Private Catering
example Menu
For 100 Guests
4 Canapés
Per person
Wild Boar, Sage and Honey Meatballs
with apple and pear honey puree
​
Stuffed Sweet Peppers (V)
with feta cheese, cracked black pepper and olive oil
​
Angus Beefsteak Sliders
with pickle and mustard in a brioche bun
​
Wood Pigeon Poppers
Starters
Pan Fried Pigeon Breast
with chilli mango salsa
​
Grilled Halloumi (V)
with mini flatbread, hummus, and sunblush tomatoes
Main Course
Venison Haunch and Loin, Spatchcock Chicken
marinated in garlic and paprika rub​
Cauliflower Steak
Chimichurri Sauce
Colourful Mixed Leaf, Baby Tomato, and Edible Flower Salad
Buttery Garlic Griddled Potatoes
Butternut Squash Cooked Whole in the Hot Ashes 'Dirty Style'
Honey Glazed Carrots Griddled on the Plancha
Dessert
Caramelised Peaches (V)
griddled on the plancha, served with chantilly cream and fresh raspberries
Feasting Table
Canapés
Choose Four
Wild Boar Meatballs with apple, pear and honey puree
Wood Pigeon Poppers grilled pigeon breast filled with cream cheese and jalapeno peppers, wrapped in streaky bacon
Smoked Chalk Stream Trout Pinwheels with cream cheese and chives
Tomato, Basil, and Mozzarella Kebabs (V)
Stuffed Sweet Peppers (V) with feta, cracked black pepper, and olive oil
Venison Sausage Rolls with red onion marmalade
Wild Boar Artisan Sausage Rolls with sage and onion
Baked Brie Tartletsn (V) with apricot marmalade
Olive Tapenade on Mini Toasted Sourdough (V) with sprinkles of parsley and chive
Main Course
Choose three
Venison - butterflied haunch and loins, marinated in our paprika, garlic and black pepper rub; cooked over our woodfire hanging on bars.
Pork Belly - hung on the cross and slow cooked over the fire for 7 hours.
Pulled Pork - marinated with our own barbecue rub and cooked in the smoker for 8 hours
Spatchcock Chicken - griddled on the plancha; choose your marinade: tandoori spices/ garlic and paprika rub / our signature barbecue rub
Chicken Kebab - marinated with lime, paprika, black pepper, salt and garlic.
Whole Lamb Asado - slow cooked over flames on the cross with olive oil, salt, and herbs
Chalk Stream Trout Sides - gently cooked at the side of the fire on cedar planks; basted with garlic, lemon, butter, fresh leaves, and dressing
Mushroom and Halloumi Burger (V) - in a brioche bun with hummus, sunblush tomatoes and watercress
BBQ Vegetable Kebab (V) - a selection of tasty colourful vegetables on skewers with our barbecue marinade cooked over the fire and served with flatbread and hummus
Cauliflower Steak (V) - marinated in olive oil, lemon juice, garlic, herbs and our own rich blend of middle easter spices
Sauce Options for the Meat - Chimichurri Dressing / Peppercorn / Red Wine Jus / Stilton Cream and Beef Stock
​
Sides
Choose Four
Hot Buttery Garlic Potatoes​
griddled on the plancha
Potato Salad
with capers, fresh herbs, spring onion, and creamy mayonnaise​
​
Cous Cous Salad
with cucumber, mint, tomatoes, and spring onion​
​
Tabbouleh
bulgur wheat, tomatoes, cucumber, shallots, mint, and parsley
​
Tri-Colour Homemade Slaw
with red and white cabbage, carrot, and creamy mayonnaise or olive oil and lemon dressing
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Colourful Mixed Leaf Salad
with tomatoes, red onion, and edible flowers
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Lemon Orzo Salad
with courgette, basil, chives, and parmesan
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Appleslaw
with red and white cabbage, creamy mayo, and parsley​
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Heritage Tomato and Mozzarella Salad
dressed with basil, olive oil and salt​
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Greek Salad
with feta cheese, olives, tri-colour tomatoes, cucumber, red onion and parsley​
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Dessert
Fresh Orange and Almond Cake
with creme fraiche and seasonal berries
​
Rich Chocolate Torte
with strawberries, blueberries, and Cornish clotted cream​
​
Baked Vanilla Cheesecake
with wild berry coulis and blueberries​
​