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Jonathan's Catering

Event catering, for any event

Halal

Nut Free

Kosher

Vegetarian

Dairy Free

Gluten Free

Vegan

About Jonathan's Catering

After leaving school in 1990 in Barnsley south Yorkshire, I headed off to catering college in Sheffield where I began a progressive career, which took me to the dizzy height’s of “Le Manoir Aux Quat Saisons, Oxford” world acclaimed chef, Ra…

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Dedicated account manager

Cancellation policy

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3 course dinner party menus

Below is some suggestions/samples of 3 course, plated meals you can have. My menus are primarily designed around your specific requirements, so if you would like to see other dishes or different styles the please do not hesitate to ask. You can choose canapés, 2/3 course meal or any combination, up to you If you prefer, buffet, finger food, bowl food, bbq or any other concept, then please do not hesitate to contact me at any time. Canapés Choose 4 if having a starter or 6-8 if no starter needed Meat 1. Quail egg and chorizo scotch eggs 2. Venison pithivier with juniper jus 3. Ham hock and parsley terrine with piccalilli 4. Duck pate with sticky red onion 5. Southrop Lamb served with a mint and rosemary jelly 6. Yorkshire pudding filled with Scottish beef and topped with horseradish 7. Toad in the hole with onion marmalade 8. Mini shepherd pie with sweet potato mash 9. Sesame beef cubes with wasabi, black and white sesame seeds 10. Honey and mustard glazed sausages 11. Pork belly with an apple confit and crispy sage 12. Seared bbq sirloin with honey mustard toffee Veg 13. Asparagus with welsh goats cheese and chilli jam 14. Mini vegetable spring rolls with my own sweet chilli sauce 15. Wild mushrooms and dolcelatte sourdough toast 16. Sunblush tomato, roast squash and grilled courgette roulade 17. Wensleydale arancini with honey Fish 18. Mini lobster burger with saffron mayo and chicory slaw 19. Smoked salmon and crayfish with lemon mayonnaise on rye bread, micro herbs 20. Green lip mussel with spicy potato salad 21. Crab and sour apple oat cups 22. King prawns wrapped in a potato rosti with an aioli dip Three course meals Starter selections Choose 1 for the whole of your party Fish 1. Crab pate and apple balsamic with brioche, ruby chard 2. Seared tuna with smoked roe and mint aioli 3. Salmon confit fillet with pink grapefruit and a fennel salad 4. Beetroot salmon gravadlax with basil and maple dressing 5. Seared scallops with a vegetable spaghetti and a white wine beurre blanc Veg 6. Pickled quail egg, rosemary poached pear and shaved yarg salad with sour cream dressing 7. Sauted rosemary halloumi wrapped in courgette with a spinach coulis 8. Breaded poached egg with asparagus and truffled hollandaise 9. King oyster and meaux mustard friccasses with a french butter pastry tart 10. Sweet potato confit with rosary ash goats cheese and pickled red onions 11. Roast butternut squash with asparagus and truffle (vegan) 12. Avocado, figs and roasted seeds salad with gorgonzola cheese (no cheese to be vegan) 13. Wild mushroom tartlet with baby watercress salad and apple balsamic (vegan) 14. Roasted courgette with a putanesca salad and smoked tofu (vegan) Meat 15. Shredded duck confit salad with apple balsamic and soused red onions 16. Ham hock, leek and parsley terrine with a homemade piccalilli 17. BLT cocktail glass, smoked tomato jelly, lettuce and avocado mousse, crispy shallots and bacon bits 18. Brisket ravioli with butternut puree and portabella mushroom 19. Chicken boudin with a chicken consommé and fine vegetables 20. Beef carpachio with truffle, parmesan and chermula Main courses Choose 1 for the whole of your party Fish 1. Wild mushroom and sundried tomato topped cod fillet with green peppercorn sauce 2. Slow pot-roast monkfish with olives, aubergine, tomatoes and oregano 3. Pistachio crusted haddock loin with a papaya salad 4. Seared salmon fillets with a herb, lemon and pinenut salsa 5. Pan fried Sea bass fillet with a clam and smoked tea soup Meat 1. Beef wellington with béarnaise sauce and a merlot jus 2. Slow 5 spice pork belly with a red pepper, sweet potato and pack choi hash 3. Braised ballontine of shoulder, single bone rack of lamb, truffle mash, seasonal vegetable bundle and a redcurrant and merlot jus 4. Rump of lamb with celeriac mash, chateau potatoes, girroles and roasted shallots 5. Supreme of chicken with a pistachio, wild mushroom and pancetta stuffing with a white wine cream, squash puree and cavallo nero 6. Breast of guinea fowl with ras el hanout spices and a pomegranate dressing, turmeric fondant and buttered greens 7. Venison loin with giroles and baby heritage carrots, red wine jus celeriac purree, roasted new potatoes Vegetarian options 1. Beetroot risotto with sage pesto and fried shallots 2. Turla Turla (Moroccan spice roasted vegetables with a chick pea, coriander, garlic and tomato dressing) 3. Flat field mushroom with spinach and vine ripened cherry tomatoes and fried Halloumi 4. Wild mushroom, polenta, garlic and herb courgette roulade. Saffron broth Vegetable dishes 1. Courgette gratin 2. Carrot and coriander roasties 3. Roasted Beetroot and orange wedges 4. Parsnips in sweet cider 5. Cavallo nero with almonds 6. Seasonal vegetable bundles 7. Olive oil mash 8. Dauphinoise potatoes 9. Roasted new potatoes 10. Buttered fondant potatoes Desserts, choose 1 for the whole of your party (plated) 1. Caramelized tarte tatin of apples with berry ice cream and croquant 2. White chocolate, rose and ginger panna cotta with blackberry compote and pistachio shortbread 3. Basil and lime cheesecake with a straticella ice cream (or any flavour cheesecake) 4. Torte caprese with caramel raspberries and raspberry sorbet 5. Passionfruit curd tart with baked meringue, raspberry sorbet and passion fruit sauce 6. Vanilla crème brulle with cinnamon shortbread and cherry compote 7. Hazelnut butter parfait with raspberry gel and sable 8. Dark chocolate brownie, cherry ice cream, berry and rose coulis 9. Banana and spiced honey pudding with custard, ice cream or cream 10. Sticky toffee pudding with butterscotch sauce, salted caramel ice cream 11. Coconut and mango posset with honeycomb 12. Summer berry pudding with elderflower and strawberry, cremefraiche and mint

Bbq menus

Main items, choose 3 dishes 1. Bbq pulled pork shoulder with maple and mustard 2. Belly pork with smoked paprika and cotswold honey dressing 3. 6oz beef burgers with chilli cheddar and pickled cucumber salsa 4. Salmon teriyaki wrapped in banana leaves with minted salsa 5. Chicken shish kebabs with red peppers and a Jack Daniels glaze 6. Cumberland sausage rings with my own ketchup and American mustard 7. Butterflied leg of lamb with ras-el-hanout and babaganoush 8. Butterflied leg of lamb with mint, rosemary, garlic and thyme rub 9. Spatchcock chicken with pomegranite molasses and herbs 10. Tuna loin, seared with a coconut, coriander and red chilli marinade 11. Buttermilk chicken breast fillets with bacon and corn salsa 12. Spinach, feta and butternut squash burger in a brioche bun with truffled rocket, v 13. Beetroot, chickpea and lemon balm falafels with coriander gremolata, v 14. Flat mushrooms with beef tomatoes and sauce vierge, v 15. Halloumi cheese, roast red peppers with a chimmichurri dressing on a rosemary skewer, v Salad accompaniments choose 3 1. Mushroom, butterbean and tarragon salad 2. Beetroot, orange and mint salad 3. Carrot, coriander and lemon crème fraiche chilled salad 4. Roast cauliflower, raw cauliflower, pomegranate with dukkha spice 5. Shredded gem lettuce, chicory with mustard and maple dressing 6. Watermelon, apple, mint and lime slaw 7. Roast aubergine with garlic, lemon and pearl barley in mango juice 8. Spiced chickpea, beetroot and rocket salad 9. Cannellini beans with chilli, fennel and lime 10. Wild rice, roasted pepper and herb salad 11. Tahbouleh with peas, red onion and mint 12. Red cabbage salad with apple, seeds and celery, red wine dressing 13. Tomato, cucumber, red onion, coriander, sumac and tahini 14. Puy lentils with roast squash, endamme beans and mint 15. Quinoa with coriander, pomegranate and rocket 16. Green slaw with pea and parsley hoummus 17. Feta and watermelon salad with pumpkin seeds 18. Greek feta salad 19. Tomatoes with black olive tapenade and crispy basil 20. Pea, broad bean, French bean and endamme bean salad with mint and parsley Buffet desserts, choose 2 for a 50/50 split for your numbers 1. Eaton mess separate, mixed berries, whipped cream, crushed caramel meringue, chopped toasted almonds and chocolate sauce. 2. Pear frangipani tart with crème anglaise 3. Dark chocolate brownie with Chantilly mascarpone 4. Large fruit pavlova with a choice of fruit 5. Big bowls of fruit salad with clementine syrup 6. English sweet sherry trifle with flaked chocolate 7. Passionfruit cheesecake with mango sauce 8. Sumer berry pudding with a berry elderflower and rose coulis 9. Lemon and lime tart with a caramel glass, raspberry coulis 10. Coconut and vanilla rice pudding terrine with a pineapple compote

canapés menu

Canapés Meat 1. Quail egg and chorizo scotch eggs with truffle mayo 2. Venison pithivier with juniper jus 3. Ham hock and parsley terrine with piccalilli 4. Duck pate with sticky red onion 5. Bacon, brie and redcurrant tartlets 6. Southrop Lamb served with a mint and rosemary jelly 7. Yorkshire pudding filled with Scottish beef and topped with horseradish 8. Toad in the hole with onion marmalade 9. Mini shepherd pie with sweet potato mash 10. Sesame beef cubes with wasabi, black and white sesame seeds* 11. Honey, soy and mustard glazed sausages 12. Pork belly with an apple confit and crispy sage 13. Seared bbq sirloin with honey mustard toffee Veg 14. Beetroot mousse, parmesan and soured cream 15. Asparagus with welsh goats cheese and chilli jam 16. Mini vegetable spring rolls with my own sweet chilli sauce 17. Wild mushrooms and dolcelatte sourdough toast 18. Sunblush tomato, roast squash and grilled courgette roulade 19. Wensleydale arancini with honey Fish 20. Mini lobster burger with saffron mayo and chicory slaw* 21. Smoked salmon and crayfish with lemon mayonnaise on rye bread, micro herbs 22. Prawn mousse, black pudding on brioche with a red pepper puree 23. Green lip mussel with spicy potato salad 24. Crab and sour apple oat cups*. 25. King prawns wrapped in a potato rosti with an aioli dip*

Additional Information

Other info from the supplier

We provide everything from water to wine, food and staff, cooking and crockery! everything can be discussed