Summer Menus
MENUS
Whether it's weddings, dinner parties in the comfort of your home or just a fridge delivery for your holiday cottage, Rebecca will work closely with you to create a bespoke menu to cater for your tastes, needs and dietary requirements. Using fresh food sourced locally.
For all occasions, meals will be cooked in your kitchen and served. No need to worry about the kitchen chaos, Rebecca will have that in hand (you won't even notice she has been there). ​
CANAPES
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Fig and Fennel Crispbread with Whipped Goats Cheese , Thyme Honey and Balsamic
Smoked Salmon Blinis with an Avocado Mayonnaise
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Mini Welsh Rarebit, with a Tomato Relish
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Crab and Lime Creme Fraiche on Toasted Rye
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Tuna Tartare with Wasabi Mayonnaise on Wholemeal Sourdough
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Sticky Chinese Pork Belly Bites with Pickled Cucumber Ribbons
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Fig, Onion and Camembert Tartlets
Mini Lobster Rolls
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BASIC MENU
perfect for family gatherings
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STARTER
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Pea and Little Gem Soup with a Parmesan Crisp and Homemade Crusty Bread
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Smoked Trout Pate, with Pickled Shallots and Homemade Rye Bread
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Coriander, Chilli and Lemongrass Chicken with a Lime and Peanut Sauce
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MAIN
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Onion and Goats Cheese Wellington with Roasted New Potatoes and Seasonal Vegetables
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Pan Fried Chicken with Roasted Radishes and Chicory, Heritage Carrots, Boulangere Potatoes and Madeira Jus
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Roasted Moroccan Spiced Lamb with a Roasted Vegetable Couscous, Pomegranate Seeds, Preserved Lemons, Feta and Olives
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DESSERT
Lemon Millefeuille with Crushed Strawberries
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Orange and Almond Cake with Orange Syllabub and Raspberries
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Chocolate and Heather Honey Tart and Salted Caramel Ice Cream
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PREMIUM MENU
for celebrating those special occasions
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STARTER
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Home Cured Beetroot Salmon with Roasted Candied Beetroot, Pickled Fennel and Homemade Yogurt Cream Cheese
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Chicken Ravioli with a Pea Veloute and Crispy Pancetta and Chicken Skin
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Griddled Asparagus with Quails eggs, Toasted Hazelnuts and Truffle Hollandaise
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MAIN
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Roasted Hake with Steamed Clams, Pan Fried Butter Beans, Chorizo, Crispy Capers, Tendersrem and a White Wine Sauce
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Sous Vide Duck with a
Carrot and Orange Puree, Potato Dauphinoise, a Redcurrant Reduction and Seasonal Vegetables
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Honey Roasted Jerusalem Artichokes and Aubergine with a Citrus and Herb Quinoa, Feta and a Pomegranate Dressing
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DESSERT
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Pistachio Sponge with a White Chocolate Mousse, Lemon and White Chocolate Ganache and Strawberry Sorbet
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Lemon and Lime Tart with a Lime Creme Fraiche, Meringue Shards and Fresh Raspberries
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Coconut Panna Cotta with Caramalised Pinapple Cubes, Spiced Rum Gel and a Spiced Coconut Crumble