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Chef Simon McKenzie
Premium hospitality caterers
Vegan
Nut Free
Dairy Free
Vegetarian
Halal
Gluten Free
Every one of our suppliers is handpicked
This one was picked by Seb
About Chef Simon McKenzie
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Isle of Skye Scallop, English Peas, Giroles & Artichokes, Watercress
Scallops pan fried, roast giroles & peas, watercress puree, squid ink tuile, baby artichokes
Scottish Lobster Ravioli, Mango, Spring Onion & Coriander Salad, Lobster Bisque
Ravioli filled with diced lobster and lobster mousse, sat on a salad with mango, spring onion, coriander and Chardonnay vinegar to add acidity, finished with a foamed lobster bisque
Roast Turbot, Braised Chicken, Sweetcorn, Hazelnuts & Watercress
pan fried fillet fo line caught wild turbot, braised chicken bon bon, chicken biscuit, roast hazelnuts and hazelnut foam, watercress and chicken jus
Blackberry, Jelly & Custard, Caramelised Puff Pastry, Creme Fraiche
Blackberry e'spuma, fresh blackberries. Caramelised puff pastry, creme fraiche ice cream, vanilla creameaux, blackberry jelly, 24ct gold leaf
Line Caught Sea Bass, Cornish Crab Tortellini, Cauliflower & Hazelnuts
Roast fillet of seabass, crab tortellini, roast cauliflower puree & Florette, spinach, toasted hazelnuts, coriander, yuzu dressing
