Hot Fork Buffet

Sample Hot Fork Buffet


Beouf Bourgignon

Chunks of Beef slow cooked in Old Speckled Hen

Slow cooked beef brisket served with a BBQ glaze (gf)

Luxury shepherd’s pie made with roasted topside of beef, minced lamb, flavoured with

fresh thyme topped with a grain mustard or plain mash (gf)

Clockhouse beef chilli (gf)

Spanish Chicken & chorizo (gf)

Louisiana Mango chicken (gf)

Clockhouse Thai chicken (gf)

Moroccan chicken finished with preserved lemons & fresh coriander (gf)

Moroccan squash and venison tagine

Pork fillet cooked in white wine & crème fraiche flavoured with three mustards

Pork ragout with carrots & cumin, finished with sesame seeds & coriander

Traditional cooked Lamb Moussaka

Luxury fish pie made with naturally smoked haddock cod loin & salmon fillet

Roasted salmon fillet glazed in a teriyaki & honey marinade served with chargrilled asparagus (gf) or

King Prawn jambalaya

Clockhouse vegetarian “shepherds “pie finished with crushed potatoes (v) (gf)

Roasted Mediterranean vegetarian pasta topped with a parmesan and tomato sauce (v)

Clockhouse ten bean chilli with roasted sweet potato (v) (gf)

Cretan Boureki (v)

Roasted vegetable moussaka (v)

Choose two-three items from above depending on number of guests

The above will be served with baby new potatoes a medley of roasted

and steamed seasonal vegetables, rice and salads subject to main dishes chosen


Sample Desserts

Tropical fresh fruit salad

Chocolate & salted caramel profiteroles & cream

Eton Mess finished with pomegranate seeds

Chocolate & dark rum torte

Prosecco jelly finished with pomegranate seeds

A choice of cheesecake served with a mixed berry coulis

Individual Mango & passion fruit Pavlovas

Individual lemon possets finished with fresh strawberries

Choose up to three desserts depending on the number of guests