GRAZING · BUFFET · DEVON
Grazing Boards & Buffets
Grazing boards, carvery boards brought to the table, and buffets built from your own choices.
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Grazing boards
Served on slate or wooden planks, there could be the following:
How it works
- 5 items per head
-
Sticky pork belly skewers -
Smoked crevettes with merguez mayo -
Deep fried calamari with saffron aioli -
Ham hock terrine, toasted brioche, smoked chilli jam -
Artisan bread basket with romanesco sauce, beetroot hummus -
Honey and ginger halloumi -
Summer vegetable antipasti
Meat / fish
- Squid with black olives & puy lentils
- Sticky pork belly skewers
- Dates baked with blue cheese and cured ham
- Smoked crevettes with merguez mayo
- Hot chorizo sausages
- Fish croquettes
- Chicken, sage and apple patties
- Curried Jamaican patties
- Beechwood chicken, burnt leek, wet garlic frittata
- Deep fried calamari with saffron aioli
- Spiced pulled pork
- Salt & pepper squid
- Ham hock terrine, toasted brioche, smoked chilli jam
- Smoked venison, smoked mutton & Dorset coppa
- Smoked venison, air dried pork loin & saucisson sec
- Smoked mutton, Dorset air dried beef & smoked duck breast
Vegetarian
- Artisan bread basket with romanesco sauce, beetroot hummus
- Selection of olives with lemon
- Manchego cheese & quince rice fritters
- Baked shiitake mushrooms with soft goats cheese
- Patatas bravas (oven baked sea salted potatoes in smoked paprika sauce)
- Charred roasted peppers
- Roasted artichokes
- Honey and ginger halloumi
- Spanish butter beans
- Fine beans with Grana Padano & garlic
- Baba ganoush with lentil wafers
- Balsamic confit baby onion
- Greek olives with garlic & chilli
- Pickled wood mushrooms
- Summer vegetable antipasti
- Baby artichoke fritto with black garlic aioli
Field to Fork carvery boards
Brought to the table to be carved or portioned by a nominated member of the table.
How it works
- Each board serves 8 to 10 guests
- A selection of vegetables and potatoes can be chosen to accompany the meat
- Boards, knife & carving fork to be hired
-
Rib of ruby red beef with watercress Yorkshire pudding & beef jus -
Whole leg of lamb rubbed in roasted garlic & rosemary with sweet shallot sauce -
Wood-fired porchetta stuffed with garden herbs, ginger & pear seasoning -
Wild mushroom Wellington with wilted greens and puy lentils
Carvery boards
- Roast rib of peppered beef with a bourbon glaze & all the trimmings
- Beef Wellington with chanterelle mushrooms & Madeira sauce
- Rib of beef with ramsons, thyme & mushrooms
- Rib of ruby red beef with watercress Yorkshire pudding & beef jus
- Brisket slowly marinated in blackcurrant & sloe gin
- Herb-rolled saddle of lamb with a red wine jus
- Rack of lamb with port & redcurrant sauce
- Whole roast chicken with caramelised apricots & thyme seasoning
- Whole roast duck with morello cherries & port sauce
- Whole leg of lamb rubbed in roasted garlic & rosemary with sweet shallot sauce
- Pulled shoulder of pork cooked in local cider with an elderflower & rosehip jus
- Wood-fired porchetta stuffed with garden herbs, ginger & pear seasoning
- Orange marmalade-glazed ham
- Anchovy & garlic-studded lamb
- Roast saddle of turkey with red wine jus
One pot meals
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
- Spicy African chicken stew
- Fruity lamb tagine with roasted tomato couscous 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 & chickpea tagine with saffron couscous
- Roast seasonal vegetable stew with pearl barley & red wine
- Mixed bean cassoulet with horseradish dumplings
- Roast pumpkin & kale cannellini 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
Bespoke knife & fork buffets
These buffet menus are ideal for main wedding breakfasts.
How it works
- For a perfectly balanced menu, choose one dish from each section: meat, fish or vegetarian
- Then two choices from the salads and two from the potatoes & pulses
- Followed by two choices from the desserts & cheeses
- A set price for 30 guests or more; add a starter or dessert, or five canapés
- We set up buffet stations where your guests are served by Field to Fork staff
- A plated starter can be served before the buffet commences
-
Fillet of beef with wet truffle polenta, asparagus spears, raisin & caper berry jus -
Lavender & pistachio crème brûlée with lemon polenta biscuits
Cold meat dishes
- 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's charcuterie platter, mixed local salamis & meats with olives & pickled vegetables
- Selection of smooth & coarse meat pâtés with Field to Fork preserves
- Smoked venison, pear and walnut salad with Parmesan
- Chicken escalope with Spanish anchovies, Parmesan, baby gem, sourdough 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
- Superfood chicken with watercress, soya beans, vegetable shoots, pearl barley & soy & ginger dressing
- Bocconcini mozzarella with figs, Ellis's farm ham, char roasted artichokes, fresh basil
Hot meat dishes
- Charred lamb chump with Moroccan style stew (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 potatoes, watercress & horseradish mascarpone dressing
- Fillet of beef with wet truffle polenta, asparagus spears, raisin & caper berry jus
- Chicken chorizo sausage pie with black olives, summer vegetables, potatoes cooked in smoked sea salt
- Roast pork belly with braised Swiss chard mustard cream, apple sauce & crackling
- Exmoor venison pie with blackcurrant, basil, port, creamed vegetables
- Pork loin saltimbocca with Parma ham, served with a cannellini bean pumpkin stew
- Beef stew of braised oxtail & feather blade, with seasonal vegetables
- Ark chicken supreme with a farce of feta and spinach, with pine smoked pesto sauce
- Lamb chump with black kale, pickled raisins and baby onions, smoked garlic port sauce
Cold fish dishes
- Sustainable mixed fish niçoise salad: olives, cherry tomatoes, cucumber, Parmesan, anchovies
- Brixham shellfish 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 potatoes, 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
- Tronçon 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
- Soused herring with mixed radishes & potato salad
Hot fish dishes
- Poached halibut with brown shrimp mint risotto
- Roast loin of cod with a fricassée of wood mushrooms, cream & herbs
- Flame 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 & goats cheese spelt risotto
- Crumble crust fish pie: sustainably caught fish with brown shrimps, quails eggs
- Brixham crab & chorizo jambalaya (Louisiana rice dish with mixed spices, crab, chicken, chorizo sausage and vegetables)
- Ragout of summer vegetables with squid, black olives & herbs
Salads
- Chicken & Parmesan salad with garden pesto
- Panzanella (Italian tomato salad with toasted sourdough bread & Spanish anchovies)
- Zucchini ribbons with toasted pine nuts & white beans
- Pear & ginger salad with Ellis's cured ham
- Wild rocket, white bean & artichoke salad
- Penne pasta with new potatoes, green beans & green pea pesto
- The ultimate tomato & mozzarella salad (a selection of naturally 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 fraîche
- Salad of summer beetroot with spring onions, dried tomatoes, fig 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 potatoes, green beans & green pea pesto
- Pappardelle ribbons with charred fennel, rocket & lemon
- Creamy potato gratin with Quicke's 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 preserve & toasted kernels
- Tuscan black kale with Quicke's 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
Desserts or cheeses
- Chocolate & caramel soufflé with orange syrup
- Lemon tart with banana essence
- Lavender & pistachio crème brûlée with lemon polenta biscuits
- Eton mess with pink peppercorn meringue
- A selection of mini macaroons
- Baby cupcakes
- Chocolate & raspberry brownie
- Summer fruit jelly
- Dutch apple cake with crème anglaise
- Rhubarb & custard panna cotta
- Tarte au citron
- Liquorice poached pears, dehydrated grapes, creamed polenta and peanut sablé
- Cranachan with raspberries, biscotti biscuit
- Panna cotta with poached fruits in champagne
- Apple crumble with hazelnuts and caramel custard
- Marinated peaches, meringue with basil sorbet and strawberry jelly
- Praline coated honey ice cream with strawberry soup
- Cocoa bean chocolate pots, vanilla foam
- Chocolate & orange gateau with candied fennel
- A selection of West Country cheeses with Field to Fork pickles, jellies & wafers
- A selection of continental cheeses with Field to Fork pickles, jellies & wafers
- A selection of Cornish cheeses with Field to Fork pickles, jellies & wafers
Finger buffet
Ideal for parties and evening wedding receptions. Pick your own and make your buffet unique to you.
How it works
- Choose 6 finger food items
- Minimum 30 guests
- Biodegradable plates and serviettes included
-
Wood-fired pizza slice
- Onion bhaji with raita V
- Vegetable pakora with mango chutney V
- Homemade scotch eggs with pickle
- Vegetable samosas with sweet chilli dipping sauce V
- Chinese spring rolls with sweet 'n' sour dipping sauce, ×2 V
- Cocktail sausages glazed with honey and toasted sesame seeds, ×3
- BBQ hickory smoked chicken wings
- Goujons of lemon sole with tartare sauce
- Falafel with minted yoghurt, ×2 V
- Spicy coated prawns with lemon mayonnaise
- Thai chicken skewers
- Beef & lemongrass koftas
- Lamb koftas with harissa
- Breaded jalapeños stuffed with cream cheese
- Chicken satay
- Wood-fired pizza slice
- Pork pies with cider, apple & ginger chutney
- A selection of vegetarian quiche: leek & brie, goats cheese & red onion marmalade, tomato & basil V
- A selection of meat quiche: chicken & chive, roast vegetable & chorizo, BBQ shoulder of pork and pears
PLEASE NOTE
We typically take bookings from 30 guests upwards. Every menu is fully customisable to suit your specific tastes and dietary requirements.
BUFFET QUESTIONS
How our buffets work
The bespoke knife & fork buffet is the format most couples choose for the main wedding breakfast: built from your own choices and served from stations we set up at your venue. It works just as well with a plated starter first and the buffet after. For parties and evening receptions there's the Finger buffet instead: lighter, handheld and easy to graze at. Tell us your date, venue and rough numbers and we'll put a quote together.
- What's included in a bespoke knife & fork buffet?
- You choose one dish from each section (meat, fish or vegetarian), then two salads, two from the potatoes and pulses, and two from the desserts and cheeses. It's a set price for 30 guests or more, and our chefs and kitchen team are included in that. Every section's full list of dishes is above.
- Can we add anything to the buffet?
- Two ways, and you can take either or both: add a starter or a dessert to the buffet, or add five canapés to serve during the drinks reception. If you'd rather sit everyone down first, a plated starter can come before the buffet. That's a common shape for a wedding breakfast.
- Do you do a Finger buffet for evening receptions?
- Yes. The Finger buffet is built for parties and evening wedding receptions: you choose six finger-food items and mix and match them however you like, from 30 guests upwards. Biodegradable plates and serviettes are included.
- How many guests do you need, and who serves it?
- From 30 guests upwards, the same as the rest of our menus. The buffet stations are set up and served by our team, so nobody is left queuing at a trestle table wondering what's what. We're there behind it.
READY WHEN YOU ARE
Tell us about your day. We'll build the menu around it.
We cook this menu at wedding venues across the South West, including wedding catering in Exeter, Cornwall and Somerset, with 95% locally sourced, sustainable produce.