Sample Menu’s
Chris’ skill in preparing great tasting food on location is second to none and means that all cast and crew are not only happy and satisfied, but looking forward to the next day’s meal. Menus are designed for each individual shoot from an extensive list of succulent treats to tempt every palette. Dishes are always freshly prepared using fresh meat and vegetables.
There is also a BBQ and a Hog Roasting machine.
Chat to us today and we’ll work with you to make sure you have a variety of mouth-watering dishes to make your shoot a tasty and well fed one!
Below is a typical menu for the main meal, but to put it in a nutshell, there is always a vegetarian/vegan meal on the menu every day including breakfast and afternoon tea. We are always open to suggestions and can change according to the days shoot.
Food allergies as well as Vegans and Celiacs are well catered for.
Sample Menus
Day 1
Sri Lankan seafood curry of salmon, king prawns and tuna with tamarind, curry leaves and coconut milk
Slow-cooked beef, braised in a rich sauce of welsh ale, onions, cinnamon and bay leaves
Penne Puttanesca – a tomato and garlic sauce and served with capers, fresh herbs and chilli (v)
Rich chocolate and walnut brownies
Vanilla, lemon and currant sponge
Day 2
Roasted fillet of cod wrapped in Parma Ham and served with a tomato and basil salsa
Home-style chicken and yogurt curry made with curry leaves, whole spices and freshly ground garam masala
Grilled aubergine, red pepper and puy lentil moussaka, topped with a glazed yogurt and lemon sauce (v)
Whole pears, poached in a white wine, orange zest and star anise jus
Bread and butter pudding with Baileys and crystallised ginger
Day 3
Grilled fillet of sea bass, served in a lemon, shallot and thyme butter
Jerk pork loin steaks, marinated in fresh thyme, ground allspice and hot chillies, served with a cabbage and celeriac ‘slaw
Spanish style spinach and chickpea casserole with smoked paprika, roast cumin and lemon (v)
Orange and almond torte
Peaches roasted in Amaretto served with a cool low-fat crème fraiche
Day 4
Fish Pie – with salmon, prawns and naturally smoked haddock, served in a parsley cream sauce and topped with potato and cheddar mash
Rogan josh – lamb pieces cooked with fresh tomatoes, black cardamom and chilli
Spring vegetable risotto, finished with fresh garden herbs, mascarpone and vegetarian Parmesan (v)
Fruit salad in a light syrup of lemon, orange and fresh vanilla
Apple and raspberry crumble with a hazelnut and oat topping
Day 5
Poached fillet of salmon with avocado, grilled sweet corn and ancho chilli salsa.
Pan-fried supreme of chicken, served with roasted cherry tomatoes, garlic, black olives and parsley
Malaysian vegetable curry with deep-fried tofu, spiced cauliflower, turmeric and baby sweet corn (v)
Sticky toffee date pudding with toffee sauce.
Red fruit and fromage frais shots
With at least two vegetables of the day:
Broccoli heads
Vichy Carrots
French Beans
Steamed Savoy Cabbage
Cauliflower Cheese
Sautéed Courgettes in garlic
Spinach
Spring Greens
Roasted Onions
Pak Choy
Selection of breads
Salad table
