Hot and Cold Fork Buffets

Example fork buffet

We generally supply one meat, one fish and
one vegetarian choice from the above lists
and provide with a selection of vegetables
and/or salads, potato or rice option, breads,
butters and condiments: from £14.95 per person

Please call us on 01707 331751 to discuss your requirements and confirm the cost of your selections

Hot fork buffet choices

Lamb moussaka with warm pitta bread.
Beef chilli with smoked paprika wedges
and sour cream.
Chicken, leek and celeriac pie.
Beef Bourguignonne and bubble and squeak.
Thai green chicken curry with fragrant rice.
Trio of flavoured sausages , cheddar mash
and red onion gravy.
Casserole of beef, red wine, shallots
and field mushrooms.
Hotpot of pork belly, root vegetables,
Bramley apples and cider.
Cassoulet of pork and chorizo with butter beans and thyme.
Steak and ale pie.
Shepherds pie topped with applewood
and sage mash.
Lamb rogan josh with coriander pilaf.
Morrocan harissa chicken with cous cous.
Tagliatelle with salmon, capers and parmesan.
Smoked mackerel fishcakes with horseradish
crème fraîche.
Individual fish pie topped with gruyère.
Penne Genovese with rosemary and garlic ciabatta.
Vegetable and four bean chilli with saffron rice.
Goat’s cheese, sweet potato and aubergine gratin.
Mushroom stroganoff with wild rice.

Cold fork buffet choices

Timbale of Scottish smoked salmon, crab
and baby spinach.
Field mushroom, blue cheese
and tarragon quiche.
Fillets of poached salmon
with lime hollandaise.
Avocados stuffed with goat’s cheese
and spiced cous cous.
Supreme of tandoori chicken stuffed
with almonds, coriander and apricots.
Peppered mackerel fillets on brioche
with seasonal fruit chutney.
Platter of turkey breast stuffed with
cranberry and sage.
Fig, red onion and Greek feta tarts.
Platter of herb and walnut crusted rare roasted topside of beef.
Thai-style beef and noodle salad.
Applewood, oregano and sun-blushed
tomato quiche.
Roasted vegetable, artichoke,
buffalo mozzarella and basil stack.
Duck pâté en croute with toasted hazelnuts.
Chicken, ham and asparagus pie.
Pork and stilton pie.
Platter of gravadlax, smoked trout fillets,
marinated tiger prawns and chive cream fraîche.
Chinese spiced loin of pork.
Whole dressed Scottish salmon.
Honey and clove roasted gammon joint.
Seared tuna steaks with niçoise salad.