Carvery boards

Serves from 8 to 10 guests a selection of vegetable and potatoes can be chosen to accompany the meat. Costed individual per head.

• Roast rib of peppered beef with a bourbon glaze & all the trimmings Beef wellington with chanterelle mushrooms & Madeira sauce
• Rib of beef with ramsons, tyme & mushrooms
• Rib of ruby red beef with watercress Yorkshire pudding, beef jus
• Brisket slowly marinaded in a black currant and sloe gin
• Herb rolled saddle of lamb with a red wine jus
• Rack of lamb with port & red currant sauce
• Whole roast chicken with caramelised apricots, thyme seasoning
• Whole roast duck with merrelo cherrie & port sauce
• Whole leg of lamb rubbed in roasted garlic & rosemary with sweet shallot sauce
• Pulled Shoulder of pork cooked in local cider with a elderflower and rose hip jus
• Wood fired porchetta stuffed with garden herbs with ginger and pear seasoning Orange marmalade glazed ham
• Anchovy and garlic studded lamb
• Roast saddle of turkey with red wine jus

One pot meals

The idea originated from the way that I typically cook at home not overly complicated. Your food is delivered to your table in a big bowl then it’s simply a case of digging in.

• Shin of burrow farm beef with macaroni
• Slow braised beef with root vegetables & barley
• Beechwood organic chicken with thyme , cured ham & red wine jus
• Beechwood chicken chasseur
• Spicy African chicken stew
• Fruity lamb tagine with roasted tomato cous cous pearls
•  Moroccan lamb meatballs with fried hen eggs & saffron infused orange potatoes Greek lamb shoulder with orzo
• Chorizo sausage, haddock new potato & black olives

Vegetarian

• Butternut & chick pea tagine with saffron couscous
• Roast seasonal vegetable stew with pearl barley & red wine Mixed bean cassoulet with horseradish dumplings
• Roast pumpkin & kale cannonini stew
• Wild mushroom wellington with wilted greens and puy lentils
• Spiced lentil spinach & roasted sweetcorn and coconut loaf
• Scrambled tofu with roasted asparagus olive and fennel pollen

Carvery boards

Please choose one main and 1 or three mains.

This will consist of one large joint of meat or fish or three smaller ones, choice of 3 sides, we will provide dietary alternatives on request if needed

These menus can be chef carved from a buffet or smaller joints can be served to the tables for a family style service.

• Maple slow roast shoulder of Gloucester pork
• Smoked paprika firecracker Somerset beef brisket
• Sumac roasted leg of lamb, minted yoghurt & pomegranate
• Lemon, garlic marinated spatchcock chicken
• Butterfly of lamb smoked with pine and elephant garlic
• whole fire roasted sirloin of dry aged beef, chimichurri
• Pit Smoked Lamb Shoulder, salsa verde
• Whole Sirloin Beef – Beef, Hung and slow roasted over ash wood, chimichurri
• Rolled porchetta in fennel, lemon & garlic, honey gremolata
• Chicken spatchcock chicken, mopped in thyme & chipotle glaze, chimichurri
• Smoked lamb shoulder ballotine
  Lamb Shoulder Rubbed in Apricot Harissa and slow cooked Argentinian Red Prawns
• Prawns Fire Roasted, Charred Lemon, Saffron Aioli
• Lobster – Native cornish Lobster fire roasted, chimichurri butter with smoked saffron aioli