SPECIAL OCCASIONS AND EVENT DINNERS

 

 

 

SIT DOWN LUNCH OR DINNER EVENT

We provide a private lunch or dinner service in your home, hired venue or in a marquee. Menus are prepared fresh from great, locally sourced ingredients by chef Mike Whitehurst.

We work around the Midlands, Shropshire, Staffordshire, Derbyshire, Nottinghamshire, Warwickshire, Leamington Spa,  Gloucestershire, Herefordshire,  Lake district, The Cotswolds, Lancashire & Wales

HOW IT WORKS

Please make your choice of 1 or 2 different starters, mains and dessert to suit meat eaters and vegetarians. We shall adapt a suitable dish to ensure guests allergens and dietary requirements are met.

Canapés £7.50

• Whipped goats cheese cornet with roasted peppers and fresh herbs

• Sour dough crisp bread with pressed pork belly, celeriac puree and pickled red onions with mustard

• Sweet potato scone with roquefort, walnuts and fig relish

• Smoked salmon toast with takefood preserves beetroot and ginger relish

Canapés £12.50

• Chorizo scallop and quails egg with cream and chives.

• Fillet beef and smoked bacon brioche burger with grilled pear relish and pate de foie gras

• Gin cured salmon fillet confit with celeriac remoulade

• Dark cereal bread with herbed ricotta, aubergine, balsamic onions and parmesan.

SMALL PRIVATE DINNER PARTY OR LARGE EVENT
Starters

• Farmhouse pork pate with takefood preserves carrots and cardamom relish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£6

• Leek and parsley soup with sour dough bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .£6

• Whipped goats cheese with grilled pears, rocket and crisp breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £7

• Confit duck leg and carrot with dripping and sour dough bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £9

• Chicken tikka scotch egg with mint and cucumber salad and curried mayo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£8

• Portobello mushroom and porcini with roast garlic and thyme pate with watercress and toasts . . . . . . .. . . . . . . . £8

• Smoked haddock and peas arancini with parmesan mornay and charred gem lettuce. . . . . . . . . . . . . . . . . . . . . . . .£9

• Chicken liver parfait, crispy chicken skin, parsley, with redcurrant jelly, herbs and toast. . . . . . . . . . . . . . . . . . . . . .£9

• Spinach crepe, goats curd, peas, charred courgette and mint with crisp toasts. . . . . . . . . . . . . . . . . . . . . . . . . . . . .£9

• Mussels with cream and wine with sour dough bread and matchstick fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £9

• Club prawn – layers of fine toast, prawns, tomato mayo, shredded lettuce, crab rillette and smoked salmon . . . . £11

• Roast beetroot with smoked mackerel, horseradish creme fraiche and watercress . . . . . . . . . . . . . . . . . . . . . .   . . .£9

• Potted beef and dripping with sour dough bread and pickled cucumber. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £10

MAINS £8 – £16

• Mushroom gnocchi with creamed spinach. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £8

• Cajun chicken with roasted peppers and braised rice with sour cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £8

• Herb brined chicken with greens and new potatoes with white wine sauce . . . . . . . . . . . . . . .  . . . . . . . . . . . . . .  £11

• Slow cooked beef shin in red wine with mash and vichy carrots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£12

• Chilli jam glazed ham loin with peas and hasselback potatoes with mustard sauce. . . . . . . . . . . . . . .. . . . . . . . . . £14

• Pork belly and parsnip puree with cabbage and apple and pistachio salsa. . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . .£16

• Smoked aubergine and cauliflower with lentils . . . . . . . . . . . . . . .  . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . £12

• Balsamic roast beetroot tart tatin with goats cheese and greens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £14

• Chicken and leek ballotine with roasted shallot, pea shoots and bread sauce veloute. . . . . . . . . . . . . . . . . . . . . . £16

• Pork ribs, glazed belly and roasted corn with cajun roasted new potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £16

• Squid stuffed with chorizo and pearl barley risotto with tomato casserole. . . . . . . . . . . . . . . .  . . . . . . .. . . . . . . . £14

• Pie and mash with mushy peas and gravy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . £14

MAINS £18 – £32

 

• Roast salmon fillet with spinach gnocchi  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£22

• Fillet of beef with potato fondant, asparagus and bernaise sauce . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . .£31

• Ribeye with slow roast tomato, spinach and beef dripping roasted new potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . .£24

• Roasted cod with golden raisins and capers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £21

• Porcini ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . £18

CHEESE

• Cheddar 50g. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  .£2

• Stilton 50g. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £2

• Rutland red 50g . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£2

• English brie 50g. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £1.50

• Sour dough crackers – takefood preserves and pickles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £4

• Vegan camembert serves 2 comes with crisp toasted ciabatta and habanero gold and black garlic jam. . . . . . . . . .  £14

•Camembert fondue serves 2 comes with crisp toasted ciabatta and habanero gold and black garlic jam . . . . . . . . . .£12

 

DESSERT

• Lemon posset with black and blueberries ands almond thin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  .  £7

• Black forest brownie with vanilla mascarpone and cherry sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  £7

• Passion fruit panna cotta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £6

• Tiramisu. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £6

• Sticky toffee pudding with salted caramel and custard.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £6

• Ice cream cones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £4

• Cafe gourmand au chocolat – 3 small chocolate desserts with espresso. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £9

• Creme brûlée peach melba. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£7

 

Set up and service costs

Staff

Private dining chef £150.00

Event chefs £80.00/£120.00

Waiting staff £70.00

Drinks waiter £70.00

Kitchen Porter £70.00

Please note*

The menu prices listed throughout the website represent the dish served including the crockery and cutlery.

For orders that do not meet the £500 minimum required we add the chef cost additionally.

Additional requirements for an event such as satellite kitchen, furniture, equipment, waiting staff are calculated as additional charges to the services that you choose. There are certain discounts for large event numbers that you may be able to claim. Please ask about discounts when enquiring.

All photographs contained within our website are genuine takefood photographs and represent the food we provide accurately.

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