Minimum of 60 guests

Please choose 1 Starter, 1 Main and 1 Dessert

Basil marinated chicken fillets served on a salad of fresh tomato and mozzarella dressed with rich balsamic and olive syrup

Scottish smoked salmon and avocado timbale served with tomato salsa and frisee lettuce and olive oil

Chicken and pistachio roulade served warm with seasonal salad leaves and a crisp pancetta sherry shallot dressing

Open tartlet of crisp puff pastry with asparagus and caramelised onions, rocket, parmesan and drizzled with a balsamic syrup

White wine and fennel poached king prawns with a spicy mango relish and fresh seasonal salad

Slow roast tomato and mozzarella puff pastry stack with a basil pesto and rocket

Creamed chicken and baby vegetable velouté topped with crisp ciabbatta

Roasted butternut and spinach served on a charred Portobello mushroom with wild rocket and a basil pesto dressing

Hot roasted salmon Nicoise with new potatoes, wilted rocket, green beans and a light mustard and basil dressing

Free range roasted chicken breast with crisp Maris Piper potatoes, seasonal vegetables and red wine sauce

Wild mushroom and spinach filo pastry parcels served on polenta and tarragon cakes finished with a tomato and shallot salsa

Shoulder of Kentish beef ragu topped with crisp puff pastry served with fresh mash, caramelised shallots and braised vegetables

Madeira chicken with a parcel of French green beans, mushroom soufflé and champ mash

Kentish pork sausages with a wild flower honey whole grain mustard mash served with caramelised onion sauce and crisp vegetable chips

Baked vegetable strudel with a creamy basil sauce strips of seasonal vegetables lightly seasoned and bound in filo pastry

Chocolate sensations, duo of chocolate and raspberry

Vanilla crème brûlée with fresh berries

Summer pudding with a quenelle of crème fraîche or Channel Island clotted cream

Classic glazed lemon tart with Chantilly cream and fresh raspberries

Individual Eton mess layers of meringue, strawberries, Chantilly cream and drizzled with coulis

Vanilla cheesecake topped with a wild berry compote

Treacle tart served warm with Channel Island clotted cream or vanilla ice cream

Selection of tea and coffee to include; English Breakfast, Earl Grey, fruit and herbal infusion and filter coffee