Plated & Sharing Meals

Plated & Sharing Menus

These show an example of the types of menu we offer for your wedding, event or party catering.
We can also create a bespoke menu to suit your requirements.

Sharing Platter Starters

Platters to share in the middle of the table


Mini scotch egg- poached quale’s egg with fresh pork sausage meat and golden bread crumb crust.

Chilled pea and mint soup shot.

Pear, walnut and Davidstow cheddar toasts.


Selection of cured meats.

Olives in fresh lemon and rosemary.

Selection of breads with olive oil and aged balsamic.


Lemon and oregano chicken strips.

Spinach and feta parcels.

Lemon and chilli hummus with pitta.

Sharing Bowls

Bowls of slow cooked meats served to the table to share accompanied by side dishes to compliment the meal.


Slow braised lamb with apricots, dates and fresh coriander.

Cumin spiced beef with toasted almonds.

Wedding catering meal bristolMoroccan spiced chicken with root vegetables and chickpeas.

Sweet potato and squash with cumin, chilli and fresh coriander(v).

Served with a zesty lemon couscous, flat breads, Harissa and mint yoghurt dip.

Best of British

Braised steak with Bath Ales Gem and thyme gravy.

Chicken, leek and bacon casserole in a creamy tarragon sauce.

Pork and Bounders cider stew with roasted vegetables and fresh sage.

Broccoli, stilton and mushroom casserole (v).

Served with seasonal vegetables and thyme, garlic and rosemary roast potatoes.

Curry Classics

Thai spiced chicken with lemon grass, coconut and coriander.

Beef masaman with ginger and fresh coriander.

Chicken Rogan Josh.

Beef Dopazi.

Served with basmati rice, naan bread and mango chutney.

Plated Starters

Option A

Roasted tomato and oregano soup with a hint of chilli.

Roasted butternut squash soup with fresh coriander and ginger.

Leek and pea soup with fresh thyme.

Chicken liver pate with French toast and caramelised red onion chutney.

Ham hock salad with handmade piccalilli and mixed baby leaf salad.

Chicken with fresh lemon and oregano served on a bed of dressed baby mixed leaves.

Smoked Mackerel salad with beetroot and horseradish salsa.

Bruschetta with vine ripened tomatoes and red onion topped with fresh basil and parmesan (v).

Goats cheese salad on a bed of mixed baby leaves with red onion marmalade and fresh thyme (v).

Option B

Chicken and Parma Ham salad with roasted red peppers, sun blushed tomatoes and rocket.

Chicken and smoked bacon terrine with dressed mixed leaves and apricot and apple chutney.

Smoked chicken salad served with a fresh mango and coriander salsa.

Pressed confit of duck salad with sun blushed tomato, baby capers and parsley, with a lemon dressed salad.

Smoked salmon mousse with fresh lemon and dill with endive and cucumber salad.

Crayfish cocktail served with little gem lettuce and a smoked paprika Marie-Rose sauce.

Grilled halloumi crostini with sweet and sour peppers and mixed baby leaves (v).

Cherry tomato tart with fresh buffalo mozzarella and basil pesto with rocket salad and reduced balsamic (v).

Plated Main Courses

Option A

Roasted breast of chicken on a bed of crushed new potatoes served with a roasted red pepper and basil coulis and fine beans.

Supreme of chicken marinated in fresh tarragon with creamy mashed potatoes, served with a chestnut mushroom and white wine sauce with sugar snap peas.

Slow roasted belly of pork served with a sage and onion potato cake with braised red cabbage and a cider and thyme sauce.

Loin of pork with black pudding served with a white wine and thyme sauce with roasted new potatoes and seasonal vegetables.

Cod fillet with leek and potato cakes served with a rich tomato and oregano sauce accompanied by fine beans.

Leek and mushroom tart served with a creamy blue cheese sauce with potatoes and fine beans (v).

Stuffed butternut squash, with roasted vegetables and pine nuts. Served with a rich tomato and oregano sauce with crushed new potatoes (v).

Option B

Pork tender loin marinated in Earl Grey tea served on a bed of braised red cabbage with boulangere potato. Accompanied by a rich brandy and prune cream sauce.

Duck breast served on rosti potato with a lightly spiced port, cranberry and orange jus served with fine beans and sugar snaps.

Rump of lamb marinated in fresh rosemary and garlic. Served with a rich red wine, mint and redcurrant sauce, dauphinoise potato with buttered savoy cabbage and peas (a supplement may be required on this dish).

Shoulder of venison served with a red wine gravy with roasted garlic and shallots with creamy mashed potato and baby carrots.

Fillet of sea bass served with potato cake and fine beans with chorizo, red onion and roasted cherry tomato sauce.

Fillet of salmon with a fennel and white wine bure blanc served with roasted new potatoes and sugar snap peas.

Grilled herb polenta cakes served with wild mushrooms and roasted cashew nuts. Served with a white wine and pesto sauce with roasted new potatoes and vegetables (v).

Plated Desserts

White chocolate brownie with fresh raspberries and vanilla cream.

Dark chocolate brownie with orange infused cream.

Sticky toffee pudding with a rich butterscotch sauce.

Apple crumble crème brule.

Coconut pane cotta with fresh pineapple and chilli salsa.

Citrus posset with rich shortbread biscuit.

Limoncello cheesecake.

Mocaccino mousse with biscotti biscuit.

Trio of Desserts

Choice of 3 plated mini desserts per person

Option 1

Dark chocolate and brandy shot.

White chocolate and pistachio brownie.

Milk chocolate and mint tartlet.

Option 2

Vanilla cheesecake.

Lemon posset shot.

Fruit jelly cube.

Option 3

Mini Pavlova.

White chocolate and raspberry profiterole.

Orange panna cotta shot.