Bowl foods are a substantial and stylish alternative to canapés. Small but perfectly formed, bowl food dishes are a perfect middle way between canapés and a full formal dinner. Bowl food is served in ceramic bowls and designed to eat standing up.
As with our canapés the bowl food menu can be designed and served in keeping with the branding and décor of your event theme. We can even supply serving staff to take the hassle out of hosting and allow you to mingle with your guests.
If you're unsure the quantities of bowl food required for your function then why not try our cost calculator? The catering calculator allows you to select the style of event you require, your number of guests and the planned duration and our calculator will generate an estimate.
If you would like something a little different or you have particular event requirements call us today on 0800 389 6107 to discuss the occasion with professional caterers.
Click here to download our Bowl Food Menu for 2012
- Fresh water crayfish and Atlantic prawn cocktail drizzled with a Marie-rose sauce
- Seared tuna nicoise salad
- Seared duck, watercress and watermelon tossed in a quince dressing
- Sticky crispy sesame beef on pickled Chinese leaf
- Braised Quinoa topped with organic mixed bean shoots, fried tofu and red chilli dressing (vegan)
- Penne pasta tossed with baby artichokes, black olives and basil
- Udon noodles in miso soup with gammodoki (fried tofu dumplings)
- Chick pea and root vegetable tagine on couscous finished with coriander and fresh chilli
- Vegetable Paella with saffron infused calasparra rice, roasted fennel, peppers and plum tomatoes (vegan)
- Wild mushroom risotto with shaved parmesan and micro rocket
- Pan fried red snapper served on sweet potato mash and creamed spinach
- Cold poached salmon on hot minted new potatoes tossed in a watercress mayonnaise
- Garlic tiger prawns with parsley and fresh tomato on puntalette pasta
- Salt and pepper squid on a bed of Asian coleslaw
- Luxury fish pie with smoked haddock, Atlantic prawn, salmon and spinach topped with cheesy mash
- Tandoori cod fillet with butter rice and mango raita
- Wild boar & apple sausages with mash and red onion gravy
- Jerk chicken with rice & peas topped with a fresh pineapple relish
- Steak and chips – skewers of char grilled beef fillet with big chips and béarnaise sauce
- Shredded confit of duck on crisp roasted seasonal vegetables served with a redcurrant sauce
- Roasted Lamb cannons rolled in rosemary & thyme served on a summer vegetable broth
- Five spiced belly pork braised in apple juice served with apple brandy sauce and onion mash
- Rich dark chocolate pot crowned with strawberries and cream
- Passion fruit panna cotta with an almond tuille
- Caramelised pineapple with toasted coconut puffed rice finished with candied chilli