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Cold and Hot Fork

 

Cold meats platter
 
Carved honey and mustard glazed gammon
Carved roast topside of beef
Dressed poached Salmon
Chicken tikka/ Coronation chicken
 
Carrot and cream cheese roulade v
Home-made vegetable quiche v
Three Cheese Mediterranean ringv
 
French stick and butter and new potato salad or hot new potatoes
 
Home-made coleslaw
Mixed green salad
Greek salad (tomato, cucumber, onion, feta and olives)
Moroccan couscous salad
Beef tomato, basil and onion salad
Waldorf salad (apple, celery and walnut)
Three bean salad
Sliced cooked beetroot
Sweet and sour noodles (baby onion, mixed peppers, shredded carrots, pineapple chunks and sweet and sour dressing)
Fruity rice salad
Tabbouleh
Sugar snap salad with black grapes and feta cheese
 
 
 
 

 

Hot Fork Buffets
 
 
Steak and ale pie
Tender chunks of steak cooked in 6x with a suet crust lid served with new and roast potato and seasonal roasted vegetable medley.
 
Traditional lasagne verdi
Classic Bolognaise infused with red wine and smoky bacon, served with new potatoes and garlic bread, mixed green salad and coleslaw
 
Thai Chicken curry
A medium spiced dish in a coconut and coriander inthused sauce, served with a popadom, rice, mixed green salad and coleslaw
 
Chicken breast filled with stuffing and wrapped in bacon
Moist oven roasted chicken with a light gravy, served with new and roast potatoes and seasonal roasted vegetable medley.
 
Shrewsbury lamb casserole with mint dumplings
Tender cuts of lamb with button mushrooms cooked in a sauce flavoured with redcurrants, served with new and roast potatoes and seasonal roasted vegetable medley.
 
Wynberg lamb
Full flavoured Moroccan style dish with a creme fraiche side order, served with rice, new potatoes and mixed green salad and coleslaw.
 
Pork steaks in a cider and mustard sauce
West country cider and English mustard combine to compliment the pork steaks, served with new and roast potatoes and seasonal roasted vegetable medley.
 
Loin of pork with apricot stuffing
Succulent loin of pork with a white wine gravy, served with new and roast potatoes and seasonal roasted vegetable medley.
 
Salmon Wellington
Salmon in a puff pastry casing with a dill and parsley sauce, served with new and roast potatoes and seasonal roasted vegetable medley.
 
Salmon and fennel Rosti
Salmon Steaks cooked in a vermouth and cream sauce with a crisp potato topping, served with seasonal roasted vegetable medley.
 
Leek and sweet potato gratin v
A layered bake with a cheesy topping, served with new and roast potato and two seasonal vegetables
 
Tomato Tumble v
A tomato ragout with a cheesey cobbler topping, served with new potatoes, mixed green salad and coleslaw.
 
Apricot, wensleydale and almond roast v

Flavoursome vegetarian roast with a tomato and basil sauce, served with new and roast potatoes and two seasonal vegetables