Greet your guests with drinks and some canapés before sitting down to a three or four course dinner, followed by coffee and petit fours.
Hot Beef Satay with a Peanut Dipping Sauce with Pea Shoots
Celeriac and Roasted Garlic Soup with Crispy Pancetta
Cod and Prawn Cake with Chive Hollandaise and Griddled Lime
Pan Fried Scallop with Curried Parsnip Velouté
Hot Chargrilled Cherry Tomatoes with Cold Yogurt
Burrata, Blood Orange and Fennel Salad
Roasted Lamb Loin with a Redcurrant Jus with Fondant Potato and Buttered Spinach
Chicken stuffed with Ham Hock and served with Roasted Vine Tomatoes
Prawn Risotto with Pan Fried Seabass and a Wild Garlic Oil
Miso Salmon served with an Asian Noodle Salad and Pickled Cucumber
Butternut Squash and Gruyere Pithivier
Mixed Mushroom Risotto with Truffle Oil and Parmesan Shavings
Orange Pannacotta with Roasted Figs
Chocolate Tart with Crushed Sea Salt served with English Raspberries
British Strawberries with a Pimms Syrup and Cucumber Sorbet and Garden Mint
Apple Tart with Autumn Fruit in a Bay Syrup
White Chocolate Mousse with Sauterne Poached Rhubarb
Sticky Toffee Pudding with Vanilla Ice Cream
This is by no means an exclusive list.
For more ideas, see our sample menus...