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Bespoke Buffet

Buffets price on application

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.

plate of food


  • 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
  • Ellis’ 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 niçoise salad, with saffron & orange dressing
  • Moroccan spiced chicken breast, with mint & vegetable couscous Hay smoked lamb with black olives, piquillo 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, Ellis’ farm ham, char roasted artichokes, fresh basil


  • 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


  • Penne pasta with new potato’s green beans & green pea pesto
  • Pappardelle ribbons with charred fennel, rocket & lemon
  • Creamy potato gratin with Quickes cheddar crumb
  • Tomato & beetroot risotto with wild garlic mascarpone pesto
  • Bombay potatoes (potatoes cooked in curry spices)
  • Macaroni peas with parmesan shavings & cured ham
  • Moroccan quinoa with lemon preserves & toasted kernels
  • Tuscan black kale with quickes goat’s cheese & spelt
  • Tartiflette (diced potatoes) with smoked bacon & reblochon Diced potatoes cooked in sea salt & rosemary
  • New potatoes  with garden pesto
  • Crushed potatoes with summer vegetables & Greek olives
  • Risotto of baby leeks, asparagus, lemon, parmesan with truffle oil
  • Creamy vegetable with Cornish brie


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


  • 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 tomatoes 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


  • Sustainable mixed fish (niçoise salad) Olives, cherry tomatoes, cucumber parmesan, anchovies
  • Brixham Shell fish cocktail with bloody Mary sauce
  • Roast ling wrapped in Parma ham, with a puy lentil mint & yoghurt 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


  • Poached halibut with brown shrimp mint risotto.
  • Roast loin of cod with a fricassee of wood mushrooms, cream & herbs Flamed grilled mackerel, shiso 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 and goats’ cheese spelt risotto
  • Crumbled crust fish pie, sustainably caught fish with brown shrimps, quail’s 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

We offer a range of different styles of food.

We have created fantastic menus for a whole range of occasions.