THE BRIEF
To create an original three course dinner to an Old Fashioned English Summer Theme which included a pudding of individual Knickerbocker Glories.

CANAPES
Served Hot

• Skewers of Mexican Chicken marinated in Coriander, Cumin, Lemon and Chilli served with Smoked Corn Salsa
• Tiger Prawns cooked with Lemon, Garlic and Herbs served with a Homemade Saffron Aioli
• Beignet Soufflés with Spring Onion, Parmesan and Chives

Served Cold

• Toasted Brioche with Ash-coated Goats Cheese, Mango Salsa and Basil

PLATED STARTER

• Wood-roasted Asparagus served with Hollandaise, Shards of Parmesan and Vintage Balsamic

PLATED MAIN

Wood-roasted Breast of Guinea Fowl on a bed of Potato and Celeriac Purée with Fine Green Beans, Baby Carrots, served with a Beetroot Jus, Plum Tomato & Chive Sauce

Vegetarian

• Skewers of Wood-roasted Field Mushrooms on a bed of Potato and Celeriac Purée with Fine Green Beans, Baby Carrots, served with a Beetroot Jus, Plum Tomato & Chive Sauce

PLATED PUDDING

• Knickerbocker Glories with layers of Berry Compôte, Fromage Blanc and Meringue topped with Pistachio Ice Cream and Praline and Halfmoon Water

Back to top