Clean Slate Catering

Slow cooked duck ballotine, mango gel and pickled cucumber.

Spiced crab tian made with apple, avocado, shallot and lemon. Served with a salt and pepper salad of rocket and samphire.

Slow cooked swasdale cumin lamb with coriander, giant couscous and heritage carrots.

Served with creamy tartiflette and seasonal vegetables.

Served with hazelnut, roasted red pepper and quinoa.

English rhubarb and vanilla pannacotta with rhubarb jelly and honeycomb.