Today was the last day of game shoot day lunches Dorset. We have provided lunches every week for the game shoot days. This was for Upcerne sporting club in Upcerne and West Compton since September last year. Today we finished our lunches with them. We wanted to share a picture of one of the beautiful buildings we have been lucky enough to be cooking in this season.

We have had a fantastic season and enjoyed creating dishes for the groups that have attended. Below is a sample menu of dishes provided, with a few extras not on the menu.

Game Shoot day lunches Dorset sample menu

Canapes

Squid ink crisp topped with smoked mackerel dill and beetroot hummus.

Chicken sage onion and pine nut pinwheels.

Butternut veloute with crème fraiche pumpkin seeds and parsley.

Parma ham on bread crisp with hazelnut puree and parsley.

Main

Individual partridge pie filled with brined breast, confit leg, mushrooms, shallots and herbs.

with dauphinoise potatoes, chestnut puree, watercress, with a port sauce.

24hr braised Ox cheek.

with celeriac, crispy shallot, confit shallot petals, thyme roasted baby carrots, watercress, oyster mushrooms and red wine sauce.

Braised pressed pork belly.

cannellini bean puree, thyme and honey roasted carrots, pomme Anna, brussel sprout leaves and cider sauce.

Confit duck leg.

With braised red cabbage, rosemary crispy potatoes, raw cauliflower slices, cherries, sliced almonds and a pink peppercorn sauce.

Moroccan braised lamb neck. 

with cumin roasted squash coriander, hummus dukkah, cauliflower and a spiced lamb sauce.

Dessert

Vanilla panna cotta.

with a blackberry and mint compote and hazelnut vanilla crumble.

Blackberry cheesecake.

with a sweet mint pesto and nut crumb.

Black sesame meringue.

with yuzu curd, white chocolate cream and roasted peaches.

Spiced poached pear.

with hot chocolate sauce, ginger vanilla cream and praline crumb.

Selection of different cheeses from Dorset and Somerset.

served with a homemade sweet chilli citrus jelly. Homemade caramelised onion chutney, quince jelly, toasted candied pecans. Seasonal fruit (figs, grapes or pear) and a selection of homemade biscuits.

The cheeses we provided were the beautiful Dorset Blue Vinny. Rosary Goats Cheese. Sharpham Brie. Wookey hole cave aged cheddar, and Godminster smoked cheddar.

To book us to help cater for your event please contact us