Sharing platters

 

Mains 

  • 5-hour lamb shoulder with mint & cumin and harissa yoghurt

  • Brisket of beef with a sweet ‘n’ smoky sauce

  • Slow roasted shoulder of pork with honey chipotle

  • Spanish chicken with black olives

  • Chicken & apricot ballotines with a mushroom and tarragon saue

  • Antipasti platter of meats and local cheeses

 

Vegetables & sides 

  • Roasted vegetables with infused herb oil

  • Parmentier potatoes with fresh rosemary

  • Minted new potatoes

  • Potato wedges with oregano and feta

  • Sweet potato mash with lime salsa

  • Zesty cous cous salad

  • Cucumber & lambs lettuce salad

  • Spring greens

  • Tabbouleh

  • Carrot & mint salad

  • Spring onion & herb salad

  • Beef tomato carpaccio with spring onion and ginger salsa

 

Tacos! 

  • Pulled salmon with coriander sourced cream

  • Fishcake tacos with mango, lime and cumin yoghurt

  • Slow cooked chicken tinga with pink pickled onions

  • Chargrilled vegetables with a smoky salsa

  • Tex Mex meatball tacos

  • Jamaican black beans

  • Scampi with jalapeno tartare sauce

 

Puddings for sharing

  • Cotswold mess – crushed raspberry infused meringue with a local berry coulis & Chantilly cream

  • Chocolate brownie with summer fruits

  • Lemon tart

  • A wedding roulade!

  • Blackcurrant ombre cheesecake

  • Italian bakewell tart

 

 

Individually plated

 

Starters

  • Beetroot carpaccio, crumbled feta, roasted pine kernels & rocket

  • Seasonal soup with artisan breads

  • Beetroot marinated salmon with fennel pollen cream

  • Chicken and ham terrine, tarragon mayonnaise and honey mustard dressing

  • Potted mackerel with cranberry jelly and toasted soda bread

  • Cervice of seas bass with sweet potato crisps

  • Goat's cheese and onion soufflé tart with seasonal chutney and leaves

Mains

  • Supreme of chicken with crushed new potatoes, shredded cavolo nero and a red wine jus

  • Lemon chicken with roasted garlic mash, seasonal vegetables and salsa verde

  • Individual beef wellingtons with tender stem broccoli

  • Roast lamb with parsley and pine nut stuffing and a lamb jus

  • Slow roasted pork belly with green pepper relish

  • Cod with chorizo, samphire & scampi with a Provençal sauce

  • Rack of lamb with a garlic, parsley and pistachio crust

  • Vegetable tagine with saffron, preserved lemons, apricots and fluffy cous cous

 

Puds

  • Pimms and strawberry pavlovas

  • Lemon custard tart, blackcurrant sorbet and chocolate soil and strawberry gel

  • Bakewell slice with meringue shards, macerated berries

  • Chocolate torte with summer berries

  • Blueberry tea and yoghurt panna cotta with thyme macerated fruit

  • Raspberry & lavender crème brulee

  • Vegan / non vegan Eton mess

Looking for evening food?  Check out So Toasted!

​ @Copyright 2019 The Cotswold Cookery School

 27 Park Place, Ashton Keynes, Wiltshire, SN6 6NT

  • Facebook
  • Instagram

Subscribe for Updates