This is a baked chicken dish, otherwise know as chicken parmigiana. The tomato and cheese basis make for a wonderful creamy sauce. This meal is based on a chicken breast per person. If you choose it, you will need to … Go to the item
Individual Salmon en croute
In the past, particularly for large gatherings, we have undertaken salmon en croute as a centre-piece with 2 sides of salmon and a layered herb filling encased in the pastry crust. However, as an alternative, and here it was for … Go to the item
Stuffed courgettes
An excellent side dish with a difference, almost a vegetarian dish in its own right. Courgettes topped with pine nuts, sun dried tomatoes and bread crumbs. The sun dried tomatoes give an intense flavour burst, which is probably what makes … Go to the item
Lemon layer slice with raspberries
We first tried this new sweet at the Ty Canol Gardens Bonfire Party in November 2016 before offering at subsequent corporate events. This sweet layers butter biscuits with mascarpone based filling with lemon zest and curd and then topped with a meringue … Go to the item
Mediterranean salad
Pictured on the right: Mediterranean salad with olives and feta cheese… Go to the item
Pulled pork
We introduced this one in 2016 at the request of one of our brides to be who wanted to serve at her wedding. Pulled pork has to be cooked for many hours and then gently pulled apart. A lovely moist … Go to the item
Barbequed shoulder of lamb
There was something very special about this dish when we served it. This is not for every occassion as it relies on guests carving the lamb themselves at their table. For the right special occasion, this can be perfect. Our … Go to the item
Chicken en croute
We love an en croute. This is our chicken en croute, which has a stuffing of leeks, sweet corn, parsley and chives, bound together with egg and breadcrumbs.… Go to the item