Bronze Package

Separator design

£40.00 per  person (including vat)

The package includes 3 canapés per person hot and cold buffet, desserts, coffee and homemade petit fours. One event manager and all waiting staff, hired linen tablecloths linen napkins and champagne flutes.

Cold items


Seared salmon with mango chilli coriander, stem ginger, salsa
Seared rare tuna rolled in black sea same seeds, served with exotic fruit salsa verde dressing
Platter cured orange salmon, thinly sliced gravlax, lime chilli marinated king prawns in dill creme fraiche


Rare roast sirloin of beef with a cream horseradish dressing
Chargrilled lemon pepper chicken, topped with cos lettuce, garlic croutons and a Caesar dressing

Shredded confit of duck with oriental vegetables in a plum and chilli dressing


Chargrilled halloumi on a bed of balsamic mediterrean vegetables with seeded crack croute

Platter of Middle Eastern dips, chargrilled vegetables, lemon feta cheese, warm pitta bread

Dolcelatte pear tartlet with a glazed rocket salad, herb pesto dressing


Baby leaf salad with shaved parmesan and balsamic dressing

Moroccan couscous salad

Traditional coleslaw with red onions and chives

Roasted Mediterranean vegetables, slowly cooked cherry tomotoes, sliced buffalo mozzarella in a basil herb pesto

Greek salad, citrus feta cubes, marinated olives

Broad beans, sundried tomotoes, roast pepper, and mint olive oil dressing

Hot items


Salmon on croute, wilted spinach leaves, sautéed wild mushrooms, mascarpone and dill

Grilled sea bass with a white wine shellfish sauce, buttered mange tout

Roasted monkfish tail wrapped in Parma ham served with buttered fondant potato in red wine sauce


Thai chicken curry, coconut & coriander rice, served with garlic Nama bread

Moroccan spiced lamb tagine topped with apricots, in a rich spiced tomoto sauce

Slowly cooked diced Scottish beef, root vegetables, flavoured with English stout, served with horseradish dumplings


Layered aubergine and tomoto and Somerset goat cheese moussaka

Cauliflower and sweet potato vegetable curry served with saffron rice

Mille fuille buttered puff pastry, layered of Mediterranean vegetables, in tomato basil sauce topped with parmesan shaving


Pistachio and green tea brulee

Chocolate orange tarlet with a rich chocolate sauce

Passion fruit cheesecake

Glazed lemon tart, Cornish clotted cream

Traditional tirmisu
 lemon posset with a citrus shortbread

Spiced apple and ginger crumble in a creme Anglise sauce

Sticky toffee pudding in butterscotch sauce

Platter of English and French cheeses, fruit chutney, olive & walnut bread

Coffee and homemade petit four

Please note that the images displayed are purely for illustrative purposes. Presentation and content of the actual dishes vary for each event.