Sample Menus for Every Occasion

Asparagus & Poached Egg Salad

Spring Pea Soup with Mint

Crab & Cucumber Salad

Goat Cheese & Beetroot Tartlet

Smoked Salmon with Lemon-Dill Crème Fraîche

Roast Chicken with Asparagus & Baby Potatoes

Pan-Seared Sea Bass with Spring Greens

Lamb Cutlets with Minted Pea Purée

Vegetable Risotto with Fresh Herbs

Herb-Crusted Salmon with New Potatoes

Strawberry & Elderflower Tart

Rhubarb Crumble with Custard

Lemon & Lavender Shortbread

Panna Cotta with Raspberry Coulis

Gooseberry Sorbet

Tomato & Basil Bruschetta

Chilled Cucumber & Mint Soup

Grilled Peach & Burrata Salad

Crab Cakes with Lemon Aioli

Watermelon & Feta Salad

Grilled Steak with Chimichurri Sauce

Seared Tuna with Mango Salsa

Stuffed Courgette Flowers

Lemon & Herb Grilled Chicken

Grilled Halloumi & Vegetable Skewers

Peach Melba

Lemon Meringue Pie

Raspberry Sorbet with Fresh Berries

Strawberry Eton Mess

Chocolate & Cherry Tart

Butternut Squash Soup with Sage

Parsnip & Apple Salad

Pumpkin & Ricotta Croquettes

Mushroom & Chestnut Tart

Caramelized Onion & Goat Cheese Salad

Braised Lamb Shank with Root Vegetables

Roast Duck with Cranberry & Orange Glaze

Pumpkin Risotto with Parmesan

Roast Chicken with Stuffing & Gravy

Vegetable Wellington

Caramelized Onion & Goat Cheese Salad

Spiced Pear & Almond Tart

Sticky Toffee Pudding

Apple & Blackberry Crumble

Chestnut & Chocolate Mousse

Caramel Apple Cake

Roast Chestnut Soup

Smoked Salmon & Avocado Salad

Braised Red Cabbage with Apple

Wild Mushroom & Truffle Oil Crostini

Winter Root Vegetable Salad

Slow-braised Beef Short Ribs

Roast Venison with Juniper Berry Sauce

Fish Pie with Winter Greens

Wild Mushroom & Polenta Cake

Roast Turkey with Cranberry Sauce

Christmas Pudding with Brandy Butter

Chocolate & Hazelnut Truffles

Spiced Apple & Cinnamon Cake

Pear & Gingerbread Parfait

Mulled Wine Poached Pears

Vegan Butternut Squash Soup – Creamy roasted butternut squash with a hint of ginger and coconut milk, served with a toasted sourdough crouton

Avocado and Mango Salad – With mixed greens, quinoa, cherry tomatoes, and a citrus dressing

Bruschetta with Tomato and Basil – Toasted baguette topped with fresh tomatoes, basil, garlic, and a drizzle of balsamic glaze

Stuffed Aubergine – Roasted aubergine filled with a spiced quinoa and chickpea mix, topped with pomegranate seeds and tahini drizzle

Vegan Mushroom Risotto – Creamy risotto with wild mushrooms, fresh herbs, and vegan parmesan

Sweet Potato and Lentil Shepherd’s Pie – Layers of spiced lentils, topped with creamy mashed sweet potatoes and baked to perfection

Vegan Chocolate and Avocado Mousse – Rich, smooth mousse made with avocado and dark chocolate, topped with fresh berries

Apple and Cinnamon Crumble – Served with dairy-free custard

Lemon and Almond Cake – Light, fluffy cake with almond flour, served with a coconut cream topping

Smoked Salmon Blini – With crème fraîche, lemon zest, and dill

Mini Beef Wellington – Tender beef fillet wrapped in puff pastry with mushroom duxelles

Caprese Skewers – Cherry tomatoes, fresh mozzarella, and basil with balsamic glaze

Avocado and Prawn Tartlet – With lime and coriander dressing

Goat Cheese and Beetroot Crostini – Drizzled with honey and thyme

Stuffed Mushrooms – Filled with garlic, cheese, and herbs

Sweet Potato and Sage Arancini – Served with a tangy tomato dip

Mini Vegan Tacos – With spiced jackfruit, avocado, and salsa

Bruschetta – With roasted peppers, tomato, basil, and olive oil

Crispy Cauliflower Bites – With harissa and a yogurt dip

Zucchini Fritters – With a lemon herb dipping sauce

Seared Scallops – Served with a black bean purée and crispy pancetta

Lobster and Mango Tartlet – With a hint of chili and lime

Foie Gras Parfait – Served with a fig compote on a brioche toast

Tuna Tartare – With avocado, sesame, and soy dressing

Truffle and Parmesan Arancini – Served with a rosemary aioli

Mini Chocolate Mousse Cups – With a raspberry coulis

Lemon and Lavender Shortbread – Lightly dusted with powdered sugar

Raspberry and White Chocolate Cheesecake Bites

Mini Eclairs – Filled with vanilla cream and topped with chocolate glaze

Our journey starts with a conversation. Whether in person or virtually, we'll connect to explore your event's unique needs. I’m here to listen to your vision, dietary preferences, and any specific dishes you’d love to see on the menu. This consultation sets the stage for our collaboration. 

I’ll collaborate closely with you to craft a menu that perfectly complements your event's theme and reflects your personal tastes. With a commitment to sourcing the finest seasonal ingredients, I aim to create dishes that leave a lasting impression. 

I’ll prepare a detailed pricing proposal tailored to the menu we’ve crafted together. This proposal will include a breakdown of estimated costs for ingredients, preparation, and service.

Your feedback is essential. I welcome your input and am happy to make any necessary adjustments to ensure every menu detail is just right for your event.

Once the menu and pricing are finalized to your satisfaction, we’ll establish a final agreement. This will outline the costs and terms, ensuring transparency and clarity for both parties.

My pricing philosophy goes beyond just the food—it's about crafting a memorable culinary experience designed just for you. Whether you're hosting an intimate gathering or a grand celebration, I’m here to bring your vision to life.