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.






Pan Fried Duck Confit and Chive Cake with Wild Rocket, Garlic Mayonnaise and Chilli Jam.


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


Cartmel Valley Smoked Chicken, Beetroot, Watercress and Crispy Bacon Salad.


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


Crab, Asparagus and Spring Onion Risotto  with Crispy Cumbrian Air Dried 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 Course



Cumbrian Beef Fillet Steak with  Wild Mushroom, Spinach and Ricotta Tartlet, Dauphiniose Potato, Baby Asparagus and Red Wine Jus.


Slow Roast Belly Pork with  Baby Leeks, Dauphiniose Potato, Cauliflower Cheese Pure, Roast Shallot and  Cherry Marsala Jus.


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


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


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


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


Cumbrian Chicken Breast, Air Dried Ham and Parmesan Roulade Served with Black Pepper Mashed Potatoe, Baby Leeks and Red Wine Jus.


Grilled Fillet of Sea Bass with Saute Pea, Truffle and Crispy Cumbrian Ham Risotto, Green Beans and a Garlic and Sun Dried Tomato Sauce.


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


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


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





Sticky Toffee Pudding with Butterscotch Sauce and Whipped Double Cream.


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


Tarte Tatin with Salted Caramel Ice Cream Hazelnut Brittle.


Rhubarb and Vanilla Fool and Grasmere Ginger Bread Crumble.


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


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






A selection of Cumbrian cheeses served with Damson Chutney, biscuits, fruit bread, grapes and celery.