Buffet Menu

Standing or seated buffets are available throughout the day for 30 people and over.

Available for 20 people and over with only cold dishes.

Two main dishes (one to be vegetarian), two side dishes, one dessert and coffee per person: £27.25 per person for lunch

OR

Choose three main dishes (one to be vegetarian), four side dishes, two desserts and coffee per person: £33.50 per person for lunch - £38.50 per person for dinner

Seated buffets carry an additional charge of £3.50 per person (Includes bread basket per table).

Additional main dishes: £6.25 per person for lunch - £7.75 per person for dinner

Additional side dishes: £3.00 per person for lunch - £4.00 per person for dinner

Beef and Guinness pie topped with suet pastry (DF)

Free-range chicken, smoked bacon, baby onions and mustard pie with puff pastry

Casserole of Scottish smoked haddock, salmon and spinach, shallot, dill and cream sauce 

Cottage pie with richly flavoured minced beef and a cheesy mash topping (GF)

Lancashire hot pot

Diced chicken, wild mushroom and leek in a tarragon white wine cream sauce

Shropshire fidget pie - gammon, potato, apple, onion and sage pie with a short crust topping

Spanish chicken, chorizo and bean stew (DF, GF)

Strips of beef glazed with honey, soy and ginger, served with roasted mixed peppers, beanshoots and baby corn (DF, GF)

Mild Kashmiri marsala fish, tomato and coconut curry with coriander and chana dal (DF, GF)

Lamb tagine with dried apricots and chickpeas in traditional Moroccan spiced sauce (DF, GF)

Swedish beef meatballs with a creamy redcurrant jelly sauce

German sausage, belly of pork, sauerkraut and potato in a mustard, caraway and Riesling scented casserole 

Roast farmed seabass on a bed of lime, coriander and mango salsa (DF, GF) 

Lemon scented chicken strips with roasted Mediterranean vegetables, rosemary and olive oil dressing (DF, GF)

Pomegranate sumac chicken with pistachio, orange zest, mint and parsley jewelled cauliflower rice (DF, GF)

Steamed salmon pieces on a shallot, garlic, smoked paprika and cherry tomato compôte (DF, GF)

Steamed turkey in a shitake, bok choi, spring onion and broad bean noodle bone broth with shredded carrots and red chillies (DF, GF)

Grilled strips of venison with a pearl barley, beetroot and horseradish risotto

Cold poached salmon with Russian salad (DF, GF)

Sliced Cajun chicken with a black bean, corn, red pepper and avocado salad, lime coriander vinaigrette (DF, GF)

Smoked salmon platter with lemon blinis, sour cream and dill

Platter of sliced rare roast beef with roquette and Parmesan shaving salad, olive oil and balsamic dressing (GF)

A selection of British charcuterie with celeriac remoulade and olive bread sticks (DF)

A selection of vegetarian quiches (V)

Spinach and ricotta stuffed gnocchi with red pepper, tomato and basil sauce (V)

Pumpkin ravioli with a creamy mozzarella and pesto sauce (V)

Spanakopita - A traditional Greek pie made with feta cheese, spinach and pine nuts with a crispy filo crust (V)

Mushroom, leek and Stilton oat cobbler (V)

Panko coated sweet chilli and ginger tofu on a sweet potato and spinach Thai curry (DF, V)

Lentil moussaka - a vegetarian version of the classic Greek dish with layers of aubergines and braised lentils (V)

Baked macaroni cheese with Gruyère and leeks (V)

Aubergine, red onion, feta and tomato savourty cheesecake (V)

Pumpkin, cashew nut and cauliflower korma (DF, V)

Vegetarian shepherd's pie (V)

Roast Sirloin of beef with red wine gravy, Yorkshire puddings and horseradish

Honey glazed gammon with mustard, cider and parsley sauce

Salmon en croûte with spinach and ricotta wrapped in puff pastry, served with a watercress sauce

Roast leg of lamb noisettes with sun-dried tomato, basil, olive and garlic stuffing, rosemary jus (DF)

Mushroom, nut, vegetable and quinoa Wellington, tomato basil sauce (V)

Roast new potatoes infused with rosemary (DF, GF, V)

Dauphinoise potatoes cooked in garlic, cream and cheese (GF, V)

Mashed potato with spring onion and butter (GF, V)

Cauliflower cheese with nutmeg (V)

Moroccan spiced couscous with toasted pinenuts, herbs and dried fruits (DF, V)

Roast root vegetables with a honey glaze (DF, GF, V)

Peas, diced leeks and sugar snaps tossed in minted butter (GF, V)

Glazed caraway carrots (GF, V)

Braised red cabbage with apples and sultanas (GF, V)

Pilaf rice (G, V)

Creamed leeks (GF, V)

Caramelised onion and potato salad with bacon, Dijon mustard, soured cream and chives

Diced beetroot, dill and olive oil (DF, GF, V)

Greek salad with plum tomatoes, olives, feta cheese, cucumber, iceberg lettuce and red onions (GF, V)

Mixed leaf salad with tomato, cucumber, spring onion and herbs (DF, GF, V)

Wholemeal fusilli pasta salad with red pepper pesto and sunblushed tomatoes (D, V)

Mixed bean and roasted courgette salad (DF, V)

Traditional coleslaw (DF, GF, V)

Brown rice and cashew nuts, sunflower seeds, sultanas, parsley and onion (DF, GF, V)

Roasted Mediterranean salad with roast cherry tomatoes and nut-free pesto (GF, V)

Sugar snap, asparagus, pea, courgette and fennel salad with honey mustard dressing (DF, V)

Cumin-roasted sweet potato and squash with red quinoa and feta (GF, V)

Heritage tomato and bocconcini salad with basil oil (GF, V)

Baked vanilla cheesecake (V)

Sticky toffee pudding with butterscotch sauce (V)

Bakewell tart with almond frangipane and raspberry jam (V)

Banoffee pie

Blackberry and apple tart (V)

Lemon meringue tart (V)

Fresh fruit tart (V)

White chocolate and raspberry bread and butter pudding (V)

Baked rice pudding with berry compote (V)

Profiteroles filled with fresh cream and dipped in chocolate

Tiramisu (V)

Warm chocolate brownies with chocolate sauce

Fruit skewers served with Greek yoghurt and Kentish Blue Hill honey (GF, V)

A selection of cut British cheeses served with crackers, grapes, celery and chutney

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