• Tea and coffee
• Homemade lemon drizzle cake

• Tea and coffee
• A selection of sandwiches
• Homemade Victoria sponge cake

• Tea, coffee and juices
• Bacon rolls and vegetarian option
• Croissants and pastries
• Yoghurts
• Fresh fruit
  

  Price:	£13.50 pp plus VAT
  Minimum:	40 people

Morning refreshments

• Tea and coffee served with warm pastries
• A selection of sandwiches
• Kettle crisps
• A platter of fresh fruit
• Sparkling elderflower
• Mineral water

Afternoon refreshments

• Tea and coffee served with carrot cake

Morning refreshments

• Tea and coffee served with warm pastries
• A selection of sandwiches
• Kettle crisps
• Battered prawns with a sweet chilli dip
• Mini smoked salmon bagels
• A platter of fresh fruit
• Sparkling elderflower
• Mineral water

Afternoon refreshments

• Tea and coffee with homemade chocolate sponge cake

Morning refreshments

• Tea and coffee served with homemade cookies
• Pancetta-wrapped salmon with asparagus
• Caramelised onion and mature cheddar quiche
• Buttered new potatoes
• Cherry tomato and mozzarella salad with balsamic vinegar
• Baby leaves
• Pesto pasta with torn basil leaves
• Lemon posset with shortbread finger
• Sparkling elderflower
• Mineral water

Afternoon refreshments

• Tea and coffee with shortbread biscuit

MENU 1

Chicken Caesar platters
Strips of chicken on a bed of cos lettuce topped with crunchy croutons, Caesar dressing and shaved Parmesan

Salmon and prawn platter
Flakes of poached salmon with tiger prawns on a bed of watercress finished with a citrus sour cream and dill dressing

Sun dried tomatoes, torn buffalo mozzarella and basil puff tart

New potatoes
with minted butter

Tabbouleh
Bulgur wheat salad with fresh herbs, lemon juice, cucumber and crumbled feta cheese

Crunchy Slaw
with a chilli dressing topped with toasted pumpkin seeds

Baby leaves

Mixed cherry tomato salad
tossed in mint and basil oil with a hint of lime

Dinner roll selection

Vanilla bean cheesecake topped with seasonal fruit

MENU 2

Beef Bourguignon
Tender pieces of Herefordshire beef braised in a rich smoked bacon and mushroom sauce finished with fresh thyme

Wensleydale and leek tart
A shortcrust pastry tart filled with a creamy Wensleydale cheese and leek filling, enriched with clotted cream

New potatoes
with herb butter

Honey glazed chantenay carrots

Steamed fresh green vegetables

Traditional Apple Pie with custard

Fish and seafood

Mini smoked salmon bagels
Mini bagels filled with Scottish smoked salmon, cream cheese and dill

Tempura king prawn
Ginger and garlic marinated tail-on prawn, coated in a crispy tempura batter

Pretzel toasts
Topped with smoked salmon and lightly whipped cream cheese

Mini brioche
Trout caviar and fromage frais

Meat selection

Mini croque monsieur
Mini toasted cheese brochettes filled with ham and cheese

Mini brioche
Foie gras and sweet onion confit

Steak and stilton rosti
A small potato rosti cake with Stilton sauce topped with a medallion of British beef  

Chicken Tikka chicken sticks
Tender pieces of flame-seared spicy marinated chicken pieces

Vegetarian

Beetroot and feta turnovers
Roast beetroot with crumbled feta, finished with flat leaf parsley

Pretzel toasts
Tomato and basil, crème fraiche and onion or Grana Padano and mini involtini

Sweet selection

Mini chocolate éclairs
Mini choux éclairs filled with cream and topped with Belgian chocolate

Lemon tarts
Small butter pastry tarts filled with citrus lemon

Egg custard tarts
A mini shortcrust tart filled with egg custard and sprinkled with nutmeg

Italian chocolate cups
Mini dark chocolate cups filled with raspberry panna cotta, tiramisu or lemon liqueur

Good food, simply served, simply eaten, straight from a bowl.

MENU 1

Chicken Korma
Tender pieces of marinated chicken in a mildly spicy sauce, finished with cream

Coconut Dhal with crispy onions
Lentils, coconut milk with garlic turmeric and fresh coriander, topped with crispy fried onions

Served with rice, mini garlic and coriander naan bread

MENU 2

Beef Bourgignon
Tender pieces of beef, in a rich red wine sauce with sweet onions and button mushrooms

Vegetable bean casserole
Seasonal vegetables, with butter beans and tomatoes, finished with flat leaf parsley

Served with rice

MENU 3

Lamb Kleftico
Slow cooked shoulder of lamb with cherry tomatoes and baby potatoes

Vegetable Tagine
Seasonal vegetables with Moroccan spices and orange zest

Served with couscous and a wedge of flat bread

MENU 4

Mexican chilli beef
Spicy minced beef with chillies and red kidney beans with crème fraiche

Three bean chilli
Garnished with fresh coriander

Served with rice and crispy tortilla chips

Formal dining includes crisp white table linen and floral centrepiece.

MENU 1

Starter

Ham Hock, split pea and mustard terrine
served with a spiced pear and grape chutney
or
Tomato Provençale, mascarpone and pesto tart
served with micro cress salad

Main course

Noisettes of local Welsh lamb with port and rosemary jus
or
Roquefort and baby spinach risotto
garnished with chargrilled asparagus spears and parmesan shavings

Vegetables
Honey glazed Chantenay carrots
Wilted spring greens
Dauphinoise potatoes

Pudding

Mascarpone tiramisu slice
Coffee and truffles

MENU 2

Starter

Salmon with minted pea risotto and lemon butter
Pan-seared salmon fillet set on a bed of fresh pea risotto, topped with minted butter
or
Chickpea fritters with minted yoghurt
Mildly spiced mini chickpea fritters on a watercress and cucumber salad with cooling yogurt

Main course

Herefordshire fillet of beef
Accompanied with a fricassee of foraged mushrooms and a wild garlic purée
or
Local asparagus tart
With a rich chive hollandaise, topped with parmesan shavings

Vegetables
Potato and Celeriac Dauphinoise, infused with fresh horseradish
Spring greens wilted in a grain mustard butter
Baked butternut squash with ginger and coriander 

Pudding

Classic glazed lemon tart with a quenelle of Cornish clotted cream
Coffee and truffles

MENU 3

Starter

Honey seared salmon fillet
With a balsamic glaze and micro leaves
or
Hereford Hop Soufflé
Twice baked soufflé with a parsley crumb

Main course

Crispy skin-on chicken breast
With pancetta, chestnut mushrooms and finished with a red wine reduction
or
Courgette, ricotta and pea shoot risotto
Finished with parmesan shavings

Vegetables
New potatoes with minted butter
Mixed green vegetables, asparagus, broccoli, green beans and peas
Sweet roasted Chantenay carrots

Pudding

Sticky toffee pudding with vanilla bean ice cream
Coffee and truffles