Christmas 2015 buffet - Shropshire


Clockwise: chips, sausage rolls, bresaola ravioli, pear/croutons and pecan salad with blue cheese dressing, chicken liver paté, vitello tonnato, devilled eggs

Vitello tonnato

Devilled eggs


Bresaola ravioli
Pear salad

Prawn and avocado cocktail, smoked salmon from Isle of Ewe smokehouse

Beef Wellington
Pear and almond tart with strawberries

Wedding buffet - Torridon Hall April 2016

Tomato and mozzarella skewers with fresh pesto dip, Uist smoked salmon with dill and chives on homemade soda bread, Peppadew peppers stuffed with tuna and capers, mixed grissini , crisps, olives


Slow roasted lamb with herbs, Dauphinoise potatoes

Honey and mustard glazed carrots, cherry tomatoes Provencal gratin 

Watermelon and feta salad with mint dressing, green salad



Vegetarian option (sorry did not manage to take a pic after it was baked): Mushroom, spinach and blue cheese Wellington





New year's Eve buffet - Ledgowan


Poached salmon, mini Yorkshire puddings with horseradish cream and rare roast beef, Italian meat platters, melon, quails Scotch eggs with mustard dip, baked ham with honey and mustard glaze, mini crab cakes, Waldorf salad, potato and spring onion salad, couscous with roasted Mediterranean vegetables, langoustines with garlic mayo, cheese board, smoked salmon, crudités with hoummous, homemade bread.



Puddings

Lemon mousse with shortbread

Mini chocolate eclairs and mini Pavlovas

Crème brûlée

Steamed marmalade puddings with custard 

Cardamom pannacotta with vanilla poached pear and shortbread

Sticky toffee pudding

Brownies and chocolate mousse

Chocolate brownies







Tiramisù

Pecan Pie

Profiteroles with chocolate sauce


Lemoncurd and raspberry meringue roulade

Starters

Fig, mozzarella and Parma ham salad with balsamic glaze


Bresaola ravioli

Beef ravioli with roast gravy

Pear, croutons and pecans salad with Blue cheese dressing

Scallops wrapped in bacon and served on Thermidor sauce

Haggis parcels on buttery leeks and a creamy Whisky and wholegrain mustard sauce

Red onion and Brie tatin

Shellfish broth

Homemade chicken liver paté, tomato and garlic relish and walnut bread

Scallop gratin


Scallops in garlic butter on cauliflower purèe