Example Menus

Meat and Poultry


Pull Pork Croquette

with Spiced Hot Apple Sauce

Bar of Pressed Pork Belly

with Apple Chutney and Black Pudding Puree

Crispy Pork Belly

with Crab Salad and Tomato Fondue

Mini Braised Shoulder of Lamb Shepherd’s Pie

Soft Potato Fondant

with Juniper crusted Venison and Redcurrant Jelly

Baby Jersey Royal Jacket Potatoes

with Braised Chicken, Spiced Bread Sauce and a Crispy Sage Leaf

Pepper Crusted Beef Fillet

with a Potato Rosti Cake and Béarnaise Sauce

Rare Roasted Fillet of Beef on a Watercress Pancake

with Béarnaise Sauce 

Spiced Turkish Lamb Kofta

with Coriander and Mint Yoghurt on a Bamboo Skewer

Harissa Lamb

with Smoked Babaghanoush Puree served on Bamboo Skewers

Curried Lamb and Cumin Spiced Spinach Samosa

with Lime Pickle

Mini Cumberland’s

with Sweet Mustard Dip

Fried Polenta

with Tuscan Sausage and Molten Gorgonzola

Spanish Frittata

with Smoky Chorizo and Roasted Red Pepper Salsa Malaysian

Chicken Bamboo Skewers

with Peanut Satay Sauce

Pea and Ham Hock shots

with Parma Ham Tuiles

Mini Steak and Ale Pies

Mini Ham and Leek Pies

Selection of Dim Sum

Meat and Poultry


Vietnamese Rice Paper Rolls

with Plum Roasted Duck Breast and Carrot and Pomegranate Salad

Smoked Chicken and Foie Gras Mini Terrine on Toasted Ginger Bread

with Pear and Apricot Chutney

Foie Gras Parfait

with Muscat Gelee on Brioche

Tandoori Style Chicken

with Red Onion and Coriander Salsa and a Mango Chutney

Bang Bang Chicken Salad

with Toasted Cashew Nut Praline and Satay Sauce in Filo Cups

Duck Liver Parfait

with Spiced Currant Jam in a Pastry Cigar

Shredded Duck, Scallion and Pickled Cucumber Pancake Wraps

Mini Steak Sandwich

with Sweet Onions and American Mustard

Beef Carpaccio

with Shaved Parmesan, Truffle Oil and Rocket on Parmesan Sable

Rabbit Rillette

with Apricot Chutney on Toasted Pumpernickel

Smoked Venison, Sweet Pickled Beetroot and Sour Cream on Melba Toast Rare

Roasted Beef

with a Baby Yorkshire Pudding and Horseradish Cream

Fish and Shellfish


Pan seared Queen Scallops

with Smoked Pancetta, Fennel Pollen and Minted Pea Puree Dip

Seared Scallop

with Truffled Parsnip Puree and Sherry soaked Raisins

Goan Spiced Crusted Salmon

with Mango Salsa Tartlets

Langoustine Scampi

with Tartare Sauce

Squid, Haricot and Chorizo stew

with Parsley and Parmesan Crumb served in an Endive Leaf

King Prawn Skewers

with Pancetta and Sage with Artichoke Puree

Mini Smoked Fish Pies

with Parmesan Mash Top

Maryland Crab Cakes

with Lime Mayonnaise

Mini Crab and Saffron Tortellini

with Sweetcorn Puree and toasted Kernels

Poached Lobster

with Curried Butternut Puree

Lobster Bisque shots

with Gruyere Cheese Straws

Truffled Omelette

with Caviar and freshly Shaved Black Truffle on Parmesan Sable

Selection of Chinese style Dim Sum

Fish and Shellfish


Smoked Salmon and Caper Berry Mouse on Shredded Pumpernickel

Smoked Salmon on Dill Blini

with Lemon and Caper Crème Fraiche

Smoked Mackerel Parfait

with Horseradish

Beetroot Gelee on Rye Sweetcorn Fritter

with Guacamole and Marinated Crayfish

Tuna Tartar

with Wasabi Mayonnaise and Pickled Ginger in Cucumber Cup

Sashimi Tuna

with Wasabi Mayo and Pickled Ginger on Fried Wontons

Salmon Tartar

with Sour Cream and Crispy Shallots in Croustades

Lobster and Chervil Salad

with Lime Mayonnaise and Caviar on Skewers

Smoked Mackerel Parfait

with Horseradish, Beetroot in a Baby Cone

Saffron Crab

with Avocado and Lime Puree, Fennel Pollen and Dill Pancake

Sashimi Tuna rolled on Bamboo

with Black Sesame Seeds with Mirin and Soy Dip

Potted Salmon on Toasted Granary Base

with Crème Fraiche and Deep Fried Capers

Crayfish and Smoked Salmon mini Terrine on Melba Toast and Caperberry Crème Fraiche

Tuna Sashimi on Bamboo with Mirin and Ginger Dipping Sauce



Mini Cheddar and Stout Tartlets

with Onion and Mustard Seed Chutney

Pesto, Camembert and Sunblushed Tomato Paste on Toasted Rosemary Foccacia

Warm Spanish Frittata with Crème Fraiche and Smoked Paprika

with or without Chorizo

Goat’s Cheese and Chive Beignet

with Aioli Dip

Courgette and Gruyere Beignet

with Roasted Tomato Dipping Sauce

Dolcelatte and Red Wine Risotto

with Walnuts served in a Baby Cone Cambozola and Fig Tarte Tatin



Marinated Mozzarella on Parmesan Sable

with Slow Dried Baby Plum Tomato and Basil Puree

Mini Caesar Salads in Filo Cups

Whipped Goats Cheese

with Black Olive Tapenade in a Mini Basil Croustades with Salsa Verde

Vietnamese Style Summer Rolls

with Asian Style Sweet Pickled Salad

Mini Green Olive and Goat’s Cheese Scone

with Rosemary and Crème Fraiche

Selection of Vegetarian Maki Rolls

Beetroot Muffin

with Whipped Goats Cheese, Courgette Salsa and Beetroot Crisp

Wild Mushroom and Truffle Tartlets

with Roasted Garlic Aioli


Mini Cupcakes Blondies


Coloured Macaroons

Stacked Shortbread

Fresh Fruit Tartlets



Pan Seared Scallops

with Pancetta Wafer, Fennel Pollen and Minted Pea Puree

Chargrilled Asparagus

with Brown Shrimps, Poached Duck Egg and Citrus Butter Sauce

Lobster and Crab Ravioli

with Creamed Leeks and Shellfish Bisque

Angel Hair Pasta

with Clams, Chilli and Garlic

Jerusalem Artichoke Veloute

with Wild Mushroom Ragu and Warm Walnut Bread


Asian Style Tuna Tartar

with Pickled Ginger and Wasabi Cream

Picked Crab

with Granny Smith Apple and an Avocado and Lime Puree

Picked Crab

with Citrus Mayonnaise, Chargrilled Asparagus and Poached Duck Egg

Poached Lobster Salad

with Grapefruit and a Citrus Dressing

Salmon Sashimi

with Pickled Mouli and Ginger Salad, Wasabi Dressing and Fresh Chilli

Confit Duck

with Pomegranate, Carrot and Asian Daikon Shredded Salad

Peppercorn Crusted Beef Carpaccio

with Rocket, Parmesan and a Truffle Dressing

Smoked Venison Carpaccio

with Beetroot Puree and Shaved Horseradish

Smoked Chicken Terrine

with Pear and Apricot Chutney and Warm Ginger Bread

Chargrilled English Asparagus

with Serrano Ham Lemon Vinaigrette and Shaved Parmesan

 Smoked Lardon, Dandelion, Caramelised Walnut and Poached Egg Salad

with French Vinaigrette

Serrano Ham, Pea Puree and Smoked Chorizo Crouton Salad

with Mint and Lemon Dressing

Mozzerella, Fresh Figs and Parma Ham

with Basil Dressing

Macerated Beetroot

with Goats Cheese, Hazelnuts and Horseradish

Heritage Tomatoes

with Burrata and Chilli Dressing

Main Courses

Fillet of Beef on a Potato Rosti, Wild Mushrooms and Rich Madeira Sauce

with Fine Green Beans

Rib Eye Steak

with Béarnaise Sauce, Pont Neuf Chips, Braised Shallots and Watercress

Herb Crusted Rack of Lamb

with Broad Beans, Carrot Puree, Baby Leeks and Fondant Potato

Rump of Lamb

with Merguez Sausage and Flageolet Beans Cassoulet, Wilted Spinach and Salsa Verde Provencal Crust

Loin of Lamb

with Boulangere Potatoes, Pan-fried Baby Leeks, Spinach Puree and Lamb Jus

Fillet of Pork wrapped in Sage and Serrano Ham Farce

with Apple and Celeriac Dauphinoise, Creamed Savoy Cabbage and Cider Sauce

Veal Medallions

with Wild Mushrooms and Pancetta, Sautéed Cavolo Nero and Madeira Jus

Roast Chicken stuffed

with a Pine Nut and Spinach Farce, Garlic Pomme Puree, Wilted Spinach and Rich Chicken Jus

Roasted Guinea Fowl

with Pancetta and Celeriac Puree, Fondant Potato, Cavolo Nero and Marsala Sauce

Pan Roasted Sea Bream

with Sautéed Leeks, Saffron Pomme Puree and Mussel Cream Sauce

Pan Roasted Sea Bream

with Black Olive and Sunblushed Tomato Salsa, Crushed New Potatoes and an Olive Oil and Lemon Dressing

Miso Glazed Sea Bream in an Asian Broth

with Bok Choi, Squid and Clams

Sea Bass

with Braised Baby Fennel, Broad Beans and Wilted Courgettes

Harissa Marinated Monkfish

with Aubergine Puree and Spinach, Tomato and Wild Rice Pilaf served with Sumac and Mint Yoghurt

Pan Fried Brill

with Parsnip Puree, Sautéed Clams, Sunblushed Tomatoes and a Sweet Shallot Dressing

Halibut Poached in Red Wine

with Bourginon Sauce, Caramelised Button Onions and Smoked Lardons

Oven Baked Turbot

with Wild Mushrooms, Olive Oil Pomme Puree, wilted Swiss Chard and Mushroom Veloute

Classic Lobster Thermidor

Crab Linguine

with Roasted Cherry Tomatoes, Chilli and Lemon


Dark Chocolate Crème Brulee, Drunken Fruits and Hazelnut Biscotti

Chocolate Truffe with Griottine Cherries and Cashew Nut Praline


with Shavings of Dark Chocolate

Honey and Pecan Tart

with Honeycomb Ice Cream

Rhubarb Mille-Feuille

with Stem Ginger, Chantilly Cream and Rhubarb Ginger Syrup

Eton Tidy

with Macerated Summer Strawberries Brioche Summer Pudding with Elderflower Sorbet

Lemon Trifle

with Lemon Curd and Lemon Jelly

Classic Lemon Tart

with Crème Fraiche and Berries

Vanilla Panacotta

with Peach and Basil Salsa

Sparkling Elderflower Jellies

with Macerated Berries

Pineapple Carpaccio

with Mango Sorbet with Vanilla and Mint Syrup

cold buffet


Roasted Cauliflower,Apricot and Almond Quinoa with za’atar

Griddled Pear, Blue Vinny, Candied Walnut and Endive with Pear and Mustard dressing

Red cabbage, Apple, Fennel and Orange Slaw

Heritage Tomato and Black Olive Salad with Pickled Shallots and Parsley

Harissa Roasted Pumpkin, Onion and Aubergine with Tahini and Spiced Chickpea Puree

Roasted Baby Beetroot, Hazelnut and Soft Goats Cheese Salad

Crushed Peas, Courgette, Mint and Ricotta Salad with Chilli Dressing and Sour Dough Croutons

Tender Stem Broccoli, Blanched Almonds and Orange Salad with Sumac and Extra Virgin Olive Oil

Peach, Parma ham and mozzarella salad with chilli and oregano

Lentil, Roasted Cherry Tomato Salad with Charmoula Dressing (addition of roasted Salmon optional)

Light New Potato Salad with Whole Grain Mustard and Mint Dressing

Orzo Pasta and Pesto Salad with Toasted Pine Nuts and Shaved Parmesan

Roasted Cauliflower with Toasted Hazelnuts and Sunflower Seeds Lemon Dressing, Bulgur Wheat and Parsley

Basmati and Wild Rice Salad with Chickpeas, Golden Raisins and Coriander

Pomegranate Tabouleh

Celery Hearts, Apple, Walnuts and Smoked Pancetta Salad

Feta, Mint and Pomegranate Tabouleh with Orange Dressing

Jersey Royals with Horseradish, Chive, Walnuts and Celery

Marinated Feta, Roasted Aubergine and Squash Salad with Toasted Flaked Almonds

Quiona, Pomegranate, Pistachio and Soaked apricot salad with coriander and orange dressing

Fattoush Salad with Sumac and Lemon

Light bites, finger food and side dishes

Apple and Cheese Scones

Spinach and Feta Filo Rolls

Courgette and Goats Cheese Fritters

Smoked Haddock and Leek Tartlets

Falafel with Butternut Squash Hummus

Braised Spiced Lamb and Spinach Samoa with Minted Yoghurt and Cumin Dressing (served in pots)

Roasted Squash, Gorgonzola, Pear and Pickled Walnut Tartlets with Salsa Verde

Savoury Goats Cheese, Olive and Rosemary Muffins

White Onion, Parmesan and Anchovy Tartine

Smoked Salmon Terrine with Melba toast and Crème Friache

Char grilled Baby Leek and Smoked Haddock Tartlets

Duck, Pomegranate and Spring Onion Rice Rolls

Parma Ham, Peach and Basil Skewers

Indian Spiced Prawns with Mango and Chilli Salsa

Chorizo, Roasted Tomato and Oregano Frittatas with Crème Fraiche

Homemade Scotch Eggs with Piccalilli

Homemade Smoked Haddock Scotch Eggs

Homemade Pork Pies with Red Currant Jelly

Cold Fish

Roasted Salmon with Roasted Purple Sprouting Broccoli, Almonds, Chilli and Orange

Beetroot and Orange Cured Salmon Gravalax with Sweet ,Mustard and Dill Sauce

Salted Cod with Marinated Red and Yellow Pepper and Black Olive Tapenade, Caper Berries and Parsley

Chorizo and Salmon Kebabs with Roasted Vine Tomatoes

Crayfish, Grapefruit and Avocado Salad with Baby Gem

Tandori Crusted Salmon with Mango and Black Mustard Seed Chutney

Poached Salmon with Shaved Fennel, Blood Orange and Dill

Smoked mackerel with charlotte potatoes, horseradish crème fraich and chive salad

Platters of Smoked Salmon with Caper Berries, Crème Fraiche, Cucumber and Shallot Dressing and Mini Rye Croutons

Rare Pepper Crusted Tuna Loin with “Nisoise” Style Salad

Poached Salmon with Watercress and Char grilled Baby Leeks

Pan Seared Mackerel with Shaved Fennel, Orange and Almond Salad
Lime and Chilli Prawns with Coconut, Spring Onion and Bean Sprout Salad

Salmon or Tuna sashimi with mouli, pickeled ginger and wasabi

Assorted platters of Sushi inc, maki, Tamaki, uramaki, sushi and sashimi served with pickled ginger and wasabi

Cold Meat

Lamb Koftas with Griddled Courgettes Ribbons, Fresh Mint and Roasted Garlic Taziki

Char grilled chicken, Asparagus and Baby Leeks with Parmesan Dressing

Bang bang Chicken Salad with Roasted Peanuts

Ras el Hanout infused Chicken and Salmon Sheesh (one of each)

Lime and Peanut Marinated Chicken Satay with Peanut and Soy Dipping Sauce

Rare Roast Beef, Caramelised Red Onion and Parmesan

Pancetta wrapped Chicken Breast with Sun Blushed Tomatoes, Oregano and Puy Lentils and Yogurt Dressing

Seared Teriyaki Beef Satay with Sticky Rice and Pickled Cucumber

Saffron Chicken, Orzo and Herb Salad with Pistachios

Anti-Pasti with Cured Meats, Pecorino, Marinated Olives, Char grilled Artichokes and Olives

Smoked Chicken, Lardon, Avocado Artichoke and Basil Salad with Parmesan Dressing

Shredded Asian Duck Salad with Cucumber, Spring Onion and Sweet Soy Dressing

Confit Duck, Roasted Plum and Hazelnut Salad with Watercress


Dark chocolate and ginger torte, kumquat compote and ginger crumb.

Selection of delicious Baklava

Chilli, mint and vanilla marinated Pineapple.

White chocolate and cardamom mousse with hazelnut brittle

Peanut butter brownie with peanut tuille

Muscat poached pear with vanilla and star anise, cinnamon and vanilla ice cream.

Apple crumble pie with double cream

Plum, almond and ginger cake

Black cherry brownies

Ginger Parkin with damson puree and clotted cream ice cream

English and French Cheese Boards

Mini Tiramisu

Mini Chocolate Mousse with a Caramel and Praline Crunchy Top

Lemon Posset with Raspberry Jelly

Eaton Mini Passion Fruit Pavlovas

Mini Vanilla Panna Cottas with Elderflower Jelly

Mini Chocolate Mouse with Caramel and Praline Crunchy Top

Eaton Mess with Rose Secented Meringues

Sparkling Berry Jellies

Chocolate Pots with Amaretto with Amareti biscuits





Cumin spiced Lamb Meatballs

with butternut squash and apricot Ragu and Pomegranate Cous Cous

5hr Braised Beef Daube

with truffle creamed potatoes

Rare Seared Rib Eye

with Béarnaise and Match stick chips

Venison croquette with sticky onions and butternut squash puree

Pork belly with Black pudding mash and apple sauce

5 hour cooked Shoulder of Lamb

with Puy Lentils and sunblushed tomatoes

Shredded lamb

with garlic and thyme wilted wild mushrooms, penne pasta and truffle oil

Chicken, lemon and olive Tagine with Parsley Tabouleh

Mini wild boar sausages

with apple mash and cider gravy

Herb Crusted lamb cutlet

with creamed celeriac and rosemary jus

Thai Green curry

with coconut rice (available as veggie, chicken or prawn)

Indian style Lamb and potato sag aloo curry

with braised basmati rice

Merguez and white bean stew

with Salsa Verde

Soft Polenta

with dolcelatte and Tuscan sausage and sage ragu with shaved Parmesan

Beef Casserole

with chantenay Carrots, lardons and Horseradish dumplings

Steak and Kidney suet puddings

with Beef Jus

Chilli con carne

with spicy guacamole and deep fried tortilla chips to dip

Chorizo and squid stew

with chickpeas, roasted peppers and braised onions

Ham and Leek puff Pastry pies

Mini Beef Hamburgers

Mini Hot Dogs

with Caramelised onions and sweet American mustard

Fish and Shellfish

Smoked Salmon and Pea fish cakes

with melting garlic centre and chive hollandaise

Poached Monkfish

with Saffron potatoes and creamy bisque sauce

Cray fish, smoked Haddock and salmon fish pie

with gruyere and whole grain mustard creamed potato top

Crab tortilinis

with saute samphire and Saffron cream sauce

Smoked Paprika risotto

with Clams and Chorizo

Smoked Haddock Kedgeree

with soft boiled egg

Beer batter Sole goujons and hand cut chips and Tartare sauce


with hot flaked smoked salmon and dill cream sauce

Seared king scallop

with spring vegetable spaghetti and wilted samphire with vermouth sauce


Wild Mushroom risotto

with shaved truffle and poached hens egg

Gorgonzola, walnut and radicchio red wine risotto

Goats cheese beignet

with wild roast pesto risotto

Mushroom and leek puff Pastry pies

Mozzarella and Jalopeno cheese fritters

with spiced tomato hot sauce

Courgette, basil and tomato confit Gratin


Asparagus, Smoked Lardons and bitter leaves salad

with poached hens egg and dijon mustard vinaigrette

Salt Beef and cornishon

with English mustard sauce with rocket

Beef Tartare, shaved parmesan, rocket and truffle Oil

Rare roasted venison

with balsamic roasted beetroots, grated horseradish, capers and roasted hazelnuts

Shredded duck confit

with roasted plums, pickled walnuts and blackberry balsamic

Parma ham, borate and fig salad

Fish and shellfish

Crab, mango and spring onion salad

with chilli and fresh coriander

Seared Swordfish

with 3 bean medley and coriander chermoula

Sliced seared Tuna

with slow roasted cherry tomatoes, black olives

and capers with crushed new potatoes and sweet shallot salad

Scallop Ceviche

with lime and chili and pickled Mouli and pink grapefruit

Poached Lobster

with avocado puree and lime mayonnaise

Soused mackerel

with pickled fennel and orange salad

Gin cured Salmon

with cucumber ribbons and heather honey dressing


Watermelon, feta and mint salad

with Pomegranate and pumpkin seeds

Green beans, broad beans and asparagus

with parmesan and mint crème fraiche dressing

Spicy thai salad

with green papaya, peanuts, hot Thai chili and lime

Beetroot and young goats cheese

with roasted artichokes and toasted pine nuts

Butternut squash, pecan and bitter leaves

with candied orange and whole grain dressing

Endive, poached pear and roquefort salad

with walnuts


Lemon Mousse

with macerated raspberries and lemon sable

Coconut Panacotta

with mango, mint and chilli salsa

Mango soup

with lychee granita and lychee ice cubes

Marinated peaches

with a basil sorbet and strawberry jelly

Brioche summer pudding

with spun sugar and caramel dipped berries

Melting chocolate fondant

with clotted cream ice cream and black cherry compote

Chocolate ganache and passion fruit delice

with passion fruit sorbet and gold leaf

Rose Champagne fizzy jelly

with macerated vanilla berries and crystallised baby basil leaves and popping candy

Honey and pecan tart

with honey comb ice cream

Tonka bean brulee

with drunken autumn fruits

Rhubarb Mille-feuille

with vanilla custard, stem ginger ice cream and rhubarb tuile

Lemon Trifle

with lemon curd, granita and lemon jelly

Mulled wine jelly

with Poached pear and warm syrup soaked ginger bread

Lemon Sorbet

with chilled vodka shot and dehydrated raspberries


House – Janisson & Fils, Brut NV


De Bruyne 2003


Laurent Perrier Brut NV


Pol Roger NV


Louis Roederer NV


Bollinger Special Cuvée NV


Veuve Clicquot NV


Laurent Perrier Rose NV


Billecart Salmon Rose NV


Louis Roederer Vintage 2004


Krug Grand Cuvée


Dom Perignon Vintage 1999



Castillo Perelada Brut Reserva Cava – Spain


Prosecco – Italy




Norte Chico, Sauvignon Blanc – Chile


Chateau Bauduc, Sauvignon Blanc-Semillon – France



Sauvignon de Touraine, Domaine de La Bergerie 2011


Pouilly Fumé, Domaine Marc Deschamps 2010


Sancerre, Domaine Reverdy 2010



Macon Montbellet, Domaine Paul Talmard 2010


St. Veran, Domaine de la Croix Senaillet 2010


Chablis, Domaine Denis Pommier 2009


Montagny, 1er Cru Stephane Aladame 2009


Chablis, 1er Cru Domaine Denis Pommier 2009


Montagny, 1er Cru Le Vieux Château, Jean Marc Boillot


Meursault, Jean Philippe Fichet 2009



Pinot Grigio, Il Palu 2011


Vernaccia di Gimignano 2010


Gavi, La Rocca, Luigi Coppo 2010



Villaricca Sauvignon Blanc 2011 – Chile


Mud House Marlborough Sauvignon Blanc 2010 – New Zealand


Wills Domain, Margaret River Chardonnay 2008 – Australia



Château St Baillon, Cotes de Provence 2011


Sancerre Rose, Domaine Bernard Reverdy 2010




Norte Chico, Merlot – Chile


Chateau Bauduc, Merlot Cabernet – France



Bourgogne, Pinot Noir, Jean Pierre Chartron 2010


Haute Cotes de Beaune, Andre Goichot 2009


St Aubin, 1er Cru Les Rouges Gorges, H Prudhon 2008


Volnay, Nicholas Potel 2009



Château La Fleur Coterie, Bordeaux 2008


Château Mille Agnes, Premiere Cotes de Bordeaux 2007


Château Juguet, Grand Cru St Emilion 2006


Château Senejac, Haut Medoc 2005


Château Gloria, St Julien 2004



Cote du Rhone, Domaine Perrin 2010


Crozes Hermitage, Domaine Barret 2009


Chateauneuf du Pape, Font de Michelle 2008



Brouilly, Domaine des Roches Bleues 2009


Brouilly, Château de la Pierre 2009


Fleurie, Château de Fleurie 2009



Montepulciano d’Abruzzo, Le Salare 2009


Chianti, Riecine 2009


Barolo, Revello 2005


Brunello di Montalcino, Sesti 2006



Reserve Shiraz, Waterstone Bridge 2009 – Australia


El Cipres Malbec, L Segundo Correas 2010 – Argentina


Mud House Marlborough Pinot Noir 2010 – New Zealand



A fun addition to a party, we can provide experienced barman to shake and stir!


– Rum, crushed lime, mint, sugar topped with soda water served in a hi ball glass with crushed ice


– Vodka, Cointreau, cranberry juice, and freshly squeezed lime juice in a
Martini glass with a luminescent pink sugar rim with hints of cranberry and lime

Moscow Mule

– Vodka and Ginger Beer, a dash of lime juice and crushed ice

Whisky Sour

– Bourbon Whisky, Lemon Juice and Sugar Syrup

Peach Bellini

– blends refreshing white peach puree with Italian Prosecco in a champagne flute

Sea Breeze

– Vodka, Cranberry juice, Grapefruit juice, Crushed ice and garnished with a lime wedge

Sex on the Beach

– blend of Peach Schnapps, Vodka, Cranberry juice and Orange juice

Fresh Summer Pimms

– a traditional favourite of Pimms, chilled lemonade and garnished with mint, cucumber, strawberries and oranges


Cranberry and Ginger Pomegranate,

Raspberry Sparkling Elderflower,

Mint Sparking Elderflower,

Ginger Sparkling Lime,

Lemongrass Sparkling Apple,

Elderflower Blood Orange and Mandarin Presse Pear and

Elderflower Presse

Summer Cooler

– Fresh cucumber, fresh mint extract and a hint of geranium blossom


Budweiser (Case of 24)


Becks (Case of 24)


Freshly Squeezed Orange Juice (Litre)


Cloudy Apple Juice


Orange Juice (Litre)


Mineral Water (Litre)


Coca Cola (can)


Mixers (500 ml)


Elderflower Cordial (500ml)


White Peach Juice (1kg)


This price list supercedes all previous price lists.
All Wines (except house wines), Champagnes and Beers available by the case only
All prices exclude VAT. Sophie Wright Catering reserves the right to alter or change the price or vintage of any item without notice.