Main Courses

Chicken Breast Stuffed with Baby Spinach and Sun-dried Tomato Mousseline,
Wrapped in Parma Ham on Parmesan Mashed Potatoes with a Chive Sauce

Slow Cooked Belly Pork with a Calvados Sauce on Colcannon Potatoes with Tender Stem Broccoli

Confit of Goosnargh Duck Served with an Orange and Cointreau Sauce on a Fondant Potato
Accompanied by Crisp Seasonal Vegetables

Cannon of English Lamb Served on Mashed Potato with Rocket and Bacon With a Delicate Port and Redcurrant Sauce
Accompanied by Crisp Seasonal Vegetables

Fillet of Local Beef Served with a Pink Peppercorn Sauce on Dauphinoise Potatoes
Accompanied by Crisp Green Beans

Fillet of Macclesfield Forrest Venison on Dauphinoise Potatoes
with a Poivrade Sauce Topped with Caramelised Apples
Accompanied by Roasted Vegetables

Breast of Chicken on Dauphinoise Potatoes with a White Wine Sauce
Accompanied by Crisp Green Vegetables

Baked Scottish Salmon Topped with a Fresh Herb Crust and Served with a Dill Sauce

Baked Salmon en Croûte with a Roasted Red Pepper Coulis

Pan Fried Halibut with a Creamed Watercress Sauce

“Posh Fish and Chips”

Cod in Batter on a Quenelle of Mushy Peas with Chunky Chips

Pan Fried Fillet of Sea Bass on Couscous with Mediterranean Tomato Sauce

Roast Chicken with Cranberry Sauce, Sage and Onion Stuffing and Gravy

Chicken Breast Stuffed with a Wild Mushroom Mousseline with a Chablis Sauce

Chicken Breast Stuffed with Sundried Tomatoes and Chives with a Tarragon Sauce

Chicken Breast Stuffed with Chorizo Wrapped in Pancetta with a Tomato Sauce

Chicken Breast Stuffed with a Baby Spinach Mousseline, Wrapped in Parma Ham
on a Creamy Pink Peppercorn Sauce

Chicken Breast Stuffed with a Baby Spinach Mousseline, Wrapped in Parma Ham
on a Creamy Pink Peppercorn Sauce

Carved Roast Cheshire Turkey with Pigs in Blankets, Fresh Cranberry Sauce
and Sage and Onion Seasoning and Gravy

Breast of Goosnargh Duck Served with a Black Cherry Sauce

Breast of Guinea Fowl with a Cognac Sauce

Cannon of Lamb with a Rich Port and Rosemary Sauce

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Vegetarian Options

Spinach and Ricotta Ravioli on Roasted Mediterranean Vegetables with Tomato and Basil Sauce

Broccoli and Stilton Tartlet with a Pimento Sauce

Wild Mushroom and Vegetable Stroganoff with Pillau Rice

Roasted Vegetable Fugas with a Tomato and Basil Sauce

Caramelised Red Onion, Peppers and Brie Tartlet with a Chablis Sauce

Roasted Mediterranean Vegetable and Roquefort Strudel

Mushroom and Leeks à la Crème on Pillau Rice

Mushroom and Nut en Croûte with a Roasted Red Pepper Sauce

Aubergine Mille Feuilles

Vegetable Moussaka

Creamy Wild Mushroom Risotto with Fresh Parmesan Shavings

Broccoli and Blue Stilton Bake

Spinach and Pine Nut Lasagne

Mushroom, Chestnut and Sweet Potato Cottage Pie

Beetroot and Caramelised Onion Tart

Gnocchi and Sun-dried Tomato Bake

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…including ideas for Summer Menus, Winter Menus, Barbecue and Tapas Menus, Bowl Food, Hot and Fork Buffets

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