Seasonal Fire Menus
Pushing the Boundaries
of the Open Flame
Our Philosophy
Every Menu Tells a Story
Our menus are never fixed. They are shaped by the season, the land, and the occasion. Everything is sourced from British farms and waters — Culden Faw venison, Harpsden lamb, Chalk Stream trout, Cornish scallops. Every menu is crafted in conversation with you, and every canapé is prepared on-site over the open flame.
Canapés
Canapé Menu
Passed around the fire on arrival
From the Fire
All prepared on-site over the open flame
Native Oysters Flambadou
Seared at the fire, passed straight to your guests
Culden Faw Venison Lollipops
Oak-smoked, chimichurri verde
Salt-Baked Gressingham Duck
Damson & chilli relish, prepared over the fire
Beef Shin Croquettes
Paddock Farm British beef, truffle & chive mayonnaise
Cedar-Planked Chalk Stream Trout
Dill butter, lemon, prepared on-site
From the Plancha
Hot bites cooked to order on the open plancha
Bone Marrow on Sourdough Toast
Gremolata, pickled shallot, cooked over the fire
Smoked Cornish Mackerel
Horseradish cream, salt-baked beetroot, rye cracker
Fire-Roasted Butternut Squash
Goats curd, toasted seeds, on rye
Grilled Asparagus Spears
Evesham green, almond cream, prepared on the plancha
Boards & Bites
Assembled on-site and passed around the fire
Rolled Wiltshire Ham Hock
Quince jelly & garden basil
Chalk Stream Trout Tartare
Dill, capers, sourdough cracker
British Farmhouse Cheese Board
Montgomery Cheddar, Colston Bassett Stilton, Tunworth, quince, oatcakes
Signature
The Open Fire Feast
From £85 per person · Minimum 20 guests
Bites
Passed around the fire as guests arrive — all prepared on-site
Native Oysters Flambadou
Seared over the fire, passed straight from the flame
Culden Faw Venison Lollipops
Oak-smoked, chimichurri verde
Salt-Baked Gressingham Duck
Damson & chilli relish
To Start
Cooked over the open flame as guests gather
Hand-Dived Cornish Scallops
Wood roasted in the shell, wild garlic butter & sweet herbs
Grilled Evesham Asparagus
Almond purée, golden sultana & toasted pine nuts
Roast Chiltern Wood Pigeon
Garden peas, mint, double cream & English cider sauce
The Main Event
Whole British animals hung and slow-cooked over kiln-dried English oak
Whole Legs of Harpsden Lamb
Hung 6 hours over oak, white beans, braised artichokes, salsa verde, anchovy butter
Culden Faw Fallow Deer Fillet
Black pepper & sloe gin sauce, roasted British figs
Chalk Stream Trout on Cedar Board
Hampshire-sourced, dill butter, capers & lemon, cooked on-site
Sides
Cooked over the plancha and embers
Plancha-Roasted New Potatoes
Rosemary, confit garlic & sea salt
Ember-Roasted Hispi Cabbage
Anchovy butter, Old Winchester, crispy capers
Coal-Roasted Heritage Beetroot
Goats curd, toasted hazelnuts, garden herbs
Charred Courgettes & Garden Tomatoes
Marjoram, lemon & cold-pressed rapeseed oil
To Finish
Sweet endings by the embers
Whole Showstopper Pavlova
Seasonal British fruit, Chantilly cream, assembled at the fire
Coal-Baked Bramley Apple Crumble
Bay leaf custard, demerara crumb
British Farmhouse Cheese Board
Montgomery Cheddar, Colston Bassett Stilton, Tunworth, quince, oatcakes & sourdough
All menus are bespoke and built around your event. We are happy to accommodate dietary requirements — please discuss these when you enquire. Menus are subject to seasonal availability. Prices exclude travel, equipment hire, and staffing.
Premium
The Grand Feast
From £125 per person · Minimum 20 guests
Our most elevated offering — whole British animals over the flame, Culden Faw venison, hand-dived Cornish scallops, and Chalk Stream salmon. Designed for occasions that demand the extraordinary.
On Arrival
All prepared on-site over the open flame — passed as guests gather
Native Oysters Flambadou
Seared over the fire, passed straight from the flame
Culden Faw Venison Tartare
Smoked over oak, quail egg, pickled shallot, rye cracker
Hand-Dived Cornish Scallop
Roasted in the shell, cauliflower cream, crispy pancetta
Fire-Roasted Bone Marrow
Sourdough toast, gremolata, pickled shallot
The Main Event
Whole British animals hung and slow-cooked over kiln-dried English oak & ash
Whole Dry-Aged British Beef Rib
Hung 8 hours over oak, bone marrow butter, pickled walnut, horseradish cream
Whole Harpsden Lamb on the Asado Cross
Hung 6 hours, chimichurri verde, flatbreads, pomegranate
Culden Faw Hanging Leg of Venison
Sloe gin & juniper jus, roasted root vegetables
Chalk Stream Salmon on Cedar Board
Hampshire-sourced, wild dill butter, capers & lemon, cooked on-site
Sides
Refined sides cooked over the plancha and embers
Truffle & Old Winchester Gratin
Crispy shallots, double cream
Ember-Roasted Hispi Cabbage
Anchovy butter, Old Winchester, crispy capers
Coal-Roasted Heritage Beetroot
Goats curd, toasted hazelnuts, garden herbs
Coal-Roasted Whole Leeks
Romesco, crispy capers, cold-pressed rapeseed oil
To Finish
A decadent close to the feast
Whole Showstopper Pavlova
Seasonal British fruit, Chantilly cream, assembled at the fire
Coal-Baked Bramley Apple & Blackberry Crumble
Bay leaf custard, demerara crumb
British Farmhouse Cheese Board
Montgomery Cheddar, Colston Bassett Stilton, Tunworth, honeycomb, quince, oatcakes & sourdough
"Cooked over kiln-dried English Oak and Ash"
Let's Build Your Menu
Every menu is crafted around your event, your guests, and the season.
Enquire Now