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My great joy is creating 'menus of the moment'
Together we discuss your event. Your hopes and dreams, the place, the people, the occasion..
We find out which flavour groups inspire you, what influences, themes and moods, serving styles etc
as your moment gets closer we see what is seasonally locally available
then we listen to the ingredients and let them sing to us.
below are a selection of menus from previous events for you to can use as a springboard for you culinary imagination
Tapas
Just some of the countless variations of meat, vegetable and fish dishes
Babaganoush - smoky aubergine/eggplant with tahini lemon herbs and spices
Hummus and variations - chickpeas tahini and lemon
Falafel - a spiced fritter made with chickpeas or fava beans
Tashi - tahini, garlic, salt and lemon. Usually brought to the table
served with bread and water to eat while you browse the menu
Kibbeh - bulgar wheat, chopped meat and spices
Halloumi cheese - fried and served in chunks
Souvlaki - bite sized cubes of lamb or pork grilled over charcoal
Stifado - slow cooked beef with onions, garlic, cinnamon and vinegar
Mezze
Labneh - strained yoghurt flavoured with herbs or hot spices
Muhammad - a hot pepper dip with ground walnuts, garlic, lemon and olive oil
Tabbouleh - bulgar wheat with parsley, mint, tomato, spring onions, lemon and olive oil
Patatas braves - fried potatoes with smoky paprika
Tortilla Española - potato and onion omelette
Merguez - grilled spicy lamb sausages
Jamon Croquetas - air dried ham and chicken fritters coated in breadcrumbs
Dolmades - vine leaves stuffed with rice, currants and pine nuts
Dolma - peppers, tomatoes, aubergines or courgettes
stuffed with rice and chopped mint. Sometimes also includes minced meat
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