Main Courses

BUFFETS

Mix and match from the list of mains and salads to be served as a buffet:

  • Homecooked wiltshire ham
  • Poached and dressed salmon
  • Coronation chicken (warmly spiced free range chicken with toasted almonds, apricots and sultanas)
  • Spinach roulade with roasted red peppers and cream cheese
  • Rare roast beef sliced thinly
  • Chicken, ham and caramelised onion pie (with a parmesan and polenta pastry)
  • Butternut squash, spinach, pumpkin seeds and goat’s cheese pie (with a parmesan and polenta pastry)
  • Scotch eggs
  • Homemade quiches (a selection of flavours)
  • Tortilla with roasted Mediterranean vegetables, goat’s cheese & herbs

The salads:

  • Greek salad with vine tomatoes, cucumber, red onion, olives, feta
  • Mixed bean salad with parsley, celery, red onion and vinaigrette
  • Green bean, baby chard, pea salad with tarragon and mustard seed dressing
  • Couscous salad with Moroccan spices
  • Potato salad with homemade mayonnaise
  • Hot Jersey Royal potatoes with butter and parsley
  • Wild rice salad with cranberries, apples, peppers and walnuts
  • Chopped salad with mixed leaves and herbs, walnuts, cucumber, celery and cherry tomatoes with croutons
  • Celeriac and golden beetroot salad with roasted pine nuts, and a yoghurt dressing
  • Beetroot and carrot salad with apple and a french vinaigrette
  • Tomato and avocado in a poppy seed dressing
  • Mange tout and green bean salad with hazelnut, garlic and orange
  • Puy lentil salad, with broad beans, peas, feta and mint
  • Chargrilled broccoli salad, with garlic, chilli, toasted almonds
  • Honey and balsamic roasted beetroot with toasted walnuts and goat’s cheese
  • Pearl barley, butternut squash salad with sunblush tomatoes and olives
  • Tabbouleh with pomegranate and spice
  • Condiments include: Homemade mayonnaise, mustard, chutney, chilli jam

PLATED MAINS

A plated main dish with bowls of the salads on each table:

MENU 1
Whole roasted barbequed beef sirloin (served pink) with béarnaise sauce
Baby roasted potatoes with rosemary and seasalt
Celeriac and candied beetroot slaw
Green bean, baby chard, pea salad with tarragon and mustard seed dressing

MENU 2
Chicken wrapped in prosciutto, stuffed with homemade pesto and slow roasted tomatoes
Chargrilled roasted Mediterranean vegetables
Hot Jersey Royal potatoes tossed in butter and parsley
Beetroot and Carrot Salad with apple and French vinaigrette

Plated hot main course:

MENU 1
4 hour slow cooked shoulder of lamb with garlic and rosemary served with a caper and raspberry vinegar jus
Gratin dauphinoise
Steamed green beans and mange tout
Roasted Vegetables

MENU 2
Roasted pork tenderloin with a madeira and mushroom sauce
Crushed new potatoes
Baby carrots
Seasonal green vegetables

View Desserts