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Sample Menus


  1. Little wraps with guacamole, rocket and crispy pancetta.

  2. Smoked salmon with lemon zest blinis with a dill crème fraîche.

  3. Little cocktail sausages with honey and rosemary.


  1. Home cured gravadlax with a homemade dill sauce with delicious local rye bread.

  2. Chicken liver pâté with melba toast and cornichons.

  3. Spinach roulade with sunblushed tomato and rocket with a little cherry tomato and basil salad.

Main courses:

  1. A light summery chicken and apricot tagine with a herby cous cous and chargrilled courgettes.

  2. A winter beef bourguignon with mustard mash and curly kale.

  3. A fresh tuna nicoise with green beans, olives and organic hard boiled eggs.


  1. Little lemon possets with homemade biscotti.

  2. Chocolate roulade with whipped cream and fresh raspberries.

  3. Poached pears with vanilla pod with brown bread ice cream. 

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