Sample Menus
Seasonal inspiration for your private dining experience
Seasonal inspiration for your private dining experience
These sample menus showcase the style and quality you can expect, but every menu we create is bespoke to your preferences, dietary requirements, and the season.
Use these as inspiration, or let us create something entirely unique for your event.
Rich, warming flavours celebrating the season's best produce
Mini Yorkshire puddings, Herefordshire roast beef, horseradish crème
Wild mushroom arancini, truffle mayo
Smoked trout pâté, rye toast, pickled cucumber
Celeriac & Apple Soup, Herefordshire celeriac, Bramley apples, toasted hazelnuts, rapeseed oil
Beetroot Carpaccio, roasted beetroot, whipped goat's curds, candied walnuts, micro herbs
Smoked Mackerel Rillettes, line-caught Cornish mackerel, crème fraîche, sea buckthorn gel, crispy sourdough, watercress
Wye valley Venison Saddle & Braised Haunch, red wine & juniper jus, charred cauliflower purée, kale, heritage carrots
Roast Adlington Chicken Supreme, wild mushrooms and thyme, creamed leeks, crispy pancetta, Welsh butter fondant potato
Butternut Squash Tortelloni (V), Amaretto foam, chestnut puree, spinach
Cornish Seabream with Potato scales, caviar & champagne sauce, spinach
Spiced Pear & Almond Tart, Conference pears, frangipane, clotted cream
Sticky Toffee Pudding, Medjool dates, toffee sauce, Tonka bean ice cream
Manjari Chocolate & Sea Salt Tart, Dorset sea salt, blood orange compote
Mini mince pies, brandy butter
Chocolate truffles
Clementine Marmalade Shortbread
www.carrotandstickfood.com
Fresh, vibrant dishes celebrating spring's arrival
Herefordshire beef cheek croquette, Mushroom ketchup
Parmesan tart, shaved summer truffle
Crab toast, Brixham crab, chive mayo
Spring Pea & wild garlic soup, Forest bakery sourdough & Pumpkin Rye
Wye Valley Asparagus, onsen egg, confit Salmon
Mackerel Rechardo, Fennel salad
Ham Hock & Adlington chicken terrine, quince gel & Pumpkin Rye
Beetroot, Watermelon, Aged Feta, Evesham baby salads
Herefordshire Beef, Haggis, Snails, red wine jus, Fondant Potato & Sand carrots
Duck Breast, Honey, Black pepper, Pak choi, charred Radish & Pomme Anna
Miso Celeriac (V), Veggie Haggis, Apple & Beetroot & Purple sprouting
John Dory, Jersey royals, Samphire & Shellfish Bisque
Strawberry & Elderflower Cheesecake, Elderflower sorbet
Lemon Posset & Rhubarb, spiced crumb, Lemon macaron
Flourless chocolate cake, Vanilla Ice-cream
Salted Caramel fudge
Chocolate truffles
www.carrotandstickfood.com
Pricing: Menus range from £45 – £150 per person depending on menu complexity, service requirements, and number of guests.
All menus are fully customisable to your preferences and dietary requirements.
Let's create a bespoke dining experience tailored to your tastes and the season's finest ingredients.