Whether it's a sit down 3-course meal, an informal buffet, or evening canapés, we can cater for your vegetarian or vegan event.

You might want a formal sit down wedding breakfast, a hot and cold buffet, canapés or an exciting bar menu – with 5 years of vegetarian and vegan event catering under our belts we have plenty of ideas to suit every occasion and atmosphere.

We are happy to help you design menu options, and can even assist with other elements of planning your big day. Just contact us and make an appointment to sit down with head chef and owner, Barney.

We understand the importance of individuality when designing menus for a specific event and we are able to cater to the needs, wishes and dietary requirements of each individual situation. However to give a taste of what we offer here are some examples of menus we have provided in the past…


Vegetarian 3 course wedding lunch

Starters

  • Pressed leeks with local sheep’s cheese, celeriac & wasabi remoulade, pumpkin seed crackers
  • Griddled baby aubergines with labneh, pomegranate, dukkah & mint
  • Chilled garlic & almond soup, honeydew melon & chives
  • Jerk halloumi, pickled cucumber, yogurt & cauliflower tabouleh

Mains

  • Balsamic roasted beetroot and local feta galette, carrot puree, dressed puy lentils
  • Charred aubergine roulade with spiced carrot and almond, maftoul and saffron yogurt
  • Hickory smoked cauliflower, slow roasted heritage carrots, whipped tahini, grape molasses and chickpea crumb
  • Salt baked candy and golden beetroot, chicory, pickled carrot, walnut emulsion and rosemary cracker
  • Spiced halloumi spring roll, roasted cauliflower, charred onions and orange dressing

Desserts

  • Lemon curd tart, candied lemon, sherbert and Chantilly cream
  • Dark chocolate torte, hazelnut cream, coffee and hazelnut praline
  • Caramelised white chocolate cheesecake, almond brittle and berry compote
  • Pecan pie, rum caramel and yogurt curd

Three course wedding lunch with shared mezze starter and semi plated mains with shared salads

Mezze starter

  • Jerk marinated haloumi
  • Beetroot and butterbean houmus
  • Sweet basil and cashew nut pesto
  • Fine marinated fennel with raspberry vinegar
  • Roasted cauliflower with sumac and whipped tahini
  • Za’atar flatbread

Semi plated mains

  • Roasted pumpkin and local feta galette, carrot puree, dressed puy lentils
  • Charred aubergine roulade with spiced carrot & almond, saffron yogurt
  • Roasted butternut squash and smoked cheddar strudel, beetroot puree
  • Hickory smoked cauliflower, whipped tahini, grape molasses and chickpea crumb
  • Spiced halloumi spring roll, confit chilli, orange dressing
  • Slow braised shallot, sundried tomato, and goats cheese filo pie, mint pesto
  • All served with new potatoes with three salads to share on each table.

Salads

  • Local baby leaves with balsamic & maple dressing and tamari roasted seeds
  • Balsamic roasted beetroot, pickled candy beetroot, hazelnuts, dill & tahini dressing
  • Spiced carrots, wild rocket, toasted almonds, soft sheep’s cheese and orange dressing
  • Pearl barley, pink peppercorn and pomegranate pilaf
  • Caramelised root vegetable and coriander maftoul
  • Mixed beans with mint pesto and fennel seed crispbread
  • Toasted sweetcorn and French beans with baby gem lettuce and smoked cashew dressing
  • Basmati and wild rice, dressed courgettes, lemon, basil and sundried tomato

Desserts

  • Lemon curd tart with Chantilly and sherbert
  • Treacle tart with vanilla custard
  • Eton mess- giant meringue with strawberries, Chantilly, honeycomb and berry coulis
  • Poached chocolate torte with raspberry compote
  • White chocolate cheesecake, chocolate crumb and strawberries
  • Peach melba trifle: poached peach, schnapps, raspberry jelly, custard and cream

Three course vegan barbecue Wedding Lunch with mezze starter and mezze dessert

Mezze starter

  • Beetroot and butterbean houmus
  • Sweet basil and cashew nut pesto
  • Spiced red lentil and tomato koftas
  • Fine marinated fennel with raspberry vinegar
  • Fried cauliflower with sumac and whipped tahini
  • Za’atar flatbread

Barbecue Main Course

  • Charred vegetable skewer with jerk tofu
  • Spiced red bean and cashew burger
  • Barbecue jackfruit taco, tomato salsa & habanero sauce
  • Peppery baby leaves with tamari roasted seeds and balsamic & maple dressing
  • Griddled vegetables with maftoul and mint pesto
  • Slow cooked aubergine imam bayildi
  • Sweetcorn relish

Sweet Mezze

  • Chocolate cranberry and almond brownie
  • Pistachio and almond baklava with passionfruit glaze
  • Raspberry and vanilla cashew nut torte
  • Passionfruit poached pears

Vegetarian buffet lunch

  • Chargrilled aubergine roulade with spiced carrot & almond
  • Caramelised root veg, thyme and aged cheddar tart
  • Refried bean and smoky pistachio quesadillas with sweetcorn relish
  • Spiced carrot with toasted almonds, local soft sheeps cheese and orange dressing
  • Pearl barley, pink peppercorn and pomegranate pilaf
  • Beetroot & butterbean houmus
  • Tomato gazpacho salsa with jalapeno, lime & coriander
  • Sundried tomato and rosemary focaccia

Vegetarian and vegan canapes

  • Sundried tomato, pistachio and butterbean pate with cornichon
  • Roasted squash, Goats cheese and caramelised shallot tartlette
  • Local feta cheese with raspberry vinegar dressing and mint
  • Spiced cauliflower and stem ginger pakora
  • Charred pepper and black olive tarte fine
  • Sweet potato fritter with salsa verde
  • Jerk marinated halloumi and pineapple
  • Beetroot and butterbean houmus with pickled carrot
  • Caramelised leek and cider rarebit
  • Sundried tomato and rosemary sausage roll
  • Grilled vegetable croute with mint pesto
  • Smokey red lentil and tomato kofta
  • Rosemary shortbread with mature cheddar and apple
  • Glazed root vegetable and apricot filo parcel
  • Mini cheese scone with red onion jam

Informal hot lunch or evening buffet

  • Flour tortillas, spicy black beans, basmati rice, slaw, tomato salsa, jalapenos, smoked cheddar and sour cream
  • Falafel, houmus, pitta bread, cous cous salad, slaw, chickpea salad, chilli sauce, tahini dressing
  • Root vegetable and butterbean tagine, cous cous, pitta bread, houmus and slaw
  • Masala braised chickpeas and cauliflower with basmati rice, pitta bread and cucumber raita
  • Sundried tomato focaccia, beetroot and butterbean houmus, aubergine zaalouk, tabouleh, slaw, smoked cauliflower with whipped tahini and roasted chickpeas

If you have any questions please contact us and make an appointment to sit down with head chef and owner, Barney, he'd really like to hear from you.