Lara will create a bespoke menu for your event, taking into consideration the seasons best produce and any special requests you might have...
Lara has always loved the way food brings people together and enjoys creating an experience using seasonal, sustainably sourced ingredients. Creating memorable occasions with attention to the finer details, be it the flower arrangements, hand written name places or any extra touches specially tailored for the event.
SEE SAMPLE MENUS BELOW
S T A R T E R S
Whipped goats cheese, fig, honey roasted grape, walnut and mixed leaf salad with toasted date bread
Shaved fennel and raddichio salad with buratta, charred peach and salted macadamia
Smoked mackerel, horseradish and plum jam, pickled plum, rye and dressed leaves
Home cured salmon, wasabi emulsion, radish, cucumber and dressed leaves
M A I N S
Sirloin of Beef, started over bbq, fermented chilli sauce, heirloom tomatoes, green onions and a jersey royal, harissa and herb ‘salad’
Pork belly, cider braised carrots and apple, shaved fennel, walnuts, salsa verde
Roast lamb, aubergine puree, butter beans, purple sprouting broccoli and jus
V: Crushed carrot with crispy spiced chickpeas, watercress, saffron yoghurt, sprouted mung bean and pistachio
C H E E S E
Selection of cheese and biscuits with home ferments, chutneys and candied nuts
P U D D I N G
Blood orange and poached rhubarb sponge roulade
Champagne and strawberries – eton mess
Chocolate, hazelnut torte with cherry cream
Orange, almond sponge with spiced syrup and yoghurt ice cream
C A N A P E S:
Pea and Manchego arancini with lemon aioli
Sesame pork sausages in a honey, mustard and bourbon glaze
Smoked aubergine puree with pomegranate, feta and mint on radicchio
Pumpkin smash, Urfa chili, lime and charcoal cracker
Crushed butter bean bruschetta with chilli oil and za'atar
Spring Chicken croquette with sweetcorn puree
Goats cheese with a London honey and rosemary glaze, fig chutney en croute
Asian dressed crab filled choux buns
Seared yellow-fin tuna, sesame crust, ginger and pomegranate reduction
Dill pickled cucumber cup with smoked salmon mousse and caviar
Quails eggs with hollandaise and crispy fried capers
Zesty King prawns with garlic and chilli
Coronation cauliflower filo cups with coriander cress
P U D D I N G C A N A P E S:
Individual Pavlova with passionfruit, lime and coconut cream
Dark chocolate and sea salt fudge brownies
Chai infused 'tiramisu' shot glass
Fruit salad sticks with chocolate dipping sauce
Peanut butter cookies with raspberry chia jam
Vodka and lemongrass granita
FOR A WIDER SELECTION OF MENUS OR FOR ANY REQUESTS PLEASE SEND AN EMAIL!