Fork Buffets

Fond of Food will create a variety of creative mouth-watering hot and cold buffets, salads and sensational puddings – a feast for the eyes as well!

Fork Buffets - Menu Suggestions

Parmesan biscuits – with a soft goat’s cheese, sun-blush tomatoes and basil

Quails eggs wrapped in smoked salmon dusted with celery salt and black pepper

Thai chicken cakes topped with a lime mayonnaise and fresh mango

Merguez cocktail sausages

Swiss cheese soufflé croutons

Chargrilled fillets of beef – marinated in dark soy, sesame, star anise and chilli topped with a julienne of radishes, coriander and spring onion

Grilled Thai salmon – whole salmon fillets marinated in ginger, coriander, lemon grass and soy, grilled with honey and served on mixed leaves

Poached salmon served with a Swedish dill and mustard crème fraiche

Chicken with fresh mango in an apricot and mint mayonnaise topped with roasted almonds

Wiltshire ham with a watercress and rocket sauce

Chicken with smoked bacon and leeks, in a tarragon and gruyere sauce, served with hot buttered new potatoes and salads (see selection below)

Gratin of smoked haddock, salmon and prawns with a crispy filo crust with hot buttered new potatoes and salads (see selection below)

Pea and broad bean salad with little gems, tarragon and croutons

Mixed leaves with baby vine tomatoes and French beans, served with a sweet basil dressing and toasted pinenuts

Couscous with baby broad beans and petit pois in a mint and garlic dressing

Tomato, basil, bocconcini and avocado salad

Griddled courgette, pancetta and Puy lentil salad

Camargue rice and carrot salad with a sweet chilli dressing

French beans and mangetoutes with toasted hazelnuts and orange

Mediterranean vegetable and goat’s cheese tart with a basil mayonnaise (V)

Shepherd’s pie

Macaroni cheese with crispy bacon

Chicken and chips and chipolatas

Lasagne

Pistachio pavlova with a lemon and rosewater cream, raspberries, strawberries and kiwis drizzled with a raspberry coulis

Torte Caprese – a rich chocolate and almond torte with bowls of stem ginger cream

Vanilla cream terrines with summer berries and raspberry coulis

Caramelised tarte au citron with passionfruit

Strawberry frangipane tart and cream

Iced orange and lemon terrine with burnt sugar sauce

Tiramisu

Chocolate and framboise roulade

Amaretti chocolate mousse cake

Coffee, mint infusion and macaroons