Plated Lunches and Dinners

Enjoy the Exceptional Food and Service of an Excellent Restaurant at Your Private or Corporate Event

Warm, rich, tempting flavours to give you beautiful dishes to feast on. Our seasonal ingredients, cooked and presented to exceptional standards are perfect for lavish, formal settings or cosy, private dining.


  • Roquefort and radicchio salad with warm croutons and Alsace bacon
  • Carpaccio of Aberdeen Angus beef, heritage beetroot, rocket and aged Parmesan
  • Beef brisket croquettes with Asian coleslaw
  • Moroccan crab cakes with Harissa mayonnaise
  • Salad of marinated charred squid, cannellini beans, rocket and chilli
  • Seared tuna salad with miso aubergines and sherry dressing
  • Beetroot-cured sea trout with roast beetroot and horseradish cream
  • Chargrilled mackerel with sherry, piquillo peppers, cornichons and ricotta
  • Duck and pork terrine, red-onion marmalade and toasted sourdough
  • Crab with pear, chestnut and celeriac
  • Burrata and figs with truffle honey V
  • Mixed beetroot salad with goat's cheese mousse and pine nut dressing V
  • Avocado, baby gem, orange and sautéed baby carrot salad V
  • Butternut squash, sweetcorn and coconut soup V


  • Cornish cod with crushed potatoes, Proscuitto, baby leeks and Salsa Verde
  • Curried monkfish with lentil dahl, curried aubergine and a lime emulsion
  • Sea-bream with Morecambe Bay shrimps, sautéed kale, samphire and mustard veloute
  • Braised Beef cheeks, horseradish pomme purée, heritage carrots, roasted shallots and thyme breadcrumbs
  • Slow-roasted pork belly with black pudding, crushed potatoes and green beans
  • Corn-fed chicken supreme with tarragon and creme fraiche, sweet potato fondant, green beans
  • Corn-fed chicken supreme with porcini mushrooms, celeriac puree, potato fondant, sprouting broccoli
  • Slow-roasted lamb shanks, mashed swede, baby cabbage and mint pesto
  • Loin of lamb with spiced olive jus, creamy mashed potato and charred broccoli
  • Loin of venison with Dauphinoise potatoes, beetroot, braised cabbage and a venison Jus
  • Roast duck breast with mini roast potatoes, turnips, celeriac puree, heritage carrots and a red wine Jus
  • Beetroot and goats cheese risotto V
  • Roasted squash "Wellington" with a roasted pepper sauce V
  • Tomato, courgette and aubergine gratin with aged Parmesan V


  • Apple and blackberry oat crumble with cinnamon creme Anglaise
  • Cinnamon buttermilk pannacotta with rhubarb and thyme crumble
  • Ginger cake with banana cream and salted caramel sauce
  • Prune and Armagnac tart, vanilla creme fraiche
  • Orange and lime meringue tart
  • Pears baked with Marsala and cinnamon, PX sherry ice-cream
  • Chocolate Nemesis
  • Honey and ricotta flan with plum compote
  • Clementine and polenta cake, macarpone cream
  • Caramelised apple tarte tatin with vanilla ice-cream
  • Salted caramel and chocolate mousse
  • Creamed sweet rice with autumn fruits
  • Poached autumn fruit with plum ice cream and almond crumble
  • Cheese board with fruit, chutneys and selection of breads/crackers - surcharge applies

(V) Suitable for vegetarians

“It has been a pleasure to work with Imogen and her very capable team on a number of occasions when they have catered for senior level clients within a corporate setting. Not only has the food been superb on each occasion, but also the level of service they provide is perfect – attentive but not intrusive. For delicious food, with minimum hassle, I could not recommend Imogen more highly.”
Matt Carter

CEO, Burson-Marsteller UK



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