Afternoon Tea choices

Cold choice 

A selection of sandwiches to include all the old favourites as well as some of our chefs special selection. We always include a wheat free & vegetarian option. A selection of chocolates and cakes, a fruit basket & walkers crisps.

Warm choice 

A selection of mini hot treats alongside some delicious cupcakes and chocolates and a selection of crispy treats. 

We can always deliver what you require for your shoot.  Just give us a call us when you make your booking.

• Fresh Lavazza coffee. Choice of americano, latte or espresso.
• Our butchers own lincolnshire sausages.
• Best smoked back bacon.
• Our butchers own black pudding.
• Vegetarian sausages.
• Hash browns.
• Roasted vine tomatoes.
• Heinz baked beans.
• Market fresh button or flat mushrooms.
• Huevas Rancheros with chefs own chilli tomato sauce.
• Scottish or Manx kippers.
• Pancakes with maple syrup or lemon & vanilla sugar.
• English muffin.
• Organic granary, wholemeal or white bloomer toast.
• Soft & crusty white or brown rolls.
• Organic porridge.

Main Courses

• Organic roasted rack of lamb with fresh rosemary & lemon thyme.  Dauphinoise potatoes, fresh steamed broccoli, red cabbage cooked in red wine & braised carrots, chefts own stock gravy.
• Mediterranean haddock cooked in the oven on a bed of potato wedges, cherry tomatoes & rosemary with a selection of vegetables. 
• Vegetarian Thali consisting of vegetable Korma, mango & red lentil dhal, black mustard seed cabbage bhaji, onion bhaji, poppadum, naan bread, basmati rice & pickles.

• Roasted peaches in amaretto served with Chantilly cream.
• Banoffi pie.
• Fresh berry salad & ice cream or greek yoghurt.
• Cheeseboard of Spanish cheeses, grapes & cheese biscuits.

• Classic Caesar salad with parmesan shavings, anchovies & crispy french bread croutons.
• Rainbow superfood salad with raw beetroot, tomatoes, butternut squash, brocolli, fresh peas, quinoa, garlic, red cabbage & mixed toasted seeds.
• Shropshire blue, orange & spinach salad.
• Rocket salad with pinenuts, parmesan & balsamic glaze.
• Roast vegetable salad with a dressing of pomegranite molasses & toasted pumpkin seeds.
• Tricoloure salad of tomato, buffalo mozzarella, red onion, advocado & fresh basil with a lemon & virgin olive oil dressing.
• Mini samosas & onion bhajee’s with a fresh mint raita & mango chutney.

• Welsh or Scottish roast beef, served on a bed of watercress with yorkshire pudding, roast parsnips, roast potatoes, braised carrots, garden peas, chefs own gravy.
• Chefs own beer & black pepper battered fresh cod served with thick cut oven chips & minted mushy peas.
• Spinach & ricotta cannelloni with a parmesan crust served with seasonal vegetables.

• Apple & plum crumble with vanilla custard.
• Raspberry cheese cake with fresh cream.
• Seasonal fresh fruit salad with greek yoghurt.

Salad Bar

• Tricoloure salad of vine plum tomatoes, fresh basil, buffalo mozzarella cheese, advocado & red onion.
• Moroccan cous cous salad with roast butternut squash & chick peas.
• A salad of raw carrots, fennel, red onion, mange tout & celery.
• Chinese spring rolls served with a sweet chilli sauce dip.
• Chinese slaw of beansprout carrots, snow peas, Chinese cabbage & an “oyster” sauce dressing.
• Chilli & lime linguine & prawn salad.
• Puy lentil & feta salad, with cherry tomatoes, diced cucumber & red onion.
• Broadbeans, raw peas, baby spinach, mint & parsley with toasted garlic pitta shards.

Main Menus

• Free range chicken thai green curry served with basmati rice & prawn crackers.
• Wild Alaskan roast salmon steaks with honey, soy & sesame seeds, new potatoes, petit pois & baby Chanteray carrots.
• Wild mushroom risotto served with parmesan shavings & fresh rocket.

• Chocolate sticky fudge pudding & vanilla custard.
• Fresh raspberry cheesecake with raspberry coulis & fresh cre am. 
• Triple melon salad with Greek yoghurt.
• Cheeseboard of English cheeses & grapes.
• Organic bread basket.

Salad Bar

• Thick cut bruscetta topped with roasted cherry tomatoes, garlic & extra virgin olive oil.
• Carrot & pine nut salad with chefs special dressing.
• Red cabbage & apple slaw.
• Spicy chorizo sausage & chilli salad.
• Vivid green salad of French beans, mangetout, cucumber & snow peas & a special dressing of fresh mint, palm sugar, soy sauce & fresh lime.
• Mediterranean platter of griddled artichokes, red pepper, aubergine, olives, falafel & humous.
• Beetroot goats cheese & potato salad.
• Italian summer salad of pineuts, black olives, cherry tomatoes, red onion, toasted ciabatta cubes.

Main Courses

• Free range chicken & spanish chorizo hot-pot served with creamed potatoes.
• Fresh tuna steaks served with a mango salsa, parsley & chive potato wedges & petit pois.
• Fresh pasta penne arrabiatta served with parmesan shavings & rocket.

Desserts

• Baked vanilla cheesecake with calvados cream.
  Apple & blackberry crumble & vanilla custard.
• Fresh fruit salad.
• A selection of cheeses from around the world served with plain bruschetta & grapes.

Salad Bar

• Baby new potato salad served with caramalised red onion & a grainy mustard dressing.
• Mixed leaf salad to include watercress, lollo rosso, frisée & pea shoots with an orange Dijon mustard & white wine dressing.
• Green lentil & bacon salad.
• Grapefruit, raspberry & avocado salad.
• Classic Greek salad of feta cheese, beef tomatoes, fresh parsley, red onion, cucumber & drizzled with the best virgin olive oil.
• Best tomato salad of cherry tomatoes, shallots, fresh basil & oregano, garlic, with a balsamic dressing.
• Russian salad of charlotte potatoes, green beans, carrots, peas, red peppers, onions, pickled, cucumber, capers & anchovies dressed in a light mayonnaise & vinegar.

Main Courses

• Caribbean free range chicken supremes served with rice & peas, fresh corn on the cob seasoned with coriander & lime butter & garden peas.
• Fresh roasted tilapia fish with a parsley, lime & chilli drizzle & a fresh tomato & oregano salsa served with boulanger potatoes & seasonal roasted vegetables.
• Spinach & ricotta gnocchi served with fresh green beans & curly kale.

Desserts

• Tiramisu & fresh whipped cream.
• Eves pudding & vanilla custard.
• Seasonal fresh fruit salad & natural yoghurt.

Salad bar

• Puy lentil salad with cherry tomatoes, diced cucumber, fresh parsley & tasted pumpkin seeds.
• A fresh leaf salad of red chard, baby spinach, pea shoots & rocket served with a fresh mango & lime dressing.
• Classic Greek salad.
• A fresh coleslaw of carrot, white cabbage, red cabbage, mayonnaise & lashings of fresh chives & chervil.
• Fresh calamari rings served with a chilli, lime & coriander dip.
• Corn on the cob with chive butter.
• Mediteranean platter of cheese stuffed chilli peppers, griddled aubergine, asparagus, sweet red pepper, kalamata olives & coriander & lime houmous.