Let 1st Class Cuisine cater for your dinner party, we will provide a Chef with 18 years experience, thus allowing you to relax and entertain your guests.

Waiter service, Crockery & Cutlery is included and we’ll even do the washing up.

We can prepare and cook the menu of your choice or have an extensive range of starters, mains and desserts available to give you inspiration

Prices from £32.95 a head* , Minimum of six people.

Please contact us to check date availability.

Three Course Menus

any starter, Main dish of Chicken or Pork plus any dessert - £ 34.95 per head

any starter, Main dish of Beef , Duck or Lamb plus any dessert - £ 37.95 per head

any starter , Vegetarian dish plus any dessert - £ 32.95 per head

We will be happy to discuss menu options with you.


Starters

Pearls of Melon with Parma Ham

Trio of Melon with Citrus Coulis

Tomato and Basil Soup with Garlic Croutons

Red Pepper and Roasted Parsnip Soup

Boursin Filo Parcel with Fruits of the Forest Coulis

Smoked Salmon and Prawn Mousse Roulade

Aromatic Duck Spring rolls with Spring onion, Cucumber and Hoisin Sauce

Brussells pate with Melba Toast

Brixworth pate with Melba Toast

Stir Fried Prawns with Garlic and Mushroom Cream

Cherry Tomato and Mozzarella Tartlet with a Balsamic Dressing

All of the above will all be served with a Roll and Butter

Main Choices

Supreme of Chicken infused with Tarragon napped with a Cream and Shallot Sauce Served with Fondant Potatoes,Glazed Baby Carrots and Fine Green Beans

Corn Fed Chicken filled with a Sage and Onion Farce, served with Tomato and Red Wine Jus, dauphinoise Potatoes and selection of vegetables

Beef Wellington – Fillet of Beef encased in puff pastry with mushrooms and parma ham, served with a Rich Red Wine Sauce, dauphinoise potatoes, roasted carrots and fine green beans

Roasted Sirloin of Beef served with Sautéed Oyster Mushrooms, Red onion confit, Cherry tomatoes tossed in garlic butter with roasted potatoes and baby carrots

Succulent Cutlets of Lamb with a thyme and Sage Stuffing with a onion jus, Caramelised new potatoes, parsnip ribbons and Sautéed leeks and Carrots

Seared Duck Breast with a rich port sauce accompanied with rosti potatoes and roasted vegetables

 Stuffed Pork Loin with Chorizo, thyme and Caramelised apple stuffing, roasted potatoes, Glazed Baton carrots and fine Green Beans

Roasted Cherry Tomato and Baby Mozzarella Tartlet with a Balsamic Dressing, baby new potatoes and Selection of vegetables

Filo Parcel with Sweet Potato, Wild Mushroom, Spinach and Goats Cheese served with Hasselback Potatoes, Baby Carrots and Fine green Beans.

Salmon with a dill and Spring Onion mousse encased in Pastry, Dauphinoise Potatoes, Baby Carrots and Fine green Beans.