C O R P O R A T E

Corporate Events are

our Business ‘The art of cuisine is perhaps one of the most useful forms of diplomacy’ – Auguste Escoffier

Whether you’re entertaining clients or impressing the boss, fundraising

for charity or holding a conference, rewarding the employees or clinching a

major deal - we’ve got it covered.

From creative breakfasts, imaginative lunches and innovative dinners, our team is perfectly placed to meet all

your wants and needs, and then some.

By getting to know you, your business and your clients we can deliver a truly one of a kind corporate catering experience, exceeding your expectations with professional expertise.

So, if it’s a three course dinner at an awards ceremony, bespoke barbeque for an annual gala or canapé reception for your new product launch, we’ll design a bespoke event with a gastronomic experience you’ll want time and again.

What’s the secret ingredient for success?

Yes, that’s right...catering by Samuel James Events

B R E A K F A S T S

Sele

ctio

n of

Sta

tic N

ibbl

es

T R A D I T I O N A L E N G L I S H A ME R I C A N S T Y L E

Whisked Scrambled Eggs and Chive Butcher’s Choice Sausage and Bacon Classic Baked Beans Grilled Tomato and Fried Button Mushrooms Lancashire Black Pudding and Scottish Haggis Crisp Hash Browns and Potato Cakes C O N T INE N TA L Fresh Danish Pastries and Croissants Pain au Chocolate, Raisin and Framboise Brioche and Sweet Breads Sliced Continental Meats and Cheeses Fresh Baked Artisan Breads and Baguettes Toasted Bagels with Smoked Salmon and Cream Cheese

American Pancakes with Streaky Bacon and Maple Syrup

Crêpes with Wild Blueberry and Orange Compote Waffles with Macerated Fruits and Chocolate Sauce Breakfast Muffins and Cakes F RU I T S A ND Y O G H U R T S Natural Yoghurt with Tropical Fruit Compote and Granola Fruit Platter Dressed with Vanilla Syrup Fruit Flavoured Yoghurt with Muesli and Fresh Berries Greek Yoghurt with Honey and Toasted Oats Mixed Fruit Kebabs with Honey and Lime Crème Fraîche

A C C O MPA NIME N T S S O ME T HIN G D IF F E R E N T

English Breakfast Tea, Cafetiere Coffee and Tisanes

Fresh Squeezed Fruit Juices

Champagne Breakfast Bubbles

Breakfast Blends and Smoothies Sweet and Savoury Breakfast Salads

C A N A P É S

Sala

d of

Oys

ter B

eef a

nd V

ietn

ames

e Veg

etab

les

S TAT I C NIB B L E S

Pork Scratching and Bramley Apple Sauce Light Spice Caramelised Pecans and Walnuts Wasabi Peas and Beans Salted Crispy Chicken Skins and Coronation Seasoning Prosciutto Wafers Soft Boil Quail’s Eggs and Crystallized Celery Salt Home Baked Flavoured Grissinis, Straws and Twists Olives and Caperberries Roast Peanuts and Cashews in Rosemary Oil B R E A K FA S T Hash Brown and Black Pudding with Apple Chutney Egg and Bacon Kedgeree Natural Yoghurt with Macerated fruits Mini American Pancakes and Blueberry Compote Cream Cheese Bagel and Smoked Salmon Mini Sausage Sandwiches Fresh Fruit Kebabs with Vanilla and Honey Greek Yoghurt ‘Shot’ of Honey and Oats Golden ‘Rice Krispies’ Cakes

H O T D E S S E R T S

Mini ‘Eaton Mess’ Meringues

Lemon Posset ‘Shot’ with Macerated Berries ‘Espresso’ of Tiramisu with Tempered Chocolate Snap Pear and Sultana Compote with Walnut Crumble and Custard Mini Layered Peach Melba Iced Pistachio Parfait with Blood Orange and Cherry Syrup Mini Scones with Homemade Jam, Cream and Strawberries Earl Grey and Cherry Crème Brûlée Mini Banoffee Pie of Caramelised Banana and Salted Caramel

C O L D

‘Devilled’ Smoked Trout on Crisp Baguette Ham Hock Ballotine and Piccalilli Mayo on Crisp Bruschetta

Chicken Liver Parfait and Cranberry Chutney on Toasted Brioche Feta, Sun Dried Tomato and Pesto Crostini Pork Rillette on Melba Toast with an Apple Jelly Whipped Goat’s Cheese on Oatcake topped with Caramelised Red Onion

Marinated Wasabi Tuna, Teriyaki Soused Shallot, Sesame Dressing

Chinese ‘Crispy Duck’ with Plum and Ginger in a Filo Cup Blue Cheese Cream on Salted Potato Crisps Miso Beef, Mirin Vegetables and Seaweed en Croute Mozzarella, Blushed Tomato and Black Olive Crostini Smoked Salmon Crêpes with Lemon and Dill Cream ‘Bloody Mary’ Shot of Tomato and Vodka Soup

Butternut Squash Risotto and Walnut Crumble Tartlet of Slow Cooked Beef, Sweet Carrot Purée and Pickled Walnuts Thai Style Fish Cake with Yuzu Chilli Sauce Tabasco and Lemongrass Chicken Skewer and a Peanut Aioli Oriental Spring Roll and Tamarind Sauce Wild Mushroom Risotto ‘Lollipop’, Parmesan Cream Roast Beef ‘Mini Yorkie’ with a Horseradish Remoulade Baked New Potatoes topped with Cured Bacon Salsa Roja and Chive Crème Fraîche Ras el Hanout Lamb Koftas and Tomato and Chilli Fondue Mini ‘Bangers and Mash’ with Red Onion Marmalade Chicken and Leek Welsh Rarebit Curried Haddock Croquette and a Saffron Bearnaise Salad of Oyster Beef and Vietnamese Vegetables

M E N U S

Sear

ed S

callo

p, R

oast

Por

k Be

lly, C

aulifl

ower

Pur

ée, P

ista

chio

, Pan

Juic

es

S TA R T E R S M A IN S

Seared Scallops, Roast Pork Belly, Cauliflower Purée, Pistachio, Pan Juices Confit Chicken, Apple and Celery Salad, Roquefort Mayonnaise, Toasted Walnuts

‘Salmon Tasting’ of Gin Cured, Oak Smoked and Poached Terrine, Sour Cucumber, Lemon Remoulade Marinated Beetroot Carpaccio, Chard Salad, Whipped Ricotta, Cabernet Vinegar Reduction ‘5 Spice’ Chicken Liver Parfait, Roast Madeira Plums, Heritage Salad, Toasted Brioche ‘Picnic’ of Wild Boar Scotch Quail’s Egg and Venison Sausage Roll, Spiced Cider Chutney ‘Warm Salad’ of King Prawns and Gnocchi, Pea Puree, Prosciutto Shards, Caviar Cream Young Carrot Soup, Lime Crème Fraîche and Rye Crisps ‘Tarte Tatin’ of Blow Torched Goat’s Cheese, Plum Tomato Ragout, Pine Nut Salad Potted Ham Hock, English Mustard Butter, Salad of Radish and Broad Bean, Piccalilli Ketchup, Walnut Crostini ‘Trio of Fish Cakes’; Smoked Haddock, Cod and Salmon Pea Purée, Caper Berry Aioli

Aged Fillet of Beef, Morel Jus, Truffled Dauphinoise, Sweet Garlic Purée, Charred Baby Vegetables, Shallot Crisps

Roast Pork Belly, Salted Crackling, Calvados Reduction, Celeriac Purée, Roast Apple, Soused Winter Vegetables

Roast Cod, Ras el Hanout Jus, Spiced Lentil and Bean Ragout, Fine Beans, Chorizo Crumbs

Pan Fried Chicken Breast, Café au Lait Sauce, Potato Fondant, Allotment Vegetables ‘Assiette of Lamb’: Pan Seared Loin and Braised Shoulder Hot Pot, Red Wine Reduction, Carrot Purée, Spinach, Herb Crumble Supreme of Salmon, White Wine Herb Velouté, Forked New Potatoes, Fricassée of Asparagus, Broad Bean and Peas ‘Sunday Roast’ of Beef Sirloin, Roasting Juices, Yorkshire Pudding, Roast Roots, Seasonal Vegetables Lamb Rump ‘Sous-Vide’, Light Lamb Jus, Gratin Potatoes, Caramelised Onion Purée, Young Vegetables Pudding of Daube Beef, Button Onions and Mushrooms, Smoked Stout Gravy, Pomme Mousseline, Steamed Vegetables Venison Fillet, Bramble Jus, Roast Parsnip, Butternut Squash Purée, Baby Beets, Parsnip Crisps ‘Duo of Duckling’: Roast Breast and Confit Leg, Port and Cranberry Jus, Baked Potato Colcannon, Leafy Greens

D E S S E R T S

Bittersweet Chocolate Delice, Malted Milk Ice Cream, Black Cherry Textures, Chocolate Crumb, Brittle Tuile Caramelised Banana and Roast Pineapple, Salted ‘Yellow Man’ Caramel, Peanut Crumble, Praline Ice Cream, Peanut Butter Shard Eton Mess Iced Parfait, Chocolate Liqueur Sauce Sticky Toffee Pudding, Salted Butterscotch, Marmalade Ice Cream, Brandy Snap Burnt Clotted Cream, Trio of Strawberries, Orange Cookies Buttermilk Panna Cotta, Grilled Pear, Popcorn and Honeycomb, Sweet and Sour Blackberry, Dark Chocolate ‘Turkish Delight’ Cheesecake, Five Ways of Raspberry ‘Scottish Cranachan’: Burnt Honey Ice Cream and Raspberry Sorbet, Mini Doughnut, Oatmeal Crunch, Red Berries, Hazelnut Tuille, Scotch Syrup

Sour Cranberry and Almond Pudding, Custard Ice Cream, Poached Fruits ‘English Orchards’: Earl Grey and Cherry Crème Brûlée, Pear and Walnut Crumble, Plum Fool, Molasses Apple Sponge, Apple Fudge Ice Cream, Cinnamon Caramel Elderflower ‘Lemonade’ Jelly, Strawberry ‘Mivvi’ Ice Cream

Menus are inclusive of: - Crockery and Cutlery

- White Linen Table Cloths and Napkins

- Artisan Breads, Balsamic and Olive Oil

- Tea, Coffee, Tisanes and Home Made

Petit Fours

- Chefs and Waitress Service

B U F F E T S &

Perr

y Poa

ched

and

Roa

sted

Por

k Lo

in

B A R B E C U E S

W H O L E RO A S T S TA R T S & PA S T RY

Whole Marmalade and Ginger Glazed Ham on the Bone

Star Anise Roast Sirloin of Beef, Baked Mustard and Herb Crust

Whole Beer Baked Chicken and Malt Ale Jus

Perry Poached and Roasted Pork Loin C U R E S & S M O K E S Smoked Whole Bacon Piece with Maple Glaze

Beetroot, Fennel and Vodka Cured Salmon Carpaccio of Sirloin Beef with Horseradish Cream, Pickles and Pea Shoots Seafood-ology; Oak Smoked Salmon, Lemon Paprika Atlantic Prawns, Smoked Trout Pâté, Dill Pickled Herring, Potted Shrimps and Roll Mops P IE S & P U D D IN G S Coastal Pie of Three Fish topped with Cheese Crusted Mash

Steak and Kidney Boddingtons Pudding with Woodland Mushrooms

Chicken and Vegetable Puff Pastry Pie

Slow Cook Beef and Earthy Vegetable Stew with Herb Dumplings

Fillet of Beef Wellington and Peppercorn Jus

Caramelised Onion, Cheshire Cheese and Streaky Bacon Quiche

Smoked Haddock and Leek Tartlet

Spanish Chorizo Ragu Filo Pie with Crumbled Goat’s Cheese H O T & S P I C Y 24hr Cowboy Chilli Beef Shin with Rice and Beans

Thai Green Chicken Curry with Asian Greens and Sticky Jasmine Rice

Lamb and Sweet Potato Tagine with Crunchy Moroccan Topping

Spiced Tandoori Fish, Pilau Rice and Minted Yoghurt V E G G IE S T Y L E Puff Pastry Galette with Plum Tomato and Chorizo Ragu and Crumbled Goat’s Cheese Aubergine and Mediterranean Vegetable Moussaka

Squash, Chickpea and Feta Baklava with Chilli Lentil Salsa Ricotta and Spinach and Tomato Compote Rotolo

ME AT S O N T HE B B Q H O G RO A S T F E A S T IN G

100% Steak Burger and Monterey Jack Pork Sausage with Wholegrain and Caramelised Onion Charred Moroccan Lamb Patties Spicy Chinese Pork Ribs and Oyster Glaze Texas BBQ Marinated Chicken Wings, Thighs and Legs F I S H O N T HE B B Q Habanero and Ginger Prawn Skewers Aniseed Scented Salmon ‘en Papillote’ Blackened Cajun Fish Kebabs V E G G IE O N T HE B B Q Squash, Chickpea and Feta Burger Stilton and Mushroom Charred Kofta Smoky Tofu and Mixed Bean BBQ Bag

Whole Roasted Suckling Pig

Crispy CracklingSage and Onion StuffingCaramelised Onion GravyBramley Apple SauceFloured Baps A C C O MPA NIME N T S Towering Yorkshire Puddings

Herbed Forcemeat Stuffing Clove and Nutmeg Bread Sauce Apricot, Hazelnut and Brandy Stuffing Crispy Skins and Cracklings Gravies, Jus and Reductions

These sharers are great after your barbecue or buffet, but why not let your guests pick and choose dessert after a ‘sit down’ and send a few options to each table. A great talking point and really dramatic.

S H A R I N G D E S S E R T S

Baked Lemon Tart with Whipped Sweet Ricotta, Real Honeycomb, Fresh Blackberries and Hazelnut Praline

Pressed Summer Pudding with Clotted Cream, Fresh Berries and Golden Almonds

Whole Bakewell Tart and Ice Cream with Cherry Sorbet and Kirsch Syrup

Deconstruction of Black Forest Gâteau

Rhubarb, Orange and Strawberry Crumble served with Caramel Crème Anglaise

Piles of Churros with Pecan Dulce de Leche, Dark Chocolate Sauce, Raspberry and Mango Purées, Coco Pieces

Rum ‘Savarin’ Baba, Caramelised Pineapple and Coconut Ice Cream with Sour Berry Coulis

Raspberry Ripple Baked Alaska and Bittersweet Chocolate

Toffee Apple Tarte Tatin with Rum Raisin Custard and Fudge Pieces Eaton Mess of Chantilly Cream, Macerated Red Berries, Meringue Pieces and Stem Ginger Syrup

Mixed Grain Rice Salad with Dried Fruits and Herb Oil Vegetable Julienne Salad, Asian Dressing Chickpea and Feta Salad Mozzarella and Plum Tomato with Basil Vinaigrette Winter Vegetable Coleslaw Fattoush with Crispy Pitta Pieces Mixed Young Leaves and Balsamic Reduction Cos Caesar with Anchovy and Parmesan Spiced Mint Tabbouleh Harissa Style Cous Cous Greek Salad with Red Wine Vinegar Dressing Shredded Carrot and Radish Salad, Honey Mustard Vinaigrette Salsa Verde Dressed Quinoa

P O TAT O E S S A L A D S & S ID E S

Roast New Potatoes in Lemon, Garlic and Rosemary Triple Cooked Duck Fat Chips Creamed Baked Potato Mash Spicy and Herby Potato Wedges BBQ Baked Potatoes Proper Dripping Roasted Potatoes V E G E TA B L E S Thyme and Honey Roasted Carrots Buttered Asparagus and Hollandaise Blue Cheese Cauliflower Gratin Braised Red Cabbage, Boozy Raisins and Roast Apple Confit Root Vegetables Charred Squash and Pumpkin Balsamic Roast Baby Vine Tomatoes Lemon Thyme Roasted Celeriac Dice Fricassée of Greens Chargrilled Mediterranean Vegetables Buttery Corn on the Cob Roast Peppers in Garlic and Oregano

A F T E R S

Homemade Cakes

Mini Pastries and Sweet Loaves Cherry Bakewell Slices Classic Chocolate Profiteroles and Éclairs Mini Scones with Jam, Cream and Strawberries

D A IN T Y F IN G E R S A ND W I C HE S Ham, Mustard and Watercress Beef, Horseradish and Pea Shoot Salmon, Sour Cucumber and Tartare Aioli Tuna, Celery, Caper and Gherkin Mayonnaise Smoked Chicken, Stuffing and Cranberry Classic BLT with Herbed Mayo

Mature Cheddar and Ploughman’s Pickle Atlantic Prawn and Smoked Paprika Marie Rose Mozzarella, Tomato, Red Onion and Basil A D D I T I O N S

Chicken Liver and Mace Parfait

Smoked Salmon and Herb Scones with Lemon Cream Cheese Mixed Root Vegetable Crisps Mushroom, Tarragon and Pine Nut Pâté Various Garden Salads and Dressings Mezze Selection of Baba Ganoush, Hummus and Tapenade with Grissini and Flat Bread Rare Breed Pork and Apple Pie Leek, Caramelised Onion and Gruyère Tartlet Ham Hock and Parsley Jelly Terrine

These options look great served from afternoon tea stands, slates and olive boards. And, why not add Champagne for something a little bit special.

A F T E R N O O N S & C O F F E E S P O O N S

Cla

ssic

Vic

tori

a Spo

nge w

ith R

aspb

erry

Con

serv

e and

Whi

pped

Cre

am

B O W L S & B O X E S

H O TC O L D

Salad of Vietnamese Beef and Vegetables Confit Orange Scented Duck and Asian Greens with Crisp Noodles Griddled Halloumi and Lemon Quinoa, Caper Berry Dressing Spiced Charred Lamb on Herb Couscous Pulled Pork and Chipotle Mayo on Mexican Salad with Tortillas Smoked Salmon and Sour Cucumber Ribbons with Dill Crème Fraîche and Rye Toast Pieces

Coronation Chicken and Mango with Crunchy Sultana and Nut Topping

Blackened Pork on Grated Vegetable Salad Classic Tuna Niçoise with Anchovy Dressing Peanut and Honey Chicken on Super Food Salad Roast Beets, Goat’s Cheese and Caramelised Walnut Salad Tossed Spinach, Broad Bean, Parma Ham and Pecorino Proper Potato Salad with Sliced Pink Beef Summer Tomato and Feta Pasta

Roast Star Anise Beef on Creamed Potato with Mustard Jus

Traditional ‘Bangers and Mash’ and Caramelised Onion Gravy

Braised Lamb Shoulder Shepherd’s Pie

Forest Mushroom Risotto with Parmesan and Walnuts Spiced Chicken Goulash and Fluffy Rice Beer Batter Fish and Chunky Chips, Mushy Marrowfats and Tartar Sauce ‘Spaghetti and Meatballs’ with Sunblushed Tomato Ragu Creamy Wild Mushroom Fricassée and Chunky Garlic Croutons Confit Lamb Hot Pot and Braised Red Cabbage Creamy Parsley and Pea Fish Pie Slow Cooked Beef and Ale Stew with Mini Dumplings Mini Oxtail and Vegetable Suet Puddings with Red Wine Gravy Chicken and Vegetable Hot Pot Pie Moroccan Chickpea, Squash and Spinach Tagine with Forked Cous Cous

D E S S E R T

Chocolate and Cherry Marquis with Kirsch Cream White Chocolate and Raspberry Cheesecake

Traditional Apple Crumble and Vanilla Pod Custard

Summer Pimm’s and Strawberry Trifle with Orange Cream Fresh Fruits and Elderflower Jelly with Vanilla Syrup Plum Fool with Sour Plum Purée

Golden Syrup Sponge and Proper Custard

These mini dishes are great for entertaining guests. Served canapé style so everyone gets to try a little

bit of everything.

YOU ’RE THE ARTIST DRINKS

We couldn’t possibly fit all our gastronomic creations into one brochure, so remember, what we can’t do isn’t worth doing. Just tell us what you want and it’ll be done. Our menus are just for inspiration, as we’re always looking to be creative in the kitchen. We’ll design and create a menu with you, just for you. Bespoke is what we do best. Want to buck the trend with something a little different? Great, we love doing it. Creative is our middle name, so let’s rip up therule book and get imaginative.

As well as offering superb food, Samuel James Events can deal with all your drinks requirements. From sparkles and bubbles at your drinks reception, sophisticated wines to match your chosen menu and a full bar service to keep your guests going long into the night, you can be sure that our comprehensive list of exquisite beverages has something you’ll love. We don’t believe in set drinks packages, as we know each and every person has different tastes - full-bodied reds to crisp fruity whites and traditional cask ales to light European lagers - so we bespoke quote each event individually. Drinks are inclusive of Glassware, Waitressing and Bar Tending, Ice and Condiments.

TA S T IN G S E S S I O N Once you’ve perused our menus and spotted something that really tickles your fancy, we’ll invite you down for the most delicious tasting of your favourite dishes.

Our chefs will cook the dishes as they would recommend, but there is only one opinion that counts – yours and yours alone. A tasting session ensures that on the day the food will be cooked, seasoned and served just the way you like it. C AT E R IN G R E Q U IR E ME N T S Depending on your chosen venue and the facilities provided, there may be need for additional catering equipment. This can be discussed at your meeting and will be quoted to your exact requirements.

M A RQ U E E R E Q U IR E ME N T S For all events taking place in a marquee a satellite kitchen with solid floor is required that is directly attached to the marquee. This can be discussed at your meeting. G R E E N P RO MI S E Samuel James Events is utterly committed to protecting the environment, promoting local businesses and recycling. We source all our food as locally as possible to get the best of fresh and seasonal produce which also helps lower our carbon footprint. We endeavour to recycle 100% of our cardboard, glass, plastics and food waste.

E enquiries@samueljamesevents.co.ukW www.samueljamesevents.co.uk