Main Courses

These are some of our most popular main courses, but of course we can create any menu you choose.

Fish

Sea bream with roasted vine tomatoes and parsley pesto
Sea bass with a tarragon and Pernod velouté
​Salmon parcels with a watercress sauce and fondant new potatoes
​Baked sea bream with roast new potatoes, pisto and a herb salad
​Monkfish, prawn and chorizo stew with soft polenta and wilted greens
Pan fried sole with lemon, caper and parsley sauce
Turbot with creamed spinach and sautéed potatoes
 

Meat

Lamb shanks with mint and harissa sauce on pea cous cous
​Slow roast sticky pork belly with buttery mash and glazed carrots
Duck breast with a cous cous, pomegranate and pistachio salad
​Confit duck leg with a fondant potato and creamed spinach
​Pigeon breast with a pigeon sausage, pomme puré​e and briased red cabbage
Spiced curry of poussin with chili
Pigeon breast with a pigeon sausage and red wine gravy
Roasted venison and shallots with mustard and butternut squash sauce and port sauce
Pheasant and mushroom lasagna
​Slow roast lamb with dauphinoise potatoes and green beans
​Rare roast beef sirloin with duck fat potatoes and pak choi
 

Vegetarian

Spinach roulade with mushrooms and pine nuts
Pea, broad bean and asparagus lasagna with a roasted vegetable and ciabatta salad
​Potato and pea curry, channa chaat spiced biscuits, a savoury muffin and burnt cauliflower puree
Papardelle with truffle oil and shaved parmesan
Sweet potato, tomato, coriander and lime curry
Swiss chard and Sussex blue gnocchi
​Butternut squash and pesto wellington with Puy lentils, ewe's milk cheese and a parsley salad
​Spinach and ricotta gnocchi, parsley pesto and Parmesan
 

 

What People Say About Us

We just wanted to send you a quick note (inbetween wedding 1 and 2 !) just to say that the food was absolutely excellent yesterday. Everyone commented on how nice it was. Bringing round seconds of beef was a winner and the desserts were truly delicious.

You have both been so lovely and helpful and I know that Phill at the Angel House was also really impressed with your professionalism.

The service was also really good and the staff you employed were all really nice.

Amanda and Kevin, Angel House

We wanted to say a massive thank you for all that you have done for us. You have truly been amazing and we can’t thank you enough for providing such a beautiful wedding buffet and making it all gluten and dairy free. It really meant a lot to us and our guests that so much effort was made and we have had the most glowing feedback from the guests about the quality of the food you made. We would also like to thank you staff, who were fantastic. We truly had an amazing wedding day and couldn’t have wished it to be any different.

Alexandria and Iain

THANK YOU SO MUCH for making our weddings so incredible. Your help, support and reassurance was invaluable in the run up to the day, and the food you created for the wedding itself was truly scrumptious. Everyone has commented on it, including my best friend who also happens to be the editor of Guardian Cook so knows her stuff. Thank you all, once again and I wish you huge success with the future of your business, you really deserve it.

Nicole and Lewis

Firstly, a massive thanks to you, Charlie and your amazing team for your exceptional catering, service and organisation for our silver wedding party. Everything went brilliantly and many people said it was the best party they had ever been to which is quite a compliment. We loved every second though I'm not sure my feet will ever recover! I'm so glad the staff had a good experience too, we are very proud of our friends who are all super people.

A million thanks for everything and very best wishes.

Sarah Carroll

Just wanted to say thank you very much again for last night. The food was all amazing and that is one of the best belly pork’s I have ever had.

Thanks to Richard to going above and beyond the call of duty and turning cocktail barman. It was very much appreciated and everybody loved the cocktails.

Thank you for making my 40th Birthday amazing!!

Mark Oliver

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