Hi James,
I just wanted to thank you for the fantastic catering at the weekend. Everyone loved the food it was a great success, if and when I do this again I will use your company.
Once again many thanks it was great.
Once again many thanks it was great.
Cheers
Helen"
XXX
This particular event dates back to the end of September (26 - 29th). I had done an all vegetarian buffet before, but this particular event was a corporate buffet lunch for four days in a row, so needed a little research before I submitted menus.
Friday Menu
Open sandwich – White bean paté and roast pepper
Open sandwich – White bean paté and roast pepper
Closed sandwich – Curried egg salad
Foccacia with mozzarella and roasted butternut squash
Green and black olivesDessert
Spiced carrot cake - as shown before
Blackberry and apple crumble tart with crème anglaise - also now supplied to the Red Lion in Hellidon
Saturday Menu
Open sandwich - French bread croutes of glazed goats cheese
Closed sandwich - Roasted aubergine and hoummous [and sun dried tomato and fresh basil which give it a flavour boost]
Falafal, salad and tahini stuffed pitta bread
Falafal - best made using raw chickepeas soaked overnight. 
They did turn out remarkably well.
Stuffed vine leavesDessert
Chocolate nemesis - as seen before
Pear and almond tart with white chocolate sauce - as seen before
Sunday Menu
Open sandwich – Guacamole and cherry tomato
Closed sandwich - Carrot and nut sandwich on homemade pumpkin seed bread - recipe here.
Blackbean and bulgar kofta tortilla wraps with yogurt and coriander 
Black bean and bulgar wheat koftas freshly made and baked on the morning. They may look a bit 'different' but taste fantastic (who needs meat) with the yogurt and coriander. Tortilla wraps were grilled on the bar grill as shown before. Kofta recipe can be found here: http://allrecipes.com/Recipe/Vegetarian-Kofta-Kabobs/Detail.aspx.
Baked new potatoes topped with blue cheese and asparagus - similar to the ones seen previously.
Dessert
Strawberry and pistachio tartlet [plus a few shortbread which I had left from the previous evening's dessert]
Date slice
Monday Menu
Open sandwich - Pickled mushrooms and artichoke
French bread was spread with hoummous as a base. The artichokes were fried to get a good caramelisation colour/ flavour, and the mushrooms pickled in vegetable stock, vinegar, thyme and bayleaves, then drained:
Closed sandwich - Cheese and apple
Closed sandwich - Cheese and apple 
Avocado and vegetable rice paper wraps with soy and chilli dip
Glazed lemon tart with raspberries - as shown before
Buffet delivery and catering in Tewkesbury, Gloucester, Cheltenham, Gloucestershire and accross the Cotswolds.
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