It may still be freezing outside but the mornings are definitely getting lighter, giving us all that feeling that spring is on its way! The chefs over at Create Food and Party Design are way ahead of us with the release of their new Spring/Summer 2015 menus which are full of the freshness and vibrancy that we associate with the season.
The menus have been designed to take advantage of seasonal ingredients, local, fair trade and sustainable suppliers to remain in keeping with all of Create’s core values.
Below are a selection of some of the mouth-watering dishes featured on the new menus however for a full menu or to speak to one of Create’s team of party creator please don’t hesitate get in touch.
breast of quail
smoked english pancetta, summer squash puree, candied pecans, baby leaves and balsamic syrup
pickled heritage carrot salad, pea cream, summer leaf salad and toasted spelt
whitby bay crab salad
with jellied crab consommé, lovage vichyssoise and fennel cress
marbled pepper bavouris
creamed brie, jerusalem artichoke dumpling and sweet potato crisp
roasted new season lamb loin
with a cauliflower and poppy seed cheesecake, seared salsify with potato fondant
roast dry aged beef fillet
griddled english asparagus, smoked potato, plum tomato confit with beef jus
with a celeriac puree, carrot ribbons and spaghetti potato crusted duck bitok, cherry ravioli and a game jus
white chocolate giandunja mousse
cherry jelly, almond meringue with a cherry sorbet and lavender shortbread
bitter chocolate delice
salted caramel powder with a sesame seed tuille and a malted barley ice cream
citrus eton mess
vanilla crème chiboust, lemon curd, orange macaroons, lemon drizzle cake and citrus filaments
greek yogurt and limoncello sorbet
compressed watermelon, honeyed lemon cake with macadamia nut brittle