Sussex Chef Catering

Perfectly pink fillet of beef
homemade horseradish serverd on a rosemary and thyme Yorkshire pudding

Free-range chicken skewers
marinaded with saffron, chilli and garlic with a peanut and soy dipping sauce (gf)

Beet and orange cured Scottish Salmon
on a pea blini with lemon and thyme mascarpon

Wild mushroom pate
with redcurrent jelly + truffle toast (ve/df)

Heritage tomato trio
basil + mozzarella on sourdough croutes (v)

Crispy free-range chicken pops
with a mustard mayonnaise dip

Poached quails egg hollandaise
with crispy Parma ham and filo pastry

Slow cooked aromatic crispy duck
with watermelon, hoi-sin, sesame and coriander salad in filo cups (df)

Home smoked teriyaki salmon
skewered with pickled ginger and radish garnished with fresh lime and coriander (gf/df)

Tempura vegetable cones
with carrot zaalouk (ve/df)

Fig + mozzarella skewers
with basil and honey (v/gf/df)

Hand diver scallops
with a delicate truffle pea puree (gf/df)

Teriyaki and ginger beef
drizzled with sweet sesame on a baby gem leaf (gf/df)

Fillet of Sussex lamb
marinated in shallots, honey and rosemary

Fragrant crab mayonnaise
with a mango and lime salsa on a chilli shortbread

Wild mushroom palmier
with garlic and bay infused goats cheese moose + tarragon duxelle (v)

Beetroot poppy shortbread
with whipped goats cheese mousse (v)