Canapé parties
Dishes to collect
Event Catering
About Us
Jane Jameson's experience in high end catering is second to none. Before starting The Food Cellar in 2010 Jane learned the ropes catering in some of the most prestigeous locations in the world.
Having learned her trade in Cordon Bleu Cookery School. Jane spent a couple of years catering in Ski Chalets in Val d'isere and on private yachts around the world. Having decided to settle down she joined one of the top UK catering companies and quickly became one of the top in her trade. Jane's CV boasts an amazing repertoire of clients. From events at 10 Downing Street and The Brit Awards, to Eric Clapton's birthday and Cliff Richards Christmas parties. Jane has the unique ability to create events that suite the environment. Food is Jane's passion, and she is just as happy catering for exclusive events as she is creating ready meals for the people of Surrey to enjoy.
Catering and Events
From executive lunches to V.I.P weddings we have the experience and ability to provide a second to none service in terms of quality and presentation...
We hope you enjoy looking through our menus and getting lots of ideas for any parties you are planning this season.
As well as creating delicious food we offer a range of services:
- Party planning services including invitations, venue hire, marquees, vintage cars, music, entertainment, wedding cakes, menu design and seating plans.
- Themed parties.
- Picnic Hampers for events you may be going to over the Summer including school sports days and speech days, Ascot, Henley and Wimbledon
- Corporate Lunches, which can be delivered to your offices
- Supply of all staff including chefs, porters, waiters and waitresses, cloakroom attendants and security.
- Supply of alcoholic and non-alcoholic drinks.
- Equipment hire including a huge selection of china, silverware, glasses, linen, teak furniture, pagodas and barbeques.
- Menu and Wine tastings.
We are very flexible and are just as happy to deliver food to your home as we are to provide a comprehensive party service.
Please contact us if you would like any more detail about any of these services.
Autumn / Winter Menu 2017
Canapés
-
Cold Canapés
Citrus- cured Sea bass on blinis with ossetra caviar & crème fraiche.
Corn fritter blinis with smoked salmon & lemon cream.
Tuna tartare with wasabi and avocado cream served in a sesame cone.
Tiger prawn with tomato & lemongrass jam.
Oak smoked salmon served on a horseradish blinis with crème fraiche.
Lemon buffalo mozzarella, slow roast cherry tomatoes & basil pesto on a parmesan & paprika sable.
Goat’s cheesecake with red onion jam.
Beef Carpaccio on a sundried tomato biscotti with salsa verde.
Vodka, beetroot cure salmon on a chive potato scone with horseradish crème fraiche.
Endive leaf filled with babaganoush topped with pomegranate seeds.
Wrap with avocado salsa, spring onion and fresh mint.
Caesar salad tartlet topped with a soft poached quails egg. -
Hot Canapés
Fillet of lamb on a mint blinis with red currant compote and deep fried rosemary.
Mandarin duck roll with hoisin dipping sauce.
Ham hock,pea and spring onion tartlet.
Pan fried fillet of beef served on a horseradish rosti drizzled with béarnaise sauce.
Wild mushroom risotto cake with parmesan & truffle oil.
Sea bass & ginger fishcake with a sweet chilli dip.
Tiger prawn wrapped in Parma ham with sweet chilli dipping sauce.
Triple cooked duck fat chip topped with caviar.
Mini tartlet, grilled asparagus and parma ham with hollandaise.
Mini NY Burger.
Crispy oyster with pickled vegetable salad & citrus mayonnaise served on the shell.
Deep fried runny Yolk scotch quail egg.
Pig’s cheek croquette with bramley apple puree.
Beignet( Deep fried choux pastry )
Parmesan & fresh herb.
Beignet of veal sweatbreads with rosemary & onion cream.
Cauliflower cheese & smoked bacon.
Soup shots
White onion & crispy sage with a parmesan wafer.
Cream of rocket & parmesan.
Lobster bisque drizzled with black truffle oil.
Butternut squash with a seared diver scallop drizzled with mint oil.
Dinner
-
Starters
Cornish Crab & Smoked Salmon Salad with Avocado, Fennel & Apple.
Cheese Soufflé with Apple,Walnut & Pomegranate Salad.
Potted Salmon with Cucumber, Creme Fraiche & Watercress topped with a Melba Crisp.
Carpaccio of Beef with Mazuno leaves, Shaved Parmesan & Truffle Oil.
Panna Cotta roasted Black Figs & Walnut Salad.
Tian of Cornish crab.
Buffalo Mozzarella Salad with Fried Artichokes, Rocket, Nicoise Olives & Anchovy Focaccia.
Haloumi, roast Victoria Plum, Red Onion & Baby Beet Salad with Toasted Pine Nuts.
Seared Queen Scallop with Baby salad leaves,and Cobnuts.
Pumpkin Tortellini with Chestnut and Sage Beurre Noisettel.
Main courses
Ballotine & stuffed breast of Guinea Fowl with a Pistou of Vegetables.
Roast Loin of Venison with Butternutsquash, Girolles & Roasted Raddichio.
Beef Fillet on a Fondant Potato served with Wilted Leaf Spinach, roasted Baby Carrots & a Madeira Jus.
Fried Cod Fillet with a Bouillabaisse sauce.
Guinea Fowl with Boudin Blanc, Savoy Cabbage & White Onion Puree.
Medallions of Rose Veal Fillet, braised Celery, Rosemary Potato Cake & a Madeira Jus.
Canon of Hampshire lamb with Potato Gratin, Asparagus & Minted Hollandaise.
Roasted fillet of Sea Bass with Herb Risotto, Cherry Tomatoes & Basil Pesto.
Saddle of Venison with Shallots, Salt baked Celeriac & Venison Jus.
Roast Pheasant Breast with Parsnip Puree, Parkin & Pickled Brambles.
Roasted Guinea Fowl with Beetroot, Ginger & Thyme.
.Beef Fillet, Parsley Puree & Madeira Jus on a Bed of Wilted Spinach with Broad Beans & Dauphinoise Potatoes.
Dessert
Pineapple Upside Down Cake Spiced Rum Caramel & Clotted Cream.
Sticky Toffee Pudding with Butterscotch Sauce & Vanilla Bean Ice Cream or Creme Anglaise.
Vanilla Bean Cheesecake with Red Berry Compote.
Caramel Panna Cotta with Homemade Gingerbread.
Blackberry and Buttermilk Cream Jelly.
Apple & blackberry Crumble with a Macadamia & Vanilla topping.
Plum Clafoutis with Creme Fraiche Sorbet Saffron.
Date and Orange domes with Caramelized Oranges & Date & Cookie Crumb.
- All menus include Artisan breads & seasonal vegetables Freshly Ground Coffee & Macaroons.
From £45.00 per head.
Please note these costs are exclusive of VAT at 20% Equipment and staffing costs.
VAT charges would be added to the final invoice which is sent out after the event date.
Dishes to Collect
We also make a range of delicious homemade dishes, which can be collected from us at The Food Cellar.
All our dishes are freshly prepared so please give us five days notice if you wish to place an order. We can supply our dishes either fresh or frozen so just let us know which you'd prefer when you place your order.
Our dishes come supplied in white china for 1, 2, 4 or 8 people and we do require a deposit for the chine which will be refunded on return.
There is no VAT charge on homemade dishes.
Chicken Dishes
Lamb Dishes
Duck & Game Dishes
Beef Dishes
Fish and Seafood Dishes
Vegetarian Dishes
Get in touch
Drop us an email or call us. We are always happy to chat to our customers, and happy to take food orders by phone or email.
Contact Info
- The Food Cellar, Lyndhurst Road, South Ascot, Berkshire, SL5 9ED
- 07717 092403
- info@thefoodcellar.co.uk