Roast Aromatic Duckling with pan fried foie gras on brioche, apple and quince jelly, sloe gin sauce.
Veloute of pumpkin, seared hand dived scallops, parmesan and truffle oil.
Poached fillet of Turbot in red wine, braised baby gem lettuce, cauliflower puree with roasted figs and beluga caviar.
Selection of British cheeses served with grapes, celery and hot walnut bread.
Panna Cotta of vanilla, poached pears with spices.
£50 per head
If you are looking for a formal dining experience in your own home we will work closely with you to ensure that your expectations are exceeded and your celebration is a huge success.
Below is a list of sample menus to give you an idea of what we can do. As we provide a truly bespoke service, we will design and cost a menu which meets your specific requirements. However, please feel free to use the sample menus below as a template. You are free to mix and match between each menu and/or ask us to design something specific for you. This is all part of our consultation service and there is no obligation to hire us based upon this initial menu design phase.
These sample menus can also be used to assist you in designing your wedding breakfast package. Prices based on 8 guests.
Wild mushroom risotto with fresh truffle, Parmesan and rocket salad.
Fillet of Beef Wellington served with braised savoy cabbage, asparagus wrapped in Parma ham and port wine reduction.
Baked warm Camembert with red onion marmalade and rye bread croutons.
Tarte au Citron with a compote of raspberries.
£42 per head
Ravioli of lobster, pineapple compote with a sherry vinegar and cocoa foam.
Carpaccio of Angus beef fillet with a celeriac remoularde, truffled yuzo dressing.
Rolled rack of Lincolnshire lamb with a braised shoulder, pomme anna, ragout of morels, lamb juices.
Selection of British and French cheeses served with dried fruit, celery, grapes and biscuits and a 10 year old tawny port.
Individual chocolate coulant with a runny centre of praline, condensed milk sorbet.
£65 per head
Confit of Belly Pork with seared Hand Dived scallops, boudin noir and a cider butter reduction.
Pan fried fillet of Red Mullet with a boubaisse sauce, saffron potatoes and a ratatouille garnish.
Fillet of Hare Royal with truffled polenta, tranche of foie gras, roast shallots and a game port jus.
Warm salad of Brie de Meaux with mascarpone and walnuts, red onion and cranberry relish.
Panna Cotta of Madagascan vanilla with poached pears in a spiced red wine.
£55 per head
All our menus are an example and prices are subject to change in line with inflation.
Veloute of Jerusalem artichoke with pan roasted hand dived scallops with Parma ham and truffle
Roasted fillet of Grimsby cod with samphire grass and a muscle broth with essence of curry
Rolled rack of Lincolnshire lamb with braised shoulder, ragout of morels, pomme fondant and a Provencal jus
Selection of Lincolnshire cheese served with plum bread, grapes and celery
Lemon Posset with an iced granite and fruits of the forest
Warm rich chocolate coolant with a runny centre, praline sauce and salted caramel ice cream
£65 per head
Ballontine of foie gras with sauterns jelly and toasted brioche
Poached turbot in red wine with cauliflower puree and roasted figs with caviar
Fillet of 'Lincolnshire Beef' with celeriac puree, wild mushrooms, braised daube and a port and red wine sauce
Champagne granite with a Verbena lemon mousse and wild berries
BFG - My interpretation of a British classic
Warm Brie de Mieux with mascarpone, fresh truffle and walnuts and a petit salad mesculine
£90 per head
At Make It Perfect our mission is to create unforgettable events by exceeding your expectations with innovative cuisine, exceptional service and creative presentation.
We achieve this by combining our ideas, passion and professionalism in everything we do. Our name is our statement. We aim to 'Make It Perfect'.