These are sample menus and we can adjust to any

specific menu that you desire

Sample Menus
Three course dinner
Parsnip soup with a beetroot cream and apple crisps
…………………
Somerset pressed belly of pork, roasted new potatoes, green kale, honey glazed carrots and a bramley apple purée served with a red wine, shallot and rosemary jus and crackling
…………………
Classic vanilla crème brûlée, lemon thyme shortbread
…………………
 

Sample Menu 2
Three course menu with three choices
Buttered black pudding and king hand dived scallops with a broad bean and pea purée and rocket leaves


Chicken liver pâté with fig and apple compote, lambs mache lettuce and chargrilled sourdough toast


Risotto of wild mushrooms, girolles, morels, ceps, pecorino cheese, truffle
…………………
Seared Creedy Carver duck breast, Dauphinoise potatoes, roasted Chantenay carrots and wilted spinach served with a redcurrant and port sauce


Pan fried sea bass fillet with spring onion and chive mash, asparagus spears and caper berries with a sauvignon buerre blanc

 

Roasted root vegetable and Driftwood goat’s cheese wellington with sautéed spring vegetables and a rosemary jus
…………………
Dark chocolate ganache tart with stem ginger and raspberry coulis


Sticky toffee pudding, Madagascan vanilla ice cream with poached dates and classic butterscotch sauce


Rhubarb panna cotta, poached rhubarb jelly and rhubarb sorbet
…………………


Sample Menu 3
Three course menu with three choices

Beetroot and apple soup
Poached salmon rolled in fresh dill, zested lemon crème fraiche with a chervil and basil dressing


Grilled goat’s cheese and truffle oil ciabatta with pea shoots and wild rocket leaves
…………………
Poached chicken breast stuffed with spinach, ricotta and cherry tomato, chargrilled winter vegetables, toasted pine nut mash finished with a tarragon and cream sauce


Mussels steamed in scrumpy cider, leek and cream sauce served with a homemade crusty roll
Authentic Moroccan vegetable tagine served with spiced cous cous
…………………
Strawberry and pistachio crumble with vanilla crème fraiche


Pressed apple terrine with cinnamon ice cream
Triple chocolate and pecan brownie with West Country clotted cream
…………………


Sample Menu 4
Three course menu with two choices
Duck pâté with fig and apple compote


Wild mushroom ravioli, mushroom puree, truffle
…………………
Fish cassoulet with mussels, monk fish, cod, halibut, squid,
chilli and garlic rouille on ciabatta


Local loin fillet of venison, celeriac fondants, Chantenay carrots,
asparagus, purple sprouting, blackberry and port jus
…………………
Crème brûlée with lemon thyme shortbread


Golden tarte tatin with vanilla ice cream
…………………

 

Sample Menu 5
Three course dinner
Heirloom tomato and basil soup
…………………
Roast strip loin of West Country beef with duck fat roasted potatoes, Yorkshire pudding, rich red wine gravy and seasonal vegetables
…………………
Apple and rhubarb crumble
…………………


Canapés
Honey mustard sausages
Croque Monsieur
Black olive shortbread topped with ricotta and roasted cherry tomatoes
Mini prawn cocktail
Tomato salsa and basil oil croute
…………………
Croque Madame (quail's egg)
Honey mustard ‘pigs in blankets’
Garlic tiger prawns on rosemary skewers
Wild mushroom and thyme puff pastry parcel
Sourdough croute with smoked mackerel pâté
…………………
Langoustines with pancetta on rosemary skewers
Goat’s cheese wrapped in bresaola and tied with a chive
Baby figs in syrup with rocket and parmesan
wrapped in Parma ham
Smoked salmon, dill and cream cheese roulade
Rubbed garlic, Heritage tomato, baby basil and olive oil bruschetta
…………………


Chip Shop Menu
Fish and chips
Cod, haddock or hake in Butcombe beer batter with homemade triple cooked chips, tartar sauce, lemon wedge, parsley
…………………
Alternatives or extras
Battered sausage and chips
Baby squid rolled in panko breadcrumbs and chips
Pollock bites and chips
…………………
Sides
Mushy peas
Curry sauce
Aïoli
Chips
…………………


Breakfast/Brunch Menu
Breakfast choices
Perfect for the morning before a big day or after a big night
Full English: smoked bacon, pork sausage, buttered field mushrooms, roasted vine tomatoes, fried egg, black pudding, baked beans
Other examples at additional cost
Fruit juice, tea or coffee, condiments
Selection of cereals
Fresh fruit
Pancakes
Croissants
Sweet pastries
Savoury pastries
Toast with jams and preserves
Boiled egg and soldiers
Scrambled egg and smoked salmon
…………………


Buffet Dishes/One Dish Dinners
Buffet Choices
Butternut squash and rosemary tortiglioni bake
Seafood paella with king prawns, mussels and monkfish (chorizo optional)
Authentic Moroccan spiced lamb tagine
Confit of duck leg cassoulet
Pulled pork with bramley apple sauce and crackling
Italian beef lasagne
Authentic Moroccan lamb tagine with cous cous
Chicken curry with basmati rice, poppadoms and chutney
Chicken, prawn and chorizo paella
Beef bourguignon with mashed potatoes
Pickers homemade sausages and mashed potatoes with red onion gravy
Coq au vin with roasted new potatoes
…………………
Side dishes
Mixed dressed leaves
Spring onion and potato salad
Moroccan cous cous
Apple, celery and radish slaw
Sautéed new potatoes
…………………


BBQ Menu
BBQ choices
West Country sirloin steak beef burgers, sticky onions, smoked streaky bacon in sourdough buns
Vegetarian field mushroom marinated in Pickers BBQ sauce with Montgomery cheddar in sourdough buns
Chicken thighs and drumsticks marinated in Pickers BBQ sauce
Seafood skewers
…………………
Homemade pork sausages
spiced chorizo
pork, sage and apple
venison and red wine
…………………
Salads
dressed mixed leaves
coleslaw
potato and spring onion salad
Greek salad
mixed tomato

 

The Christmas season sample menus
Canapés
Curried parsnip velouté
Smoked salmon, chive and cream cheese black pepper blini
Brie and cranberry croquettes
Wild mushroom mini wellington
Roast gammon Croque Madame
Goat’s cheese and walnut tartlet
Rillettes of duck on Melba toast with clementine marmalade
Roast turkey Ballantine
King prawns with smoked pancetta on rosemary skewers
Driftwood Ash goat’s cheese wrapped in bresaola and tied with a chive
Baby figs in syrup wrapped in Parma ham with rocket and parmesan
Smoked salmon, dill and lemon, cream cheese roulade
Rubbed garlic, cherry vine tomato, baby basil and chargrilled olive oil sourdough bruschetta
Honey and mustard pigs in blankets

 


 sample menus
Starters


Cauliflower velouté and smoked cod with a poached egg


Chilli, garlic and parsley king prawn linguini


Salad of grilled goat’s cheese, smoked duck breast and honey roasted nut crumble


Venison terrine with juniper berries and pistachio served with sourdough toast and quince jelly


Wild mushroom arancini with spiced passata sauce


Smoked breast of pheasant with confit fig and rainbow carrot purée


Beetroot and apple soup served with brioche


Main courses


Traditional roasted turkey breast with all the trimmings, pigs in blankets, roasted parsnips, buttered sprouts, roast potatoes, bread sauce and rich red wine gravy


Hot smoked fillet of salmon with celeriac fondant, tender steamed broccoli and a chive beurre blanc


Confit of Creedy carver duck leg, dauphinoise potatoes, parsnip purée, green beans and a plum and sherry jus


French trim corn-fed chicken supreme, smoked pancetta, wild mushroom served with mashed potato, spinach and a white wine, tarragon and cream sauce


Slow cooked feather blade of beef, roasted celery, button mushrooms, bubble and squeak horseradish mashed potato with a red wine and port jus


Vegetarian Christmas nut roast with a spiced tomato fondue, cauliflower and broccoli cheese and battonet carrots


Herb crusted rack of lamb, roasted new potatoes, roasted beetroot, baby carrots and rich lamb jus

Desserts


Almond olive oil sponge, poached dates and amaretto cream


Traditional Christmas pudding with brandy butter


Christmas blackberry baileys crème brûlée


Poached mulled pears with mulled berry syrup and clotted cream


Tarte tartin with cinnamon ice cream


Clementine panna cotta, tangerine sorbet and blood orange jelly


One dish dinners
Turkey curry with rice, poppadom and chutney
Pheasant and red pepper stew with mashed potato
Lamb casserole with dumplings and green beans
Tartiflette with green leaves and tomato salad
Mushroom stroganoff with rice
Jerk roasted horseshoe gammon with Parmentier potatoes and red cabbage slaw

 

sample menus

Beetroot and apple soup served with brioche
*****
Traditional roasted turkey breast with all the trimmings, pigs in blankets, roasted parsnips, buttered sprouts, roast potatoes, bread sauce and rich red wine gravy
*****
Traditional Christmas pudding with brandy butter
The Christmas season sample menus

 


Sample set menu with choices
Salad of grilled goat’s cheese, smoked duck breast and honey roasted nut crumble


Venison terrine with juniper berries and pistachio served with sourdough toast and quince jelly


Wild mushroom arancini with spiced passata sauce
*****
Hot smoked fillet of salmon with celeriac fondant, tender steam broccoli and a chive beurre blanc


Confit of Creedy carver duck leg, dauphinoise potatoes, parsnip purée, green beans and a plum and sherry jus


Vegetarian Christmas nut roast with a spiced tomato fondue, cauliflower and broccoli cheese and batonnet carrots
*****
Almond olive oil sponge, poached dates and amaretto cream


Poached mulled pears with mulled berry syrup and clotted cream


Clementine panna cotta, tangerine sorbet and blood orange jelly