Hot Bowl Food – Buffet and Grazing Menu ideas for your Event


Warming Hot Bowl Food – Winter and Spring 2017

Served from individual white rice bowls. We would suggest a selection of 3 items.


Salmon and smoked haddock florentine with dill and a bread crumb topping
King prawn and fish tagine with lemon braised fennel served over roasted vegetable couscous
Indian smoked haddock kedgeree with cardamom
Thai green fish curry with green beans served over sticky jasmine rice
Tuna and tomato with a rocket pesto fettuccine
Angel hair pasta with scallops and rocket
Thai red jungle curry with prawns
Risotto with scallops and minted peas
Battered cod and chips
Natural smoked haddock and spinach pie with crispy potato discs and chive crème fraiche
Crab ravioli with a lime and lemongrass sauce
Brill, salmon and lobster pie
Salmon and herb fish cakes with crispy new potatoes and caper aioli


Beef bourguignon with baby onions, carrots and thyme
Carbonnade of beef with baby onions and thyme served over creamed celeriac mash
Beef stew in ale, with button onions and carrots served with a creamy mash
Chilli con carne served on a bed of rice
Sichuan beef stew served on a bed of rice
Mussaman Thai beef curry served on a bed of rice
Beef cooked in red wine and thyme with baby onions and carrots with rosemary infused potato mash
Beef and fennel tagine served over roasted vegetable couscous
Chilli beef with stir fried vegetables
Miniature haggis with thyme mash and crushed Swedes
Shepherds pie with roasted baby vegetables


Moroccan lamb tagine in a honey and tomato sauce served over roasted vegetable couscous
Soured Hungarian goulash served with red peppers and rice
Braised lamb casserole with caramelised shallots and button mushrooms served with rosemary infused olive oil potato mash
Harissa marinated lamb served with olive oil mash and cinnamon onions
Lamb casserole with green olives, lemon, parsley served with cannellini beans
Lamb korma served with jeweled rice
Rosemary crusted fillet of lamb with dauphinoise potatoes and fine green beans


Sizzling belly of pork with vegetable slaw, crunchy apple and sage salad
Three cheese macaroni with pancetta
Risi en bisi pancetta and pea risotto
Roasted pork belly with fennel served with a sherry jus, sautéed peas and potatoes anis
Winter pork casserole with shallots, apricots and prunes served with potato and celeriac mash
Baby wild boar sausages, with sticky shallots, mushrooms, calvados and red wine served with a creamy mash
Trio of baby sausages over neaps and tatties with onion gravy
Pork and leek sausages with mashed potatoes, and red onion wedges
Belly of pork, star anise glaze, steamed sticky Japanese rice


Moroccan lemon-scented chicken tagine served over roasted vegetable couscous
Char-grilled chicken pieces with asparagus spears, baby leeks served with pasta and a vermouth sauce
Char-grilled breast of chicken, caramelised shallots in a sherry vinegar and tarragon sauce served over creamy olive oil and rosemary mash
Breast of chicken with wild woodland mushrooms and pancetta with a marsala sauce over buttered rice
Thai green chicken curry in coconut milk served with fragrant rice
Chicken katsu curry garnished with julienned red onion and red pepper, served with sticky rice
Fricasse of chicken in a mustard, cream and tarragon sauce served with buttered rice and peas
Tuscan chicken with sun-blushed tomatoes, roasted vegetables served with penne pasta tossed in a basil and pine nut pesto
Cajun jambalaya with chicken, chorizo and prawns
Chicken and asparagus risotto
Arabian-style minted sweet and sour chicken served with vegetable couscous
Char-grilled chicken breasts marinated in harissa served with patatas bravas
Carved confit leg of duck with crushed celeriac and braised red cabbage
Warm roast chicken salad with jerusalem artichokes, baby spinach and smoked bacon
Butter chicken masala garnished with roasted cashew nuts served with pilau rice
Mughlai chicken curry with flaked almonds and sultanas served with spring onion rice


Asparagus and pistachio risotto
Cavatelli pasta with pecorino and four herb sauce
Chick pea, aubergine and mushroom tagine served over roasted vegetable cous cous
Wild mushroom risotto with a parmesan cream and deep fried sage leaves
Lemon, courgette and minted broad bean risotto
Three cheese tortolloni with roasted butternut squash and sage butter
Thai green vegetable curry, with aubergine, sweet potato and red peppers served over Thai rice
Macaroni cheese with roasted ceps
Crottin tarte tatin with shallot confit and roasted figs
Marinated tofu in Panko crumbs, katsu sauce, steamed sticky Japanese rice

These hot bowl foods are some of our most flavoursome! If you want to taste them for yourselves, give us a call on 01428 682212. Other ways to get in touch include emailing us at or filling out our online enquiry form; we always try to reply as soon as we can.

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