New Spring Summer 2014 Menus

After weeks of tastings, plating and cooking, our preferred event caterers, Create, have launched their new Spring Summer 2014 menus. The Create team have scoured the UK coastlines, farms and fields for the finest seasonal produce that our fair isle has to offer. With every seasonal menu Create design, their aim is always the same; to produce ‘real’ food that is carefully sourced and designed to be visually appealing and have intense flavour.

Here’s a sneak preview of what you can expect this summer.


sherry pickled scallops
watermelon vinaigrette, english chorizo, lambs lettuce and candied watermelon rinds

salcombe bay crab
with pea and horseradish panna cotta, garden pea oil and bacon breadsticks

chargrilled quail rubbed with coronation spices
english asparagus terrine, quails egg, watercress and buttermilk mayonnaise

twice baked crayfish soufflé
with crayfish butter bisque, sautéed samphire and purple basil

smoked chicken
pineapple and bacon jam, micro coriander, pineapple crackling and pineapple curd


rare roasted sirloin of british beef
new potato and braised beef croquettes, wilted spinach, buttered asparagus spears and hickory hollandaise

surf and turf
rare roasted sirloin of british beef with crevette stargazy pie, buttered summer peas and baby carrots

pink roasted rump of lamb
with twice baked artichoke soufflé, braised little gem with peas, broad beans and tarragon, baked courgette topped with english pancetta crumbs and sherry jus

pan fried fillet of cod with english chorizo crumbs
with roasted new potatoes, hot pickled beetroot, crushed pea puree and crayfish ketchup

artichoke and asparagus strudel (v)
rosemary scented mash, buttered bobby beans, baked carrot and truffle aioli


create vienetta
dark chocolate and hazelnut ice cream with chocolate crisp, muddled summer fruits, vanilla tarragon puree and broken homemade honeycomb

strawberry split
elderflower ice cream topped with strawberry sorbet, elderflower meringue, muddled strawberries and tarragon sherbet

greek yogurt sorbet
with compressed watermelon, honeyed lemon sponge, poppy seed brittle and honey cress

rhubarb and custard
vanilla custard parfait crusted in toasted pistachio, saffron syrup poached rhubarb and rhubarb jelly

“banana split”
baked banana with chocolate and hazelnut chantilly, strawberry and Frangelico ice cream, vanilla and cherry ripple

Contact us for further information.

By | 2018-06-20T17:50:59+00:00 May 6th, 2014|Dinner, Food and Party Design, Lunches, News|