artichokes, fresh basil

Hot meat dishes

Charred lamb chump with Moroccan style stew (Stew of butternut squash, saffron, apricots,

tomato’s, and preserved lemons.
French classic cassoulet, spicy sausages with red wine lentils, pork rashers, duck.

Spanish style organic ark chicken (chicken supreme with black olives, Spanish vegetables & Serrano ham

Roast pork loin stuffed with scented peaches, braised fennel, apple, & feta cheese
Hot beef shin salad with sauté potato’s, watercress & horseradish mascarpone dressing Fillet of beef with wet truf e polenta, asparagus spears, raison & caper berry jus
Chicken chorizo sausage pie, with black olives, summer vegetables,
potato’s cooked in smoked sea salt
Roast pork belly with braised Swiss chard mustard cream, apple sauce & crackling Exmoor venison pie with black currant, basil, port, creamed vegetables
Pork loin saltimbocca with Parma ham, served with a cannelloni bean pumpkin stew
Beef stew of braised oxtail & feather blade, with seasonal vegetables
Ark chicken supreme with a farce of feta spinach with pine smoked pesto sauce
Lamb chump with black kale, pickled raisons, and baby onions smoked garlic port sauce

Fish cold

Sustainable mixed fish ( nicoise salad ) Olives, cherry tomato’s, cucumber parmesan, anchovies
Brixham Shell fish cocktail with bloody Mary sauce
Roast ling wrapped in Parma ham, with a puy lentil mint & yogurt salad
Locally smoked trout with shavings of beetroot & horseradish crème
Hot roasted salmon with poached eggs, new potato’s, béarnaise dressing Peppered smoked mackerel with black olive & orange salad
Mackerel escabeche, pickled kohlrabi, smoked capsicums, shaved fennel
Thai spiced seafood salad with buckwheat noodles, Asian vegetables
Troncon of turbot with curried mayonnaise & pickled cucumber & dill salad
Sea trout with pickled summer vegetables, tomato aioli
Smoked fish platter with parmesan, Spanish anchovies, Charred artichoke hearts Sourced herring with mixed radishes & potato salad

Fish hot

Poached halibut with brown shrimp mint risotto.

Roast loin of cod with a fricassee of wood mushrooms, cream & herbs

Flamed grilled mackerel, shizo sprouts, crayfish tails, and truffle celeriac.

Salt & pepper squid with Asian coleslaw

Potato gnocchi with purple sprouting, brown shrimps, scallops, herb butter

Cornish smoked mackerel with chorizo hash, Tarragon aioli

Grilled scallops with a hazelnut parmesan crust, wilted greens orzo pearls

Malaysian spiced river exe mussels with mini flatbreads

Smoked brown trout with beetroot & goats cheese spelt risotto

Crumbled crust fish pie, sustainable caught fish with brown shrimps, quails eggs,

Brixham crab & chorizo Jambalaya, (Louisiana rice dish with mixed spices, crab, chicken, chorizo sausage, rice and a selection of vegetables).

Ragout of summer vegetables with squid black olives & herbs

Savoury tarts

Tomato & black olive egg custard
Saffron & summer vegetable crème brûlée v
Wild mushroom & toasted cobnut tart with fragrant pea pesto Scallions, wild garlic, spinach & Cornish brie tart
Pulled pork with marinated figs & apple woods cheese tart Rich French onion tart with homemade crème fraiche
Thai spiced summer squash tart with fresh coconut
Mixed smoked tomato & parmesan tart
Spinach & feta cheese filo tart
Broccoli & stilton tart with toasted walnuts
Brixham bay crab with lemon cream
Roasted shallot, mushroom & truffle tart
Pear & goats cheese tart
Smoked haddock & chive tart with soft quails eggs
Young goats cheese with orange & beetroot marmalade

Spinach & local mussel tart with spiced cream

Salads

Chicken & parmesan salad with garden pesto
Panzanella (Italian tomato salad with toasted sour dough bread & Spanish anchovies) Zucchini ribbons with toasted pine nuts & white beans
Pear & ginger salad with elliises cured ham
Wild rocket white bean & artichoke salad
Penne pasta with new potato’s green beans & green pea pesto
The ultimate tomato & mozzarella salad (a selection of natural grown tomato’s with basil) Roasted summer vegetables with toasted chorizo
Summer vegetable coleslaw with black olive tapenade
Cephalonian feta cheese mint salad
Honey roasted Halloumi cheese with mango, rocket, and mint crème fraiche
Salad of summer beetroot with spring onions, dried tomato’s g balsamic & caraway seed Sumac & honey roasted carrots, caper berries, minted pea pesto
Roasted summer vegetable salad with fried chorizo, tahini dressing
Cajun spiced celeriac coleslaw with honey roasted cashews
Balsamic slow roasted tomatoes with basil & salsa Verde
Garden leaf salad

Potatoes & Pulses

Penne pasta with new potato’s green beans & green pea pesto Parpadelle ribbons with charred fennel, rocket & lemon Creamy potato gratin with Quickes cheddar crumb
Tomato & beetroot risotto with wild garlic mascarpone pesto Bombay potato’s (potato’s cooked in curry spices )

Macaroni peas with parmesan shavings & cured ham

Moroccan quinoa with lemon preserve & toasted kernels

Tuscan black kale with quickes goat’s cheese & spelt Tartiflette (diced potato’s)with smoked bacon & reblochon Diced potato’s cooked in sea salt & rosemary
New potato’s with garden pesto
Crushed potato’s with summer vegetables & Greek olives
Risotto of baby leeks, asparagus, lemon, parmesan with truffle oil Creamy vegetable with Cornish brie