Buffets

‘Nirvana’, was how Hugh Fearnley Whittingstall described a classic Blistering buffet some years ago at a friend’s wedding. We think so too. Our buffets are designed to please everyone from carnivores to vegetarians, from seafood lovers to spice addicts.

Option 1

Whole Sirloin
with a Pepper Pastrami Rub
Skewers of Chicken
marinated in Warm Spices with Fresh Coriander & Lime
Seared Tuna
marinated in Light Lime Marmalade with Lime Leaves, Mango Powder & Fresh Mint
Mediterranean Wood-roasted Vegetable Skewers
with Peppers, Courgettes, Aubergine Red Onion and a Rocket & Spinach Pesto
Salads
Black Bean Salad
with Peppers, Garlic, White Onion, Chilli, Coriander and Lime
Baby Leaf Salad
with Watercress, Rocket, Red Chard, Endive and Alfalfa dressed with Lemon and Rock Salt
Vivid Green Salad
with Sugar Snap Peas, Green Beans, Mangetouts, Cucumber and Sesame Seeds dressed with Lime, Rice vinegar, Palm Sugar and Mint
Plum, Yellow and Red Cherry Tomatoes
with Mozzarella, Olives, Thyme, Pink Peppercorns and Garlic Oil
Served with a Selection of Chargrilled Breads hot From the Coals, Horseradish & Poppyseed Cream, Lime & Mango Chutney and a Roasted Red Pepper Salsa

Option 2

Whole Wood-roasted Butterflied Legs of Lamb
marinated with Lemon Zest, Rosemary & Garlic
Whole Boned Barbecued Chicken
marinated in Dijon Mustard, Honey, Oregano & Garlic
Fillets of Sea Bream
served with an Anise Salsa Verde
Butternut Squash
with a Warm Spice Crust, Goat’s Cheese, Spring Onions & Toasted Pumpkin Seeds
Salads
Baby New Potato Salad
with Avocado, Fresh Crispy Shoots, Radish and a Saffron Herb Vinaigrette
Creamy Succotash Salad
with Sweetcorn, Lima Beans, Peppers & Bacon with a Sour Cream, Coriander & Lime Dressing
Tomato, Cucumber & Melon Salad
with a hint of Fresh Chilli dressed with a Herb Vinaigrette
Crisp Baby Gem, Watercress and Rocket Salad
with Fresh Herbs, Extra Virgin Olive Oil and Vintage Balsamic Vinegar
Served with Mint Mojo, Blistering Barbecue Sauce, Fresh Tomato Salsa and Grilled Breads

Option 3

Wood-roasted Suckling Pig
with a Spiced Rub and filled with a Persian Stuffing of Basmati & Wild Rice, Pistachios, Pomegranate, Apricots, Dried Fruits and Herbs (Persian Rice also on the Buffet)
Red Lebanese Chicken
marinated in a combination of Lebanese and Tandoori Spices
Whole Sides of Salmon
with Red Onion Confit, Pinenuts, Tahini, Fresh Coriander & Lime
Slow Baked-Aubergine
with Tomatoes, Red Onions, Coriander and Lime
Salads
Crunchy Salad of Cabbage, Carrot, Beetroot & Rocket
Wood-roast Aubergine & Red Pepper Salad
with Feta Cheese, Fresh Mint, Lemon & Cumin Oil and finely sliced Red Onions
Mixed Salad of Cucumber, Apple, Celery, Romaine Lettuce & Pumpkin Seeds
with a Wood-roast Garlic Dressing
Served with a Lemon Myrtle & Apple Sauce, Fresh Tomato Salsa and Freshly Grilled Flatbreads

Option 4

Whole deboned Chicken
marinated with Lemon, Tarragon & Garlic
Large River Trout
cooked with Tarragon, Pink Peppercorns & Tangerine Juice
Skewers of Tiger Prawns
basted with Garlic, Ginger & Lemon Oil
Wood-roast Field Mushrooms
with melting Cashel Blue Cheese, Thyme and Chives
Salads
Baby New and Sweet Potatoes
with Thyme and Caramelised Red Onions served with a Grainy Mustard Dressing
Wood-roast Artichoke Hearts, Butterbean & Pink Peppercorn Salad
with a Lemon & Chive Dressing
Tomato, Wood-roast Aubergine and Mozzarella Salad
with a Tomato & Basil Salsa and Mixed Shoots
Summer Leaf, Herb and Crispy Mange Tout Salad dressed
with a Classic Vinaigrette
Served with Freshly Grilled Breads from the Coals, Homemade Apple Chilli Jelly, Saffron Mayonnaise

Buffets

Option 1

Salads

Option 2

Salads

Option 3

Salads

Option 4

Salads