Wedding Catering, Corporate, Organic and Outside Catering by The Fiona Herbert Catering Company Ltd

With sweet potato and parsley mash Served with a little pot of braised balsamic red cabbage Drizzled with a reduced port sauce

Served with Gillette potato on wilted spinach Drizzled with a reduced cream and chive sauce with crushed peas

With a celeriac and cabbage mash with roasted parsnips Drizzled with a rosemary jus

Served on curly kale with a reduced cream and chive sauce with white wine

Served with a kebab of chipolata sausages wrapped in sweet cured bacon With roasted shallots with shredded sprouts Served with traditional roasted potatoes in sea salt with pan gravy

With shards of crispy crackling and served with a green cabbage mash With a cider, apple and thyme jus

Filled with wilted spinach topped with a reduced tomato and roasted hazelnut sauce with Parmesan wafers on a slow roasted fondant potato

With chicken liver parfait and wild mushrooms with spinach On a ring of Gillette potato with a port and thyme reduction

With a plum and ginger sauce Served with dauphonise potato on wilted spinach

With baked apples in cider and a spring green mash with grainy mustard Drizzled with a quince sauce

On a bed of potato and pancetta gratin with spinach and a quince and port reduction

Open filo basket filled with roasted pumpkin risotto with sage On curly kale with slow roasted tomato and vegetable broth