Blackpudding and Roast Cherry Tomatoes with Pea Puree.
Tandoori Chicken Brochette with Cucumber Ratia.
Chicken Liver Parfait on Toasted Brioche With Apple and Apricot Chutney.
Coronation Chicken Flan topped with Parsley, Walnut and Pinenut Crumble.
Cajun Pork Meatballs topped with Tomato and Basil Salsa.
Turkey & Sage ‘Pie’ with Cranberry and Filo Pie Top.
Mini Cheese Burger Set on Toast, Mustard Mayonnaise, Tomato and Pickled Cucumber.
Buckwheat Pancakes with Lemon Creme Fraiche and Vodka Cured Salmon.
Smoked Mackerel Pate on Granary Toasts.
Crab and Cucumber Sushi with Wasabi and Soy.
Leek Gruyere and Smoked Haddock Tarts.
Oven Roast Queen Scallops Wrapped in Cured Ham with Mint Mayonnaise.
Sun Dried Tomato and Mature Cheddar Tarts, Cheese and Chive Wafer.
Walnut and Goats Cheese Spinach Roulade.
Parmesan and Black Pepper Biscuits, Sage Cream Cheese and Yellow Cherry Tomatoes.
Beetroot and Goat’s Cheese on Thyme, and Sea Salt Savoury Shortbread.
Mushroom and Walnut Balsamic Pate Set on Seeded Toast.
Pan-Fried Polenta Cake Topped with Garlic Roast Mushroom, Courgette and Tomato.
Flat Mushroom, Pink Fir Apple Potato, Cornish Cheddar Aand Duck Egg Frittata.
Feta and Spinach Filo Wrap with Red Pepper Dip.
Served Warm in Shot Glasses.
Leek and Potato, Crispy Leeks.
Cod, Sweetcorn and Potato Chowder with a Ham Wafer.
Shellfish Bisque, Chive Butter and Bread. (£0.50 supplement.)
Wild Mushroom Cream and Brandy.
Bloody Mary – Tomato Celery and Worcestershire Sauce.
Beetroot and Black Pepper Horseradish Puff Pastry Flute.
Lemon Meringue Pies.
Chocolateand Pecan Tarts.
Brown Sugar and Almond Palmiers.
White Chocolate Truffles.
Fresh Pineapple and Toasted Coconut Brochettes.
Filo Topped Apricot Tarts.
Brown Sugar Palmiers, Almonds & Strawberry.
Pineapple & Toasted Coconut Borchettes.
Chocolate Brownies with Fresh Raspberry & Cream.
Mini Choux Bun with White Chocolate & Kumquat.
Mini Scones, Clotted Cream, Jam & Strawberries.
Mini Fairy Cakes, with Various Chocolate Toppings.
Mini Fairy Cakes, with Lemon Icing and Kiwi, Mandarins & Mango.
Mini Bakewell Tart Slice.
Merangue Disk with Cream & Fruit.
Chocolate Sponge, Kirsch Cream and a Fresh Cherry.
Strawberry Jelly Pots with Cream.
Mini Candy Floss Stick.
Candy Floss Stick.
Brochettes of Asian Chicken, Sate, Tikka and Tandori, Sprinkled with Sesame Seeds.
Filo Tarts of Bacon, Cheese and Chives.
Home made Mini Sausage Rolls with Wholegrain Mustard.
Pork and Crab Cakes Topped With Tomato Salsa.
Homemade Egg and Bacon Pie Slices.
Streaky Bacon and Cherry Tomato Cheese Scones.
Mozzarella Balls and Sun-dried Tomato Wrapped in Cured Ham.
Very Rare Roast Beef Sirloin Brochettes, Seasoned with Salt, Pepper and Horseradish.
Smoked Mackerel Pate on Granary Toast.
Sushi Platter: A selection of Fresh Fish Sushi served with Wasabi and Soy.
Smoked Salmon and Cream Cheese Fennel Scones.
Salmon Teriyaki Skewers
Cheeses and Pineapple on Sticks.
Falafels served with Mint Yoghurt.
Spinach Potato and Pea Spiced Samosa.
Crisp and Nuts Selection.
Cheese and Black Pepper Palmiers.
Goats Cheese and Roasted Tomato Quiche.
Sweet Potato Wedges with Paprika and Thyme, Roasted Red Pepper Dip
Hummus Topped with Pan-Fried Peppers, Chickpeas and Almonds, Crudités
Spring Vegetable Quiche with Cheese and Black Pepper Pastry
Mozzarella, Cherry Tomato and Chargrilled Courgette Brochettes
Parsley Scone Topped with Cream Cheese, Marinated Beef Tomato and Basil.
Mushroom and Rosemary Risotto Balls, Tomato and Chilli Arriabata Sauce.
Tofu, Coriander and Spring Onion Cakes, Soy and Sesame Dipping Sauce.
Diced Fillet of Lamb in a Rich Tomato, Aubergine and Vegetable Aromatic Sauce.
Served with Cumin, Coriander & Aubergines.
CHEESE BURGERS Add £0.30 / PORTION
Served wtih Rosemary & Thyme.
Served with Mint Yoghurt.
Served with a Barbecue Sauce.
Served with Onions and Relish.
Fresh Makerel Grilled and Served with Lemon, Thyme and Paprika Butter (mild spice).
Grilled and Served with Lemon and Parsley Butter.
With Homemade Apple and Barbeque Sauces.
With Garlic and Parsley Butter.
With Peppers and Lemon.
Marinated in Lemon, Thyme and Parsley.
With Toasted Pitta Brand and Minted Yoghurt with Cucumber.
With Salt, Black Petter and Mint.
With Sour Cream, Parsley and Chilli.
Foil Barbequed Salmon Parcels with Bay, Chive and Crab Butter.
King Prawns with Lemon Grass Coriander and Ginger.
Deep Fried Cat Fish, Cajun Style.
Served with Apple Suace in bread rolls.
With Sour Cream, Parsley and Chilli.
Vegetarian Sausage in Rolls with Onions and Mustards.
With Mint & Black Pepper Butter.
Salad with Caesar Dressing, Parmesan and Croutons.
With a Balsamic Dressing.
With a Raspberry Vinagrette.
Green Bean, Kidney Bean and Almond Salad with a Lemon Tarragon Dressing.
With Mint, Mixed Peppers and Chick Peas and Herbs.
With Apples , Celery and Walnuts Bound with Mayonnaise.
With Cinnamon, Turmeric, Fennel, Cardamom and Cloves.
Pasta, Baby Spinach, Mozzarella, Flat Parsley and Lemon.
A Selection of Open and Finger Sandwiches
Mini Free Range Pork Sausage Rolls
Cheddar and Chutney Puff Pastry Straws
Cheese Tomato and Basil Scones
Cheese and Pineapple on Sticks (for a retro theme.)
Mini Choux Bun or Éclair
Lemon Meurange Pie
A Selection of Fairy Cakes
Mini Meurange and Cream
Brown Sugar Palmier Biscuits
Mini Scone with Jam and Cream
Cherry and Almond Slice
Carrot and Almond Cake Square
Coffee and Walnut Cake Square
Fruit Cake Slice
A selection of 5 for
Real Chocolate Hot Chocolate
Ham Tomato & Mustard
Egg Mayonnaise & Cress
Cheese & Tomato / Pickle
Tuna Mayonnaise & Cucumber
Prawns in Sea Food Sauce
Cream Cheese, Mixed Fresh Herbs & Pear
Coronation Chicken and Watercress
Smoked Salmon and Cream Cheese
Cottage Cheese and Chargrilled Pineapple
Sausage, Red Onion and Chutney
Mature Cheddar and Chutney
Pastrami, Mustard and Gherkin
Egg, Caper and Mayonnaise
Roast Beef and Horseradish
Brie, Cranberry and Walnut
Ham, Cherry Tomato and Dijon Mustard
Bacon or Sausage Sandwich, on Chunky Bread with Sauces
Sausage an a Bun with Onions and Sauces
Bacon or Chipolata Sausage Chiabatta Rolls with Mixed Salad and Sauces
Pork and Chorizo Sausage Roll with Salad Leaves and Coleslaw
Homemade, Hand Raised Pork Pie Slice
Pork Pie Slice with Salad Leaves, Coleslaw and Chutney
Sticky Asian Chicken on Rice with Fruity Yoghurt Slaw.
Kentish Free Range Pulled Pork, Served in a Toasted Brioche Roll with Homemade Apple and Barbeque Sauces.
Smoky Beef Chilli with Sour Cream, Parsley and Chilli
Mini Cheese Burgers Sliders
Thai Chicken Curry and Sticky Rice
Chilli Vegetable Rice with Satay Chicken
Sausage, Mash and Onion Ale Gravy
Beef Stew with Local Ale and Dumplings
Spicy Fried Chicken and Chips in a Mini Cone with Slaw
Haddock and Prawn Fish Cakes with Mushy Peas and Chips
Salmon and Crab Pasta
Mini Fish and Chip Cones
Vegetable Curry Pots with Poppadum’s and Cucumber Yoghurt
Smoky Vegetable Chilli Pots with Sour Cream and Parsley
Pea and Feta Risotto, with Walnuts
Wild Mushroom, Sage, Cream and Cheese Tossed Pasta Shells
Served on salad leaves, balsamic glaze and hard cheese shavings.
Served with cherry tomatoes and Feta, olive oil or fresh raspberries an balsamic reduction.
Srved on pea shoot salad with a fresh Tartar sauce.
Served on a mixed leaf and olive salad.
Crab and prawns wrapped in smoked salmon on a dill and pink peppercorn lemon mayonnaise.
Salt cured salmon, served with rye bread crisps and beetroot jam.
On mixed leaves and a boiled egg and chive mayonnaise.
With a homemade chutney, salad leaves and apricot, walnut and rosemary bread.
With mixed leaves cheese mouse, pickled and dried beetroot parsley and Kentish cheddar pesto.
Puff pastry parcel stuffed with rice, herbs, boiled egg, peas and spring onion.
With mixed salad leaves and a lemon and foraged fennel mayonnaise.
Balsamic, fresh pea shoots, bacon and cream.
All of the cold buffet items may be considered as a starter option; the cured fish platter, the Italian plate and the hummus platter can be served at the table on large platters with the guests taking what they wish (£2.00 supplement).
Roast potatoes, carrot and green bean bundle and watercress
Mushroom and cheese stuffed chicken breast wrapped in a pastry case, streaky bacon mash potato with a carrot and leek bundle.
Served on a leek and cream mash potato, beer and onion gravy and a crush of swede, parsnip and butternut squash.
On a Caper mash with a lemon grass veloute sauce accompanied by green beans, kidney beans and toasted almonds.
Served on minted mushy peas with chips.
Served on tomato and pepper ragout.
Served on lentil Dahl with roast cherry tomatoes and aubergine.
Crackling, sage and onion stuffing, black pudding croquette, fresh apple sauce, local ale gravy, watercress and homemade mustards. Served with seasonal vegetables and potato.
Chestnut onion and parsley stuffing, streaky bacon, cranberry and bread sauces, cider gravy, watercress and game crisps. Served with seasonal vegetables and potato.
Studded with rosemary and dried apricot sage and onion stuffing, red currant jelly gravy, watercress and fresh mint sauce. Served with seasonal vegetables and potato.
served with rosemary Yorkshire pudding, dark ale jus, watercress, wholegrain mustard suet straws, horseradish sauce and homemade mustard. Served with seasonal vegetables and potato.
With Ragout of Beef Shin and Parsley Dumplings.Served with cherry tomato and rosemary, streaky bacon, wholegrain mustard palmiers, watercress and ale gravy reduction. Homemade beer and honey mustard, fresh creamed horseradish and parsley sauce. Served with seasonal vegetables and potato.
Roast potatoes with thyme and sea salt.
Goose fat roast potatoes with sage.
Plain butter mash.
Butter and cheese mash.
Smoked bacon and parsley mash.
Buttered leeks, savoy cabbage and peas, sage and black pepper.
Carrot and swede crush.
Green bean and toasted almonds with mustard seed oil.
Stewed aubergine, courgettes and tomato.
Peas, cauliflower baby carrots, butter and parsley.
Buttered greens with bacon.
Creamed cleric puree.
All platters are served as platters presented to the table on boards with carving cutlery, a paper chef’s hat and butchers stripe apron for a nominated person to carve.
Summer Pudding with Whipped Mascarpone Cream and Fruit Coulis.
Eton Mess (Meringues, Whipped Cream and Fresh Strawberries).
Cherry Frangipane Tart.
Meringue and Hazelnut Pavlova.
Strawberry Stack ‘Gateaux’.
Chocolate and Brazil Nut Tart.
Lemon and Honey Baked Cheesecake.
Fresh Fruit Salad, Served with Pouring Cream.
We suggest having a choice of two.
Individual Summer Pudding Served with Red Berry Coulis and Clotted Cream.
French Lemon Tart Served with Blackberry Coulis and Whipped Cream.
Dark Chocolate Tart Served with Clotted Cream and Fresh Strawberries.
Pecan Pie with Vanilla Whipped Cream.
Cheese Boards Selection of Cheeses with Grapes, Walnuts, Fruits and Biscuits.
Mini Choux Ring, with Almonds, Chantilly Cream and Kiwi.
Lemon Meringue Pie.
Chocolate Mousse on Pecan Shortbread.
Lemon Flan with Ginger Biscuit Crumb and Blueberries.
Carrot Cake, Cheese Icing and Ginger Syrup.
Salted Caramel and Chocolate Brownie.
Meurange with Clotted Cream and Raspberry.
Mini Summer Fruit Pudding with Fruit Compote.
Amaretto Chocolate Ganache (Gold Leaf Garnish £3 Supplement).
Strawberry and Cherry Cheesecake.
Chocolate Palmiers Biscuit with Praline Cream.
Served as a trio of 3 dessert options.
We at Tayberry Foods pride ourselves on the provision of exceptionally high quality food. Our extensive selection of dishes enables you to tailor your event menu to suit your tastes and preferences, and provide an individualized, unforgettable experience for your guests or clients.
In order to ensure your event is truly unique, why not book a bespoke tasting experience? Our experienced chef and events manager will advise you on dish selection, suggest alterations to suit your taste and style, and work with you to design an exclusive custom menu for your event.
We treat each and every event as individual, and wherever possible we’ll tailor dishes and create new ones specifically to your requirements. We are extremely adaptable, combining both traditional and modern food styles and presentations. All our food items are freshly prepared for each event at our farm kitchens and then cooked on site depending on the venue.