We are Bannerman's Catering
We have put together a carefully selected range of catering menus to cater for all event types. Our mouth watering menus suit all budgets and tastes with a complete range of all-inclusive packages. We will be adding our full menu selection shortly. If you have any questions regarding our menus please get in contact today.
Option 1
White and brown bread with jams and butter
Yoghurt, berries, granola and muesli
Tea/coffee, fruit juice and fruit bowl
Option 2
French pastries;
Croissants, Pain Chocolat, Pain Raisin, Muffins (Variety)
Tea/coffee, fruit juice and fruit bowl
Option 3
Selection of cured meats, cheeses and breads
Tea/coffee, fruit juice and fruit bowl
Option 1
Selection of sandwiches – choose 4
Free range egg, cress and mustard mayo (V)
Classic bacon, lettuce and tomato
Mild cheddar cheese and pickle (V)
Beef and horseradish
BBQ pulled pork
Carrot and rocket (V)
Mixed leaf salad with French Dressing
Still water, fruit juice, selection of crisps and fruit bowl
Option 2
Selection of sandwiches – choose 4
Roast chicken, bacon and avocado
Tomato, mozzarella and basil (V)
Wiltshire Ham and English mustard
Coronation chicken
Grilled aubergine and tomato (V)
Scottish smoke salmon and wasabi cream cheese
Sides
Vegetable samosa
Chicken drumsticks
Mixed leaf salad with French Dressing
Still water, fruit juice, selection of crisps and fruit bowl
Option 3
Selection of sandwiches – choose 4
French brie and sweet pickle (V)
Spinach, grilled courgette and hummus (V)
Grilled mushroom and pepper (V)
Salt beef and horseradish
Hot smoke salmon with cream cheese and chive
Peppered chicken with zesty lemon mayo and rocket
Sides
Mini fish cake
Lamb kofta with yogurt
Cherry tomato, avocado and fresh basil salad
Mixed leaf salad and French dressing
Still water, fruit juice, selection of crisps and fruit bowl
Minimum 4 guests
Starter
French onion soup with toasted cheese bread (V)
Tower of asparagus will artichokes, baby plum tomatoes a
nd gribiche sauce (V)
Seared venison carpaccio, marinated figs, rocket
and pecorino shavings
Seared king scallops with chorizo, celeriac purée, beetroot jus
and citrus dressing
Mains
Root vegetable wellington with rocket, sauce vierge
and balsamic glaze (V)
40 day aged 8oz ribeye steak with triple cooked hand cut chunky chips,
grilled tomato & portobello mushroom and accompanying sauces
Guinea fowl stuffed with wild mushroom dexelle, crispy bacon rosti,
stuffed tomato and quince jus
Poached lobster with pan fried lobster claws, crab tortellini
And Tuscan broth
Desserts
Tahitian vanilla and lemon cheesecake with Tahitian vanilla ice-cream
Strawberry mille-feuille with dark chocolate soil, crumble and
strawberry ice cream
Selection of cheeses, pickle & crackers
Chocolate fondant with pistachio anglasie and white chocolate
and honeycomb ice cream
Buffet menu
Mains
Roasted Chicken drumsticks
Mini fish cake with sauce blanche
Vegetable ratatouille with sautéed potatoes (V)
Beef Bourguignon
Sides
Mixed leaf salad and French dressing
Cherry tomato, avocado and fresh basil salad
Steamed Rice
Seasonal vegetables
Dessert
Chocolate brownies
Fruit salad
Canapés
This sample menu is 9 canapes – 4 cold, 3 hot and 2 sweet
Cold
Sweet pepper stuffed with caramelised onion and soft cheese (V)
Mediterranean prawns on a fork with avocado and tomato salsa
Crostini of smoked duck with beetroot jelly and grey mustard foam
Sun dried tomato with marinated mozzarella balls and basil (V)
Hot
Mushroom arancini (V)
Crunchy chicken fillets with sweet BBQ dip
Crab cake with chilli and lime aioli
Dessert
Profiteroles
Mini vanilla cheesecake with strawberry compote
Bowl food
This menu is a combination of three cold bowl foods to be served as introduction,
followed by a selection ofthree hot bowl foods to circulate whilst networking and
a dessert pot for the finishing touch.
Cold
Chicken caesar salad with anchovies, crisp bacon,
croutons and poached egg
Bruschetta of vine cherry tomatoes, spring onion shaving,
fresh basil and garlic and avocado oil (V)
Shredded duck salad with cranberries, plum gel and
Asian honey dressing
Prawn and avocado salad with Marie rose sauce
and smoked paprika
Hot
Sauteed gnocchi with cherry tomotaes, spianch onion and mozzarella (V)
North Atlantic crevettes sautéed in garlic, cream and chilli sauce
with mini baguette
Slow braised lamb shoulder with couscous tabbouleh and salsa verde
Thai lemon chicken curry with coconut rice and steamed pak choi
Dessert
Raspberry, white chocolate, meringue and passion fruit coulis
Chilled white chocolate mousse with hot dark chocolate mousse
Bramley apple compote with vanilla cream, pecan and pistachio crumble
Wedding Menu
Starter
Mediterranean tomato soup with warm baguette (V)
Twice baked stilton soufflé with spinach, onion and butter sauce (V)
Poached chicken breast ballotine stuffed with red onion chutney
wrapped in dried aged pancetta, chicken terrine, beetroot purée,
pickled cucumber & cucumber gel
Smoked mackerel salad with potato horseradish and
meyer lemon dressing
Main
Roast supreme of corn fed chicken with a wild mushroom, garlic and
herb stuffing, sautéed baby potatoes, baby broad beans, broccoli and café au lait jus
Honey glazed slow roasted pork belly with creamy mash potato,
apple purée, air dried crackling, carrot baton, broccoli and
jus Wild mushroom risotto with white wine reduction, rocket and parmesan shavings (V)
Lemon marinated fillet of wild seabass with aromatic couscous,
sautéed spinach, blistered cherry vine tomatoes and sauce vierge
Dessert
Chocolate mousse three ways with raspberries and sugar crisp
Warm apple tart with pastry cream and vanilla ice cream
Crème brûlée with caramelised apple ring, apple sorbet and granny smith jus
Testimonials
About Bannerman's Catering
Our background has seen us serve a multitude of high profile clientele, from the Royal Family and the England Football Team to International leaders at G8 summits.