Main Courses to London's taste
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All our main courses are developed with combinations of flavours in mind, traditional European to Eastern influences. From the fresh and vibrant Char grilled Tuna with Chilli Tomato Salsa to our classic Leek and Pork Cumberland Sausage with Parsley Dijon Mash our main courses will delight the most demanding of guests. If you're unsure how much will be required or cost per head, then why not try our Price Calculator? You simply select the style of event you require, your number of guests, the planned duration and whether you require waiting staff and our calculator will generate an estimate for you.

If you would like to discuss an occasion or make a booking please call 0800 389 6107 or alternatively use our contact form.

Main Courses

• Chicken Supreme wrapped in Pancetta filled with Sun Blushed Tomatoes Basil and Boursin, Truffle Oil Pomme Puree,White Wine Jus, topped with Crispy Leeks and Carrots.

• Char Grilled Chicken Supreme in a Creamy Morrell Brandy sauce, with a Wild Rice Timbale, and Seasonal Vegetables.

• Honeyed Maigret of Duck with Saffron Mash, Caramelised Red Onion Marmalade & Sautéed Spinach.

• Wild Venison Sausages, Caramelised Shallot Jus and Parsley Dijon Mash with seasonal vegetables.

• Herby Lamb Cannon, Celeriac Rosti Cake, Roasted Turned Roots, Green Beans and a Shallot and Madeira Jus.

• Lamb Tagine with Apricots, Root Vegetables and Moroccan Spice, with a Cous Cous Timbale, and Baby Beans.

• Roast Guinea Fowl, Fondant Potatoes, Onion Tart Tatin, Baby Carrots, Caramelised Baby Turnips, Red Wine Jus.

• Fillet of Beef au Poivre, Wild Mushrooms, Individual Dauphinoise, Baby Carrots and Green Beans.

• Sirloin Steak, Chunky Rosemary and Olive Oil Chips, Bearnaise Sauce, and Seasonal Vegetables.

• Fillet of Halibut, Bashed New Potatoes, Capers, Sun Blushed Tomatoes and Coriander.

• Griddled Sesame Salmon with Béarnaise Sauce, Potato & Spinach Cake topped with Crispy seaweed.

• Soy Mirin Tuna, with Jasmin Rice, Stir Fried Pak Choi and Coriander, Mango, Tomato and Avocado Salsa.

• Potato and Celeriac Cake Topped with Wild Porcini, White Truffle, Chive Snippets and Reduced Port Drizzle.

• Grilled Stuffed Aubergine with Ratatouille, Brandy Sauce and Wild Rice.

• Mille feuille of Field Mushrooms, Chargrilled Haloumi, Roasted Peppers and Wild Rocket.

• Individual Sweet Potato, Butternut Squash and Goats Cheese Lasagne, with Cherry Vine Tomatoes.