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Dining

To Start

  • Monkfish Bouillabaisse with Rouille and Croutons
  • Smoked Salmon with Dill on Potato Pancake, Curly Lettuce and Lemon
  • Baby Gem Lettuce, Poached Egg, Grilled Smoked Salmon and Chive Salad
  • Asparagus with Sun Dried Tomatoes, Aged Parmesan and Baby Leaf Salad
  • Heritage Beetroot with Goats Cheese, Rocket and Cider Dressing
  • Grilled Halloumi Cheese, Baked Portaballa Mushroom and Asparagus with Red Pepper Dressing
  • Roast Chestnut and Turk Squash Risotto with Seared Vine Tomatoes and Basil Drizzle
  • Italian Antipasto with Artisan Breads
  • Baked Crottin with Honey Glazed Figs and Toasted Almonds
  • Smoked Chicken Breast on Celeriac Remoulade with Micro Cress
  • Chicken Liver Parfait with Brioche Toast and Cherry Jelly
  • New York Crab Cakes with Zingy Salsa
  • Marinated Seafood Salad with Aioli
  • Grilled Hot Smoked Salmon with English Apples, Somerset Cider and Pea Tomatoes
  • Pork Terrine, Red Onion Marmalade, and Balsamic Pepper
  • Goats Cheese Curd with Black Truffle and Beetroot Crème Fraiche
  • Red Pepper and Cheddar Tartlet with Seasonal salad and White Balsamic Syrup Dressing
  • Melon Salad with Parma Ham and Figs
  • Smoked Chicken, Avocado and Pressed Tomato Salad
  • Truffled Leek Soup with Thyme
  • Gravaad Lax with Sweet Mustard, Crispy Endive and Baby Capers
  • Smoked Halibut, Blue Swimmer Crab and Pickled Vegetables with Melba Toast
  • Crayfish and Crab Cake with Smoked Pepper Salsa and Creme Fraiche
  • Dressed, Slow Cooked Salmon with Asparagus, Quails Egg and Cos Lettuce and Chives
  • Retro King Prawn Cocktail in a Martini Glass with Brandy and Cocktail Sauce
  • Beetroot Gravaad Lax, Sour Cream and Capers
  • Wild Mushroom Terrine with Truffle Oil and Yellow Peppers
  • Yellow Fin Tuna with Marinated Beans, Anchovy, Olives and Blush Tomato with Extra Virgin Spanish Olive Oil

Main Course

  • Roast Turkey Breast, Baby Chipolatas, Thyme Roast Potatoes, Glazed Carrots, Parsnip Puree, and Fresh Sprouts with Chestnuts and Cranberry Sauce
  • Venison Loin with a Little Venison and Blackberry Pie and Red Wine
  • Veal Steak with Gremolata
  • Roast Scottish Beef Fillet, with Crispy Blade Steak and Foie Gras
  • Roast Cornfed Chicken with Lemon, Thyme on a Sage and Onion Potato Cake with Seasonal Vegetables
  • Roast Kentish Lamb with Homemade Mint Sauce and Redcurrant Compote
  • Guinea Fowl with Lardons, Baby Onions, and White Wine
  • Roast Cod Loin on Roast Tomatoes, Pea Puree and Cheddar Mash
  • Crispy Confit Duck Leg with Coconut Curry and Pea Aubergines
  • Braised Shoulder of Lamb with Port and Redcurrants
  • Free Range Chicken Stuffed with Mozzarella, Basil and Pine Kernels and Served on Wild Mushroom Risotto
  • Braised Beef in Borolo with Bacon Crisp, and Roast Garlic Mash
  • Chicken Ballotine Stuffed with Manchego, Sun Dried Tomato and Oregano , Wrapped in Prosciutto
  • Seared Yellow Fin Tuna on Chilli and Lime Vermicelli
  • Four Hour Lamb Shank with Rich Madeira Sauce
  • Sticky Pork Fillet with Hokkien Noodles and Vegetable Strips
  • Magret Duck Breast with Braised Red Cabbage Redcurrants and Vanilla Mash
  • Braised Lamb Neck with Root Vegetable Broth with Kidneys
  • Sea Bass with Samphire and Lemon Beurre Blanc
  • Soused Mackerel in Chardonnay with Mussels and Fennel
  • Roast Pheasant Breast with Confit Leg and Madeira
  • Rack of Welsh Lamb with Parsley, Lemon and Garlic Crust

Vegetarian Main Courses

  • Roast Aubergine Rolls with Tomato and Courgette
  • Lentil Donuts with Black Mustard Seeds, Yoghurt, Cucumber and Mint
  • Wild Mushroom Risotto with Chestnuts and Tarragon
  • Yellow Butternut Squash and Chic Pea Curry with Red Peppers
  • Gnocchi with Silverbeet Roast Squash and Beetroot Pesto
  • Grilled Portabella Mushrooms Stuffed With Spinach in Puff Pastry Net
  • Baked Aubergine with Vegetarian Bolognaise, Provolone and Roast Tomato
  • Risotto Rice Balls with Roast Tomato Sauce

Something Sweet

  • Baked Pavlova with Chantilly Cream, Passion Fruit and Raspberries
  • Rhubarb Crème Brulee with Custard Shortbread
  • Mango and Lime Flummery
  • Cooked Italian Cream with Raspberries and Oranges
  • Apricot Zabaglione Sundae
  • Blackberry Trifle
  • Grilled Pantone with Mascarpone and Amaretto
  • Spiced Wine Jelly with Grilled Figs and Cardamom Pod
  • Pear and White Chocolate Parfait with Dark Chocolate Sauce
  • Cinnamon and Apple Struzel with Creme Anglaise
  • Banoffee Cheesecake
  • Chocolate and Orange Cream with Wafer Biscuit
  • Cherry and Almond Roulade
  • Almond Tart with Armagnac Mascarpone
  • Baileys Mousse with Orange Candy
  • Steamed Lemon Soufflé Pudding with Yuzu Infused Anglaise
  • Tart au Citron with Mascarpone Cream and Raspberries
  • Strawberry Assiette - Strawberry Shortcake, Shot of Strawberry Bavarois and Chocolate Dipped Strawberries
  • Chocolate Tart with Crème Fraiche and Hazelnuts
  • White Chocolate and Raspberry Cheesecake
  • Lemon Mousse with Rhubarb and Orange Compote with Mint

Cheese

David Cole Events can offer a wide range of English and Continental Cheeses . We also happy to provide Neils Yard Cheeses if you are after something really special. Our Cheeses are served with Artisan Biscuits, Candied and Fresh Seasonal Fruits, Celery, Membrillo and Chutneys

Please ask for a quotation when you contact us. We can also build a cheese wedding cake on site if required

Please Note. We are always happy to cater for Vegetarian, Coeliac , Diabetic, Vegan and Macrobiotic preferences. We will be glad to make some suggestions for you, or cook something that you specifically would like. Allergens will always be available, but please let us know in advance if there are any known guests that have a dislike or an allergy to certain ingredients.

Contact Form

Complete the form below and your details are sent securely to us. We will take a look and get back to you as soon as we can. Any problems, give us a call on +44 (0) 7956 403033.