Mustard Events is our private and bespoke catering division. We pride ourselves on our unparalleled service within the outside catering industry. Catering for unlimited numbers in the venue of your choice, Mustard events offers a truly exeptional and flexible service, with bespoke menus and beverage packages tailored for all budgets and requirements.
For further information on Mustard Events call us on 01484 662 066
"From our initial meeting with you to the last guest leaving, your company and staff provided outstanding service throughout. Having eaten at the restaurant, we were delighted that the high quality of food and service which is served in the restaurant, was maintained and delivered on our wedding day"
Fiona and Gearoid O'Connell
Roast queen scallops, potato puree , gruyere cheese
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Parma ham, mint and caper salsa
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Confit tomato and mozzarella tartlet
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Raw tuna, pickled cucumber, sushi rice, wasabi
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Smoked eel, celeriac remoulade
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Rare beef carpaccio, horseradish ketchup
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French black pudding, red onion marmalade
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Confit duck and prune filo pastry
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Asparagus wrapped with smoked salmon, sauce hollandaise
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Chicken liver parfait, pear chutney
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Petit Croquet Monsieur, Dijon mustard
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Prawn wrapped in crisp filo pastry, hoisin dip
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Pressed ham hock terrine
mustard seed , homemade piccalilli
Roast red pepper soup
black olive bruschetta
Smoked trout and crispy bacon salad
anchovy dressing, shaved parmesan
Roast tomato and brie tart
rocket leaf, basil and caper vinaigrette
All served with homemade bread and butter
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Beef bourguignon
creamed celeriac potato puree
Confit duck leg
Toulouse sausage, cassoulet beans
Roast lamb studded with garlic and rosemary
roast lamb gravy
All served with seasonal vegetables and potatoes
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Lemon cheese cake
caramel sauce
Vanilla panna cotta
marinated raspberries, mint syrup
Traditional creme brulee
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Cafetiere coffee and petit fours
Beetroot cured salmon
celeriac and horseradish remoulade, sour dough bread
Smoked chicken and Applewood cheese salad
croutons, garlic dressing
Parma ham, melon, purple figs
rocket leaf, shaved pecorino, mint vinaigrette
Marinated baby goats cheese
pickled walnuts, mixed baby leaf salad
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Roast corn-fed chicken
buttered fondant potato, wild mushroom sauce
Pan roasted salmon
lemon and herb couscous,sauce veloute
Poached silverside of beef
parsley dumplings, creamed potatoes
All served with seasonal vegetables and potatoes
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Classic lemon tart
raspberry coulis
Baked apple pie
vanilla seed clotted cream
White chocolate mousse
marinated black cherries
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Cafetiere coffee and petit fours
Tuna carpaccio, fennel and beetroot salad
baby spinach, szechuan dressing
Corn-fed chicken and asparagus terrine
pickled shiitake mushrooms
Smoked duck, blood orange and green bean salad
spiced caper sauce
Twice baked goats cheese souffle
spinach, basil oil
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Roast Sirloin of beef
Yorkshire pudding, roast potatoes in dripping, roast onion gravy
Rack of lamb
rosemary dauphinoise potato, lamb juices
Cod fillet
lobster and chive croquette potato, lobster sauce
All served with seasonal vegetables
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Chocolate mocha and Baileys tart
orange creme anglaise
Summer pudding
vanilla creme Chantilly
Lime parfait
warm mulled plums
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Cafetiere coffee and peti fours
Sweet and sour spare ribs
Marinated chicken tikka kebabs
cucumber and mint yogurt
Homemade beef burgers
sesame seed bun
Local pork and leek sausage
brown sauce onions
Corn pn the cob
garlic and parsley butter
Spiced potato and aubergine salad
Mediterranean vegetable skewers
Traditional coleslaw
3oz Ribeye steak
Sweet and sour spare ribs
Marinated lamb steaks
Mint and olive oil
Venison and red wine sausage
Brown sauce onions
Tuna loin with crushed peppercorns and spices
Corn on the cob
Garlic and parsley butter
Sultana and corriander cous cous
Buttered new potatoes
Tomato and buffalo mozzarella
Baby salad leaf
Marinated mediterranean vegetables
Roast tomato and courgette bake
Marinated braised beef steak in ale
shallots, and mushroom sauce
Chicken, asparagus and spinach
shortcrust pastry lid
Lamb madras
chickpeas and aubergine
Braised venison meatballs
roast onion and parsley sauce
Courgette and slow roast tomato bake
gruyere cheese
Traditional fish pie
mustard seed mash, mature cheddar cheese
Game pie (rabbit, pheasant, pigeon,wild duck)
short crust pastry lid
Marinated chicken with chilli and lemongrass
coriander and coconut curry
Each dish serves a minimum of 6 people
All our Saddleback pork is bred locally and hand reared, fed on local produce.
Slow roast Saddleback pork with garlic and sage
crackling
Soft floured bread bap
Sage and onion stuffing
Roast apple sauce
Traditional coleslaw
Potato and spring onion salad
Mixed baby lettuce leaves, balsamic vinaigrette
Pickled onions, pork dripping
Poached salmon dressed with cucumber
Roast British Sirloin, watercress mayonnaise
Sweet and sour spare ribs, roast cumin seeds
Mature puff pastry twists with tapenarde and basil
Smoked trout salad, shaved parmesan, fennel carpaccio
Coriander and sultana couscous
Potato and spiced aubergine caviar
Traditional coleslaw
Coconut chicken and beansprout salad
chilli roasted nuts
Slow roast tomato and marinated peppers
Selection of home made breads
Vanilla seed cheese cake
caramel sauce
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Passion fruit tart
raspberry syrup
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Home made apple crumble
custard
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Chocolate mocha tart, scented with baileys
orange creme anglaise
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Fruit salad
lemon scented creme fraiche
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Almond soft meringues
raspberry caramel
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Grappa panna cotta
marinated black cherries
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Sticky toffee pudding
brown bread ice cream
CHEESE SELECTION
All cheeses are served with grapes, celery and cheese biscuits
English mature cheddar
A strong creamy cheddar with a pungent sharp taste.
Creamy Lancashire
A young cheese, at this stage the texture is moist and creamy.
Hawes farmhouse Wensleydale
Fresh slightly sweet traditional Wensleydale, hand bandaged in muslin.
Somerset brie
This brie is creamy with a mild fresh flavour and a soft edible white rind.
Long clawson blue stiton
A creamy semi hard cheese with greenish blue veining radiating from the centre,
the coat is crusty, slightly wrinkled with a greyish brown hue.