Food Menus


Tomato and Parmesan Galettes

Devils on Horseback

Miniature Prawn Cocktail and Paprika

Spiced Cajun Chicken Brochettes with Lime

Wild Mushroom and Garlic Cappuccino Shots

Tuna Ceviche with Fresh Red Chilli

Spiced Beef Skewers with Tzatziki

Mini Rosemary and Mozzarella Pizzas

Tomato and Basil Shots

Parmesan Arancini Lollipops

Mini Scampi and Chips with Lemon in Bamboo Basket

Chicken filled with Pistachio wrapped in Parma Ham

Thai Spiced Salmon Skewers

Nicoise Salad Tartlet

The Falkland Collection Starters

A collection of delicious freshly prepared starters

A selection of Artisan and Focaccia Bread served with a flavoured dripping Oil Olives and Sun Blushed Tomatoes

A Salad of Roasted Shallots, Pan Fried Lardons and Swaledale Blue Cheese with Toasted Walnuts and Granary Bread

Homemade Cream of Vegetable soup with toasted Croute

Pearls of Honeydew and Ogen Melon set in Champagne jelly served with Red Fruits Coulis and Coghlans handmade rolls

Tomato and Basil Soup served with Focaccia Bread and Aioli

A Crisp Pastry Tartlet with caramelised red onions and creamed goats Cheese with a Pesto dressing and a selection of flavoured bread

The Carey Collection Starters

Superb quality starters

Pressed layered Terrine of Roasted Mediterranean vegetables set in a Basil and Tomato Jelly and served with creamed Stilton Mousse and Balsamic Glaze

Handmade Chicken Liver Parfait served with Toasted Seeds, Caramelised Berries and Warm Brioche Rolls

Traditional Ham Hock and Parsley Terrine served with Homemade Piccalilli

Fresh Smoked Salmon Terrine served with baby leaves and topped with a twist of Smoked Salmon and lemon and black pepper dressing

Chicken Liver Parfait served with mixed leaf salad with Toasted Brioche and Coghlans Chutney

Traditional Smoked Salmon Platter with Capers and Lemon served with a Black Onion Seed Tuille

Roasted Asparagus and Parma Ham served with a Parmesan shavings and rich Oil Dressing

All Carey Collection Starters are served with Coghlans Artisan Bread

The Ropner Collection Starters

Stunning Starters with the very finest produce

Smoked and Fresh Salmon Timbale served with North Sea Crab Tuile lemon


Warm Salad of peppered Beet fillet with a Horseradish Kapo

A Warm Salad of Duck Confit scented with Star Anise and served with a spiced Oil Dressing

A Cascade of Lobster, North Sea Crab, Scallops, Mussels, King Prawns and Sea Fish with Bread and Dips

Warm Salad of Venison, glazed Shallots & Wild Mushrooms, with Wild Garlic, Truffle and Scented Oil

Quenelles of three Terrines and Pates served with Toasted Brioche

Retro Styled Lobster and Prawn Cocktail served with a Crab and Paprika Tuille

Venison and Pheasant Terrine layered with Junipers and Wild Garlic served with toasted Herb Bread

All Ropner Collection Starters are served with Coghlans Artisan Bread

The Falkland Collection Main Course

Beautifully prepared Main Courses from locally reared produce

Fillet of locally reared Pork wrapped in herbs and Cured Ham served on a Sage Jus Lie with Fondant Potatoes

Breast of Farm reared Chicken titled with a light Chicken Mousseline and served on a Crisp Potato Rosti and Cafe Au Lait Sauce

Roasted fillet of Cod topped with a Parsley and Garlic Crust and served on crushed new Potatoes with a light butter sauce

Roasted Fillet of Salmon served on Wilted spinach with herb creamed potato

Locally reared Chicken, Mushrooms & Leeks and Mustard Sauce

Yorkshire reared Beet slow cooked and served with Fondant Potatoes and a rich Wine Gravy

All main courses are served with Freshly Steamed Seasonal Vegetables and Potatoes

The Carey Collection Main Course

Stunning Main Courses from premium cuts

Tenderloin of Pork on Potato Cake with a Sage Jus Lie and roasted caramelised Apples

Breast of Chicken filled with Mushroom & Herb Mousse with Tarragon and Red Wine Jus Lie

Yorkshire reared Sirloin of Beef roasted & served with red wine Mushroom and Shallot Sauce, or served in a traditional style with Yorkshire Puddings and Red Wine gravy

Roasted Fillet of Cod wrapped in cured Ham with Minted Pea Puree, Dill Butter sauce and Champagne loam

Roasted Sirloin of Yorkshire Beef, Yorkshire Puddings, Chateau Potatoes and a Rich Onion Gravy

Roasted Fillet of seasonal Market Fish with a Nage of Seafood and Seasonal Sea Grass

Galantine of Chicken filled with Sun Blush Tomato and Pistachio Mousse and a Herb Scented Jus Lie

All Main Courses are served with a Potato dish of your choice and Freshly Steamed Seasonal Vegetables

The Ropner Collection Main Course

The ultimate Main Courses using the finest produce

Fresh Sea Bass Fillet with a Thai style dressing and garnished with King Prawns

Corn Fed Chicken filled with a Herb Mousseline served on Rosti Potato with a Wild Mushroom Sauce

Locally reared Lamb Gateaux served and seared Lamb rump with Root Vegetables and a Red Wine and Mint Gravy

A Duo of Yorkshire Fillets ~ Fillet of Yorkshire Beef with a simple Red Wine Jus Lie & Fillet of Pork with a Calvados Jus Lie

Roasted Fillet of Turbot with Cep Mushroom sauce

Pan Fried Fillet of Sea Bass on Julienne of Sugar Snaps and served with a Red Pepper Coulis

Yorkshire Lamb Rump en Croute topped with a Lattice Cage and served with a Sage and Mint farce

Duo of Yorkshire Beef, slow cooked Shin of Beef with caramelised Shallots and

roasted Chateaubriand (served medium to rare) with Fondant Potato and a Red Wine Reduction

A tasting plate of Hemsley reared Pork; Fillet of Pork en Croute, Slow roasted

Belly Pork with Tamarind Spice and Black Pudding Potato Cake, served with a Rich Apple Cafe Au Lait Sauce

All main courses are served with a Potato dish of your choice and Freshly Steamed Seasonal Vegetables

The Falkland Collection Desserts

Handmade Desserts made with passion

Vanilla Pannacotta served with a Compote of Fruits

Bread and Butter Pudding served with a light Caramel Sauce

Citrus Fruit Tart with Almond Tuille and Frosted Berries

White Chocolate Creme Brulée with Coghlans Shortbread

Hedgerow Fruits Delice served with an Apple and Blackberry Compote & Vanilla Cream

Layered Milk Chocolate and Honey Pannacotta Terrine served with handmade Honeycomb

The Carey Collection Desserts

Stunningly detailed desserts with individual flair

Coghlans Chocolate Casket filled with a Chocolate & Mango Surprise and Pineapple & Mango Drizzle

Black Cherry Tart served with Cognac Cream

Sticky Toffee Pudding served with Butterscotch Sauce and Whipped Cream

Bakewell Tart served with a homemade Vanilla Pod Ice and roasted sugared Almond Popcorn

Red Berry and Champagne Bavarois finished with raspberry Shortbread

Salted Caramel Brownie served with a clotted cream Ice Cream

Strawberries and Cream Cheesecake with a Spiced Strawberry Salsa Iced Parfait

A Selection of local Cheeses served with Fruit Cake, Grapes, Celery and Figs

The Ropner Collection Desserts

The ultimate in skill and presentation with beautiful ideas

Coghlans Miniature Tasting Plate of Desserts decorated with Chocolate Art

Handmade Tuile Basket filled with a light Passionfruit and Mango Mousse, Mango and Chilli Salsa

Rich Cherry Frangipane served warm with a compote of cognac soaked cherries and Mascarpone Cream

White Chocolate and Raspberry Trifle served in a Martini Glass

Three Tiered Stand of Miniature Desserts to share

Please choose 4 from the choices below.-

Miniature Creme Brulee, Miniature Fruit and Berry Tartlets, Apple Tart Tatin, Vanilla and Raspberry Macaroons, Chocolate Brownie, Caramel Choux Buns filled with Almond Mousse, Chocolate Marquise, Individual Platters of Durham & Yorkshire Dales Cheeses with Figs and Grapes, Walnut Bread and Handmade Biscuits.

Freshly Brewed Java Bean Coffee or Tea

Freshly Brewed Java Bean Coffee or Tea served with Coghlans Hand Made Truffles

Freshly Brewed Java Bean Collee or Tea served with hand-made Petit Fours

Vegetarian Options

The options below may be served as an entree or main course

Tartlet of Red Onion and Goats Cheese. served with dressed salad leaves and balsamic Glaze.

Open Ravioli of Wild Mushroom and Chives with a cream Sauce

Twice-baked Cheese Souffle served with a Chive butter and cream sauce

Galettes of Sun-blushed Tomatoes and Roasted Shallots and Asparagus with Fresh Herbs and topped with Cotherstone Cheese served with a fresh Pesto dressing

Caramelised Pear and Blue Cheese Salad with Walnuts and Herb-scented dressing

Roasted Portobello Mushroom filled with Sauteed Peppers and Onions and served with a

Chive Butter Sauce

Roasted Bell Peppers filled with braised Rice and Vegetables and served with a red Pepper


Cannelloni of Ricotta and Spinach. served with a rich Tomato and Shallot Sauce topped with Parmesan and Black Pepper

Mushroom Stroganoff served with Saffron Rice and finished with Cognac and Paprika

Vegetable Lancashire Hotpot Stack with a Herb Crust and a Cream and Herb Sauce

Crepes filled with roasted caramelised Shallots and Chestnuts served with a Fig and Apple Glaze

Chargrilled Halloumi on caramelised tomatoes shallots gnocchi and served with a duo of Red and Green pesto

Evening Menu

Existing Bowl Food Menu

Slow Cooked Short Rib of Beef with Smoked Mash and Claret Jus

Braised Lamb Shepherd’s Pie with Carrots and Peas

Belly Pork, Black Pudding, Chilli Jam

Mini Slider Burger with Chilli Relish and Smoked Cheese

French Onion Soup and Cheese Crisp

Chicken Caesar Salad

Tandoori Chicken Curry with Asian Vegetables and Wild Rice

Chicken in a Basket with Cajun Fries and Ranch Slaw

Sausage and Mash, Stick Onion Relish and Thick Gravy

Red Thai Vegetable Curry and Coconut Rice

Lamb Tagine with Citrus Couscous, Coriander and Mint

Prawn and Chorizo Paella

Fish and Chips and Tartar Sauce

(Minimum of 2 Per Guest)

Classic Sliders and Tray Food

Mini Fish and Chips

Handmade Beef Burger Sliders in Coghlans Buns

With Relish and Gherkins

Hot Dogs with mustard and Sweet Onions

Mini Pitas filled with Greek salad and Feta Cheese

Mediterranean Buffet Selection

Lamb Tagine with Apricots and Spices

Chickpea Tagine


Aubergine and Courgette Tempura

Roasted Vegetables and Sun-blushed Tomato Salad

Bowls of mixed Olives

Pitas and Flatbread

Traditional pulled Sandwiches

Prime slow-cooked North Yorkshire pulled Pork with Crackling. Apple Sauce. and

Coghlans handmade Pork Seasoning

Slow cooked 24-hour Beef with Horseradish Cream

Roasted Portobello Mushroom and Marinated Vegetable Buns

Spiced Wedges and Sauces and Dips

A Cheese and Charcuterie Grazing Menu

With traditional Cheeses to serve Grapes, Celery, Figs, Pates, Terrines, Chutneys, Caramelised Onions, Mustard and Sides

Children’s Menus

Warm Coghlans Artisan Bread with Batons of Vegetables and dips (vegetarian)

Soup of the Day with Coghlans Garlic Bread

Melon with Fruit Coulis

Tomato Pasta and Cheese topping

Goujons of Chicken Breast, home-made chips. mayonnaise and green Salad.

Goujons of Haddock, homemade chips and peas

Roasted Sausages with Potato Mash, Carrots, Peas and Gravy

Pasta Bake with a Beef and Tomato Sauce

Knickerbocker Glory

Chocolate Brownie and Vanilla Ice Cream

Sticky Toffee Pudding with Vanilla Ice Cream and Strawberry Jus

Children under two eat for free, 2-12 years are charged at half of the adult menu cost and 12 years plus we charge adult prices.

Evening Menus prior to Wedding Day

Homemade Carrot and Coriander Soup with Artisan Bread,

Swaledale chunky Lamb Shepherd’s Pie with minted Gravy and Steamed Vegetables,

Eton Mess,



Baskets of Coghlans Focaccia Bread,

Prime Beef Lasagna,

Chicken and Pasta Bake with chillies,

Ricotta and Spinach Cannelloni,

Bowls of crisp Salads,




Buffet Menu

Tartlet of Creamed Goats Cheese with Red Onion served on dressed Rocket,

Poached Salmon served with fresh water Prawns and Lemon Mayonnaise,

Carved platter of locally reared Ham and pink Beef,

Sausage and apricot wellington,

Home-made coleslaw,

Potato Salad with Chivas,

Lemon Tart with Chantilly cream,


For pricing please call us on 01833 625295 or07494 582444 or email us at

Bespoke menus are available upon request.