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Freshly barbecued or wood-roasted meats, fish and vegetables go hand-in-hand with delicious, imaginative freshly prepared salads.
With all the flavours and ingredients listed below, we’re sure you will find a selection to please all of your guests.

BLISTERING BANQUET 1
To be placed in the centre of the table

• Slow-roasted Leg of Lamb cooked with Garlic, Rock Salt, Rosemary and Lemon Zest served on a bed of Farro all’Amatriciana – wheat cooked with Pancetta, Chilli and Pepper
• Baby New and Sweet Potatoes with Thyme and Caramelised Red Onions served with a Grainy Mustard Dressing
• Baby New Potato Salad with Avocado, Fresh Crispy Shoots, Radish and a Saffron Herb Vinaigrette
• Vibrant Persian Rice Salad with Basmati and Wild Rice, Pistachios, Pomegranate, Dried Fruits and Herbs
• South American Black Bean Salad with Red and Green Peppers, Lime Coriander and Chipotle Chillies
• Asian Slaw with Chinese Cabbage, Bean Sprouts, Red and Yellow Peppers, Spring Onions, Fresh Pineapple and Sweet and Sour Dressing
• Creole Slaw of Red and White Cabbage, Celeriac, Green Peppers, Spring Onions, Radishes with Hot Horseradish and Parsley Mayonnaise
• Artichoke, Pea and Courgette Salad with Mustard Seeds and Fresh Parsley served with a Sharp Lemon and Lime Dressing
• Watercress, Rocket, Sugar Snap Peas, Roast Red Peppers, Feta and Pinenuts with a Lemon and Walnut Oil Dressing
• Caesar Salad with Cos Lettuce, Parmesan Croutons, Garlic and Classic Caesar Dressing
• Classic Greek Salad with Tomatoes, Shallots, Cucumber, Feta Cheese, Olives, Fresh Parsley and dressed with Sherry, Vinegar and Olive Oil
• Tomato, Cucumber and Melon Salad with a hint of Fresh Chilli dressed with a Herb Vinaigrette
• Crunchy Carrot Salad with Mustard Seeds, Pinenuts and a Sweet Lemon dressing

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