Christmas Catering

Fill Your Plate with Festive Food and Celebrate Your Year in Style

Christmas feasts for families, firms and friends. Plan your Christmas celebrations with us to end the year with some style – enjoy time with family without the pressure to cook, or thank your staff for a year well done.

  • Crispy cumin and caraway squid with sweet chilli dipping sauce
  • Mini Cumberland sausages in honey and mustard with a wholegrain mustard mayonnaise dip
  • Mini Yorkshire puddings with rare roast beef, horseradish cream and watercress
  • Griddled beef skewers with Bernaise sauce
  • Saffron chicken skewers with a roasted tomato relish
  • Butternut squash and sage risotto balls with a Parmesan aioli dip (V)
  • Welsh rarebit on brioche toasts (V)
  • Caramelised red onion, goats cheese and thyme tartlets (V)
  • Wild mushroom and truffle oil tartlets (V)
  • Beetroot blinis with smoked salmon and fish roe
  • Blinis with Serrano ham, mascarpone and balsamic glazed figs
  • Potted shrimps on wholemeal croutes
  • Mini scallops with pea and mint puree on a fried tortilla round
  • Wonton cups with fresh crab and watercress salad
  • Fried polenta rounds with a lemon, parlsey and artichoke salad (V)
  • Rosemary cheese sables with goats cheese, cranberry relish and toasted pecans (V)
  • Pesto cheese straws (V)
  • Bruschetta with kale, capers and goats’ cheese (V)
  • Sourdough croutes with caramelised chicory and blue cheese (V)
  • Warm pheasant salad with thyme croutons and cider dressing
  • Smoked duck breast salad with hazelnuts and vanilla poached quince
  • Game terrine with pear and cranberry chutney
  • Pork and chestnut terrine with celeriac and horseradish remoulade
  • Beef carpaccio with Gruyere crisps
  • Smoked trout and horseradish pate with ciabatta toasts
  • Gravadlax with dill and mustard sauce
  • Seared scallops with butternut squash puree and sage butter
  • Fig and Dolcelatte tart with walnut pastry (V)
  • Chestnut soup with sage croutons (V) and soda bread
  • Grilled goats cheese and lentil salad with caremslised red onion, pancetta and walnuts
  • Chicken liver pate with picked plums and Melba toasts
  • Shallot tarte tatin with roasted tomatoes and goats cheese (V)
  • Winter minestrone soup with parlsey pesto (V)
  • Fillet of beef with a pea, pancetta and horseradish risotto, honey glazed carrots and a balsamic glaze
  • Beef Wellington with a wild mushroom and red wine sauace, sauteed potatoes and kale
  • Herb crusted rack of lamb with parlsey and roasted garlic pomme puree, sautéed winter greens and a lamb broth
  • Venison fillet with Potato Dauphinoise, sautéed cabbage, green beans, roasted beets and a Port reduction
  • Seared guinea fowl with a creamy Calvados and apple sauce, celeriac and roasted garlic puree and wilted greens
  • Tagliatelle, wild mushroom and rabbit ragu garnished with truffle oil
  • Individual turkey, leek and ham pies with a puff pastry topping
  • Salmon fillet with a champagne sauce, roasted crushed new potatoes, wilted spinach
  • Roasted Monkfish tail wrapped in Parma ham with a butternut squash fondant, green beans and sauce Vierge
  • Treviso chicory risotto (V)
  • Fennel and Gorgonzola soufflé tart (V)
  • Gnocchi with radicchio and roasted Proscuitto
  • Chez Panisse chocolate cake with kumquat compote
  • Winter fruit salad with blood orange sorbet
  • Champagne jellies with a Marsala syllabub
  • Prune and Armagnac tart with Madagascan vanilla ice-cream
  • Pannetonne bread and butter pudding with marmalade and chocolate chip ice-cream
  • Date and toffee pudding
  • Marsala pears with walnut praline parfait
  • Mincemeat Streusel tart
  • Cranberry meringue parfait
  • Baked Bramley apple cheesecake with Calvados crème fraiche
  • Sticky Clementine steamed pudding with Crème Anglaise

(V) Suitable for vegetarians



*  Required Entry

Please give us as much information regarding your enquiry as you can so as to help us respond to your needs.