BOUTIQUE BANQUET:

Hannah

— professional chef, baker, forager & recipe developer.

Canapés  Price per portion: £1.75

  •  Heritage sweetcorn and shiso fritters with coriander and chilli yoghurt

  • Sage, onion and nigella sausage rolls

  • Wild mushrooms on sourdough crostini 

Starters Price per head: £8

  •  Whipped goat's curd, roasted squash, cavolo nero and walnut pesto, homemade seeded sourdough

  • Rainbow trout tartare, heritage beetroot, sorrel crème fraiche, julienne mange tout, homemade rye sourdough

  • Game and bacon terrine, onion ketchup, crispy shallots 

Main Course Price per head: £18

  • Pan-fried hake, mussel and caper white wine sauce, burnt leeks, kale crisps

  • Butterflied roast leg of lamb, wild salsa verde, saffron aioli, crushed new potatoes, rainbow chard

  • Glazed aubergine, cobnut satay sauce, red-cabbage slaw, mint-pickled cucumbers

Pudding Price per head: £7

  • Pear frangipane tart, meadowsweet cream

  • Lemon verbena and yoghurt panna cotta, seasonal fruit compote

  • Individual blackberry, rose and mint pavlovas