We only use the best ingredients and we don’t believe in artificial flavorings or preservatives. Our eggs are free range, our butter unsalted and our chocolate – pure Belgian. Our entire range is baked to order, so that you get to enjoy our products at their best!
Prices on request
Seared lamb skewer with grilled spring onion, served with
green tahini sauce
Organic pork and sage sausage roll with our own ketchup.
Spiced lamb and apricot pyllo pocket, served with mint
Seared beef fillet tart with cucumber, ginger, sesame and
chilli (assembly required).
Goat’s cheese stuffed Medjool date wrapped in Parma ham
Chicken meat ball with spring onion and sweet chilli.
Lamb pie with tomato, pine nuts and cinnamon, served with
Char-grilled spicy tiger prawn with ginger, lime and coriander
White crab meat tart with chive, red onion, crème fraiche
Seared tuna wrapped in panko and seaweed, served with
coriander and maple sauce.
Smoked salmon on a herbed potato bilini, served with crème
Tuna, avocado and tequila tartar on water cracker (assembly
Smoked haddock fish cake, served with lemon wedge.
Pissaladier (onion, anchovy and Kalamata olive tart).
Cherry tomato and tapenade galette.
Quince and stilton tart with sage and parsley.
Wild mushroom and thyme tart with goat’s cheese, chive and
Char-grilled Portobello mushroom, pepper and courgette
skewer with parsley pesto.
Smoked aubergine and walnut tart with pomegranate and
Cherry tomato, buffalo mozzarella and basil skewer.
Aubergine croquette served with herb yoghurt.
Smoked salmon roulade with caper cream cheese and herb
Watermelon, cucumber and olive spoons with mint salsa.
Minimum order of 4 portions
Prices on request
Green gazpacho soup (served cold) with ciabatta garlic toast.
Minestrone soup with pesto and conchiglie pasta.
Mixed vegetable and lentil soup.
Fennel, sweet potato and sweetcorn soup.
Char-grilled peach with young Pecorino, endive, watercress
and orange blossom dressing.
Orange, radicchio and ricotta salad with pomegranate seeds
and pine nuts.
Stuffed flat mushroom with feta, lemon zest and basil, served
with watercress salad.
Squid and sweet potato salad with caper and rocket.
Fresh crab and fennel salad with lemon, tarragon and chilli.
Roast aubergine, marinated in a basil pesto, served with slow
roast tomatoes and buffalo mozzarella.
Roast aubergine with buttermilk sauce and pomegranate seeds.
Blanched asparagus with chopped boiled egg and capers.
Porcini mushrooms served with toasted brioche.
Tuna nicoise salad with seared fresh tuna, new potatoes and a
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