British Catering & Modern British Food

Mini puff pastry vol-au-vents filled with a creamy mushroom mixture for canapé service.
Colourful beetroot starter with greens, creamy garnish using the whole root vegetable
Individual berry and cream dessert topped with crisp meringue in a glass.
Eton mess prepared in glasses for private dining service.
Christmas sharing platter with British cheeses, vegetable crudités and a bowl of red chutney.
Plated lamb with seasonal vegetables and smooth purée for a British private dining menu.
Colourful fresh fruit platter with watermelon, grapes and sliced melon.
Berry and cream desserts topped with crisp meringue in individual glasses.
Individual crème brûlée ramekins with caramelised sugar tops ready for dessert service.
Plated cheesecake with raspberry sauce, biscuit crumb and edible flower garnish.
Cheesecake portion finished with raspberry sauce and biscuit crumb
Fresh plated starter with cucumber ribbons, tomato, greens and delicate garnish.
Roasted meat main course with rich jus, broccolini and seasonal vegetables.
Delicate leaf-wrapped raviolli served in a clear broth with fine herb garnish
Individual berry and cream desserts with raspberries, blueberries and crisp meringue.
Individual piped butter portions prepared for private dining table service.
Plated scallops starter with creamy sauce, smooth puree and grape compote.
Sliced roast meat with jus, broccolini, roasted onion and layered potato terrine.
Warm sticky toffee-style pudding with caramel sauce and a scoop of ice cream.
Roast lamb slices with colourful vegetables and rich sauce on a plated British menu.
Pink roast meat with dark jus, carrot, mushrooms and layered potato terrine.
British cheese board with soft and hard cheeses, grapes, celery, crackers and nuts
Mini raspberry tartlets arranged on a slate serving stand for dessert service.
Elegant plated panna cotta, sauce and delicate botanical garnish.
Chocolate tart slice served with a white quenelle and red fruit sauce.
Rows of seared scallop starters with colourful purées and fine garnish.
Sliced roast meat with jus, broccolini, roasted onion and layered potato gratin.
Rows of plated chocolate cake desserts with pale quenelles ready for service.
Golden individual puff pastry pies baked in colourful ramekins.
Golden puff pastry pie served in a ramekin with bread in the background.
Fine dining main course with layered potato terrine, grilled vegetables and rich sauce.
Seared white fish with asparagus, orange purée and seasonal garnish.
Rows of plated seared fish with asparagus and purée ready for private dining service.
Chocolate tart served with vanilla ice cream, chocolate crumb and red fruit sauce.
Smoked salmon with mini blinis, lemon and capers on a plated British starter.
Sliced roast lamb with smooth potato purée, beetroot and roasted root vegetables.
Fresh oysters served with lemon wedges, chopped shallot and red wine vinegar dressing.
Pink roast meat with greens, yellow purée and rich sauce on a fine dining plate.
Colourful seasonal vegetable starter with greens, root vegetables, pistachios and creamy
Plated salmon and citrus starters with frisée and a creamy quenelle ready for service.
Colourful beetroot starter with leaves, nuts and creamy cheese.
Plated beef tartare starters topped with chives, endive leaves and a yellow condiment.
Pastry lattice cutter beside a wrapped pastry roll during kitchen preparation
Rows of handmade unbaked mince pies topped with pastry stars.
Tomato and Mozzarella starter with dressed greens, olive oil and balsamic glaze.
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