Pan seared duck breast, potato rosti, parsnip puree, kurley kale and ruby chard with rich jus.


Pork tenderlion served on a bed of spinach, carrot puree, caramelised apple and butternut squash tart, fondant potato, potato gallette served with a calvados infused red wine sauce.


Duo of lamb (saddle and pressed) pea and mint puree, dauphinoise potato, confit garlic and tomato on the vine with red wine lamb jus.


Roast Norfolk chicken breast served on champ mash and spinach, crispy pancetta wafer served with a creamy white wine veloute

Pan fried sea bream, served on ricotta cheese infused mashed potato, spinach, pan fried artichokes and creamy white wine veloute.

Pan seared crispy salmon, lemon and herb crushed  new potatoes, asparagus and samphire.

Crispy wild sea bass, courgette spaghetti, cavolo nero, tempura oyster and a champagne veloute




wedding breakfast

c. Burn Valley Catering 2018