Although the property is rented out as a self-catering property we have a wonderful cook on hand to cater for you if required. Victoria Spreckley is a great gourmet and extremely enthusiastic cook. Please have a look at her menu suggestions below. She is happy to talk through any other personal requirements/preferences you may have for a particular ingredient or menu. Please obtain permission from us prior to arranging alternative caterers as this may incur an extra charge. Please contact us for more information.
£45 per head for three courses
Double salmon tian with fresh salmon flakes, cream cheese, chives, dill and a twirl of smoked salmon on the top
Carpaccio of beef with slivers of parmesan on a bed of rocket salad (minimum eight people)
Cornets of smoke salmon filled with prawns mayonnaise, tomato puree, finely chopped celery and spring onions and a touch of brandy
Parma ham with a fan of avocado pear, or a trio of melon
Gingered chicken mini cakes with coriander lime mayonnaise garnished with fresh mango
Selection of smoke fish - gravlax with mustard dill sauce - smoked trout with creamed horseradish sauce, roll-mop herrings with sour chive sauce
Warm scallops and bacon salad
Tomato and mozzarella cheese salad with fresh basil (V)
Warm goats cheese salad with sundried tomato dressing on a croustade of French bread brushed with walnut oil (V)
Fillet of beef with bearnaise sauce
Rack of lamb with mint sauce
Fillet of lamb with red currant and quince sauce
Pork fillet stuffed with prunes and apples
Pork fillet with port and mushrooms
Salmon cutlet with hollandaise sauce
Salmon fillet with lobster sauce
Duck breast a l'orange
Duck breast with apple calvados sauce
Spinach roulade with tomato and mushroom filling (V)
Aubergine filled with ratatouille and garnished with cheese sauce (V)
Crème Brulee with fruit salad
Almond meringue roulade with a selection of fresh red berries
Chocolate roulade
Lemon and lime mousse
Hazelnut meringue gateau
Brandy snap baskets filled with a selection of sorbets
Mini pecan, macadamia and walnut pies with vanilla ice cream
Apple Calvados mousse with cinamon and apple thins
Lemon curd cheese cake
Mustard honey glazed cocktail sausages
Miniature bangers and mash
Cherry wrapped in bacon
Chicken Satay sticks with peanut dipping sauce
Beef satay sticks with peanut dipping sauce
Vegetable spring rolls with sweet chilli dip
Thai filo prawns with sweet chilli dip
Cumin scented kofte brochettes with minted yogurt dip
Miniature Yorkshire puddings filled with fillet beef strips topped with cream horseradish
Thai chicken on skewers with sweet cucumber dipping sauce
Spiced prawn balls
Miniature hamburgers topped with parmesan shavings and tomato chutney
-- Cold --
Blinis topped with smoked salmon or gravlax garnished with crème fraiche and topped with caviar
Smoked salmon on brown and butter (or rye bread)
Asparagus roulade with cream cheese and Parma ham (or ordinary ham)
Peking duck pancakes
Palma ham and melon on cocktail sticks
Mozzarella, cherry, tomato, basil and olive sticks
Carpaccio of beef on crostini topped with cream horseradish sauce
Sushi Californian rolls
Quails eggs with celery salt
Madagascan prawns with garlic dip
Cheese pennies
Cheese olive balls
Full English: sausages, bacon, tomatoes, fried bread, mushrooms, eggs
Alternatives: home made kedgeree, poached eggs and ham, kippers
Chicken and Leek pie and vegetables
Chilli con Carne and rice
Chicken Spicy Tikka Masala and rice/wild rice
Chicken Thai Curry and rice/wild rice
Chicken korma and rice/wild rice
Beef in orange with brandy and rice
Fresh pasta tortellini/ravioli/carbonara etc with salad and French bread
Torte Milanaise (puff pastry cases filled with layers of ham spinach, red pepper, herbs, omelette and gruyere cheese)
Beef stroganoff
Fish parcels with vegetables
Beef goulash