Meat

• Pulled pork with Chipotle slaw, served in mini brioche buns
• Quail egg scotch eggs – made with black pudding, chorizo, morcilla, boudin noir or haggis
• Lebanese lamb kofte with mint yoghurt
• Ballantine of Sauternes Foie Gras with Physalis and Orange Compote served on Toasted Brioche
• Fillet of beef Rossini with red wine jus
• Individual pancetta and gruyère quiches
• Honey and sesame sausages
• Buffalo mozzarella and balsamic-roasted fig wrapped in Parma ham
• Slow-cooked beef rendang lemongrass skewers
• Italian-style mini meatballs with polenta chips
• Steamed Crispy Pork Belly Hirata Bun with Pickled Cucumber and Sriracha Sauce
• Sticky Belly Pork with Lemongrass Dipping Sauce
• Tandoori Lamb with Pomegranate, Cumin Yoghurt and Crispy Naan Bread
• Spiced pork empanadita with fresh salsa
• The “Yorkshire Pudding Wrap” with Rare Beef Fillet, Red Onion Confit and Horseradish
• Morcilla and pistachio croquette with apple purée
• Mini Pitta with Lamb Shawarma and Hummus Beiruti
• Spiced Chicken Tostadas with Pico de Gallo and Soured Cream
• Crispy Korean Buttermilk Chicken with Asian Slaw, Beetroot Mayonnaise in a Brioche Bun
• Chorizo and Yellison Goats Cheese Croquetas

Fish

• Queenie scallops ‘St Jacques’
• Salmon and Avocado California Rolls with Ginger and Wasabi
• Tandoori-style Crispy haddock with roasted mango and saffron mayonnaise
• Scallops and crispy pork belly with pea puree
• Asian-style tuna ceviche with micro coriander
• Baby poppy seed bagels with smoked salmon, cream cheese and dill
• Smoked haddock and spinach fishcakes with home-made tartare sauce
• Lobster ravioli with lobster cream and herb oil
• Thai crab cakes with Nuoc Cham chilli dipping sauce
• Szechuan salt and pepper king prawn with Wasabi Kewpie Mayonnaise
• Home-cured Rhubarb Slingsby Gin and Beetroot gravadlax on blinis with soured cream

Vegetarian

• Salt and Pepper Cauliflower with Miso Mayonnaise and Micro Coriander
• Pickled Enoki Mushroom and Miso Baby Gem Wrap
• Parmesan shortbread with goats’ cheese mousse and red onion confit
• Asparagus and quail egg tartlets
• Mini Bloody Mary gazpacho soup with herb oil
• Mini Pumpkin and Ricotta Tartlets with Spiced Honey and Baby Rocket
• Baby Spinach and Mozzarella Arancini with Tomato and Chilli Jam
• Roasted Shallot and thyme tarte tatin
• Sweet potato and Red Onion Bhaji with Homemade Mango Pickle and Chutney
• Wild mushroom and chive tartlet
• Sundried tomato and black olive palmiers
• Creamy Feta and caramelised leek borek with tomato and cardamom chutney
• Butternut squash and chickpea falafel with harissa hummus
• Yorkshire blue cheese and red onion Filo tartlet

Some of our latest creations

• Chargrilled Honey and Basil Watermelon with Feta Crumb with Dried Kalamata Olive Pieces
• Wensleydale Cheese and Black Sheep Onion Croquetas with Apple and Cider Chutney
• The “Edible Garden” – Black Pudding Soil, Crudités, Pickled Cauliflower, Beetroot Borani and Ajo Blanco
• Beef Pho Shot with Lime and Coriander Beef Skewer
• Queen scallops with Vanilla and Celeriac Puree, Toasted Hazelnut Crumb, Pickled Apple Straws
• Mackerel Ceviche, Torched Mackerel with Horseradish Yoghurt and Cucumber Chutney
• Goats Cheese Mousse and Golden Beetroot “Savoury Ice Cream” Mini Cone
• The “Foie Gras Crumpet” with Fig Compote
• Squid Ink Cracker with Whitby Crab, Pickled Celeriac, Brown Crab Mayonnaise and Parsley Emulsion
• Mexican Birria Lamb Bon Bon with Chipotle Mayo and Pickled Red Onions
• Swedish Style Meatballs with Pepper Sauce, Pomme Puree and Lingonberry Jam
• Teeside “Chicken Parmo” with Wild Garlic Aioli
• Barbecued Oyster Mushrooms on Crispy Hash Brown with Vegan Truffle Mayonnaise
• Chicken and Waffles - Buttermilk Chicken, Toasted Waffle & Hot Honey
• Mini Poppadom and Tarka Dahl with Carrot Sambol

• Buffalo Mozzarella and Spinach Arancini with Tomato and Chilli Fondue, Baby Watercress
• Duck and Mango Salad, Confit Duck Bon Bons, Hoisin and Raspberry Vinaigrette
• Warm Salad of Baby Spinach, Dolcelatte, Crispy Bacon Lardons, Roasted Vine Tomatoes and Pine Nuts
• Salt and Pepper Chicken with Asian Slaw and Mizuna Leaves, served with Sriracha and Honey sauce
• Crab and Avocado Tian, Grapefruit and Orange Salad, Citrus Dressing
• Seared Scallops with Pea Puree, Crispy Bacon and Watercress Salad
• Beetroot Cured Gravad lax, Fresh Dill and Horseradish Soured Cream and Yorkshire Watercress served with a Lemon and Rapeseed Vinaigrette
• Smoked Haddock and Spinach Fishcake with Chive Beurre Blanc and Rocket Salad
• Ham Hock terrine, served with Pickled Root Vegetables, Piccalilli Puree and Toasted Sourdough
• Chicken Liver Parfait with Sticky Balsamic Baby Onions, Pickled Apples and Raisin Puree served with Toasted Brioche
• Smoked Salmon, Crayfish and Prawn Terrine with Watercress Hollandaise and Granary Bread
• Roasted Vine Tomato and Basil Soup with Granary Roll
• Butternut Squash, Honey and Sage Soup with Crusty Sourdough
• Miso Cod with Charred Tender stem Broccoli Edamame Beans and Soy Mirin Dressing
• Baked Yorkshire Brie on Toasted Sourdough, Rosemary Candied Walnuts, Red Onion Confit and Baby Rocket
• Caramelised Leek, Oregano and Wensleydale Filo Tart with Tomato and Cardamom Chutney, Yorkshire Watercress
• Spiced Whitby Crab Tian with Mango and Sriracha, Brown Crab Samosa and Miso Mayonnaise
• Korean BBQ Braised Pork Cheek with Puffed Rice, Crispy Ham Hock Bon Bon and Spiced Apple Compote

Antipasti
Parma Ham, Bresaola, Salami Milano and Coppa
Chargrilled Mediterranean Vegetables with Fennel and Basil Dressing
Buffalo Mozzarella and Spinach Arancini with Tomato and Chilli Jam
Sun-blushed Tomatoes
Rocket and Parmesan Salad
Lemon and Garlic Green Olives

Slow Roasted Vine Tomato and Basil Bruschetta
Crusty Focaccia
Balsamic Reduction and Olive Oil

Mezze
Lebanese Lamb Kofte with Minted Yoghurt
Caramelised Leek and Feta Parcels

Butternut Squash Falafel
Grilled Halloumi Cheese with Herbs and Lemon
Lebanese Flatbreads
Babaganoush
Red Pepper Hummus
Beetroot Borani

French Sharing

Baked Camembert with Garlic, Rosemary and White Wine

Bayonne Ham

French Onion and Tomato Chutney

Pickled Cornichons and Silverskin Onions

Sourdough bread

Yorkshire Farmers
Mini Sausage and Black Pudding Roll with Homemade Brown Sauce
Ham Hock Terrine served with Apple and Date Chutney
Chicken Liver Pate with Red Onion Confit and Pickled Apple Slices

Baby Watercress and Vine Tomatoes

Crusty Farmhouse Baguette and Salted Butter

The Best of Yorkshire from the Fields and Coast

Dressed Whitby Crab with Bloody Marie Rose Sauce

Ham Hock Terrine with Piccalilli

Beetroot and Slingsby Gin Cured Salmon with Horseradish Crème Fraiche

Wensleydale Cheese Beignets with Tomato and Chilli Jam

Yorkshire Watercress

Crusty Sourdough and Salted Butter

Pan Asian
Crispy Duck and Pancakes, served with Cucumber, Shredded Leek and Hoisin Sauce
Prawn Katsu with Wasabi Mayonnaise
Chicken Yakitori Skewers
Aubergine and Sweet Potato Tempura
Selection of Nigiri, Maki and Futomaki– Tuna, Salmon, Cucumber and Avocado
Thai Prawn Crackers

Spanish Tapas

Sliced Serrano Ham

Manchego Cheese

Croquetas de Jamon

Gambas Pil Pil

Padrons Peppers

Pan Rustico

Salsa Verde

Romesco Sauce

Yorkshire Fishermen’s
Dressed Whitby Crab
Bleiker’s Smoked Trout and Horseradish Pate
Lemon and Dill Cured Scottish Salmon
Potted Morecambe Bay Shrimp with Toasted Rye Bread
Steamed Langoustines with Marie Rose sauce
Watercress and Baby Spinach Salad with Lemon Vinaigrette
Served with Selection of Bread Rolls

Confit of Duck with Pomme Puree, served with Roasted Plums, French Beans and Red Wine and Cherry Jus

Pan Seared Venison Fillet with Braised Radicchio and Blood Orange, Celeriac Puree and Pickled Blackberries

Slow Smoked Beef Brisket Louisiana Style

Red Cabbage and Chipotle Slaw

Charred Corn on the Cob

Loaded Wedge Salad, With Crispy Onions, Chives and Ranch Dressing

Sweet Potato Fries

Lightly Cured Salmon served with a Mussel and Cockles Velouté, Samphire and Sea Vegetables, Crushed New Potatoes

Supreme of Chicken with Smoked Paprika Crumb, Chicken and Chorizo Bon Bon, Sauteed New Potatoes, Lemon and Garlic French Beans and Steamed Tenderstem Broccoli, Chorizo in red wine for sauce

Spanish Style Baked Cod Loin served with Gremolata, Spanish Tomato and Mussel Stew, Samphire, Sauteed New Potatoes and Steamed Tenderstem

Barbecued Tenderloin of Pork , Compressed Apple and Marsala Soaked Raisins, Boulanger Potatoes and Braised Chantenay Carrots

Lemon, Garlic and Thyme Crusted Rack of Lamb, Pommes Anna , Garlic French Beans, Ratatouille, Pea Puree , Red Wine and Port Lamb Jus

6 Hour Slow Cooked Nidderdale Beef Cheek, Cavalo Nero, Pommes Anna, Maple Glazed Rainbow Carrots, Beetroot Powder, Red Wine Sauce

Supreme of Corn Fed Chicken, Chicken “Scratchings”, Crispy Pancetta, Pommes Anna, Roasted Vine Tomatoes and Petit Pois in a Riesling Sauce, Buttered Spinach

Sumac and Lemon Spiced Lamb Rump with Smoked Aubergine Puree

Pommes Anna and Dukkah Crusted Heritage Carrots, Sumac and Pomegranate Jus

Fillet of Hake, Caper Butter, Warm New Potato Salad with Tarragon and Parsley. Steamed Tender stem Broccoli and Green Beans

Pan-fried Fillet of Nidderdale Beef Short Rib Ragu and Ox Cheek Bon Bon

Served with Celeriac Puree, Thyme infused Dauphinoise, Maple Glazed Heritage Rainbow Carrots and Cavalo Nero with Bordelaise Sauce

Crispy Pork Belly slow braised in Cider, served with Pomme Puree, Savoy Cabbage and Bacon, Roasted Honey and Mustard Vegetables, Apple and Cider Sauce

Porchetta stuffed with Herb Gremolata
Served with Marsala Sauce and Pommes Anna, Steamed Tender stem, Braised Chantenay Carrots

Black Sheep Braised Blade of beef

Served with Creamy Mashed Potatoes, Charred Hispi Cabbage, Lemon and Garlic Fine Beans, Rainbow Carrots and Red Wine Jus

Duo of Chicken

Ballotine of Chicken Stuffed with Wild Mushrooms, Truffled Madeira Cream Sauce, Black Garlic and Chicken Bon Bon, Pommes Anna, Cavalo Nero and Green Beans

Slow Cooked Lamb

24 hour Slow braised Shoulder of Lamb, Pommes Dauphinoise, Garlic French Beans, Ratatouille, Red Wine and Port Lamb Jus

Slow Cooked Nidderdale Lamb Shoulder

Braised Lamb Neck and Root Vegetable Pie, Baby Pea and Garlic Puree, Pommes Anna and Black Garlic Jus, Purple Sprouting Broccoli with Miso Butter and Maple Glazed Heritage Rainbow Carrots

Sous vide Fillet of Beef dusted in Cep Powder, Potato Gratin, Spinach Puree, Roasted Parsnips and Bordelaise Sauce

Chargrilled rib-eye steak with Roasted Garlic Chimichurri Confit Potatoes with Aioli and Black Garlic Ketchup, Portobello Mushroom and Roasted Vine Tomato

Sirloin steak with Peppercorn Sauce, Fat Cut Chips and Roasted Portobello Mushroom

Hog Roast
Pig marinated in cider and served with crispy crackling, Homemade Bramley apple sauce and a Sage, Lemon & Onion stuffing
Crispy Jacket Potatoes/Oven Roasted Baby New Potatoes with Garlic and Thyme
Homemade Coleslaw
Green Salad

Whole Greek Style Spit Roast Lamb
Spit roasted Whole Yorkshire lamb with Rosemary, basted with lemon & olive oil and served with Roasted New potatoes with Garlic and Rosemary
served with
Fresh Pitta Bread
Classic Greek Salad
Garden Salad
Served with Tsatiki, Mint Sauce, Roasted Garlic Babaghanoush

Pimp my Burger

Served on a Board

Homemade Steak Burgers on Brioche Bun

Crispy Streaky Bacon, Gruyere Cheese

Jalapenos, Gherkins

Onion Rings, Skinny Fries

Baby Gem, Tomato and Red Onion Rings

Sauces – BBQ, Ketchup, Mayo, Burger Relish

Italian Sharing Main

Slow Cooked Beef Ragu Pappardelle

Lasagne Alforno

Pollo alla Crema with Wild Mushrooms

Tuscan roast potatoes

Garlic and Rosemary Focaccia

Salads:

Rocket and Parmesan Salad with Balsamic Reduction and Olive Oil

Buffalo Mozzarella and 7 Tomato Salad with Basil Oil

Piggy Platter

Lemon and Herb Crusted Pork Loin, Slow Cooked Crispy Pork Belly, Sticky BBQ Baby Back Ribs, Garlic and Paprika Pulled Pork

Apple Sauce, English Mustard and Smoky Barbecue Sauce

Oven Roasted Baby New Potatoes with Garlic and Thyme

Celeriac Remoulade

Mixed Baby Leaves with Honey and Mustard Dressing

Slow Cooked Lamb ‘a la caldereta’ /Persian Lamb

Roasted Tuscan Potatoes with Lemon, Garlic and Rosemary

Served Sharing Style:-

Textures of Carrot – Pickled, Roast, Raw with Maple, Fried Onion and Shiso Cress

BBQ Hispi Cabbage with Lemon and Tahini Yoghurt, Ancho Chilli Dressing

Fattoush Salad – Mixed Tomatoes, Radishes, Cauliflower and Crispy Pitta with Sumac Dressing

Aubergine and Chickpea Tagine (v)

American Style Barbecue Beer Can Chicken

American Style Barbecue Beer Can Chicken

Mac And Cheese With Gruyère And Monterey Jack Cheese

Homemade Corn Bread

Red Cabbage And Chipotle Slaw

Romaine And Chicory Salad With Walnuts And Porter Poached Pear

Spanish style roast Chicken served with Salsa Verde and Romesco

Patatas Bravas

Chorizo in Red Wine and Honey

Spanish Style Slaw, With Green Peppers, Cabbage and Pimientos

Lebanese Tomato Salad – Vine, Plum , Yellow and Red Cherry Tomatoes, Pomegranates, Sumac and Flat Leaf Parsley

Romaine Lettuce, Picos Blue Cheese and Date Salad with Sherry Vinegar and Honey Dressing

Round to Granny’s for Sunday Lunch served at the table

Choose from:-
Medium Rare Roast Sirloin of Beef
Loin of Pork with Crispy Crackling and Roasted Apples
Leg of Nidderdale Lamb
Butter Roasted Chicken with Lemon and Garlic

Goose Fat Roasted Potatoes

Yorkshire Puddings and “Proper” Red/White Wine and Onion Gravy

Vegetables

Slow Braised spiced Red Cabbage, Steamed Tender stem Broccoli, Gruyere Cauliflower Cheese , Roasted Heritage Carrots with Maple Glaze, Petit Pois a la Francaise, Creamed Leeks in White Sauce, Ratatouille, Medley of Green Vegetables, Braised Fennel, Savoy Cabbage with Pancetta,
Roasted Autumn Vegetables with Honey and Mustard, Beetroot au Gratin with Horseradish Cream

Barbeque Option 1
Bourbon BBQ Slow Cooked Beef Brisket
Lemon, Rosemary and Garlic Chicken
Lebanese Lamb Kofte
Mediterranean Vegetable and Halloumi Skewer with Basil and Rocket Pesto

Tuscan New Potatoes
Mac n’ Cheese with Crispy Onions and Gruyere Cheese
Chipotle Coleslaw
7 Tomato Caprese Salad with Basil and Red Onions
Salad Leaves

Barbeque Option 2
Lebanese Chicken Thighs with Lavender and Honey
Pork and Apple Sausages
Mild Thai Spiced Salmon Steaks
Sweet and Sour Roasted Beetroot
New Potato Salad
Greek Salad
Rocket and Parmesan Salad

Barbeque Option 3

Moroccan Butterflied Lamb
Brazilian Peri Peri Style Chicken with Mango Salsa
Merguez Sausages
6 oz. Beef Burgers served with Buns and Homemade Burger Relish
Pomegranate and Pistachio Cous Cous
Fatoush Salad
Thai Crunchy Green Salad
Sweet and Sour Roasted Beetroot
French Baguettes

Barbeque Option 4
Nidderdale Fillet of Beef with Freshly made Bearnaise Sauce
Lemon and Garlic Tiger Prawns
Toulouse Sausage

Spanish Style Chicken and Chorizo Skewers
Peppers Piedmontese
Caesar Salad
Celeriac Remoulade
Courgette, Chickpea and Feta Salad
Green Salad with Avocado and Balsamic Vinaigrette
Selection of Sourdough and Rye Breads

Veggie BBQ

Charred Corn on the Cob with Chipotle Butter

Cauliflower Steak with Lemon and Tahini Yoghurt

Miso Aubergine

Mediterranean Vegetable and Halloumi Kebab with Basil Pesto

Peppers Piedmontese

Tandoori Paneer with Minted Raita

Sharing Beef Platter

Slow Roasted Ribeye of Nidderdale Beef – Pre-Sliced served with Chimichurri and Romesco

Gruyere Mac n’ Cheese

Tuscan Roasted New Potatoes

BBQ Hispi Cabbage with Lemon and Tahini Yoghurt, Ancho Chilli Dressing

Textures of carrot

Medley green of vegetables with Garlic and Herb Butter

“The Nomad Brownie”

Dark Chocolate and Salted Caramel Biscoff Brownie, White Chocolate Chunks served with Vanilla Ice Cream and Dark Chocolate Soil

Warm Chocolate Fondant with White Chocolate Ice Cream and Fresh British Strawberries

Tarte au Citron Brûlée with Fresh Raspberries and Coulis, Raspberry and Sorrel Sorbet

Dark Chocolate and Salted Caramel Tart with Cocoa Nibs, Spiced Rum Cream and Compressed Strawberries

Classic Warm treacle tart with Vanilla Bean Ice Cream

White Chocolate and Raspberry Cheesecake, Served with Fresh Strawberries and Summer Berry Coulis

Negroni Infused Tiramisu

Negroni Infused Sponge, Coffee and Mascarpone Cream

Summer Berry Pavlova with Raspberry Coulis and Crème Chantilly

Raspberry and Pistachio Frangipane with Vanilla Clotted Cream

Sticky Toffee pudding served with Biscoff Ice Cream, Salted Caramel Miso Sauce, Pecan Nut Tuile and Parkin Crumb

Crème Brûlée with fresh Raspberries and Burnt Orange Shortbread

Lemon Posset with Blackberry Compote and Cranachan Biscuits

Buttermilk Panna Cotta with Strawberry Compote and Honeycomb

Apple and Blackberry Crumble with Nut Granola Crust and Spiced Rum Anglaise

“Yorkshire Mess” – Pimm’s Marinated Strawberries, Sloe Gin Blackberries, Fresh Passion Fruit, Blackcurrant Coulis, Dehydrated Raspberries and Fresh Mint

Tasting Plate of Strawberries – Strawberry Tart, Roasted Strawberries with Balsamic, White Chocolate and Strawberry Mouse, Strawberry and Passion Fruit Pavlova

Pavlova Nomad Style

Summer Berries, Raspberry Coulis, Fresh Passion Fruit, White Chocolate and Raspberry Shards, Edible Flowers, Chantilly Cream

Apple Tart Fin, served with Clotted Cream Ice Cream and Salted Caramel Sauce

Sherry Trifle Raspberry jam, Strawberry Compote, Sherry jelly, Crème Patisserie, Basil cream, Light and Fluffy Swiss Roll, served with Honeycomb

Indian Assiette of Desserts

Gulab Jaman with Fresh Mango

Pistachio Kulfi

Saffron Poached Pear with Cardamom Crème anglaise

Italian Trio of Desserts

Negroni infused Tiramisu

Limoncello Bomboloni

Amaretto Peach with Honey Mascarpone

Mini Desserts served in the middle of the Table

Dark Chocolate and Salted Caramel Biscoff Brownie

Buttermilk Panna Cotta with Wild Strawberry Compote and Honeycomb

Raspberry Pistachio Frangipane Tart

Mini’s Pick your own:

Mini Rhubarb Fool with Rhubarb Gin Poached Rhubarb
Sticky Toffee and Candied Pecan Cake
Classic Lemon Tart with Crispy top and Raspberry Coulis
Casa Luker 85% Billionaires Chocolate Mousse in Shot Glass
Strawberry and Cream Pimms Milkshake
Mini Pavlova Nomad Style with Raspberry, White Chocolate Shards and Passion Fruit

Burnt Orange and Cointreau Crème Brulee

Glazed Apricot Frangipane tart

Individual Black Forest Trifle

Dark Chocolate and Salted Caramel Tart with Cocoa Nibs

Crème Catalan with Pistachio Crust

Pastel de Nata – Portuguese Custard Tarts

Key Lime Pie

Fish and Chips

Mushy peas, Curry Sauce, Tartare Sauce, Ketchup, Vinegar, Salt

Lebanese Lamb Flat Breads

Lamb Shawarma, Tsatsiki, Rose Harissa, Crunchy Baby Gem Lettuce, Cherry Tomatoes, Lebanese Flat Breads

Loaded Fries

Skin-on fries with Pulled Beef Brisket, Pickles, Monterey Jack Cheese, Crunchy Onions and Chipotle Mayonnaise

Gyros

Marinated Chicken or Halloumi served in fresh pitta with tsatsiki and salad

Sweet Potato Fries, Wild Garlic Mayonnaise and Chilli Sauce

Burrito Station

Spicy Shredded Chicken, Coriander and Paprika Ground Beef, Roasted peppers and onions, Fresh salsa and Guacamole, Monterey Jack Cheese, Soured Cream and Jalapenos

Mexican Taco Stand

Pulled Spiced Chicken

Soft Corn Tacos

Pickled Red Onions

Pico de gallo

Tomatillo Salsa

Monterey Jack Cheese

Soured Cream

Red Jalapenos

Horsebox Pizza / Pizza Station

We have a fully converted horse-box to serve evening food, including a wood oven for stone baked pizza.

Create and name 3 Pizza’s(each with 3 toppings) for your special day. Display your creations on our blackboard for your guests to see:

Topping inspiration…

Chorizo, Roasted red pepper, Red onion, Butternut squash, Spinach and Ricotta, Parma ham, Mascarpone, Rocket, BBQ chicken, Smoky bacon, Jalapenos, Sweetcorn, Pancetta, Mushroom, Gruyere cheese, Nduja, Pepperoni, Sun blushed tomatoes, Buffalo mozzarella, Roasted Mediterranean vegetables, Goats cheese, Fresh pesto, Lebanese Spiced chicken, Napoli Salami, Honey glazed ham, Louisiana pulled pork

Banh mi

Slow Cooked Pork Belly, Chicken Liver pate, Raw Carrots, Pickled Cucumber, Mayonnaise and Sriracha, Served on Fluffy White Baguette

Norwegian Hot Dog

Pretzel Buns, Pickled and Crispy Onions, Spicy Mustard and Relish

Pad Thai

Live Cooking - Pad Thai Station

Chicken, Shrimp or Tofu and Baby Sweetcorn

Spring Onions, Garlic, Bean sprouts, Thai Shallot, Broccoli, Coriander, Pickled Radishes, Burford Brown Eggs, Red Chilli and Palm Sugar

Garnished with lime wedges and chopped, roasted peanuts

Chicken Tandoori Naan Breads

Slow Roasted Tandoori Chicken, Pomegranate Raita, Mint and Coriander Chutney, Crunchy Baby Gem Lettuce, Cherry Tomatoes, Garlic Naan Breads

Live Crepe Station - Savoury and sweet, made in front of your guests

Sample Menu Ideas

Savoury Crepe Toppings

Swiss Mountain

Smoked Bacon, Mascarpone, Mushrooms and Spinach

Viva Italia

Mozzarella, Garlic and Rocket Pesto, Parma ham, Tomato

Cheese Supreme

Cheddar, Brie and Gruyere

Sweet Crepe Toppings

Berry Good

Strawberries, Raspberries, White Chocolate Sauce, Whipped cream

Funky Monkey

Sliced Banana, Nutella, Chocolate Sauce, Whipped cream

Cinnamon Sugar

Old School

Lemon Juice and Granulated sugar

Ice Cream Tuk Tuk

DIY Sundae – From our converted Tuk Tuk

Variety of Ice creams

Raspberry Coulis, Dark Chocolate Sauce, Salted Caramel Fudge, Crushed Oreo Pieces, Mini Smarties, Hundreds and Thousands

Asian Street Food Stall

Chicken satay skewers with Peanut Dipping Sauce

King prawn, aubergine, or sweet potato tempura with wasabi mayonnaise

Char siu Pork Bao Buns

Vegetable gyozas

Crispy Duck and Hoisin Mini Pancakes

Samosa Chaat

Crispy Punjabi samosa topped with spicy chana or ragda, yogurt, and chutney mixture

24 hour ‘Low and Slow’ Pork Sandwich

Pulled pork and homemade slaw served in a brioche bun with Chipotle Coleslaw

French Baguette with Toulouse sausage

Selection of Mustards, pickles, tomato sauce

Warm Pork Pie and Mushy Pies with Mint Sauce

Mini Hamburgers with Bacon and Cheese

Mini Hot Dogs with Homemade Relish

Bacon/Sausage Sandwiches

Sweet Potato Wedges with Aioli (add on option)

Hog Roast and Crackling Sandwiches with Apple Sauce

British and Continental Cheeseboard with Fresh and Dried Fruits, Homemade Chutneys, Biscuits, Crackers and Crusty French Baguette

Grilled Cheese Sandwiches

1. Monterey Jack with Red Jalapenos and Chilli Jam on the side
2. Cheddar Cheese with Sticky Red Onion Chutney on the side
3. Mozzarella and Tomato
4. Brie and Bacon with Cranberry Sauce on the side