If you’re looking for a versatile catering firm that is passionate about bringing a variety of events incredible food, Field to Fork Catering is the perfect firm for you.
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MAINS
FRUITS OF THE SEA
Are to include potatoes and vegetables which are served separately if not already stated on the dish description.
- Braised ling with pancetta, peas, lettuce & crème fraiche
- Hake with Basque seafood Spanish stew (calamari, mussels, shrimps, chorizo cooked slowly with peppers, tomatoes)
- Pan roasted Dover sole with black kale, roasted fennel & sauce choron Sea bass with tat choi, spring onions
- Asian spaghetti & coconut broth
- Poached halibut with seasonal vegetables, jersey royals & pink grapefruit & caper berry hollandaise
- Red mullet bouillabaisse (French orange & saffron seafood stew)
- Seared salmon wrapped in Parma ham with wilted chard with seafood sauce
- Pan fried red mullet with seafood bisque & sanfire.
- Seared brill with creamed potato, pea broth & caper berry cream.
- Flamed grilled mackerel, shiso sprouts, crayfish tails, and truffle celeriac.
- Poached halibut with brown shrimp mint risotto.
- Crumbled crust fish pie, sustainably caught fish with brown shrimps, quail’s eggs
IT’S ALL ABOUT
THE MEAT
V stands for vegetarian & vg stands for vegan
- Confit of locally shot duck with wilted chard, puy lentils, membrillo
- Organic Beechwood farm chicken, with spelt risotto & seasonal greens
- Burrow farm ruby red beef cheek, braised in Otter vale ale with smoked bacon, red cabbage and peppered pears
- Lamb cutlets rubbed in Indian spices with spinach Dahl
- Slow cooked pheasant breast with autumn vegetables and pickled wood mushrooms
- Chicken forester, maize feed chicken with truffle mousse, banana shallots, pancetta and watercress cream
- French classic cassoulet, spicy sausages with red wine lentils, pork rashers, duck
- Trio of sausages, sun dried tomato, garland Hayes venison, pork and cider, Creamed potato, port jus
- Burrow farm ruby red beef pie with winter vegetables, pickled walnuts, crumbled stilton
- Exmoor venison pie with black currant, basil, port, creamed vegetables
- Beechwood chicken chorizo sausage pie, with black olives,summer vegetables, potatoes cooked in smoked sea salt
- Poltimore pork & cider pie with Apple woods cheese, brambly apples, leeks and creamed vegetables
- Exmoor tenderloin of venison with wild chanterelle mushrooms, Jerusalem artichokes with port & redcurrant sauce
- Tea smoked Szechwan peppercorn duck with wilted baby gem, saffron fondants with black Cherrie jus
- Roast cannon of burrow farm lamb with pan fried gnocchi & autumn vegetable fruits, roasted garlic glaze
- Poltimore braised belly pork, hand dived scallops with pink peppercorn & apple beurre blanc
- Roulade of chicken with wild garlic cream, pea shoots & deep-fried courgette owers
- Charred lamb chump with Moroccan style stew of butternut squash, saffron, apricots, tomatoes, and preserved lemons
- Rump steak of beef with all the trimmings served with a béarnaise sauce
- Fillet of beef with wet truffle polenta, asparagus spears, raison & caper berry jus
- Pork belly with braised fennel & apple compote, cider sauce
- Roast loin of pork with chorizo sausage & shoulder of pork hash
- Chicken chasseur, Beechwood chicken supreme with red wine mushrooms (An old classic but good never the less)
- Chicken escalope, new season English asparagus salad, with parmesan & sage dressing
- Roasted wood pigeon breast with spelt salad, baby beets & watercress emulsion
- Pork tenderloin, pancetta, summer vegetables, black olives, smoked tomato fondue
- Slow cooked chicken with smoked mussels and brown bread sauce
- Lemon and garlic roasted chicken with Moroccan spiced warm couscous pearls
We offer a range of different styles of food.
We have created fantastic menus for a whole range of occasions.