New Autumn Winter 2014 Menus

After weeks of tastings, plating and cooking Create has released their new Autumn Winter 2014 menus for weddings & events this season. The team have searched high and low for the finest produce Britain has to offer. With every seasonal menu Create design, their aim is always the same, to produce ‘real’ food that is carefully sourced, designed to be visually appealing with intense flavour.

Here’s a sneak preview of what you can expect at Plaisterers’ Hall Winter.


pan fried scallops topped with bacon breadcrumbs
with celeriac and horseradish soup, burnt bay leaf oil and baby cress

hot buttered crab twice baked soufflé
with parsley and chorizo pesto, baby parsley and pumpkin puree

smoked loin of lamb
with rosemary whipped curd, salted hazelnut and rosemary brittle, kale crisps and cranberry caviar

rare roasted venison
with thyme baked heritage beetroot, little winter leaves, pickled walnuts and bramble vinaigrette

twice baked rarebit soufflé (v)
with charred leeks, hot pickled beetroot, parsley cream, toasted crusts and beetroot cress

cashel blue beignet (v)
with pumpkin and sage soup, buttered sprout leaves and nutmeg oil


rare roasted sirloin of british beef
with leek, colston basset stilton and potato terrine, wilted spinach, thyme and garlic roasted wedges of pumpkin and roasting jus

rare roasted sirloin of british beef
with twice baked horseradish soufflé, roasted beetroot, buttered sprout tops and red wine jus

oven roasted fillet of sustainable haddock
with lobster macaroni cheese topped with chorizo

baked fillet of scottish salmon with horseradish and winter herb crust
with butter roasted potato, baked marrow with garlic, buttered spinach and blood orange hollandaise

artichoke and thyme pithivier (v)
with buttery mash, wilted spinach, beetroot puree and roasted garlic cream

wild mushroom and spinach roly poly (v)
with baked potato mash, roasted marrow, braised wedges of red cabbage and cep jus


tansy pudding
almond bread and rosewater butter pudding with cranberry ice cream, ginger beer syrup and dried cranberry caramel

warm treacle tart
with cornflake custard, pressed apple terrine, blackberry and orange curd and toasted hazelnut

sticky salted toffee and kumquat pudding
with cranberry ice cream, poached kumquats and cranberries

candy apple parfait crusted with tatin crumbs
crisp cinnamon glazed puff pastry wafers, apple curd, spiced caramel and freeze dried blackberries

chilled stem ginger and blood orange parfait
with mini almond crusted mini meringues, blood orange curd and blood orange jelly

dark chocolate and hazelnut praline torte
with espresso meringues, candied cranberries, orange curd, honey cress and whipped mascarpone

By | 2018-06-20T17:31:26+00:00 October 29th, 2014|Dinner, Food and Party Design, Lunches, News|