Quality Event Catering in Buckinghamshire

Events

Catering for all Events in the South East

There are a number of suggested menus below but whatever the occasion we are very happy to work with you to design a bespoke menu to create something truly unique.

Dinner/ Lunch Parties & BuffetsWild kitchen catering dinner party

We will take the stress out of entertaining by delivering delicious food combined with efficient staff to do all the work, so you can sit down and enjoy great food in great company with a kitchen left clean and tidy! All menus are created with you and take season, local ingredients, as well as your preferences into consideration.

Barbecues/ PaellaWild Kitchen Paella party catering We have an abundance of great ideas and menus for BBQ parties. We can organise barbecues of all sizes as well as spit roasts. Large paellas are a great party idea for large groups or summer alfresco dining.
Bowl FoodWild kitchen catering bowl food  Bowl food is a great way to entertain without the need for formal seating. It enables people to mingle better and gives your guests the opportunity to sample an array of mouth-watering dishes in mini format! Menus will be created to meet your specifications, likes and dislikes or dietary requirements.
CanapésWild kitchen Wedding Catering
Canapé parties can be organised for any sized party. From the extravagant to the simple, each canapé is made to look beautiful, and be a delicious mouthful!
Afternoon Tea
Wild kitchen catering tea cakes With so many irresistible cakes and slices to choose from, we don’t make choosing easy. Afternoon tea has become very popular for Christenings, baby showers and birthday parties, as well as family get-togethers.
Corporate EventsWild kitchen catering corporateCorporate events with The Wild Kitchen we will make you stand out from the rest, with exceptional attention to detail, attentive, polite but discrete service and, delicious food.

 

Example Menus

Bowl Food

  • Wild mushroom risotto with, truffle oil and wild garlic and watercress
  • Oven roasted paprika and lemon salmon on herb and puy lentil salad with sun-dried tomatoes and lemon dressing
  • Coconut lime and chili, coriander sticky prawns on sticky rice with lime leaf
  • Spicy, smoked tomato and chorizo on Parmesan polenta
  • Moroccan chicken with preserved lemon, coriander and a toasted almond and apricot couscous
  • Red Thai Beef noodle salad with ginger, coriander and mango chili salsa

Corporate

Starters

  • Caramelized onion and goats cheese tart with rocket and pine kernels
  • Morecambe bay potted shrimps, with green leaf and chicory salad and crispy bruschetta
  • Ham hock terrine with homemade piccalilli vegetables and crispy bread
  • Fresh Cornish crab tian with a tangy lemon mayonnaise, avocado, red onion and crispy lettuce and fresh breads
  • Cornish crab cakes with lemon, parsley and leek, served with a watercress salad and saffron mayonnaise
  • Seafood cocktail with a tangy spicy mayonnaise on crisp lettuce and cress
  • Wild mushroom risotto, with sautéed watercress

Main

  • Slow braised lamb shanks, in a rosemary and white wine sauce, with spring onion mash, and sautéed spring greens
  • Confit of duck leg with juniper, orange and rosemary, served with dauphinoise potatoes. And sautéed savoy cabbage.
  • Oven roasted salmon with grainy mustard and paprika crust, creamy, mashed potato and sautéed leeks
  • Roasted cinnamon and orange duck breast, on sautéed potatoes with swiss chard
  • Fillet of beef with grainy mustard and celeriac puree, caramelised shallots and sautéed spinach

Dessert

  • Star anise plum tartan, with roasted hazelnut and maple syrup cream
  • Madagascan chocolate delice, with hazelnut praline, and raspberry (Madagascan chocolate source form sustainable and fair plantations)
  • Brioche and butter pudding, with baileys ice cream.
  • Chocolate Orange and Drambuie pot, with and orange sorbet. (Columbian chocolate sourced from sustainable and fair plantations)

 Canapés

  • Goats cheese fig and rocket tarts
  • Caramelised red onion and blue cheese tarts.
  • Thai Crab Cakes with lime and chili coriander (gluten free, lactose free)
  • Marinated Peppers roasted and stuffed with feta thyme, lemon and pin nuts.
  • Spicy lamb koftas, with a mint yogurt dipping sauce.
  • Parmesan Cheese, and Polenta Squares, with Chorizo.

  Dinner Party

  • Wild mushroom risotto with truffle oil , and watercress
  • Juniper, cinnamon and star anise venison loin, on roasted butternut puree, broad beans broad bean, and red wine jus
  • New potatoes with parsley butter, carrots and butter, fine beans
  • Chocolate delice with macerated raspberries, crushed hazelnuts, vanilla cream

 Buffet

  • Lamb tagine with, prunes and cinnamon
  • Chicken tagine with preserved lemon, green olives and paprika
  • Vegetable tagine
  • Cous cous
  • Puy lentil, sundried tomato and feta salad
  • Roasted red pepper salad with olive caper and red onion salsa
  • Roasted beetroot salad with a balsamic dressing, goats and watercress
  • Spicy aubergine, roasted sweet potato, tomato, toasted cashew nut and coriander 
salad
  • Chocolate pavlova with madeira poached pears
  • Sticky toffee pudding