Buffet food ideas based on 20 guests:

Menu 1 £3.50 per head
Assorted sandwiches
Home made assorted Quiche
Home made Sausage rolls
Crisps, nuts etc
Victoria sandwiches

Menu 2 £4.50 per head
Selection of Cheeses
Pate
French bread & butter
Mixed salad
Various pickles & onions
Apples & Grapes
Victoria sandwiches & cheesecake

Menu 3 £5.00 per head
Home cooked sliced Ham
Coronation Chicken
Potato Salad, Coleslaw & Rice Salad
Mixed Salad
French Bread & Butter
Selection of Cold Sweets

Menu 4 £ 5.00 per head
Mild Chilli Con Carnie, Mediterranean Chicken or Beef Bourguignon (your choice)
Jacket Potato or Rice (your choice)
Mixed Salad
French Bread & Butter
Assort small pastries & cakes

Afternoon tea ideas based on 20 people

Option One @ £2:25 per person
Assorted brown & white sandwiches (quarters, crusts off) including:
Cucumber, Egg & Cress, Cheese, Salad.
Assorted small cakes including:
Shortbread fingers, Viennese Whirls, Bread Pudding & Scones with Butter & Jam

Option 2 @ £2:75 per person
Assorted brown & white sandwiches (quarters, crusts off) including:
Cucumber, Egg & Cress, Cheese, Ham, Salad .
Assorted small cakes including:
Shortbread fingers, Viennese Whirls, Choux Pastry Buns, Scones with Cream & Jam, Rock Cakes

Option 3 @ £3:75 per person
Assorted brown & white sandwiches (quarters, crusts off) including:
Cucumber, Egg & Cress, Cheese, Ham, Salad, Smoked Salmon Pinwheels.
Assorted small cakes including:
Shortbread fingers, Viennese Whirls, Bread Pudding, Scones with Butter, Cream & Fresh Strawberry, Mini Butterfly Cakes, Mini Chocolate Victoria’s, Rock Cakes

Please note all cakes and sandwiches are bite size only

Sample Dinner Party Menu based on 12 Guests, £15 per person

Prime Gammon Ham, mixed with Old English Lovage; combined into a delicate Pottage with baby leaves, balsamic dressing & crisp Melba toast

Beef Bourguignon
Prime chunks of rump steak, shallots and mushrooms, dressed in a rustic red wine sauce

Dauphinoise potatoes & Seasonal Vegetables

Lemon & Ginger Sorbet

Layers of soft, crisp shortbread, filled with berries and Chantilly cream complimented with a home grown Rhubarb Compote

House coffee and Petit Fours