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Vegetarian & Vegan

Vegetarian & vegan plant based banquets


Sharing bowls & platters ideal for sharing.

Choose 6 items divided between the mains and sides dishes. These items can also be chosen as a one-off main course.

30 people minimum.

Please inform us if you are vegan on request, most items can be adapted if needed.


  • Roast sweet dumpling with mushroom & kale stuffing.
  • Chilli and rosemary aubergine parcels, with smashed chickpeas potato and tahini
  • Broad bean, wild leeks and sorrel cheesecake
  • Pea pesto Asparagus tart with soft hens egg
  • Smoked tomato,mozzarella & black olive bruschetta with truffle salt
  • Summer vegetable, vulcombe cheese frittata
  • Tender stem broccoli risotto with beenleigh blue cheese icecream
  • Fennel soda bread, Heritage tomato and nettle pesto
  • Sweetcorn polenta with sheeps cheese, pickles and watercress
  • Braised fennel tart with culsworthy cheese
  • Smoked pea filled courgette flowers with saffron ioli
  • Wild garlic & herb Rissotto fritters with leek fricassee
  • Wood mushroom filled with Jerusalem artichoke, pearl barley risotto
  • Porcini mushroom filled tofu with miso & ginger
  • Romanesco fungus fritters with mustard & chive yoghurt
  • Samphire red onion potato fritter, with verbena curd
  • Spinach and feta meatless balls with a lemon and pepper sauce.
  • Sesame seed tempeh fritters with a porcini sauce
  • Japanese tofu balls with a ginger sauce and soy bean casserole
  • Felafel’s rolled in dukkah with Moroccan cous cous pearls
  • Halloumi, couchette & mint fritters with a wilted chard and coconut and lemon broth
  • Tomato and basil dumplings white beans, olives and tender stem broccoli
  • Wood fired tomato focaccia bread ,with pickled vegetables
  • Tempeh with a maple & orange glaze , bok choi, soda noodles
  • Layered filo pie with roast spiced cauliflower , mash & carrot purée
  • Spiced chana Marsala with brown chick peas , tamarind & kale
  • Chanterelle mushroom, dulce seaweed & cobnut pesto tart
  • Seeded lentil & quinoa falafel with tahini lemon sauce
  • Asparagus & cashew cream pie with fig & apple compote
  • Enochi mushrooms & chestnut gyoza with Teriyaki
  • Malaysian spiced sorrel & leek potato dumpling, with a roast squash and lime sauce
  • Oven baked squash gnocchi with sundried tomato
  • Fennel & spinach pistou Aubergine involtini with creamy spinach stuffing, roast tomato & olive sauce.
  • Beetroot & goats cheese fritters with blackened garlic & Russian kale
  • Vegetable ribbons, bean sprouts and sunflower seed tossed with ginger miso dressing wasabi sprinkles
  • Salsify, carrot and mushroom stew with cider tarragon cream and creamed applewoods
  • Yellow lentil & halloumi aubergine parcels with coconut laksa
  • Baby fennel tagine with cous cous pearls & preserved lemons

Salads & sides

  • Picked ceps with lemon, land cress and culsworthy cheese
  • Pink fir potato salad with wild garlic and truffle mayonnaise Charred fig & rocket salad with lemon tofu, feta
  • Roasted pear, Stilton and walnut salad with warm potatoes
  • Organic spelt with watercress pesto, smoked tomato, & tender stem Morroccon spiced squash with chickpeas & preserved lemon
  • Hazelnut , buckwheat & green salad with lime dressing
  • Red med tofu tostada with murcian salad
  • Chargrilled baby gem lettuce, chicory, pea and quails eggs
  • Curried oven roasted cauliflower & puy lentil tabbouleh
  • Fragrant wild rice salad with soy & ginger dressing
  • Seared asparagus with lemon hollandaise, poached hens egg
  • Charred summer vegetables with salsa verde, butter beans, piquillo peppers
  • Miso charred aubergines with honey yoghurt and toasted seeds
  • Home sprout salad with, Lippet beans with cashew hummus
  • Sweet & sour aubergines
  • Tuscan Nero kale with Chickpea & butternut tahini dressing
  • Smoked tofu Katsu curry vermicelli noodles
  • Mee goreng (thai noodle salad)
  • Organic spelt salad with spring onions and minted pea pesto
  • Braised puy lentil salad with roasted summer vegetables and toasted seeds
  • Quinoa salad with Moroccan spices and oven roasted smoked chickpeas
  • Golden beetroot salad with toasted hazelnuts homemade labneh cheese.
  • Buckwheat noodle salad with teriyaki braised kale and green lentils
  • Roasted butternut salad cooked in malaysian spices) served warm
  • Oven roasted potatoes tossed in wild garlic & hazelnut pesto
  • Warm cous cous salad with seabeet, hens eggs & lemon tartare dressing
  • Grilled courgette salad with fennel, apricots, almonds and feta
  • Puy lentil & fennel, summer bean, creme fraiche mint dressing
  • Pak choi with ginger,fennel miso & sesame dressing

View our Vegetarian meals below.


A wide range of


  • Pearled spelt with oyster mushrooms & wilted greens
  • Aubergine charlotte with sweet potato galette
  • Butternut Squash risotto with charred artichokes, saffron potatoes, parmesan and chive cream
  • Herb gnocchi with wilted chard, asparagus mousse & pea & mint emulsion
  • Summer squash dumplings, vegetable melange,smoked tomato’s, black olives & shaved fennel
  • Spring vegetable risotto with micro sprout salad
  • New season asparagus, quails egg, sanfire, vegetable pave with sauce ceviche
  • Open lasagne with garden vegetables, Parmesan crisp, sweet basil pesto sweet & hot pepper stew with zucchini fritters & white mild goat’s cheese & celeriac mousse, charred bread, roasted beets, rainbow chard & smoked butternut sauce
  • Confit of wood mushroom tart with a pea and mint pesto
  • Filo cup with aged balsamic slow roasted tomatoes, wilted fort hook and bocconcini
  • Fennel and spinach tagine, crispy ginger halloumi, butternut and mint couscous. Pearl salad with torn pistachio flatbread
  • Wild mushroom wellington with a tamari and green tea sauce
  • Butternut and parmesan cannelloni, saffron, wild sorrel rice cake. Seared asparagus, lemon verbena hollandaise
  • Lentil dumplings with cumin yogurt and nutty honeyed, pilaff puff flatbread
  • Sweet and spicy cheese with mung dahl rice
  • Tomato and tamarind potato with green coriander rice
  • Saffron tortellini with asparagus,pine nuts and puy lentils parcels,
  • Artichoke pesto with silk wilted pasta
  • Whipped goat cheese, blackberry leather, deep fried couchette owers truffle honey, saffron dauphinoise stack
  • Beetroot and goats cheese cannelloni, pea and mint mousse, potato galette tahini and celeriac puree
  • Porcini mushroom steamed pudding, seared broccoli and hazelnut tamari dressing
  • Summer vegetable ragout with shitake mushroom dumpling and orange ginger dressing

If you’d like to read more about what we can offer in terms of special dietary catering, click the button below!


We offer a range of different styles of food.

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