Starter
Confit Duck Margret, endive, orange and balsamic jelly, garlic crouton and Medjool date
Baked goat cheese croustini, crispy bacon on mix leave bead with mango dressing
Escabeche Herring with sweet and sour chilli fine haricot roasted pine salad
Mille feuille of wild mushrooms cauliflower puree and shaved parmesan
Crispy beetroot, soft poached eggs, grilled artichoke with Elderberry vinaigrette
Homemade cured dill salmon Gravalax toasted brioche, salad frisee with lime dressing
Plum tomato tattin, fresh thyme, mozzarella topped with fresh pesto and seasoned rockets
Homemade Ham hock terrine served with piccalilli and green leaves salad
Salmon Rillette on Ciabatta mille Feuille, peas and peas shoot salad with red pepper and chilli dressing
Roasted butternuts, rosemary goat’s cheese, honey fig, pumpkin seeds, rockets salad with balsamic reduction
Poached port wine pears, toasted almond flack with fine slice of Serano ham, red chart salad with mustard vinaigrette
Crispy streaky bacon with runny poached eggs, garlic crouton with mix leave and pomegranate dressing
Red wine poached quince or pears and goat cheese filo tart with salted walnuts
Pan fried chicken liver, roasted peach, roasted shallots on toast with balsamic dressing
Ploughman’s salad, organic mature cheddar, cooked ham, celery, mix leaves and piccalilli
Trio of smoked fish, with citrus and mix leave salad with aioli dressing
Smoked salmon roses on baby potatoes, black olives stack with pistou mayonnaise
Main Course
Traditional English Pie Menu
Beef, kidney & Ale Pie (free range beef steak, kidneys, fresh herbs and ale)
Bacon, chicken and Taragon (free range british chicken, smoky bacon, roast garlic and vermouth)
Wild mushroom & asparagus (v) (wild mushrooms, asparagus, shallots, white wine and black pepper)
Goat cheese (v) (goats cheese, sweet potato, spinach, red onion and roasted garlic)
Fisherman Pie (smoked haddock, salmon and pollock , Prawns in creamy sauce)
Steak & Ale (free range beef steak, cracked black pepper and real ale)
All pie are served with gravy and creamy mash potatoes glazed carrots or minty mushy peas
Main Menu
Slow roast cooked pork belly in cider syrup, fine apple chips, and roasted shallots
Thyme roasted poussin with pancetta and pear juice
Winter vegetables tower, sweet potatoes, rosti potatoes, butternuts, beetroot, carrots, squash with melted mozzarella served with tagine sauce
7 hours slow cook Lamb shank in Cotes du Rhone and garlic jus
Roasted rump lamb in port wine and berry juice
Ballotine of chicken stuffed with woodland mushrooms truffle oil sentenced with champagne sauce
Organic Pork and leek sausage with red onions and deep wine gravy
Corn feed chicken breast with leek fondue and lemon caper sauce
Beef bourguignon casseroles with button mushrooms, carrots, bacon in deep red wine sauce and small crouton
Classic individual beef Wellington with green peppercorn sauce
Slow cook pork loin with cranberry sauce
Wild mushrooms risotto, truffle oil and shave pecorino cheese
Grilled skin on chicken supreme with fresh tomato and mango salsa
Slow cook beef filet with Madeira sauce
Lamb aubergine moussaka, with lentils du Puy, Arabic spices, topped with mature melted cheddar served with spicy tomato sauce
Sautéed gnocchi with butternut, Swiss chard, Jerusalem artichokes roasted pine nuts, sage and red pesto drizzle
Lemon sole filet and spinach roulade served with fine champagne sauce
Green asparagus, celery puree filo roll served with bloody Mary sauce
Red mullet
Comfit duck leg with brandy and orange sauce, pickles rhubarb
Grilled sea bass ginger, chilli and spring onions butter
Portobello mushrooms, shallots, asparagus and goats cheese tart with pepper coulis and pesto
Aubergine Parmigiana with fresh Provencal tomato coulis
Crispy courgette fritter, mint yogurt dressing and chilli dressing leaves
Side plate
Including in the price Choose 2
| Butter mash potatoesGratin Dauphinoise |
Roasted potatoes with thymes and garlic
Homemade roasted potatoes wedges
Medley of roasted roots vegetables
Sweet mash potatoes
Celery puree
Cauliflower puree
Baby potatoes butter and Rosemary
Beetroot gratinParsnip mashRoasted beetroot
Butter fine green beans
Summer roasted vegetables
Roasted cherry wine tomatoes
Potatoes Rosti
Parsnip and celeriac bake
Rockets and pine nuts
Seasonal leaves
Crème brullee served with a raspberry coulis
Crème brullee with filling (poached pears, rhubarb, summer berry)
Chocolate ganache tart with cream Anglaise (with or whiteout Cornish Sea salt)
Spicy apples and dry apricots crumble served with generous cream
Lemon tart with comfit lemon zest served with chocolate and fruits coulis
Beetroot and chocolate lightly chilli brownies with Madagascar cream
Lavender pana cotta with berries compote and honey Madeleine
Black forest brownies with Madagascar and rose petal cream
Maracuja cream with almond tuiles
Apple crumble served with cream Anglaise and drizzles of raspberry coulis
Dark chocolate mousse with coulis
Crème au Cafe Liegeois with biscotti
Fresh fruit salad and cream
Trio of mini dessert (select from mini dessert tower) served with cream Anglaise and fruit coulis
Assorted English famous cheeses, oat crackers, grapes, celery, chutney
Tower Mini Dessert
Mini chocolate cups filled with dark chocolate mousse
Mini chocolate cups filled with dark chocolate and orange zest mousse
Mini chocolate cups filled with milk chocolate mousse
Mini chocolate cups filled with white chocolate mousse
Raspberry and elderflower jelly
Mini chocolate brownies
Strawberry and cream (in season)
Summer fruit jelly
Fruit trifle with amaretto biscuit
Mini vanilla panacotta
Pavlova (topping to choose: Pecan, raspberry, strawberry, blueberry, and blackberry)
Mini Eton mess pot
Mini chocolate pot
Crème brullee
Roasted peach or pears with toasted almond in port syrup
Mini tiramisu
Mini apple and sultana crumble, Mini rhubarb and apple crumble
Mini bread and butter pudding
Trio mango, chocolate &lemon custard
Evening Buffet
The below menu need chef to stay on site (served hot)
Pick and make your own Evening buffet
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Small homemade beef burger, cheese and tomato relish with 2Oz burger bum Organic Cumberland sausage roasted in mustard and honey, roasted onions with 4” hot dog bum Small free range Bacon and butty with brown sauce Beetroot and chick peas vegetarian burger with halloumi cheese and tomato relish with 2Oz burger bum |
Fish and chips with tartare sauce served in cute mini frying basket Battered chicken, potatoes wedges served in cute mini frying basket Deep fried Calamari with tartare sauce served in cute mini frying basket |
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Turkish Kebabs in mini pitta bread, tomato, cucumber, cabbage, yoghurt deep and chilli served with Lamb mint Kofta Chicken Shish Kebab Lamb Shish Kebab Prawns Shish Kebab Falafel Shish Kebab
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Brick Lane Bagels buffet Salt beef and mustard Smoked Salmon Houmous and grilled aubergine Average price if you want to take a mixture of each
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Assorted Continental and British Cheese buffet, crackers, celery and grapes Assorted Continental Cheese buffet, crackers, celery and grapes Extra Nuts Assortment
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Wedding cheese Cake Tower From £240, including crackers, grapes and decoration (please ask the price) Wedding Pork Pie Wedding cake 7”-9”-11” hand craft pork pie Giant Pork pie with your name and wedding date 3.5kg |
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Buffet of assorted mini bites below Pork Pie Quiches Cumberland Scotch free range eggs quarter Butter Puff pastry sausage rolls Cocktail sausage rolls |
Sandwich cut in 4 0 Open baguette sandwich |
Butter cream Flavours
Real Madagascan Vanilla
Orange zest
Lemon Zest
Lavender
Rose Water
Chocolate
Elderflower
Espresso Coffee
Mocha
Earl Grey
-Requests taken
Minimum quantity applied
Optional Extras
A layer of almond paste sandwiched inside
Homemade jam layer
Crystallized edible flowers for top (in season)
Share Platter Menu
Share platter on the table, can be carved on the table by the guests or already carved by the chef. The food will be presented in lovely platter for guest to pass around. This is a very mingling menu as guest will share and pass to each other a good way to make the party starting. Price include 1 dish (please choose) and 1 vegetarian option for vegetarian guest + 2 sides dishes
Main course with 2 side dishes
Roasted Poussin (1/2 per guest) with fennel and lemon balm with roasted cherry tomato
Corn feed whole chicken (1.5 chickens for 6 guests) under skin marinated in garlic, fresh herbs; butter stuffed with lemon, carrots onions red onions with white wine jus
Slow cooked pork belly in sage and cider served with apple sauce
Honey glazed gammon with parley liquor
Main course with 2 side dishes
Knuckle of pork marinated ales and green peppercorn sauce
Free range roasted whole chicken marinated in sumac spice, pickle lemon and shallots comfit
Free range oven bakes whole chicken cooked in orange and white jus, roasted onions and carrots glazed
Slow cooked shin of beef in deep red wine and caramelised red onions sauce
Main course
Slow cook lamb shoulder glazed in port wine and mustard seeds with port jus
Main course with 2 side dishes
Roasted loin of pork on the bone marinated with Dijon mustard and fresh herbs in sauvignon blanc jus
Main course with 2 side dishes
Roasted beef sirloin with thymes jus and shallots comfit
Main course with 2 side dishes
Rack of lamb noisette with bread crumble, garlic, rosemary coat served with a red currant jus
Bowl to share on the tables
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Choose 1: Mash potatoes Roasted potatoes Roasted baby potatoes in thymes Crushed baby potatoes skin in butter sea salt and chives Dauphinoise potatoes Spanish Potatoes Zesty Couscous with lemon, Moroccan spice, toasted almond and raisin Pilaf rice with fresh herbs Quinoa, peas, peas shoot, roasted cherry tomato with fresh mint |
Choose 1 |
Mix summer vegetables (red onions, courgettes, peppers, cherry tomato, aubergine) in thyme’s olives oil.
Mix winter Roost vegetables (beetroot, parsnips, butternuts squash, red onions, carrots)
Green beans sautéed in butter and garlic
Braised red cabbage and apple
Honey roasted parsnip and beetroot with pine nuts
Baked fennel with parmesan
Roasted butternuts with toasted almond
Sophie and Jack got married at The Old Finsbury Town Hall in the Mayor Parlour and had their reception in hall facing.
Birthday party at the Great Gatsby
“Easy Gourmet made my party absolutely fabulous”
I engaged [name removed] and her team to cater for my 50th birthday party, and I was delighted with how it all turned out. The theme was Twenties and the Great Gatsby, and [name removed] helped to make it one of the best nights that I, my friends and relatives have ever had. Read More
Carve Ham
Looking for more vintage and rustic than canapés. A cheaper option than you can have at the reception drink and evening buffet.
Our ham Carved by the chef brings to your event a touch of sophistication. It can be served as canapé or with the canapes. Also, if any left, would be served on the evening buffet.
The ham will be served with a selection of homemade Foccacia bread.
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Organic Italian Tuscan Prosciutto Ham boneless “When you think of Italian ham, no doubt it’s the thin, crumpled slices of velvety smooth, salty-sweet Prosciutto that come to mind. Yet calling all Italian ham ‘Prosciutto’ is akin to calling all white wine ‘Chardonnay’. To the initiated, Prosciutto is a vast world of taste and texture, with each Italian region putting its own spin on this classic. Prosciutto di Parma is Italy’s best-known variety of cured ham, but many others compete with it: Prosciutto di Carpegna, Tuscan Prosciutto Crudo and Prosciutto di San Daniele are just a few of the many kinds available”
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Free Range Cebo Iberian Ham Ham on the bone Our Iberian Patta Negra Ham comes from a selection of pure bred iberian pigs raised in semi-wild conditions, fed on grains and pulse crops in pasture lands, and is produced using the best traditional, handmade methods. The hind legs of the Iberian pig are processed with salt and then undergo a very slow drying and maturing process which gives them the organoleptic typical texture and flavour. All this is done subject to the strictest quality controls. Curation: 36 months
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Homemade Roasted English mustard and honey York Ham Ham boneless Our Ham comes from Kent in England and is organic free range pigs, we cook it in house with an old recipe to bring to your palate the best of the English country side taste…. our Ham are served during reception drinks along with canapés or part of dinner buffet or for evening buffet served along with piccalilli and home bake bread From our Kent Farm: Traditional breeds are known for the fine quality of meat they produce. They generally hold a slightly higher proportion of fat than the mass produced pork found in the supermarket which adds to their succulent flavour and makes superb crackling practically guaranteed.
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To Serve with the Ham we Propose Vegetarian Nibbles Selection of Home made Dips |
Pie Menu to share on the Table
Pie menu will offert to the guest by the waiters
Pie Menu (you can select up to 3 different pies)
Beef, kidney & Ale Pie (free range beef steak, kidneys, fresh herbs and ale)
Bacon, chicken and Taragon (free range british chicken, smoky bacon, roast garlic and vermouth)
Wild mushroom & asparagus (v) (wild mushrooms, asparagus, shallots, white wine and black pepper)
Goat cheese (v) (goats cheese, sweet potato, spinach, red onion and roasted garlic)
Fisherman Pie (smoked haddock, salmon and pollock , Prawns in creamy sauce)
Steak & Ale (free range beef steak, cracked black pepper and real ale)
British Beef Steak & Chorizo (British beef steak, chorizo, olives, tomato, sherry and butter beans)
Gravy Jugs on the tables
Bowl to share on the tables
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Choose 1: Mash potatoes Roasted potatoes Roasted baby potatoes in thymes Mash baby potatoes skin in butter sea salt and chives
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-Seasonal fresh leaves and herbs salad with citurs dressing.
-Salad with peas, peas shoot feta cheese, mint and chili served with French dressing.
-Cauliflower and broccoli croquant with celery, white almonds, with a sweet pomegranate dressing.
-Tagliatelly of vegetables in orange dressing with croustini crouton.
-Carpaccio of courgette, roasted pine nuts and parmesan with olive oil dressing.
-Fine green, chilli, black sesame seeds in garlic olive oil dressing.
-Watercress, lambs lettuce salad with feta cheese and beetroot, walnuts, figs.
-Quinoa topped with mixed bean shoots, peas, fried tofu and red chilli dressing.
-Asparagus sautéed with white almond and Manchego cheese.
-Tomato plum, sundried tomato, spring onions salad.
-Rocket and shaved Parmesan salad with lemon olives oil dressing.
-Mix summer vegetables (red onions, courgettes, peppers, cherry tomato, aubergine) in thyme’s olives oil.
-Mix winter Roost vegetables (beetroot, parsnips, butternuts squash, red onions, carrots)
