Recent Tweets

Seasonal Buffets

Home/Catering/Seasonal Buffets
Seasonal Buffets 2018-01-18T15:19:02+00:00

Fork Buffet £32.50 per person (minimum of 15 people)
also available with the Day Delegate Rate or the Buffet Package

Available between 11am and 8pm

We update our Hot Fork Buffet menu every four months to reflect local, seasonal produce Please choose one main course item, one vegetarian item, two salads and two desserts

All delegates must have the same items.

All buffets are served with: Artisan focaccia bread Mixed leaf salad Fresh fruit salad Rainforest Alliance Costa Rica filtered coffee, Birchalls specialty teas Still and sparkling water and juices.

A £5.00 per person surcharge will be added for a seated buffet.

All prices exclude V.A.T. Some items may contain traces of nuts.

Winter and Spring Hot Fork Buffet

Available during February, March, April and May

Main Course (please select one)

  • Sautéed Norfolk raised chicken fillets with chorizo, peppers, black olives and a tomato sauce, served with buttered penne pasta
  • Cornish lamb shoulder Lagoto with minted yoghurt, served with braised lentils and potato
  • Scottish beef and oyster mushroom stroganoff with braised wild rice
  • Poached North Atlantic cod fillet in a dill and lime cream sauce served with chana masala chickpeas
  • Pan-fried South Coast sea bream with braised fennel, roasted herb butternut squash ragoût, cumin butter and chervil cream sauce, served with lime new potato
  • Scottish salmon supreme with salsa verde and orange sultana couscous

Vegetarian Main Course (please select one)

  • Carrot, okra and aubergine biryani with a red lentil sauce
  • Mixed roasted pepper lasagne with tomato salsa
  • Spinach and potato gnocchi with Gorgonzola sauce and red pepper coulis

Salad Bar

The salad options will be carefully chosen by our catering team and changed on a monthly basis. For further information please contact your account manager.

Dessert (please select two)

  • Glazed rhubarb tart
  • Warm apple and cinnamon crumble with vanilla sauce
  • Banoffee pie
  • Baby pear and almond tart
  • Dark chocolate truffle gâteau
  • Panna cotta with a selection of fruit toppings: Diced tropical fruits with berry coulis Grilled pineapple with caramel syrup Mixed berry compote

Available during June, July, August and September

Main Course (please select one)

  • Cornish lamb shoulder in a mushroom white wine sauce with buttered new potatoes
  • Norfolk chicken, broccoli and cashew nut stir-fry with soya, hoisin and ginger sauce, served with egg fried rice
  • English rump of beef, with bell peppers, roasted kohlrabi, a goulash sauce, served with lemon & parsley giant couscous
  • Cornish pollock fillet baked with spinach, brown shrimps, a caper & parsley vinaigrette, served with buttered chick peas and potato fricassee
  • Sussex plaice fillet with sautéed red onion, broccoli, tomato a pepper salsa and buttered new potatoes
  • Guilt head sea bream fillet, with a fennel, caper & radish salad served with black olive orzo pasta

Vegetarian Main Course (please select one)

  • Mediterranean vegetable cannelloni with a roasted plum tomato sauce, topped with parmesan cream
  • Button mushroom smoked paprika stroganoff topped with garlic spinach
  • Chickpea with sautéed peppers, courgette and aubergine in a spicy tomato ragoût and salsa verde

Salad Bar

The salad options will be carefully chosen by our catering team and changed on a monthly basis. For further information please contact your account manager.

Dessert (please select two)

  • Fresh Kent strawberries with vanilla soft whipped cream (not available during September)
  • Fresh summer fruit tart
  • Make your own Eton mess from soft whipped cream, blueberry compote and stewed gooseberries
  • Lemon gâteau
  • Dark and white chocolate tart
  • Hazelnut gâteau

Available during October, November, December and January

Main Course (please select one)

  • English slow cooked beef brisket with roasted root vegetables and pilaf rice in a port wine sauce
  • Braised Norfolk turkey with apricot, roasted chestnuts and thyme chateau potatoes
  • Malaysian peanut chicken curry with lemon, coriander and pepper couscous
  • Seared stone bass fillet with buttered curly kale, braised Puy lentils, button onions and a tomato vinaigrette
  • Sautéed Scottish salmon fillet served with savoy cabbage, shellfish bisque and sautéed cocotte potatoes
  • Poached Cornish hake fillet on buttered leeks with a grain mustard white cream sauce and braised brown rice

Vegetarian Main Course (please select one)

  • Wild mushroom tortellini with smoked garlic sautéed spinach, red chard and a truffle cream sauce
  • Sautéed potato gnocchi with roasted beetroot and chestnuts topped with Somerset goat’s cheese and salsa rossa
  • Butternut squash with cauliflower, lemon fricassee, a Tarragon cream sauce and shaved carrot & leek crisps

Salad Bar

The salad options will be carefully chosen by our catering team and changed on a monthly basis. For further information please contact your account manager.

Dessert (please select two)

  • Glazed fig tart
  • Classic bread and butter pudding with custard
  • Dark and white chocolate coffee swirl cheesecake
  • Baked lemon tart
  • Make your own cheesecake and add up to two of the following: Bananas in toffee sauce Blackcurrant compote Smashed up chocolate fudge brownie & chocolate sauce
  • Traditional Christmas pudding with brandy sauce (served during December)

Served throughout the year

Main Course (please select two)

  • Charcuterie of cured Black Forest ham, prosciutto and chorizo served with Kalamata olives, stuffed baby bell peppers, sun-blushed tomatoes and bread sticks
  • Quenelle of thyme confit duck and orange set on a crouton served with plum compote, cranberry relish, apple and sultana chutney
  • Selection of meat and game terrines served with homemade piccalilli and port glazed baby shallots
  • Platter of smoked fish (mackerel, halibut, and trout) served with a lemon and dill dressing, stuffed baby peppers and a lime & horseradish crème fraîche
  • Seafood board of marinated roll mop herrings, tiger prawns, shrimps and octopus served with a chilli and tarragon vinaigrette, salsa verde, horseradish sauce and chargrilled ciabatta
  • Duo of salmon; a salmon and lemon parfait and a poached salmon fillet served with dill mayo and your choice of honey vinaigrette, horseradish cream or sunblushed tomato chutney

Vegetarian Main Course (please select one)

  • Spanish tortilla with asparagus and aioli
  • Selection of cold tartlets: Mushroom and thyme, Broccoli and Stilton, Roasted red onion and goat’s cheese all served with basil tomato salsa and a lemon and beetroot crème fraîche
  • Roasted pepper and mozzarella terrine served with pesto mayonnaise and garlic croutons

Salad Bar

The salad options will be carefully chosen by our catering team and changed on a monthly basis. For further information please contact your account manager.

Dessert (please select two)

  • “Make a Mess” Make your Eton Mess with the following items: bowls of smashed meringue, whipped cream, mashed strawberries, mixed berry sauce
  • “Panna Cotta Your Way” Vanilla pod infused panna cotta with a selection of fruit toppings: Diced tropical fruits with berry coulis, Grilled pineapple with caramel syrup, Mixed berry compote
  • Baked lemon tart with a mixed berry sauce
  • Tiramisu with a coffee cream sauce
  • White chocolate and raspberry gâteau
  • Fresh fruit tart
  • French apple tart
  • Baked amaretto and chocolate cheesecake
  • Banoffee pie
  • Chocolate tart
  • Baked banana cheesecake

Click the link below to download the Seasonal Buffet menu

Seasonal Buffets Menu