MENU FROM PREVIOUS COURSES

February

Bread Making to include:

Parmesan and Tomato Focaccia

Pastry making to include;

Large and mini tart cases

Smoked Haddock, leek and gruyere tart 

Amuse Bouche: Smoked Salmon mousse shots with parsnip and beetroot crisps

Roasted Quail with sage, apple and mushroom sauce (your main course for supper)

Lunch - Will consist of the delicious flavours you have put together in the morning

Canapes

Spicy Pork Empanaditos with Tomato Salsa

Moroccan Lamb Fillet on Rosemary Skewers

Filo biscuits with White Bean and Aubergine Puree

Pudding for evening - Lavender Panacotta

Game Cookery Course - Tailor Made for 10 clients

Lunch

Pan seared breast of Pigeon with Balsamic Roasted Beetroot and Griddled Fennel Salad with Honey Dressing

Pan seared breast of Grouse Salad with Black Pudding, Pancetta and Fried Quails Eggs with a Shallot dressing

Venison Carpaccio with Roasted Aubergine and Goats Cheese, Balsamic, Parsley, Caper and Lemon dressing

Canapes

Ballontine of Partridge on Walnut Bread Toasts with Rhubarb Chutney

Mini Smoked Trout Croquettes with Dill Mayonnaise

Mini kebabs of Rabbit, caramelised Celeriac and Apple

Game Terrine with Red Onion Marmalade on Mini Fried Bread

2 main courses

Pheasant Breast stuffed with Butternut and Sage wrapped in Parma Ham.

Grilled spiced Duck Breast with Shredded Vegetables and Thai Dressing 

Corporate Cookery Course Menu

Bread making to include;

Foccacia with Rosemary and Sea Salt

Breadsticks with Olive and Parmesan

Pasta making to include;

Basic Pasta recipe to produce Ravioli and Tagliatelle

Pasta Sauce and Fiilling

Broad bean, Shallot and Goats Cheese

Crayfish and Pancetta Ravioli

Lunch with incorporate the above food with a glass of Prosecco

Afternoon session

Sweet Ravioli

Raspberry and Almond Friands

Lemon Pistachio Cake