Cold Buffets

Our cold buffets will consist of two main dishes, usually a meat based and a vegetarian main course.These will be accompanied with a selection of four salads, breads & served as a buffet style luncheon with a cold dessert to follow. If the choices below do not suit your needs we can always tailor our menus to suit your requirements.

Main Dishes

Thai Chicken noodle salad - Thin strips of thai marinaded chicken fillets, wok fried with spring onions and egg noodles

Beetroot cured gravdlax - An inhouse cured side of smoked slamon with fresh dill and vodka

Horseradish & Mustard Roasted Beef - Tender roast beef, thinly sliced

Quiche Lorraine - A simple classic, with parmesan, pancetta and gruyere

Treacle glazed Gammon - A whole glazed gammon, steamed then roasted

Feta and cous cous stuffed peppers - Sweet bell peppers, seasoned and roasted in olive oil with a north african style cous cous

Asparagus and Sundried Tomato Quiche - Shortcrust pastry with a grilled asparagus and sunblusherd tomato filling,gratinated with fresh parmesan

All buffets served with fresh leaves, cucumber & tomato salad, & two salads of your choice from the following menu




Leaves – A mix of seasonal leaves, lightly dressed.

Cucumber, tomato, shredded red onion – Quite simple, as it’s written.

Penne, Goats Cheese and Red Pepper – Penne pasta, cooked Al Dente, served in a roasted red pepper & goats Cheese blend

Quinoa & Broccoli – Packed with superfoods including, avocado, edamame and spinach, with a light citrus dressing.

Greek Salad – Slightly different to the classic – In house dried tomatoes, feta cheese, roasted peppers, basil leaves and olives, topping a fine chiffonade of iceberg.

Green Mung Bean and Avocado Salad – Braised mung beans, avocado, and feta, served on iceberg lettuce and coriander.

Coleslaw – With chives and creme fraiche.

Vegetarian Nicoise – French beans, eggs and olives with coss lettuce.

Pickled Red Cabbage and Stilton – Served with walnuts.





To follow the main course we can offer one of the following sweets to bring your lunch to a close.


Chocolate Trifle – Chocolate sponge, chocolate custard & whipped double cream on sweetened poached pear pieces.

Lemon meringue Cheesecake – A biscuit base, topped with lemon meringue, served with a berry compote

Profiteroles – Served with crème chantilly, chocolate sauce

Bakewell Tart – A cold tart with a chilled vanilla sauce

Fresh Fruit Salad – A mix of seasonal fruits.

Continental/British Cheeses - Chutneys and biscuits

£19.95 per head + VAT

The cheeseboard can be added as an extra choice if you wish at a cost of £3.95 a head.

Staff costs are extra.

Chefs £95 + VAT

Waiting Staff £85 + VAT