Local Produce Buffet B

Scottish Bradan Rost
cold smoked and kiln roasted for 4 hours Salmon
served with lime crème fraise, freshly baked wholemeal bread with unsalted butter with whole king prawn and watercress garnish.

followed by Main Course of:

Homemade Thai Chicken Curry
Using local free range additive free chicken

Homemade Mushroom Stroganoff

Roast Beef, to be carved at the buffet table
Local Belgium Blue breed crossed with Piedmont

Individual Pork Steaks in a Passion Fruit and White wine sauce.
Free range additive free Pork from Lingfield

served with:

Hot Basmati and Wild Rice, turned in olive oil
Hot 'midi' Potatoes tossed in butter and Italian parsley
Green Leaf Salad with separate dressing
Separate dishes of beetroot, tomato, cucumber, and sweetcorn
Walnut, Sundried Tomato, and Granary breads

followed by Sweets of:

Freshly made Sticky Toffee Pudding
A moist creamy toffee flavoured sponge with sticky dates, topped with soft toffee and served with organic thick cream

Freshly made Woodlands fruit Pavlova served with organic thick cream