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Barbecue and Mini Mains

With the increasing popularity of festival informality and street food, dishes present a global range of opportunities.  We can organise a barbecue or a hog roast served with freshly baked rolls, apple sauce and coleslaw.  As an alternative we can provide mini mains, served in small bowls and plates, great for guests to eat while standing.

 

Sample Barbecue Menu

 

Meat 

Organic Chicken Legs with Spiced Paprika

Angus Beef Burger with Smoky Bacon and Monteray Jack

Charred Brisket with Barbecue Rub

Butterfly Lamb Steaks with Smoked Paprika and Mint

Pork Loin Ribs with Barbecue Sauce

Big Apple Hot Dogs with Mustard Mayo

Charred Chicken Wings with Tabasco and Honey

Thick Cut Bacon Chops with Wholegrain Mustard

Pork Chops with Onion Jam

Lamb Koftas with Cumin and Yoghurt

Lamb Ribs with Spiced Rub

Barnsley Chops with Thyme and Lemon

Spatchcock Poussin with Bourbon Glaze

8oz Ribeye Steak with Garlic and Herb Butter

 

Fish 

Whole Roasted Sardines with Kimchi and Lime

Blackened Mackerel with Gremolata

Salmon Brochette with Lemongrass and Coriander

Black Bream with Soy and Ginger

Madagascar Prawns with Garlic and Chilli

Chopped Lobster Rolls

 

Salads

Wedge Salad with Blue Cheese Dressing

Bacon and Frisee with Honey Mustard

Caesar Salad with Anchovies and Parmesan

Heritage Tomato with Burratta and Basil

Barbecued Pear with Walnut and Chicory

New Potato with Spring Onion and Egg

Golden Fennel and Red Onion Slaw

Pea and Broad Bean with Mint

Italian Couscous with Roasted Vegetables

Creamy Coleslaw with Sultanas and Apple

French Bean with Crispy Bacon and Toasted Pine Kernels

 

Sample Mini Main Collection

  
Mini Steak and Ale Pies

Venison Sliders with Vegetable Crisps

Winter Truffle Macaroni and Cheese

Mini English Fish and Chips

Marinated Chicken Fajitas

Texan Pulled Pork

Cottage Pie

Shepherds’ Pie

Cod Nuggets with Potted Brown Shrimps

Green Thai Curry with Jasmine Rice

Oak Smoked Haddock with Crispy Quail Eggs

Seafood Paella

Butternut Squash Risotto with Sage

Beurre Noisette Leek and Artichoke Quiche with Chicory and House Dressing

Baked Aubergine with Buffalo Bocconcini and Rocket Pesto

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