An Easter lunch

Dukkah flat breads

Dressed mixed leaves

Roast cauliflower houmous

Romesco sauce, sun-dried tomato and green olive tapenade & crudities


Warm poached chicken salad

New potatoes

Spring vegetables & wild garlic pesto


Rhubarb and pistachio trifle



An autumnal Highland house party

Poached langostines, fennel & radish salad, aioli


Roast fillet of roe deer, duck fat potato cake, chanterelles, spinach


Lemon tart, raspberries





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A summer wedding lunch in Oxfordshire

Courgette, goats cheese and sundried tomato involtini 

Melon, rocket and prosciutto stuzzichini 

Crushed broad bean, pea, mint & ricotta crostini

Pepperonata crostini


Whipped goats cheese

Cherry tomatoes

Local charcuterie

Crudities & beetroot houmous


Chargrilled butterflied leg of lamb

Bulgur wheat, chickpea and fresh herb pilaf

Heritage tomato and basil salad

Roast carrot, beetroot and feta salad

Mint & yoghurt dressing

Local  leaves


Summer berry pavlova 

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An Alpine Lodge New Year’s Eve

Smoked salmon grissini

Parmesan & rosemary shortbreads

Fig, goat’s cheese & Parma ham crostini


Jerusalem artichoke veloutè & truffle oil


Fillet of beef

Crisp polenta

Green beans

Salsa verde


Chocolate, amaretti & mascarpone torte with crème fraiche