Whether holding a dinner party in your own home or holiday cottage, work function or need less formal catering I can adapt to your indivudal needs.

With over twenty five years of catering experience and local food knowledge in the Lake District Nick specialises in using the finest of lakeland produce to create mouth watering dishes, you can either choose from my current menu or let me create a bespoke menu to cater to your individual tastes and needs.

With everything provided from food, linen, glasswear, cutlery and crockery to a waitress all you will have to do is enjoy the friendly professional service and delicious food.

 

 

 

 

 

 

Starters

 

 

Pan Fried Duck Confit and Chive Cake with Pea Shoots, Garlic Mayonnaise and Chilli Jam.

 

Seared Scallops Wrapped in Cumbrian Pancetta, with Black Pudding, Minted Pea Puree, Rhubarb Jam and Wild Rocket.

 

Lancashire Goats Cheese and Red Onion Marmalade Tart, Wild Rocket, Truffle and Balsamic Dressing.

 

Twice Baked Black Sticks Blue and Walnut Souffle with Sautee Baby Asparagus and Plum Ketchup.

 

Cumbrian Smoked Chicken Breast with Apple, Spring Onion and Coriander Coleslaw with Devilled Tomato Coulis.

 

Wild Scottish Mussels Cooked in White Wine, Garlic and Double Cream served with Crusty Bread.

 

Courgette and Feta Fritters with Caramelised Red Onion Humus, Herb Salad and Cumin Honey Dressing.

 

Seared Scallops Isle of Mann Scallops with Crispy Smoked Pancetta and Capers, Watercress and a Lime and Ginger Dressing.

 

Crab, Asparagus and Spring Onion Risotto with Crispy Cumbrian Airdried Ham.

 

Wild Mushroom and Spring Onion Risotto with Balsamic Roast Baby Plum Tomatoes and Basil Dressing.

 

Roast Cumbrian Pheasant with Prune and Red Wine Risotto and Parsnip Crisps.   

 

Soft Poached Duck Egg with Crisp Streaky Bacon, Spinach, Toasted Brioche, and Tomato and Chilli Jam.

 

Cinnamon Poached Pear, Fig, Watercress and Pickled Walnut Salad with Warm Thornby Moor Goats Cheese and a Honey, Balsamic Dressing.

 

Potted Morecambe Bay Shrimp with Toasted Treacle Bread, Damson Chutney and Wild Rocket.

 

Main Courses

 

Cinnamon Slow Roast Belly Pork with Roast Shallots, Leek and Mustard Mashed Potato, Spiced Apple Sauce and Marsala Sauce.

 

Cumbrian Beef Fillet Steak with Garlic Sautee Wild Mushrooms, Dauphiniose Potato, Baby Asparagus and Red Wine Jus. (£10 Supplement per person)

 

Pan Fried Salmon, Fenugreek Potato, Samphire Grass and Roast Baby Plum Tomatoes with Morecambe Bay Cockle and a Dill Butter Sauce.

 

Confit Duck Leg with Tarragon Lyonnaise Potato, Buttered Kale and a Burnt Orange Sauce.

 

Mussels Cooked with Garlic, White Wine, Double Cream and Tarragon Served with Staff of Life Bakery Sour Dough Bread.

 

Garlic and Rosemary Lamb Confit Tartlet with Minted Pea Puree, Black Pepper Mashed Potato, Baby Carrots and Redcurrant Jus.

 

Leek, Cumin Roast Butternut Squash and Goats Cheese Wellington with Roast Garlic and Tomato Sauce.

 

Plumgarth Cumberland Sausage with Wholegrain Mustard and Leek Mashed Potato, Red Onion Marmalade, Baby Carrots, and Roast Onion Gravy.

 

Madeira Braised Shin of Cumbrian Beef, Twice Baked Slow Roast Tomato and Tarragon Souffle with Honey Roast Beetroot and Green Beans.

 

Pan Fried Calf’s Liver with Onion and Crisp Streaky Bacon with Nutmeg Mashed Potatoes, Baby Carrots and Port Sauce.

 

Pan Fried Cod Loin with Creamed Potato, Sweet Tomato Chutney, Green Beans and a Roast Bell Pepper, Tomato and Mussel Sauce.

 

Cumbrian Air Dried Ham Wrapped Chicken Breast, stuffed with Mrs Kirkham’s Creamy Lancashire Cheese and tarragon, Dauphinoise Potato, Baby Asparagus, Redcurrant Jus.

 

Grilled Fillet of Sea Bass with Sautee Samphire Grass and Crispy Cumbrian Ham Risotto, Green Beans and a Garlic and Sundried Tomato Sauce.

 

Cumbrian Ribeye Steak with Tomato and Tarragon Potato Rosti, Roast Garlic Field Mushroom and Fine Beans. (£10 supplement)

 

Spinach, Wild Mushroom and Ricotta Tart with Poached Egg and Chive Hollandaise.

Puddings

 

Sticky Toffee Pudding with Butterscotch Sauce and Whipped Double Cream.

 

Baked White Chocolate, Pecan Cheesecake with Strawberry Coulis and Espresso Pistachio.

 

Tarte Tatin with Salted Caramel Ice Cream Hazelnut Brittle.

 

Rhubarb and Vanilla Fool and Grasmere Gingerbread Crumble.

 

Chocolate Truffle and Chestnut Torte with Softly Whipped Lakeland Whiskey Cream.

 

Treacle, Ginger and Date Tart with Toasted Coconut Ice Cream.

 

Bitter-Sweet Chocolate Torte with Raspberries and Toasted Hazelnut Cream

 

Tangy Lemon Tart with Berry Compote.

 

Apple and Marzipan Torte with Butterscotch Sauce and Pistachio Ice Cream