Bowl Food

Hot

Lashfords’ Pork & Leek Sausage with Wholegrain Mustard Mash, Red Wine Jus & Crispy Onion Rings

Rosemary & Red Onion Sausages with Wholegrain Mustard Mash, Red Wine Jus & Crispy Onion Rings (V)

Slow Roasted Belly of Pork with Braeburn Apple Mash, Cider Jus & Crackling (GF)

Fillet of Beef Wellington, Dauphinoise Potato, Honey & Thyme Roasted Heritage Carrots & Red Wine Jus

Smoked Haddock Rarebit with Creamed Leeks & Crisp Parsley

Glazed Salmon with Jasmine Rice, Wilted Asian Greens, Honey & Soy Dressing & Toasted Sesame Seeds

Sesame Crusted Tofu with Jasmine Rice, Wilted Asian Greens & Sweet Chilli & Soy Dressing (V/VG)

Pomegranate Molasses Marinated Chicken with Tabbouleh Salad, Cauliflower, Pomegranate, Walnut & Parsley

Slow Cooked Beef Madras, Aromatic Rice & Mini Naan

BBQ Beef Brisket with Chilli Beans, Chunky Slaw & Homemade Nachos

Cauliflower Cheese with Parmesan Crisp (V)

Pulled Ham Hock with Asparagus, Peas & Broad Beans, Quail Egg & Wholegrain Mustard Dressing

Chicken Cacciatore with Thyme & Garlic Sautéed New Potatoes & Roasted Red Peppers (GF/DF)

Turkey & Oregano Meatballs in a Sun-blush Tomato Sauce with Spaghetti Vegetables & Parmesan Shavings (GF)

Beetroot, Feta & Dill Ravioli Drizzled in Herb Butter (V)

Chermoula Pulled Lamb Shoulder, Couscous & Tahini Yoghurt

Goan King Prawn Curry with Fragrant Rice, Shaved Coconut & Mini Onion Bhaji (GF/DF)

Char-grilled Asparagus with Soft Herb Polenta & Parmesan Tuile (V/GF)

Udon Noodles with Sweet Potato, Tender Stem Broccoli & Pak Choi with Coconut & Sriracha Sauce (VG/V)

Cold

Mini Ploughman’s with Locally Sourced Produce

Moroccan Spiced Chicken with Quinoa, Mint & Mango (GF/DF)

Char Grilled Mediterranean Vegetables with Sun-blush Tomatoes & Mozzarella Drizzled with Pesto (V/GF)

Tandoori Marinated Chicken Thigh with Indian Rice Salad & Mint Raita (GF)

Smoked Mackerel Fillets with New Potatoes, Capers & Shallots with Dill Mustard Dressing

Classic Greek Salad with Toasted Pitta Bread (V)

Summer Squash with Whipped Feta Cheese, Pomegranate & Hazelnut Dukkah (V/N/GF)

Confit Duck Salad with Watermelon, Beansprouts, Pistachios, Coriander, Hoi Sin Dressing & Crispy Duck Skin (GF/DF)

Truffled Goat’s Cheese, Heritage Beetroot & Parmesan Frico (V/GF)

 

Desserts

Chilled Coconut Rice Pudding Topped with Mango Caviar (VG/GF)

Mixed Berry Eton Mess with Orange Sable Biscuit

Chocolate & Pecan Brownie with Chantilly Cream & Crisp Raspberry Pieces (N)

Lemon Cheesecake with Macerated Strawberries

Chocolate & Coffee Mousse, Chocolate Coffee Beans & Almond Biscotti (N)

Salted Caramel, Peanut Butter & Banana Shortbread with Banana Crisps (N)

Chocolate & Cherry Trifle

We would recommend 3/4 per person.

Bowl food is priced at £4.50 per bowl.

 

Waiting Staff @ £13.00 per hour

 

Prices are subject to VAT at 20%

 

 

 

  • We have had amazing feedback – everyone thought it was fantastic. Thank you so much.

    Core Marketing 06/2016

  • Louise and her team were a big help in the build up to the wedding: talking us through the quantities we would need to serve our 150 guests; making sure we would have the right number of waiting staff on the day; and liaising with the venue to ensure everything was in place.

    On the day, the Just Good Food team took care of everything and took all the stress of us which was great.

    Hugh & Hannah

  • Thanks  for the dinner on 18th.

    That was the last dinner in the series so please may I take this opportunity to thank you all for helping to make them so successful.

     Please pass on our thanks to Louise for making it happen in the first place and to Lee who has consistently produced fabulous vegetarian food in my apology for a kitchen!

    Marian Davies 03/2016

  • Many thanks again for all your help. The food was delicious, as always, and there were many compliments from our guests. You and your staff coped admirably, our thanks to them as well.

    Maggie Shepherd 08/2013

  • Both the clients and the home team thought the food and the waiting staff were fantastic.  Thank you very much.

    Jones Laing Lasalle 03/2016