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
Spring menu suggestions (available from 20 March)
Griddled aubergine with spring greens and radish with broccoli and tahini dressing (PB)
Handmade tagliatelle with wild garlic pesto (V/PB) pasta made with organic eggs for vegetarian option.
Cornish seafood chowder
Aromatic borlotti and shiitake haggis with red miso gravy, jersey royals and seasonal vegetables (PB)
Morels with wild garlic, asparagus and jersey royals (PB)
Pan haddock with cannellini beans, preserved lemon and dill with seasonal vegetables
Pasture fed bavette steak, chimmi churri, roast potatoes and seasonal vegetables
Forced rhubarb tart with spiced orange sorbet (PB)
Chocolate olive oil cake with vanilla ice cream (V/PB) cake made with organic eggs and ice cream made with organic dairy for vegetarian option.
Panna cotta, blueberry compote with lemon and rosemary shortbread (PB)
Seasonal Kitchen is a delicious more sustainable way to eat. PB indicates plant/ based or vegan dishes and V indicates vegetarian. We work with the seasons and therefore availability of different dishes and produce can vary through the year.
We can provide chef’s seasonal snacks, a cheese course with home made chutney.