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A Sample

Hot Fork Buffet

Paupiettes of lemon sole and salmon
with a spinach centre served in a delicate white wine sauce

Moroccan spiced tagine of tender chicken breast
with apricots, almonds and honey


(sliced aubergine layered with a rich tomato sauce with black olives, onions and mozzarella cheese)

White and brown rices flecked with wild
and scented with fresh coriander

Broccoli florets tossed with Thai baby corn
and glazed baton carrots

Various Continental and speciality breads

Sticky toffee pudding
offered with an orgasmically, rich and calorific pecan nut sauce

Mango bavarois served with a macedoine of paw paw,
sprinkling of chopped praline and a passion fruit and strawberry coulis