Sample Menu

The Natural Cookery School can provide vegetarian canapés, starters, soups, salads, mains and puddings, all made with local and seasonal ingredients. We can also arrange serving and waiting staff should you require it, or we can just drop off the food ready to go, for an informal buffet.

We can create bespoke menus specifically tailored to suit you and your guests. Below is just a sample…

Sample Catering Menu
Canapés

Canapés

  • Cherry Tomato, Feta and Olive Skewers
    with pesto dressing
  • Galloping Horses
    pineapple and satay sauce topped with chilli and coriander
  • Asparagus Frittatas
    with wild garlic pesto
  • Butter Bean and Basil Pate
    with cumin pitta toasts
Starters

Starters

  • Aubergine Cannelloni
    thinly sliced roasted aubergine filled with basil ricotta served with a sweet cherry tomato sauce
  • Vietnamese Salad Rolls
    rice paper wraps filled with smoked tofu, rice noodles and vegetables served with soy ginger dipping sauce
  • French Bean Pate
    French bean, shallot and walnut pate with garlic crostini and baby salad leaves
Main Courses

Main Courses

  • Black Bean & Sweet Potato Empanadas
    Mexican parcels filled with seasoned sweet potato, black beans and roasted
    sweetcorn served with rhubarb salsa and quinoa and pumpkin seed sofrito
  • Thai Green Curry Aubergine Stack
    vegetables sauteed in green curry in between layers of crunchy herb crusted aubergine served with a fresh cucumber, tomato, mint and barley salad
  • African Millet & Spinach Patties
    served with carrot, date and orange blossom salad, tomato chickpea tagine and homemade harissa
  • Spinach and Feta Parcels
    crispy spinach and feta filo parcels served with cumin and orange roasted beetroot, tabouleh and tzatziki
Puddings

Pudding

  • Thai Crème Caramel
    silky coconut crème caramel with fresh mango and Thai basil
  • Chocolate Hazelnut Torte
    light and heavenly chocolate and hazelnut torte served with fresh raspberry coulis
  • Lavender Strawberry Rhubarb Gallette
    sweet and tangy strawberry rhubarb filling infused with a hint of lavender in buttery pastry served with lime sorbet