Fine dining catering
for dinner parties, wedding breakfasts, corporate dinners and more

Fine dining catering

for dinner parties, wedding breakfasts, corporate dinners and more

Our fine dining menus curated by our skilled chefs involve highly detailed kitchen artistry. All dishes are both beautifully presented and sensationally delicious. Every dish is prepared with the very best fresh local produce wherever possible. 

Our catering company can provide fine dining for anything from an intimate dinner party of 10 in your own home to large corporate functions or wedding breakfasts of a couple of hundred and more. 

Our expert head chef with his knowledgeable advice is happy to guide and help you create a perfect bespoke menu, chosen by you. 

If desired, we can suggest wine pairings for each course to enhance your enjoyment.

Our sample menus here showcase the range of choices we can offer.


Ham hock terrine on toasted sourdough with smoked mustard sauce

Duck and chorizo arancini with micro herbs and dark beer glaze

Halibut served on a bed of leeks with a lobster bisque

Smoked salmon parcels

Sesame roasted scollops with pac choi

Potted blue cloud cheese with toasted sourdough with a beetroot and hazelnut relish

Hot salmon terrine, watercress salad and sourdough crostini

Tomato and mozzarella salad with a gazpacho soup

Smoked aubergine, pickles, pumpkin seeds and avocado salsa

Pasta starters

Lemon and wild garlic linguine

Prawn ravioli with a seafood bisque

Rocket and pistachio pesto with pasta

Ricotta, squash and sage ravioli with a roasted tomato sauce

Goats cheese starters

Grilled Goats cheese with honey and rosemary

Caramelised red onion and goats tart

Apple, shallot, bacon and goats cheese tart tatin

Pea shoots and goats cheese salad with roasted beets

Marinated beetroot with grilled goats cheese


Cannon of lamb with pea and mint puree, dauphinoise potatoes, roasted vine on cherry tomatoes

Pressed pork belly with an apple crisp, crushed new potatoes, tender stem broccoli

Pan fried Salmon, roasted straw carrots and green beans with local new potatoes

Chicken wrapped in parma ham stuffed with a ricotta and thyme farce, asparagus, crushed new potatoes

Roasted sea bass with a saffron and pea risotto

Beef checks on creamy mash with seasonal vegetables and a red wine jus

Wild mushroom and walnut wellington

Green lentil Dahl, saffron coconut yoghurt, crisp pitta with coriander cress


Rhubarb creme brûlée with a rhubarb cream and homemade shortbread

Chocolate tart with macerated Kent cherries and mascarpone cream

Apple and blackberry crumble with clotted cream ice-cream

Raspberry and champagne posset with a homemade shortbread

Local cheese board served with pickles, chutneys, crackers and artisan

Triple chocolate mouse

Trio of desserts

Citrus tart

Fish Course

Cod with roasted onion cream with asparagus served with crushed new potatoes and peas

Monk fish wrapped in parma ham served on a tomato and ragu with roasted gnocchi

Poached salmon with potato, leek and watercress dauphinoise

Cod with fennel and buckwheat with a tarragon and anchovy dressing

Pan fried halibut on a bed of summer greens on a lobster bisque sauce

Seared salmon with a heritage tomato salad, new potatoes and hollandaise sauce

Meaty Main Courses

Braised Beef cheeks with colcannon potatoes

Venison loin with creamed celeriac and a blackberry jus

Cannon of lamb with dauphine potato and a red win jus

Lamb breast rolled with a lemon and herb stuffing, pomme puree

Seared sirloin of beef with confit potatoes

Pressed pork belly with an apple crisp and crushed new potatoes

Venison wellington with duchess potatoes

All served with fresh seasonal vegetables

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