Corporate Dining

Corporate Dining

This menu can be tailored to suit your event and clients, these days often two courses is ample? 
Or Add canapes, the facilitate an easy welcome and networking


Roast onion and thyme soup, parmesan crisp
Carrot and cumin soup, coriander and curry oil
Salmon ballotine, cauliflower puree, cucumber gel
Ham hock and black pudding terrine, pickles and sour dough
Fennel, parmesan and pomegranate salad
Seared scallops, pea puree, pancetta with apple and pine nut
Warm duck breast, celeriac puree with spiced lentils
Braised onion and gruyere tartlet, frizze salad
Marinaded herloom tomato and buffalo mozzarella, basil oil
Dressed brixham crab, avocado and chilli
Carppachio of ruby and golden beets, hazelnut and goats cheese
Salt cod brandarde, spiced almonds and chorizo

Main Course

Traditional steak – fillet/sirloin/ribeye ( priced to size and cut )
Chunky chips ( pont neuf ) roast tomato, watercress, sauce béarnaise/pepper/blue cheese
Fillet or sirloin, pomme anna, roast shallot, braised savoy, red wine and port jus
Roast hake, asparagus, spinach, sauté pots and dill and brown shrimp veloute
Spiced monkfish,
Whole roast dover sole or plaice, new potatoes and baby leeks, lemon and chive butter
Guinea fowl breast, sweetcorn puree, broad bean roast shallot and basil salad, mustard sauce
Assiette of pork – belly, loin and cheek, apple puree, crushed peas, onion mash and crackling
Lamb rump spring veg broth, saffron potatoes, tomato basil and mint dressing
Braised lamb shoulder, bean cassoulet, jerusalum artichoke puree
Wild garlic gnocci, goats cheese and confit bell peppers
Tomato chickpea and olive linguini, parmesan and rocket salad


Dark chocolate fondant, crème fraiche and raspberry
Chocolate mousse, chocolate soil, caramel foam
Pistachio ginoise, black currant coulis and mint cream
Dark chocolate orange tart with fresh segmented orange salad
Baked vanilla cheesecake strawberry crumble
Toasted Raspberry marshmallow, candied hazelnuts
Spiced ginger and lime cake, cinnamon crisp
Selection of British and French cheeses, membrillo, oatcakes grapes and walnuts

Tea and coffee

£42.00 per head 3 courses
£38 per head 2 courses
Add 4 canapes within the menu for £3.per head supplement to either 2 or 3 courses

 All  prices exclude the vat at 20%

The menus include full cutlery, crockery, white linen table cloths and napkins and the chef team required.

The costs are for 2017 & 18

Glasses – Reception & table if required are charged at £2.20pp
Staff are charged according to the itinerary.  A small team will set up tables and bars if required and the bulk of the team come in just for service.  A supervisor will run the team, co-coordinating the front and back of house.

If kitchen equipment is required this is an additional charge.

We cook EVERYTHING  therefore its very easy for me to tailor & tweak any menu item. Feel free to mix and match, bring me the company style and ethos. We are happy to help with all aspects of the event, please do use our local knowledge

I look forward to meeting you and hearing about YOUR event.
Making the right impression is our business too.