Celebrations

Whatever type of celebration you are planning, Fond of Food will work with you from the outset to help plan, create and deliver an event to meet all expectations and your budget.

Celebrations – Menu Suggestions

Starters

Borscht jelly topped with white crab, sour cream, caviar and chives
 with crispy sea salted tostadas 

Burrata, pea and mint salad topped with crispy panko crumbs (vegetarian)

 Ceviche of salmon with roasted baby beets, pickled cucumber served with a sour cream, dill and mustard sauce

 Beetroot and fennel cured salmon with a horseradish crème fraiche served with soda bread

 Pan seared scallops served on pistachio salt, served with orange and pink grapefruit 
and crispy Bayonne ham

 Sesame seared tuna sashimi with a cucumber, chilli, coriander and radish salsa

 Peach, prosciutto and pecorino salad with pistachio pesto

 Griddled asparagus with quails eggs and chorizo

 Tian of avocado and mango topped with white crab, crayfish and micro sorrel 
served with a chilli and coriander crème fraiche

 Pea and watercress mousse topped with crispy Serrano ham and pea shoots

 Chicken liver parfait with sautéed grapes in Sauternes, date and tamarind chutney, rocket 
and toasted hazelnuts

 Goats cheese and thyme tarts with beetroot jelly and glazed pear wafers

Hot main courses

Chicken 

Roasted Bresse petit poussin with a sage, mustard and maple syrup jus served 
with a fresh harissa wild rice, peas and baby pea shoots

 Chicken breasts with celeriac and pear puree and hazelnut pesto

 Pan-fried chicken breasts with morels, tarragon and Jura wine sauce

 Thyme roasted free range chicken breast, crisp pancetta 
served with an asparagus and pea risotto

 Corn fed chicken breasts stuffed with a watercress cream cheese and sundried tomato
wrapped in prosciutto with a pea, tarragon and watercress sauce

 Moroccan chicken – with dates, oregano, olives and capers

Game and duck

Pan-fried wood pigeon breasts served on a pea and pancetta veloute  

Loin of venison with a wild mushroom and Marsala sauce

 Roast partridge served on a bed of shredded braised Savoy cabbage 
with smoked bacon lardons 

Crispy slow roasted Chinese duck legs in soy, ginger, star anise and chilli 
served with creamed celeriac and parsnips 

 Duck confit with celeriac puree with a black cherry sauce

 Roast duck with thyme on a butternut squash and thyme risotto

Meat

Seared fillets of lamb on a pea, baby broad bean and mint couscous 
with a rich red wine reduction

Chargrilled Asian carpaccio of beef – marinated in sesame, chilli, ginger and soy with a pomegranate molasses and balsamic dressing topped with a
julienne of radish, coriander and pomegranate

 Chargrilled fillet of beef with a rich red wine reduction served with beetroot dauphinoise and a rocket and horseradish crème fraiche

 Pulled lamb Mechoui – marinaded in harissa, cumin and honey served 
with a pomegranate, mint and coriander couscous 

Lamb Kleftiko – slow roasted with oregano and anchovies 
served with Puy lentils, olives and feta 

Osso bucco with risotto Milanese 

Twenty four hour roasted pork with chilli and lemon

 Pork tenderloin wrapped in Serrano ham stuffed with gorgonzola with sautéed Cox's apples and pommes puree

Normandy pork – stuffed fillet with sautéed apples and a wild mushroom sauce

Fish

Cod fillets with a sundried tomato and olive tapenade crust 

Thai grilled salmon – whole fillets of salmon marinated in soy, ginger and lemongrass - grilled with honey topped with a julienne of spring onions, chilli and coriander 

Pan-fried fillets of sea trout with summer peas and baby broad beans in a mint dressing, 
crisp prosciutto and salsa verde 

Roast fillet of turbot on a bed of French beans, crispy capers and wild mushrooms  

Pan-fried red mullet with pistachio pesto  

Seared salmon with a watercress, tarragon and pea sauce with sautéed new potatoes, 
pea shoots and chorizo

 Fillets of cod with a crab and herb crust

PUDDINGS

A trio of basil and lemon pannacotta, blueberries and raspberries in a Beaumes de Venise jelly with lemon and fennel shortbread 

Dark chocolate and salted caramel fondants with Madagascan vanilla ice cream 

Mango kulfi – creamy mango and cardamom parfait topped with pistachio praline 
served with a mango, pomegranate and mint salad  

Individual treacle tarts with whisky and honey ice cream  

Apricots in orange flower syrup with a burnt honey and yogurt pannacotta 

Roast peaches with Pedro Ximenez ice cream and meringues

Seville orange and chocolate tart 

Torte Caprese – a chocolate and almond torte served with stem ginger cream and raspberries 

Individual caramelized apple and pear tarts with stem ginger ice cream  

Rosewater pannacotta with a raspberry and orange compote served with Scottish shortbread  

 Sunken chocolate mousse cake with Cointreau cream topped with hazelnut praline  

Pistachio and orange blossom cake with a rosewater and lime cream topped with praline dust 

Caramelized passionfruit tarts with a raspberry and orange compote

Cranachan with caramelized oatmeal and raspberries 

Baked New York cheesecake with raspberries in an elderflower and mint jelly

Raspberry Pavlovas with a lemon curd and basil cream

Raspberry jellies with pistachio and thyme biscuits

Brown sugar meringues topped with rhubarb and ginger syllabub