Sharing Style — The Big Eat Co.

· Island chipolatas glazed in hoisin and honey, sesame seeds

· Fire-roasted Padron peppers and sea salt (vegan)

· Homemade potted mackerel with a chive butter

· Blistered green beans and corn with a gochujang & sesame dip (vegan)

· Roasted beetroot dip topped with feta (vegan)

· Lamb koftas with a sticky pomegranate syrup

· An assortment of charcuterie

· Gallybagger cheese, drizzled with orange blossom honey (vegetarian)

· Oven Dried Island Tomatoes (vegan)

· Charred Aubergines with Island Black Garlic Dressing (vegan)

Served with our own sourdough and focaccia

A selection of two mains served to the centre of tables for your guests to share and feast upon.

· Slow Cooked Fennel and Chilli Belly Pork

· Our Secret Recipe Jerk Chicken, Rice and Peas

· Beef Rendang, Coconut Rice

· Chicken Katsu Curry

· Lamb Tagine

· Korean Spiced Sesame Jackfruit (vegan)

· Spiced Vegetable and Chickpea Tagine (vegan)

· Mediterranean Charred Vegetable Towers with Briddlesford Halloumi (vegetarian)

SERVED WITH BEAUTIFUL BOWLS OF SALADS OR HOT SIDES (select 4)

· Garden bean salad with garlic-infused oil and mint

· New potato salad with extra virgin oil, capers, and red onion

· Vibrant Asian slaw with kale, carrot, and red cabbage, topped with gochujang and sesame dressing

· Green English leaves with a honey and mustard dressing

· Fiery rocket and parmesan with a sweet chili dressing

· Classic Caesar

· Greek salad with lemon dressing

· Watermelon, feta and mint

· Purple Sprouting with crispy ginger, chilli and garlic (HOT)

· Garlic and thyme roasted carrots (HOT)

· Rice noodles and bean sprouts with oriental dressing (HOT)

· Chocolate and orange pots

· Stacks of Big Eat Co. Brownies served with Briddlesford dairy cream

· Eton mess jars with smashed berries and lemon curd

· Individual Banoffee with ginger crumb

· Crème Brulé with seasonal fruits

· Churros with chocolate dipping sauce

· Local cheese sharing board