Canapés


   

 

 

A Mediterranean Menu

Parmesan shortbread with bresaola, rosemary and walnut pesto, and white truffle cream

Cubes of grilled asparagus, mint & pecorino frittata V

Scallop tartare with lemon, chervil and crème fraiche

Saffron and mozzarella risotto arancini V

Salsa verde marinated chicken skewers with romesco sauce

A modern Brittish Menu

Spinach muffin with poached quail’s egg and hollandaise V

Duck liver parfait on Berwyn oatcake with quince jelly

Artichoke and wild mushroom tartlet with black truffle cream V

Rabbit loin and prune skewer with smoked bacon and wholegrain mustard

Mini veal and sage poppy seed burger with micro rocket and fresh mayonnaise

A Spiced Menu

Courgette and haloumi fritters with green tomato and dill salsa V

Salmon, sea bass, lime and chilli ceviche spoons

Spinach and feta bourek triangles with sumac and sesame seeds V

Spiced squash, feta and corn fritters with smoked garlic and chive cream V

Lobster and mango brochettes with ginger and lime sauce

Bowls 


Spring Bowls

Asparagus, fennel, broad bean and pea risotto with pea shoots and parmesan

Poached brisket of salt beef with celeriac and horseradish rémoulade and lamb’s lettuce

Smoked trout fillet with new potato, cucumber and pea salad and crème fraîche and dill dressing

Summer Bowls

Veal ‘in bianco’ with risotto Milanese and gremolata

Cracked wheat and mint tabbouleh, red sorrel and lemon salad, roast beetroot and smoked aubergine purée

Maryland crabcakes with mesclun leaves, avocado and lime salad and rouille

Winter Bowls

Porcini mushroom tortellini with toasted butter and crisp sage

Slow-cooked lamb shoulder with colcannon, watercress and redcurrant sauce

Salmon and tarragon fishcakes with tartare sauce and saffron potato, leek and pea salad


British cheese platter with walnuts, damson jelly and biscuits

Spanish platter of Iberico ham, manchego with membrillo, picos, roast almonds and green olives

Baked camembert with saucisson sec, Bayonne ham, mousse de canard and cornichons

Parma ham, bresaola, and Felino salami, with parmesan, grissini and marinated Italian vegetables and olives

Falafel with hummus, marinated beetroot, saffron couscous, Lebanese flatbread, smoky aubergine Baba Ghanoush, and black olives

Caponata with grilled artichokes, tomato, mozzarella and basil, ciabatta

Taramasalata, marinated Feta cheese, tazatziki, black olive tapenade and focaccia with dipping oils

Shared Dishes

Dinner Parties


Autumn / Winter

STARTERS

Spiced Jerusalem artichoke soup with chestnut pesto

Partridge terrine with quince chutney and Oloroso sherry reduction

MAINS

Fillet of Longhorn beef with fondant potatoes, red wine sauce and wild mushrooms

Roast goose with Parmesan and sage polenta, pancetta and braised leeks

PUDDING

Baked figs with toasted almonds, honey and yoghurt

Chocolate tart with raspberry coulis and vanilla cream

Spring / Summer

STARTERS

Potted English crayfish with melba toast, courgette and mint salad and cucumber salad

Windrush goat’s cheese tart with fennel puree and tomato concasse

MAINS

Roast duck breast with honey and lavender glace green beans with almonds and orange peel and potato puree

Broad bean, pea and fennel risotto with courgette flowers and summer flower salad.

PUDDING

Raspberry and almond tart

Rhubarb pannacotta with poppy seed sable and rose syrup

Weddings and Large Parties


Starters

Smoked chicken with remoulade, Parma ham and walnut pesto

Duck and chestnut terrine with spiced pear chutney and watercress

Fennel soup with prawn dumpling gyoza

Main Courses

Grilled butterflied leg of lamb with romesco, roast courgette couscous and stuffed tomato

Honey glazed duck breast with fondant potatoes, madeira sauce and balsamic glazed carrots

Aubergine and goat’s cheese ‘en croute’ with red pepper and balsamic sauce and spinach with pine nuts and garlic

Puddings

 

Fig and frangipane tarts with cinnamon ice cream

Dark chocolate marquise with raspberries and white chocolate sauce

Plum, orange anpolenta cakes with orange flower and honey yogurt

Devils on horseback

Parmesan custard with anchovy toast

Quail Scotch egg with mustard

Savouries

Evening Food

Smoky pulled pork wrap with chipotle barbeque sauce and rocket

Berwyn fish finger ciabatta with tartare sauce and gem lettuce

Soft-shelled crab rolls with chilli salsa and mayonnaise

 

Over Fire and Smoke


From the smoker

Texan slow-smoked brisket of beef

Pulled pork shoulder with chipotle sauce

Rolled shoulder of lamb with salsa verde

Pork belly with chorizo stuffing

On the spit

 

Whole lamb roasted on a spit in the Argentinian way

Gloucester Old Spot hog roast with fennel confit

Berwyn burger with smoked bacon and Comte cheese

Butterflied legs of lamb with caper and mint sauce

Grilled lobster with garlic butter

On the grill

 

 

On the rotisserie

 

Whole quails with a pomegranate and cumin glaze

Giant skewers of beef rump chimichurri

Venison haunch marinated in juniper and thyme

Accompaniments can be found in the full menu.

Buffet


Hot buffet

Devon fish pie

Chicken, lemon and olive tagine

Mozzeralla arancini with tomato sauce

Pulled pork with barbeque sauce and pickles

Confit duck with cassoulet

Cold buffet

Seeded spinach and feta rolls

Chilli-marinated prawns with courgette ribbons and mint

Parma ham and Felino salami platter with olives and caperberries

Grilled asparagus frittata

Spinach roulade with roast squash, ricotta and walnuts

Accompaniments can be found in the full menu.

Drinks


Soft Drinks

 

 

 

Sparkling passionfruit and lime refresher

Cranberry, hibiscus and honey infusion

Peach and elderflower Bellini

Raspberry and blackcurrant squash

Pear, cinnamon and ginger sparkler

Cocktails

 

 

 

Apple mojito

Berwyn mule

Sloe gin fizz

Berwyn Hurricane

Espresso martini