When you're choosing your first meal, as husband and wife, you should consider a chef that has the experience to make it perfect...
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In over twenty years as a head chef, Simon has created, elegant dinners, hot buffets and simple suppers for literally hundreds of weddings. And each one has been distinctly different. From Antipodean, to Carribean, and traditional Shropshire. |
It begins with a chat, in which you can share your ideas. You'll have a chance to pick Simon’s brains on how best to achieve your vision of the day. |
You will then receive a selection of menu ideas. And you can arrange a tasting session to determine your final choice and presentation of the dishes.
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We can create carved, fork and finger buffets, hog-roasts and of course sit down dinners. Call Simon today on 01588 680 484. He'll be happy to listen to your proposal and work out what’s best for you. |
(Please note: these menus are only a guideline. We always tailor your menu to the season, your budgets and your tastes.)
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Menu 1 £25.95 |
Clunbury Smoked Salmon with fennel coleslaw and walnut bread
*****
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Roast Breast of Free Range Chicken with Monkland cheese gratin potatoes and a thyme jus
***** |
Lemon and blackberry tart
*****
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Menu 2 £27.50
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Pheasant and chicken liver terrine with herb salad
*****
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Shropshire Hills Lamb with port wine sauce and dauphinoise potatoes
*****
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Apple tart served with an orange and cardamom cream
*****
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Menu 3 £30.00
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Clunbury Salmon and smoked potato terrine
****** |
5 hour braised shin of Hereford beef with celeriac mash
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caramelised shallots and a Port wine jus
***** |
Chocolate platter |
***** |
Menu 4 £32.50
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Cognac infused Game Terrine with Rocket and spiced Plum Chutney
*****
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Roast Loin of Shropshire Hills Lamb with Boulangere Potatoes and a confit of Shallots
*****
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Brandy Snap Basket with pear and rum parfait
*****
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Menu 5 £37.50 |
Pan fried garlic infused king prawns with watercress and pomegranate salad
or
Pan fried pigeon breast, morel and puy lentil salad with rowan jelly |
*****
Beef Consommé with wild mushrooms
***** |
Traditional breed Beef Wellington with fondant potatoes, and roast asparagus
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Shropshire duck breast with chestnut and cranberry risotto and damson sauce
***** |
Honey and Whisky brullée with tuille fingers
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Lemon possett served with Shropshire Gingerbread
***** |
