Seasonal Kitchen creates menus jointly with you. Our agile catering service will suit your individual requirements, using the freshest seasonal ingredients.
Experience includes providing delicious meals for events big and small, from dinner parties to weddings and corporate away days.
Seasonal Kitchen’s head chef Mark is keen to discuss your requirements and design a menu that suits your preferences. Get in touch to discuss your event:
firstname.lastname@example.org / 07793537721
Example Spring suggestions (served 20 March to 21 June):
Farm and sea
Peas, Katherine, russet and cashew
Crab with turnip ravioli and a honey and sherry dressing
Bavette steak, cockles, jersey royals, smoked garlic, sea vegetables
Forced rhubarb tart with honey ice cream
Spring greens and radish with avocado and tahini dressing (PB)
Five spice confit duck croquettes with spring onion puree
Pork belly with rhubarb, celeriac in brown butter and spinach
Sharp apple sorbet with burnt apple beignets
Pani puri with rhubarb salsa and mint coconut yoghurt
Morels with wild garlic, asparagus and jersey royals
Asparagus, buckwheat, spring onion and chimichurri
Ginger blondies with hot chocolate sauce
Crab mac and cheese
Cornish seafood chowder
Halibut with purple sprouting broccoli and wild garlic alioli
Homemade vanilla ice cream with honey comb and strawberry jam
We can provide canapés, a cheese course with home made chutney. Artisan sour dough bread and whipped herb butter is served with each menu at no additional cost.