graze
We treat our grazing tables as installations. They should be impactful in the space, create a buzz and be a “must-see” experience for your guests. Using classic, fresh ingredients to create memorable experiences.
We are very cautious when sourcing produce for these installations since it is key that every element can stand alone in its quality. When you have the best ingredients it is just as important how you present them. It is key that at any point in the installation your guests can experience all that is on offer, the last thing we want to create is a queue, so we have staff on hand helping to guide your guests and keep things neat and tidy.
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Next we consider the visual impact- the installation needs drama. Your guests eyes will be drawn to this visual spectacle, a cornucopia of produce that first requires you to stop and admire it before getting stuck in. We use levels, pattern, and large bunches of fresh herbs alongside beautiful, interesting vegetables to add form and bursts of colour and fragrance.
Here we have the classic ‘quartet’ of menus as we say but we welcome the chance to create something special for you. Each installation is carefully designed and where possible caters for various dietary requirements.
Antipasta
The original grazing table. Our installation can suit a variety of spaces and is guaranteed to impress whether it be 4ft or 30ft long. Speak to us about production elements that can elevate the aesthetic, otherwise, the spectacle is strong even when constructed on clothed tables.
Charcuterie
Parma ham, bresaola, speck, salami finocchiona Toscana, schiacciata piccante salami
Served alongside grissini, piano bread and rosemary Ligurian breads
Cheese
Pecorino sardo broken into “rubble”
Shaved pecorino rosso
Torn mozzarella
Served with crostini, fresh basil and mint
Pick up pieces
Courgette involtini, charred courgette with slow roast tomato and basil - vg
Slow roasted peppers with tapenade - vg
Crudités
A festival of colour and freshness.
This installation is a dynamic, layered collection of seasonal vegetables beautifully prepared and paired with interesting dips and textures.
English asparagus, baby carrots, sugar snaps, tender stem broccoli, french radish, endive, cherry tomatoes,
golden and candy stripe beets.
Gordal olives, salted almonds and guindilla peppers
Traditional and red pepper humus, white bean puree, salsa verde, smoked aubergine puree, olive tapenade
and muhammara hot pepper sauce.
Mixed olive bread, Tortano and Lavosh crackers.
Tapas
With this installation there is the exciting opportunity to add drama and theatre by incorporating live carving by a professional to get the best from the product.
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Live carved ibérico cebo de campo ham
Sliced bellota chorizo, teruel cured pork loin, selection of salchichón
Served alongside sourdough croutes and olive oil biscuits
Cheese
Manchego DOP with quince
Picos blue
Moluengo goats cheese
Pick up pieces
Pan con tomate - vg
Mushroom and pepper empanadas - vg
Blistered padron peppers and salted almonds - vg
Potatoes with mojo sauce - vg
Seafood
A classically decadent display featuring simple, showstopper produce.
One of our favourite incantations of this installation is to pair the classic ice display aspects with formal silver service ware.
Silver urns overflowing with prawns, silver platters brimming with cracked crab claws and the ice displaying poached lobsters cleaved in half. Staff are on hand shucking oysters and displaying them on silver stands. The whole, opulent display flanked by butler trays hosting silver sauce boats and neat piles of rolled, scented hand towels.
Poached and prepared half lobsters
Cracked Cornish crab claws
Peeled Mediterranean crevettes
Malden oysters
Sauces
Classic oyster pairings of mignonette sauce, tabasco,
fresh lemon in muslin,
Lemon mayonnaise, bloody mary sauce, salsa verdé,
ginger and chilli soy
