Oswestry: 01691 659 998
Wrexham: 01978 727 433

Your special occasion, our speciality

Hot Buffet
Cold Fork Buffet
Pick'n'mix Finger Buffet
Hog Roasts
Traditional Finger Buffet
Funeral Teas

To ensure that we can offer you the best value for money for your event, we don't show prices on our web site. Please get in touch with us to discuss your exact requirements. Each event will have a unique price depending on your menu choices, venue and whether you need to hire extra catering equipment.

Cold Fork Buffet

Main Courses - List A
Choose any three dishes from this list

Carved roast beef with horseradish (served pink unless otherwise stated)
Carved honey glazed gammon and Cumberland sauce
Carved roast turkey breast with cranberry sauce
Chicken thighs wrapped in bacon with a sage and apricot stuffing
Chicken with a crème fraiche and lime pickle dressing
Traditional coronation chicken
Teriyaki salmon pieces
Poached boned whole salmon supreme with a watercress mayonnaise
Cajun spiced salmon pieces
Wild mushroom, red onion and mozzarella tart
Salmon and watercress roulade with sweet pepper dressing
Courgette, broccoli and Shropshire blue cheese flan
Spinach, pine nut and roasted pepper tart
Spinach, cream cheese and spiced nut roulade
Chicken tikka in a minted yoghurt dressing
Cheddar cheese and bacon savoury tart
Goat's cheese and sun dried tomato flan

Side dishes - List B
Choose any five dishes from this list plus home made breads

Potato salad with spring onion, mayonnaise and snipped chives
Mixed bean and tomato salad
Thai style coleslaw
Tomato, basil, mozzarella and red onion salad
Feta and olive Greek salad
Apple, celery, walnut and grape salad
Pasta with pesto and roast pine nuts
Rice salad with Moroccan fruits or roasted vegetables
Mixed leaves with French dressing
Cous cous with herbs and roasted cherry tomatoes
Carrot, coriander, fennel and pumpkin seed salad
Baby leaf spinach with peppers, spiced nuts and Creole dressing
Tomato, olive, caper, white cabbage and wilted cucumber “slaw”
Potato salad with capers, saffron spring onion and Greek yoghurt dressing
Traditional coleslaw
Rice salad with curried fresh pineapple
Potato salad with Creole vinaigrette

Choose any 2 desserts

Banoffi pie
Lemon curd tart with raspberry coulis
Choux buns with chocolate and toffee sauce
Individual fruit cups with fruit coulis
Chargrilled peppered pineapple
Chocolate brownies with whipped cream and fresh strawberries
Baked vanilla cheesecake with fresh mango and pineapple
Individual fresh fruit meringue Pavlovas with chocolate sauce
Bruleed apple and custard tart with crème fraiche
Rich dark chocolate tart

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