DIG IN DINING

An incredibly sociable way to eat, our feasting tapas menus offer a varied and interesting selection of dishes for your guests to tuck into. A modern and interactive way to dine, platters and plates loaded with a variety of dishes to suit different tastes and dietary requirements are served to the centre of your tables for guests to share. We can serve these menus either tapas style (for an ultra relaxed service)- just choose your favourite savoury dishes and we will keep bringing them to the tables as they are ready. Alternatively we can serve these as a starter and main course. Let us inspire you with some possibilities;

MEDITERRANEAN

Small Plates

Selection of Olives and sundried tomatoes

Rosemary and Olive oil focaccia with dipping oils

Fresh marinated sardines with lemon wedges 

Parmesan Grissini sticks 

Antipasti chopped salad with cured meats, olives and mozzarella pearls

Whipped Ricotta dip with balsamic tomatoes and strawberries 

Griddled artichoke hearts with feta and honey drizzle

Bulgar wheat salad with roasted carrots and courgettes and a dill dressing

Smoked Heirloom tomatoes with rocket and balsamic vinegar

Arancini with caponata relish and caper berries

Hasselback Squid with crispy chorizo 

Octopus with romesco sauce and fresh parsley 

Aubergine Parmigiana Stack with basil and toasted seeds 

Crispy Chorizo

Large Plates

Turkish Pide bread stuffed with spiced Butternut squash and red onion, spinach and basil pesto topped with pomegranate seeds 

Wild mushroom and courgette lasagne 

Low and Slow red wine braised beef ragu

Oregano and Fennel Stuffed Pork tenderloin with crackling crumb 

Chicken thighs with anchovy butter, lemon zest and capers

BBQ

Small Plates

Olives and sundried tomatoes

BBQ mackerel with fresh tomato salsa 

Bagel croutons dressed with olive oil and balsamic glaze

Crispy Smoked Tofu with fresh tomato salsa (VG, GF)

Watermelon and Torched feta salad with fresh mint

Baby Gem wedges with tomato vinaigrette
Creamy Coleslaw

Fiery Jalapeno poppers with sriracha cream cheese and prosciutto shards

Smoked Chipotle Sweetcorn Fritters

Slow-roasted onions and garlic in sweet madeira 

Home Farm Pigs wrapped in parma ham blankets with honey glaze 

Crispy Chicken Wings with Bacon mayo

Fried Halloumi bites with Little Piggy Chilli Jam

Baby roast potatoes with garlic and rosemary

Large Plates

8hr shredded Beef Brisket with Chimichurri salsa 

House rubbed Beef skirt Steak with Per Las butter

Smoked Chicken thighs with Paprika house rub and red pepper salsa

Sticky BBQ pork belly slices with pickled carrot ribbons

Shredded BBQ jackfruit with coriander pesto (VG)

Sticky BBQ celeriac steaks with pickled carrots (VG)

Packed Mac n cheese with portobello mushrooms, red onions and garden herbs 

Loaded Dirty Fries with spring onion, sweetcorn, jalapenos and Applewood cheddar and Mozzarella cheese

House bean burgers, Little Piggy chilli jam, pickled red cabbage, baby gem in brioche slider buns

HOG ROAST FEASTING BOARD

Slow cooked pork served with fabulous crackling, Artisan bread rolls, Homemade apple sauce, Sage and Onion stuffing, Recommended sides, Beetroot and feta salad with balsamic glaze, Kale and Carrot salad, Roast Potatoes with sea salt and garlic

WINTER SHARING WELLINGTON BOARD

Choose your favourite Wellington from our recommended selection;  Served to the table whole for your guests to share

Classic beef fillet brushed with mustard and covered with a mushroom duxelle, wrapped in Parma ham and flaky pastry.  Served with red wine gravy

Pork tenderloin encased in pistachio and apricot sausage with parma ham and flaky pastry.  Served with a cider gravy

Cumin spiced lamb sausage with a smoky aubergine pate and soft pulled lamb

Mushroom, spinach and walnut Wellington  

Butternut squash, roasted red pepper and feta wellington with pine nuts

Recommended sides: Buttered savoy cabbage, Honey roasted carrots and parsnips, Roast potatoes, Yorkshire pudding

ASIAN

Small Plates

Salted Edamame Beans 

Summer Rolls with Chilli dipping sauce

Tamari griddled broccoli with lemon zest 

Sliced Teriyaki Tuna with black sesame seed crumb 

Asian Slaw with mouli, lime and poppy seeds 

Pad thai Salad, toasted noodles 

Green Papaya and coriander salad 

Poki Bowl Salad 

Coconut panko Prawns with lime drizzle 

Crispy Smoked Tofu with fresh tomato salsa (VG, GF)

Crispy Asian Chicken Wings with Wasabi mayo

Miso Hispi Cabbage 

Lemongrass Aubergine meatballs 

5 spice Pulled pork Bao Buns with shredded pickles 

Large Plates

Marinated Cod with galangal, lemongrass and ginger, Jasmine tea broth

Crispy chilli beef with spring onions, tossed in sweet chili sauce

Smoked 5 spice chicken thigh with tonkatsu glaze 

Hasselback Butternut Squash with katsu curry and crispy shards 

Honey and Soy sticky Pork Belly strips 

Confit Duck legs with plum and cherry sauce

DESSERT

Bang on Trend Brownie 

Passion fruit posset 

Rosemary Pannacotta with grapefruit gel

Fior de Latte Pannacotta with ginger jelly 

Creme Brulee with caramelised apple sauce 

Rich Chocolate mousse with boozy cherries

Key lime Pie cheesecake with candied Lim