Working lunches
Sandwiches
Up to 30 guests £11.50 per person; 31 guests and over £13.50 per person
A selection of six fillings, with 1½ rounds per person. All sandwiches are garnished with a baby leaf salad and are accompanied by a sliced seasonal fresh fruit platter.
- 'BLT'
- Ham, cheese and wholegrain mustard
- Chicken and avocado
- Turkey and cranberry salad
- Salt beef and horseradish
- Coronation chicken, cucumber and iceberg lettuce
- Prawn mayonnaise and rocket
- Smoked salmon and cream cheese
- Crayfish, dill and rocket
- Classic tuna mayonnaise
- Salmon, cucumber and creme fraiche
- Prawn marie rose
- Egg and cress
- Cheese and spring onion salad
- Hummus, carrot and coriander
- Cream cheese and roasted vegetables
- Brie, tomato and lambs lettuce
- Cheddar, tomato and pickle
Salads
Up to 20 guests £11.00 per person
All salads are prepared with a light dressing and served with crusty bread.
- Chargrilled chicken with celeriac and pecan nut waldorf
- Roasted smoked salmon with new potatoes and confit shallots
- Pear and roquefort cheese with romaine lettuce and hazelnuts
- Corn fed chicken caesar
- Beetroot, fig, red apple and watercress salad
- Five spiced duck with pomegranate and spring onions
- King prawn, cashew nut and watermelon salad
- Tuna loin with salad nicoise (tuna served rare)
- Smoked duck with figs, mozzarella, honey and black pepper
- Pumpkin and pinenuts with sage dressing and ricotta croutés
- Indian spiced salmon with cucumber and minted yoghurt
- Pasta salad with marinated olives, tomatoes and capers
Finger buffet lunch
12–60 guests £17.50 per person; 61 guests and over £22.00 per person.
A selection of freshly prepared sandwiches (1 round per person), sliced seasonal fresh fruit platter and a selection of 4 savoury/sweet items. (Finger food served without sandwiches £16.50 per person.)
-- Cold dishes --
- Moroccan chicken with hummus and pitta
- Bruschetta of venison bresola with figs
- Crab and ginger salad spoons
- Asian duck with orange and pomegranate
- Roast salmon and lemon crème fraiche wraps
- Grilled focaccia with dolcelatte and pear chutney
- Beetroot cured salmon with dill and avocado
- Sesame crusted swordfish with pickled vegetables
- Pumpkin seed biscuit with ricotta and pine nuts
- Blinis pancake with smoked cheese and apple
-- Hot dishes --
- All day breakfast skewer
- Mozarella croquette with tomato chutney
- Fish burgers with tartar mayonaise
- West Indian meatballs with sweet potato
- Haddock Quesadilla with chilli and tomato salsa
- Creamed wild mushrooms with toasted brioche
- Spanish tortilla with spiced peppers
- Indian spiced prawns with mango chutney
- Lime and coriander seared salmon with chilli
- Wild mushroom and brie croque monsieur
-- Desserts --
- Rhubarb and vanilla cheesecake
- Old English sherry trifle shots
- Strawberry and tarragon cream shortcakes
- Berry and vanilla cream meringues
- Burnt apricot and mascarpone tarts
- Peach and champagne jellies
- Banana and raisin beignet with rum cream
- Polenta and orange cake with Cointreau cream
- Chocolate and coffee doughnuts
- Carrot and walnut cake
Download the working lunch menu (pdf, 2 pages)