Working hard to inspire creativity

We work very closely with our chefs to inspire them to create new innovative dishes whilst not losing site of the more traditional dishes that have been with us for years.
With so much going on in the world of food it’s an amazing industry to be part of and attending shows and competitions to keep you on your toes and pushing forward into new ideas.
Let us create for you, here are a few ideas.

Sample Mains Menus
  • Loin of Smoked Deer with Chestnut Puree, Salt Baked Beetroot Creamed Cabbage and Parsley
  • Pan-fried Halibut, Girolle, Samphire, Cracked Pepper Linguini and Langoustine Bisque Foam
  • Fillet of Cod with Hazelnut and summer truffle pesto, Grilled Potatoes and Cauliflower puree
  • Braised Veal Cheek with Hand Rolled Macaroni, Cauliflower and Truffle
  • Mediterranean vegetable Wellington with sweet pepper coulis served with dauphinoise potatoes
  • Roasted vegetable and mozzarella stack with fresh basil pesto tagliatelle and toasted pine kernels
  • Roasted winter vegetables with Bulgar wheat and quinoa, fresh herbs, garlic and lemon
  • Creamy garlic Mushroom medley in a puff pastry case served with herby mash and roasted roots
"Roll up Roll up, it's time for the main event"
We'd love to
hear from you...
© Copyright 2020 Williams Hospitality