{"id":3260,"date":"2015-06-12T12:35:23","date_gmt":"2015-06-12T12:35:23","guid":{"rendered":"https:\/\/www.gingerlilycatering.co.uk\/?page_id=3260"},"modified":"2021-05-14T10:46:02","modified_gmt":"2021-05-14T10:46:02","slug":"personal-event-catering","status":"publish","type":"page","link":"https:\/\/www.gingerlilycatering.co.uk\/?page_id=3260","title":{"rendered":"Personal Event Catering"},"content":{"rendered":"
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\"gingerlily<\/h2>\n

\u00a0<\/p>\n

– PERSONAL EVENT CATERING –<\/h2>\n

Every dinner party begins with you, the client and the food you love & enjoy. We either meet face to face or discuss on the phone in detail about your event. Armed with your preferences we get to work to creating a bespoke menu only using season-al produce & combining with our unusual ingredients to create an exceptional, de-licious & visually stylish menu. Whether your party is at home or at a venue we cre-ate the food setting from sit-downs, feasts, banquets and the most eye-popping stand up banquets. By choosing the right cuisine, dishes & food setting we ensure it\u2019s an unforgettable dining experience for both you and your guests. Yes, we are pretty keen to impress!
\nGinger Lily\u2019s staff are highly trained, suited & booted, Ginger Lily are able to pro-vide wine & drinks service to your tailored request. We are happy to travel to the deepest parts of East Anglia where a simple mileage charge will apply. Our Private Dining experiences are particularly popular for Hen Parties, Shoot Dinners & Saturday evening family retreat dinners.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\n

\"gingerlily<\/h2>\n

\u00a0<\/p>\n

– PERSONAL EVENT CATERING –<\/h2>\n

Every dinner party begins with you, the client and the food you love & enjoy. We either meet face to face or discuss on the phone in detail about your event. Armed with your preferences we get to work to creating a bespoke menu only using season-al produce & combining with our unusual ingredients to create an exceptional, de-licious & visually stylish menu. Whether your party is at home or at a venue we cre-ate the food setting from sit-downs, feasts, banquets and the most eye-popping stand up banquets. By choosing the right cuisine, dishes & food setting we ensure it\u2019s an unforgettable dining experience for both you and your guests. Yes, we are pretty keen to impress!
\nGinger Lily\u2019s staff are highly trained, suited & booted, Ginger Lily are able to pro-vide wine & drinks service to your tailored request. We are happy to travel to the deepest parts of East Anglia where a simple mileage charge will apply. Our Private Dining experiences are particularly popular for Hen Parties, Shoot Dinners & Saturday evening family retreat dinners.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Sample Menus<\/h2>\n


<\/p>\n

\n

FORMAL SEATED<\/h4>\n

Formal service offers customers a seated and formal dining experience. The plated dishes will be delivered to their seats via our front of house staff. Guests can choose from the courses below; from a 2 course to a 8 course!<\/p>\n<\/div>\n


<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\n
\n

FORMAL SEATED<\/h2>\n
\n

\"\"<\/p>\n

– FORMAL STARTERS –<\/strong><\/h4>\n
Roasted Parsnip soup with honey and mustard cream, cashews and chives<\/em><\/h5>\n
Mushroom and a parmesan salad (balsamic glaze)<\/em><\/h5>\n
Crispy Baked Brie and caramelised red onion, toasted sour dough<\/em><\/h5>\n
Smoked Mackerel pate and prawns, baby gem, Marie Rose sauce<\/em><\/h5>\n
Asparagus and Parma ham salad, hazelnut crumb and balsamic glaze<\/em><\/h5>\n

– FORMAL MAINS –<\/strong><\/h4>\n
Chicken supreme, savoy cabbage, sweet potato mash, caramelised carrots, chasseur sauce<\/em><\/h5>\n
Pork Belly and Kim chi cabbage with a spring onion pomme puree and crackling, calvados jus<\/em><\/h5>\n
Pan Fried Sea Bass with Jerusalem artichoke textures and spring greens, purple broccoli & crushed Anya potatoes<\/em><\/h5>\n
Mushroom and garlic wellington with roasted potatoes, fine beans with white wine sauce<\/em><\/h5>\n

<\/h4>\n

– FORMAL\u00a0DESSERTS –<\/strong><\/h4>\n
Our desserts menu is designed to fit any of the styles that you may have chosen from, and can be plated or served at a buffet table. Just inform us of your preference and we will arrange accordingly. For those who do not desire a dessert, the option is available to have a sweets jar at the table whereby guests are able to \u2018pick\u2019 and \u2018mix\u2019 during their evening of dancing and mingling.<\/h5>\n
Traditional English Trifle slices, with seasonal berries and mint<\/em><\/h5>\n
Baked New York Style Cheesecake<\/em><\/h5>\n
Dark Chocolate and Salted Caramel Torte<\/em><\/h5>\n
Lavender, blueberry and Mascarpone Possets<\/em><\/h5>\n
Tart Au Citron, Seasonal Berry Puree<\/em><\/h5>\n<\/div>\n

TASTING MENU <\/h2>\n
\n

\"\"<\/p>\n

– 5 COURSE FORMAL TASTING MENU –<\/strong><\/h4>\n
Amuse Bouche <\/strong><\/h5>\n
Beetroot <\/em>P<\/em>uree, <\/em>D<\/em>ill <\/em>Cr\u00e8me F<\/em>raiche <\/em><\/h5>\n
Starter<\/strong><\/h5>\n
Crispy Sea Bass, Pickled V<\/em>egetables, <\/em>F<\/em>ennel <\/em>Emulsion <\/em><\/h5>\n
Main <\/strong><\/h5>\n
Individual B<\/em>eef <\/em>Wellington, F<\/em>ondant <\/em>P<\/em>otato, <\/em>Baby V<\/em>egetables, <\/em>R<\/em>ed <\/em>Wine Jus<\/em><\/h5>\n
Pre-Dessert<\/strong><\/h5>\n
Gin & Tonic Sorbet, Candied Lime<\/h5>\n
Dessert<\/strong><\/h5>\n
Blueberry <\/em>Cheesecake, Gingerbread Crumble, Salted Caramel Ice Cream<\/em><\/h5>\n

– 8 COURSE FORMAL TASTING MENU –<\/strong><\/h4>\n
Selection of canap\u00e9s<\/em><\/h5>\n
Jerusalem artichoke soup<\/em><\/h5>\n
Charred leek & mussel tart<\/em><\/h5>\n
Crispy sea bass pickled vegetables, fennel emulsion<\/em><\/h5>\n
Iced blood orange pop<\/em><\/h5>\n
Roasted pheasant breast, crispy leg chestnuts & bacon, buttered savoy cabbage, rosti potato<\/em><\/h5>\n
Baked brie, quince jam<\/em><\/h5>\n
Lemon meringue pie<\/em><\/h5>\n
\n<\/div>\n

CANAPES<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

– MEAT –<\/strong><\/h4>\n
Parma ham, fig & blue cheese<\/em><\/h5>\n
Pulled pork on toasted brioche<\/em><\/h5>\n
Pesto chicken & black olive skewer<\/em><\/h5>\n
Tandoori chicken skewer, mint yogurt<\/em><\/h5>\n
Chicken satay skewer, coriander dip<\/em><\/h5>\n
Tandoori lamb, raita, mini Naan bread<\/em><\/h5>\n
Traditional Pork Pies<\/em><\/h5>\n
Rare beef bruschetta, tomato & red onion, horseradish cream<\/em><\/h5>\n
Marinated Norfolk sausages<\/em><\/h5>\n
Pork & red onion marmalade mini burgers<\/em><\/h5>\n
Mini chorizo & Manchego pizzas<\/em><\/h5>\n
Norfolk ham hock & chorizo croquette, English mustard dip<\/em><\/h5>\n

– FISH –<\/strong><\/h4>\n
Oaked smoked salmon, cucumber & horseradish cream<\/span><\/h5>\n
Anchovy & red pepper on toasted rye bread<\/h5>\n
Smoked salmon & chive tartlet<\/h5>\n
Hot smoked salmon & dill tartlet<\/h5>\n
Local asparagus, smoked salmon, hollandaise sauce (seasonal only)<\/h5>\n
King prawn, lemon zest, avocado puree<\/h5>\n
Smoked mackerel, beetroot & baby caper relish<\/h5>\n

– VEGGIE –<\/strong><\/h4>\n
Wild mushroom & Goat\u2019s cheese tartlet<\/span><\/em><\/h5>\n
Beetroot & Goat\u2019s cheese puff<\/em><\/h5>\n
Sun-dried tomato & pesto tartlet<\/em><\/h5>\n
Herb scone, cream cheese, red onion marmalade<\/em><\/h5>\n

– VEGAN –<\/strong><\/h4>\n
Roasted butternut, toasted pitta, red pepper hummus<\/span><\/em><\/h5>\n
Moroccan spiced hummus, roasted pepper & cucumber<\/em><\/h5>\n
Baba ganoush on blinis<\/em><\/h5>\n
Stuffed cherry tomato, black olive tapenade<\/em><\/h5>\n

– SWEET –<\/strong><\/h4>\n
Individual lemon meringue pies<\/span><\/em><\/h5>\n
Fruit scones, Creme Chantilly, sticky berry compote<\/em><\/h5>\n
Dark chocolate & raspberry tort<\/em><\/h5>\n
Filled profiteroles<\/em><\/h5>\n
Double chocolate & raspberry brownies<\/em><\/h5>\n
Sam\u2019s Millionnaire\u2019s tartlet<\/em><\/h5>\n
Seasonal fruit skewers<\/em><\/h5>\n
Dipped Norfolk strawberries (seasonal only)<\/em><\/h5>\n
Seasonal Individual Eton Mess<\/em><\/h5>\n
\n<\/div>\n

BOWL FOOD<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

– BOWL FOOD –<\/strong><\/h4>\n
Bowl food offers an exciting & unique service style that allows your guests the delight of sampling a range of tasty dishes without interrupting the party\u2026 All our bowls can be easily eaten standing up using a fork. Choose 2-4.<\/span><\/h5>\n
Chorizo & Manchego Mac \u2019n\u2019 Cheese<\/em><\/h5>\n
Poached Salmon, Dill & Cucumber Salad<\/em><\/h5>\n
Candied Walnut, Binham Blue & Pear Salad<\/em><\/h5>\n
Lamb Tagine, Spiced Couscous<\/em><\/h5>\n
Slow Roasted Butternut Squash, Baked Falafel, Grain Salad<\/em><\/h5>\n
Asian Vegetable Broth<\/em><\/h5>\n
Pulled Beef Brisket Stew, Toasted Ciabatta<\/em><\/h5>\n
Thai Green Chicken Curry & Coriander Rice<\/em><\/h5>\n
Layered Caesar Salad<\/em><\/h5>\n
\n<\/div>\n

VEGETARIAN -VEGAN<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

<\/h5>\n

– VEGETARIAN & VEGAN –<\/strong><\/h4>\n
Slow Cooked Spiced Aubergine & Harissa Brushcettas, Watercress & Pomegranate salad<\/em><\/h5>\n
Gazpacho Soup With Vegan Cheese Shortbread<\/em><\/h5>\n
~~~<\/em><\/h5>\n
Quinoa Stuffed Butternut Squash, Marinated Asparagus & Fennel Medley, Roasted Walnuts<\/em><\/h5>\n
Wild Mushroom Risotto, Slow Roasted Vine Tomatoes, Balsamic Glazed Rocket<\/em><\/h5>\n
~~~<\/em><\/h5>\n
Sticky Toffee Pear Pudding<\/em><\/h5>\n
Soaked Strawberries & Fresh Raspberries, Rose Sorbet<\/em><\/h5>\n
\n<\/div>\n

PRIVATE CHEF HIRE<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

– PRIVATE WEEKEND CHEF HIRE –\u00a0<\/strong><\/h4>\n
Hire one of our passionate and highly skilled chefs to be at your\u2019s & your guest\u2019s disposal for the entire duration of your soiree.<\/h5>\n
Previous jobs have included chartered boats, summer breaks in the south of France, filming stints across remote parts of the UK, race team touring.<\/h5>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\n

FORMAL SEATED<\/h2>\n
\n

\"\"<\/p>\n

– FORMAL STARTERS –<\/strong><\/h4>\n
Roasted Parsnip soup with honey and mustard cream, cashews and chives<\/em><\/h5>\n
Mushroom and a parmesan salad (balsamic glaze)<\/em><\/h5>\n
Crispy Baked Brie and caramelised red onion, toasted sour dough<\/em><\/h5>\n
Smoked Mackerel pate and prawns, baby gem, Marie Rose sauce<\/em><\/h5>\n
Asparagus and Parma ham salad, hazelnut crumb and balsamic glaze<\/em><\/h5>\n

– FORMAL MAINS –<\/strong><\/h4>\n
Chicken supreme, savoy cabbage, sweet potato mash, caramelised carrots, chasseur sauce<\/em><\/h5>\n
Pork Belly and Kim chi cabbage with a spring onion pomme puree and crackling, calvados jus<\/em><\/h5>\n
Pan Fried Sea Bass with Jerusalem artichoke textures and spring greens, purple broccoli & crushed Anya potatoes<\/em><\/h5>\n
Mushroom and garlic wellington with roasted potatoes, fine beans with white wine sauce<\/em><\/h5>\n

<\/h4>\n

– FORMAL\u00a0DESSERTS –<\/strong><\/h4>\n
Our desserts menu is designed to fit any of the styles that you may have chosen from, and can be plated or served at a buffet table. Just inform us of your preference and we will arrange accordingly. For those who do not desire a dessert, the option is available to have a sweets jar at the table whereby guests are able to \u2018pick\u2019 and \u2018mix\u2019 during their evening of dancing and mingling.<\/h5>\n
Traditional English Trifle slices, with seasonal berries and mint<\/em><\/h5>\n
Baked New York Style Cheesecake<\/em><\/h5>\n
Dark Chocolate and Salted Caramel Torte<\/em><\/h5>\n
Lavender, blueberry and Mascarpone Possets<\/em><\/h5>\n
Tart Au Citron, Seasonal Berry Puree<\/em><\/h5>\n<\/div>\n

TASTING MENU <\/h2>\n
\n

\"\"<\/p>\n

– 5 COURSE FORMAL TASTING MENU –<\/strong><\/h4>\n
Amuse Bouche <\/strong><\/h5>\n
Beetroot <\/em>P<\/em>uree, <\/em>D<\/em>ill <\/em>Cr\u00e8me F<\/em>raiche <\/em><\/h5>\n
Starter<\/strong><\/h5>\n
Crispy Sea Bass, Pickled V<\/em>egetables, <\/em>F<\/em>ennel <\/em>Emulsion <\/em><\/h5>\n
Main <\/strong><\/h5>\n
Individual B<\/em>eef <\/em>Wellington, F<\/em>ondant <\/em>P<\/em>otato, <\/em>Baby V<\/em>egetables, <\/em>R<\/em>ed <\/em>Wine Jus<\/em><\/h5>\n
Pre-Dessert<\/strong><\/h5>\n
Gin & Tonic Sorbet, Candied Lime<\/h5>\n
Dessert<\/strong><\/h5>\n
Blueberry <\/em>Cheesecake, Gingerbread Crumble, Salted Caramel Ice Cream<\/em><\/h5>\n

– 8 COURSE FORMAL TASTING MENU –<\/strong><\/h4>\n
Selection of canap\u00e9s<\/em><\/h5>\n
Jerusalem artichoke soup<\/em><\/h5>\n
Charred leek & mussel tart<\/em><\/h5>\n
Crispy sea bass pickled vegetables, fennel emulsion<\/em><\/h5>\n
Iced blood orange pop<\/em><\/h5>\n
Roasted pheasant breast, crispy leg chestnuts & bacon, buttered savoy cabbage, rosti potato<\/em><\/h5>\n
Baked brie, quince jam<\/em><\/h5>\n
Lemon meringue pie<\/em><\/h5>\n
\n<\/div>\n

CANAPES<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

– MEAT –<\/strong><\/h4>\n
Parma ham, fig & blue cheese<\/em><\/h5>\n
Pulled pork on toasted brioche<\/em><\/h5>\n
Pesto chicken & black olive skewer<\/em><\/h5>\n
Tandoori chicken skewer, mint yogurt<\/em><\/h5>\n
Chicken satay skewer, coriander dip<\/em><\/h5>\n
Tandoori lamb, raita, mini Naan bread<\/em><\/h5>\n
Traditional Pork Pies<\/em><\/h5>\n
Rare beef bruschetta, tomato & red onion, horseradish cream<\/em><\/h5>\n
Marinated Norfolk sausages<\/em><\/h5>\n
Pork & red onion marmalade mini burgers<\/em><\/h5>\n
Mini chorizo & Manchego pizzas<\/em><\/h5>\n
Norfolk ham hock & chorizo croquette, English mustard dip<\/em><\/h5>\n

– FISH –<\/strong><\/h4>\n
Oaked smoked salmon, cucumber & horseradish cream<\/span><\/h5>\n
Anchovy & red pepper on toasted rye bread<\/h5>\n
Smoked salmon & chive tartlet<\/h5>\n
Hot smoked salmon & dill tartlet<\/h5>\n
Local asparagus, smoked salmon, hollandaise sauce (seasonal only)<\/h5>\n
King prawn, lemon zest, avocado puree<\/h5>\n
Smoked mackerel, beetroot & baby caper relish<\/h5>\n

– VEGGIE –<\/strong><\/h4>\n
Wild mushroom & Goat\u2019s cheese tartlet<\/span><\/em><\/h5>\n
Beetroot & Goat\u2019s cheese puff<\/em><\/h5>\n
Sun-dried tomato & pesto tartlet<\/em><\/h5>\n
Herb scone, cream cheese, red onion marmalade<\/em><\/h5>\n

– VEGAN –<\/strong><\/h4>\n
Roasted butternut, toasted pitta, red pepper hummus<\/span><\/em><\/h5>\n
Moroccan spiced hummus, roasted pepper & cucumber<\/em><\/h5>\n
Baba ganoush on blinis<\/em><\/h5>\n
Stuffed cherry tomato, black olive tapenade<\/em><\/h5>\n

– SWEET –<\/strong><\/h4>\n
Individual lemon meringue pies<\/span><\/em><\/h5>\n
Fruit scones, Creme Chantilly, sticky berry compote<\/em><\/h5>\n
Dark chocolate & raspberry tort<\/em><\/h5>\n
Filled profiteroles<\/em><\/h5>\n
Double chocolate & raspberry brownies<\/em><\/h5>\n
Sam\u2019s Millionnaire\u2019s tartlet<\/em><\/h5>\n
Seasonal fruit skewers<\/em><\/h5>\n
Dipped Norfolk strawberries (seasonal only)<\/em><\/h5>\n
Seasonal Individual Eton Mess<\/em><\/h5>\n
\n<\/div>\n

BOWL FOOD<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

– BOWL FOOD –<\/strong><\/h4>\n
Bowl food offers an exciting & unique service style that allows your guests the delight of sampling a range of tasty dishes without interrupting the party\u2026 All our bowls can be easily eaten standing up using a fork. Choose 2-4.<\/span><\/h5>\n
Chorizo & Manchego Mac \u2019n\u2019 Cheese<\/em><\/h5>\n
Poached Salmon, Dill & Cucumber Salad<\/em><\/h5>\n
Candied Walnut, Binham Blue & Pear Salad<\/em><\/h5>\n
Lamb Tagine, Spiced Couscous<\/em><\/h5>\n
Slow Roasted Butternut Squash, Baked Falafel, Grain Salad<\/em><\/h5>\n
Asian Vegetable Broth<\/em><\/h5>\n
Pulled Beef Brisket Stew, Toasted Ciabatta<\/em><\/h5>\n
Thai Green Chicken Curry & Coriander Rice<\/em><\/h5>\n
Layered Caesar Salad<\/em><\/h5>\n
\n<\/div>\n

VEGETARIAN -VEGAN<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

<\/h5>\n

– VEGETARIAN & VEGAN –<\/strong><\/h4>\n
Slow Cooked Spiced Aubergine & Harissa Brushcettas, Watercress & Pomegranate salad<\/em><\/h5>\n
Gazpacho Soup With Vegan Cheese Shortbread<\/em><\/h5>\n
~~~<\/em><\/h5>\n
Quinoa Stuffed Butternut Squash, Marinated Asparagus & Fennel Medley, Roasted Walnuts<\/em><\/h5>\n
Wild Mushroom Risotto, Slow Roasted Vine Tomatoes, Balsamic Glazed Rocket<\/em><\/h5>\n
~~~<\/em><\/h5>\n
Sticky Toffee Pear Pudding<\/em><\/h5>\n
Soaked Strawberries & Fresh Raspberries, Rose Sorbet<\/em><\/h5>\n
\n<\/div>\n

PRIVATE CHEF HIRE<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

– PRIVATE WEEKEND CHEF HIRE –\u00a0<\/strong><\/h4>\n
Hire one of our passionate and highly skilled chefs to be at your\u2019s & your guest\u2019s disposal for the entire duration of your soiree.<\/h5>\n
Previous jobs have included chartered boats, summer breaks in the south of France, filming stints across remote parts of the UK, race team touring.<\/h5>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
\n
\n
\n

FORMAL SEATED<\/h2>\n
\n

\"\"<\/p>\n

– FORMAL STARTERS –<\/strong><\/h4>\n
Roasted Parsnip soup with honey and mustard cream, cashews and chives<\/em><\/h5>\n
Mushroom and a parmesan salad (balsamic glaze)<\/em><\/h5>\n
Crispy Baked Brie and caramelised red onion, toasted sour dough<\/em><\/h5>\n
Smoked Mackerel pate and prawns, baby gem, Marie Rose sauce<\/em><\/h5>\n
Asparagus and Parma ham salad, hazelnut crumb and balsamic glaze<\/em><\/h5>\n

– FORMAL MAINS –<\/strong><\/h4>\n
Chicken supreme, savoy cabbage, sweet potato mash, caramelised carrots, chasseur sauce<\/em><\/h5>\n
Pork Belly and Kim chi cabbage with a spring onion pomme puree and crackling, calvados jus<\/em><\/h5>\n
Pan Fried Sea Bass with Jerusalem artichoke textures and spring greens, purple broccoli & crushed Anya potatoes<\/em><\/h5>\n
Mushroom and garlic wellington with roasted potatoes, fine beans with white wine sauce<\/em><\/h5>\n

<\/h4>\n

– FORMAL\u00a0DESSERTS –<\/strong><\/h4>\n
Our desserts menu is designed to fit any of the styles that you may have chosen from, and can be plated or served at a buffet table. Just inform us of your preference and we will arrange accordingly. For those who do not desire a dessert, the option is available to have a sweets jar at the table whereby guests are able to \u2018pick\u2019 and \u2018mix\u2019 during their evening of dancing and mingling.<\/h5>\n
Traditional English Trifle slices, with seasonal berries and mint<\/em><\/h5>\n
Baked New York Style Cheesecake<\/em><\/h5>\n
Dark Chocolate and Salted Caramel Torte<\/em><\/h5>\n
Lavender, blueberry and Mascarpone Possets<\/em><\/h5>\n
Tart Au Citron, Seasonal Berry Puree<\/em><\/h5>\n<\/div>\n

TASTING MENU <\/h2>\n
\n

\"\"<\/p>\n

– 5 COURSE FORMAL TASTING MENU –<\/strong><\/h4>\n
Amuse Bouche <\/strong><\/h5>\n
Beetroot <\/em>P<\/em>uree, <\/em>D<\/em>ill <\/em>Cr\u00e8me F<\/em>raiche <\/em><\/h5>\n
Starter<\/strong><\/h5>\n
Crispy Sea Bass, Pickled V<\/em>egetables, <\/em>F<\/em>ennel <\/em>Emulsion <\/em><\/h5>\n
Main <\/strong><\/h5>\n
Individual B<\/em>eef <\/em>Wellington, F<\/em>ondant <\/em>P<\/em>otato, <\/em>Baby V<\/em>egetables, <\/em>R<\/em>ed <\/em>Wine Jus<\/em><\/h5>\n
Pre-Dessert<\/strong><\/h5>\n
Gin & Tonic Sorbet, Candied Lime<\/h5>\n
Dessert<\/strong><\/h5>\n
Blueberry <\/em>Cheesecake, Gingerbread Crumble, Salted Caramel Ice Cream<\/em><\/h5>\n

– 8 COURSE FORMAL TASTING MENU –<\/strong><\/h4>\n
Selection of canap\u00e9s<\/em><\/h5>\n
Jerusalem artichoke soup<\/em><\/h5>\n
Charred leek & mussel tart<\/em><\/h5>\n
Crispy sea bass pickled vegetables, fennel emulsion<\/em><\/h5>\n
Iced blood orange pop<\/em><\/h5>\n
Roasted pheasant breast, crispy leg chestnuts & bacon, buttered savoy cabbage, rosti potato<\/em><\/h5>\n
Baked brie, quince jam<\/em><\/h5>\n
Lemon meringue pie<\/em><\/h5>\n
\n<\/div>\n

CANAPES<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

– MEAT –<\/strong><\/h4>\n
Parma ham, fig & blue cheese<\/em><\/h5>\n
Pulled pork on toasted brioche<\/em><\/h5>\n
Pesto chicken & black olive skewer<\/em><\/h5>\n
Tandoori chicken skewer, mint yogurt<\/em><\/h5>\n
Chicken satay skewer, coriander dip<\/em><\/h5>\n
Tandoori lamb, raita, mini Naan bread<\/em><\/h5>\n
Traditional Pork Pies<\/em><\/h5>\n
Rare beef bruschetta, tomato & red onion, horseradish cream<\/em><\/h5>\n
Marinated Norfolk sausages<\/em><\/h5>\n
Pork & red onion marmalade mini burgers<\/em><\/h5>\n
Mini chorizo & Manchego pizzas<\/em><\/h5>\n
Norfolk ham hock & chorizo croquette, English mustard dip<\/em><\/h5>\n

– FISH –<\/strong><\/h4>\n
Oaked smoked salmon, cucumber & horseradish cream<\/span><\/h5>\n
Anchovy & red pepper on toasted rye bread<\/h5>\n
Smoked salmon & chive tartlet<\/h5>\n
Hot smoked salmon & dill tartlet<\/h5>\n
Local asparagus, smoked salmon, hollandaise sauce (seasonal only)<\/h5>\n
King prawn, lemon zest, avocado puree<\/h5>\n
Smoked mackerel, beetroot & baby caper relish<\/h5>\n

– VEGGIE –<\/strong><\/h4>\n
Wild mushroom & Goat\u2019s cheese tartlet<\/span><\/em><\/h5>\n
Beetroot & Goat\u2019s cheese puff<\/em><\/h5>\n
Sun-dried tomato & pesto tartlet<\/em><\/h5>\n
Herb scone, cream cheese, red onion marmalade<\/em><\/h5>\n

– VEGAN –<\/strong><\/h4>\n
Roasted butternut, toasted pitta, red pepper hummus<\/span><\/em><\/h5>\n
Moroccan spiced hummus, roasted pepper & cucumber<\/em><\/h5>\n
Baba ganoush on blinis<\/em><\/h5>\n
Stuffed cherry tomato, black olive tapenade<\/em><\/h5>\n

– SWEET –<\/strong><\/h4>\n
Individual lemon meringue pies<\/span><\/em><\/h5>\n
Fruit scones, Creme Chantilly, sticky berry compote<\/em><\/h5>\n
Dark chocolate & raspberry tort<\/em><\/h5>\n
Filled profiteroles<\/em><\/h5>\n
Double chocolate & raspberry brownies<\/em><\/h5>\n
Sam\u2019s Millionnaire\u2019s tartlet<\/em><\/h5>\n
Seasonal fruit skewers<\/em><\/h5>\n
Dipped Norfolk strawberries (seasonal only)<\/em><\/h5>\n
Seasonal Individual Eton Mess<\/em><\/h5>\n
\n<\/div>\n

BOWL FOOD<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

– BOWL FOOD –<\/strong><\/h4>\n
Bowl food offers an exciting & unique service style that allows your guests the delight of sampling a range of tasty dishes without interrupting the party\u2026 All our bowls can be easily eaten standing up using a fork. Choose 2-4.<\/span><\/h5>\n
Chorizo & Manchego Mac \u2019n\u2019 Cheese<\/em><\/h5>\n
Poached Salmon, Dill & Cucumber Salad<\/em><\/h5>\n
Candied Walnut, Binham Blue & Pear Salad<\/em><\/h5>\n
Lamb Tagine, Spiced Couscous<\/em><\/h5>\n
Slow Roasted Butternut Squash, Baked Falafel, Grain Salad<\/em><\/h5>\n
Asian Vegetable Broth<\/em><\/h5>\n
Pulled Beef Brisket Stew, Toasted Ciabatta<\/em><\/h5>\n
Thai Green Chicken Curry & Coriander Rice<\/em><\/h5>\n
Layered Caesar Salad<\/em><\/h5>\n
\n<\/div>\n

VEGETARIAN -VEGAN<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

<\/h5>\n

– VEGETARIAN & VEGAN –<\/strong><\/h4>\n
Slow Cooked Spiced Aubergine & Harissa Brushcettas, Watercress & Pomegranate salad<\/em><\/h5>\n
Gazpacho Soup With Vegan Cheese Shortbread<\/em><\/h5>\n
~~~<\/em><\/h5>\n
Quinoa Stuffed Butternut Squash, Marinated Asparagus & Fennel Medley, Roasted Walnuts<\/em><\/h5>\n
Wild Mushroom Risotto, Slow Roasted Vine Tomatoes, Balsamic Glazed Rocket<\/em><\/h5>\n
~~~<\/em><\/h5>\n
Sticky Toffee Pear Pudding<\/em><\/h5>\n
Soaked Strawberries & Fresh Raspberries, Rose Sorbet<\/em><\/h5>\n
\n<\/div>\n

PRIVATE CHEF HIRE<\/h2>\n
\n<\/h5>\n

\"\"<\/p>\n

– PRIVATE WEEKEND CHEF HIRE –\u00a0<\/strong><\/h4>\n
Hire one of our passionate and highly skilled chefs to be at your\u2019s & your guest\u2019s disposal for the entire duration of your soiree.<\/h5>\n
Previous jobs have included chartered boats, summer breaks in the south of France, filming stints across remote parts of the UK, race team touring.<\/h5>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0 – PERSONAL EVENT CATERING – Every dinner party begins with you, the client and the food you love & enjoy. We either meet face to face or discuss on the phone in detail about your event. 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