The Nomadic Caterers

A steamy bed of freshly cooked jasmine rice topped with thinly sliced pork belly or beef brisket marinated in authentic Korean ingredients including chili paste (gochujang), soy sauce, rice syrup, and brown sugar. Vegan option can be easily made with deep fried tofu or shitaake mushrooms. Served with a side of spiced cucumber salad.

Choose from a range of marinated meats including beef brisket, pork belly and chicken thigh. Vegetarian and vegan options are also available with mushrooms and tofu. Marinated in garlic, soy sauce, brown sugar and a mixture of secret ingredients. Accompanied by lettuce leaves, spiced cucumber salad or wilted greens.

Chicken thighs coated with a rich, spicy, Gochujang based sauce.

This is not for the faint-hearted! Pieces of chicken thighs coated in cornflour (for extra crispiness), deep-fried, and then coated in a sticky spicy sauce with dried chillis and Szechuan peppercorns.

Thinly cut vegetables, seasoned and wrapped in a homemade batter. Fried and accompanied by a soy sauce/vinegar dip.

Homemade, spicy, fermented cabbage.

Seasonal vegetables, stir fried and stewed with fresh kimchi and spiced lamb meatballs. Vegan option available with deep fried tofu.

Generous chunks of melt in your mouth beef shin on a bed of rice noodles. Homemade broth flavoured with cinnamon, star anise and dried chillis.

Sliced chicken breast cooked in a fragrant, coconut based sauce with fresh red chillis and lemongrass. Vegan options also available.

Traditionally made with pork mince and holy basil, this dish is made by stir frying a range of aromatic ingredients. Served with fragrant jasmine rice. Can also be offered with chicken or beef mince. Vegan options also available.

Velvety, fragrant coconut based curry cooked with Thai aubergine, fresh chillis and Thai basil. Available with a variety of proteins including chicken, beef and prawns. Vegan options also available.

A sweet and sour soup made with evaporated milk, lime juice and kaffir lime leaves. Usually made with mixed seafood, protein choices can be customised.

Stir fried seasonal greens. Loaded with chilli and garlic for a flavoursome kick.

Linguine dressed in marinara sauce and topped with pan seared king prawns. Garnished with a salsa verde.

Penne cooked with a spicy tomato based sauce. Optionally topped with Parmesan.

A rich creamy sauce made with Parmesan, pecorino and egg yolks. Topped with pancetta and black pepper.

A range of cured meats, Italian cheeses, olives, sundried tomatoes and fresh bread

Slow cooked beef broth for a minimum of 8 hours. Flavoured with star anise, cardamom and cinnamon and topped with slow cooked beef.

Slow cooked chicken broth cooked for a minimum of 8 hours. Flavoured with star anise, cardamom and cinnamon and topped with chicken.

Aromatic mushroom based broth. Flavoured with star anise, cardamom and cinnamon. Optionally served with deep-fried tofu or mushrooms.

Pork shoulder marinated in freshly ground coriander and cumin, braised for 3 hours until tender. Optionally topped with homemade salsa, cheese and/or guacamole.

Your choice of protein (beef, pork, chicken, black beans). Optionally served with rice, cheese, guacamole and salsa

Corriander and lime rice, a choice of protein (beef, pork, chicken and black beans). Optionally topped with guacamole, salsa, and cheese.

Tortilla wrap loaded with mixed cheese, optional shredded beef, pulled pork or spiced black beans.

Braised pork belly or shoulder, slow-cooked for a minimum of two hours in a sticky, fragrant sauce including sweet soy sauce, cinnamon, and star anise. Served on a bed of short-grain rice and topped with a soft-boiled egg.

King prawns stir-fried in brown butter, garlic and chicken served with fresh egg noodles.

Chicken stir fried in soy sauce, black vinegar and Chinese wine.

Tofu cooked with garlic, ginger, fermented black beans and Sichaun pepper.

Strips of sirloin steak, deep fried and then stir-fried with garlic, chilli and coriander.

Cooked in garlic, lemon, parsley, and extra virgin olive oil.

Slow-cooked lamb seasoned with a variety of spices, topped with dried apricots.

Baked Middle Eastern eggs with spiced tomato sauce, topped with creme fresh and fresh lemons.

Toasted bread served with tzatziki, red onion, feta cheese and vine tomatoes.

Oven roasted vegetables in a spiced tomato sauce, optionally topped with feta cheese.

Slow cooked pork or beef mince in a homemade lemon, butter, white wine and cream sauce.

Over roasted caramelised chicken thigh, finished with extra virgin olive oil, pine nuts and red onion.

Mixed salad leaves, feta, oregano, tomatoes, and red onion with an extra virgin olive oil and honey dressing.

This one is pretty close to my heart (being Indian) and is a great offer for everyone, especially vegetarians and vegans.

Cubes of yoghurt marinated chicken thigh cooked in a rich sauce, loaded with butter and cream.

Tomato based curry with smoky black cardamon and tender pieces of aubergine.

Tender, melt-in-your-mouth pieces of lamb in a rich tomato-based sauce. Finished with a mint yoghurt.

Lamb mince (can be beef instead) cooked with a range of spices, ginger and fresh peas.

Cooked in a thick, mild coconut sauce with a variety of spices, finished with fresh coriander.

Choice of protein in a light coloured, creamy sauce with mustard seeds and curry leaves.

Mung beans mixed with heavily spiced, caramelised onions and topped with yoghurt and coriander.

Fillet of beef seasoned with shallots, fresh herbs and cornichons. Topped with an egg yolk and served with sourdough bread.

Slow cooked short ribs glazed in balsamic vinegar and red wine. Accompanied by charred broccoli, mustard mash, Yorkshire pudding and beef jus.

Freshly made, creamy pate, filled with butter and smoked bacon. Served with fresh, crusty bread and rocket.

Onions stewed in a homemade beef broth and topped with croutons and Gruyere.

Camembert topped with fresh walnuts, garlic, rosemary, and extra virgin olive oil.

Chicken legs, slow cooked in wine, thyme, garlic and mushrooms.

Tender short ribs braised for a minimum of 4 hours in red wine, extra virgin olive oil and beef stock.

Fillets of white fish, pan fried or roasted and topped with garlic lemon butter and parsley.

Thinly sliced potatoes baked with cream cheese, garlic and nutmeg.

Crispy potatoes cooked in a garlic and rosemary infused oil.

Chopped vegetables roasted in extra virgin olive oil, sea salt, black pepper, rosemary and garlic.

Korean style rib eye steaks, pulled pork, flatbreads, homemade rainbow slaw and Dahl.

Thai inspired prawns, served with fish sauce and lime juice.

Served with miso butter and basil oil.

Cubed chicken marinated in yoghurt and spices, served with a mint yoghurt dip.

Slow-cooked beef brisket, finished on the BBQ.

Smoky ribs, slow cooked for four hours.

Caribbean chicken, brined for 48 hours and cooked on a coal BBQ.

Slow roasted pork shoulder with a homemade BBQ sauce.

Steak marinated in a sticky soy sauce with a secret ingredient for extra tenderness

Mexican inspired corn on the cob charred on the BBQ served with Chipotle butter, finished with creme fresh and coriander.

Chicken, Pork, or Vegetable Gyozas deep fried and served with a sharp soy sauce and sesame dipping sauce.

Miso aubergine with kombu

Skewered seekh kebabs topped with mint yoghurt and fresh rocket.

Crackers topped with onion bhaji pieces, curried chickpeas, fresh pomegranate and Bombay mix.

Smoked Salmon wafers on a bed of cream cheese with wheat crackers.

Cranberry and brie served on a crostini.

Mini bruschetta with basil, garlic, and extra virgin olive oil.

A cocktail stick with salami, mozzarella, basil and garlic served with with a pesto oil.

Chopped king prawns in chorizo mixed with basil, tomato and brown sugar served on a warm blini.

Minced prawns mixed with garlic, ginger and seasame. Formed together in balls and deep fried.

Medjool dates stuffed with cheese and roasted pistachios.

Crispy wings fried in corn flour, coated in a tangy fish, chilli and garlic sauce.

A class British dessert consisting of a dark, dense sponge cake made with chopped dates that is topped with a sweet toffee sauce. Optionally served with ice cream or pouring cream.

One of our biggest crowd pleasers! Rich gooey chocolate brownies, mixed with chunks of white, milk and dark chocolate. Optionally served with ice cream or pouring cream.

Coffee-flavoured Italian dessert. Coffee soaked sponge, layered with a whipped mascarpone and cream, Flavoured with cocoa and grated chocolate.

New York style cheesecake, with a biscoff biscuit base, topped with a homemade salted caramel sauce.

Milk and dark chocolate chunk cookies, made with caramelised brown butter.

A rich dark chocolate ganache filling served on a buttery biscoff base. Optionally topped with raspberries and pouring cream.

Indulgent custard base topped with a layer of hardened caramelised sugar.

A zesty, melt in your mouth lemon curd filling with a homemade buttery, short crust pastry. Optionally served with berries and cream.

Choose from a range of toppings including: pulled pork, cheese, smoked bacon, chorizo, and jalapenos.

Marinated chicken optionally toped with cheese, mayonnaise and fresh salad.

Seasoned beef patty optionally topped with cheese, caramelised onions and burger sauce.

Choose Your Cuisine: Indian Style- Spiced masala fries optionally topped with chicken tikka, cheese, onion bhaji pieces, Bombay mix pomegranate, mint yoghurt and chilli. Mexican Style- Spiced chili powder and oregano fries, optionally topped with shredded beef, spiced chicken, cheese, soured cream, guacamole and salsa. Korean Style- Fries spiced with Korean red pepper powder optionally topped with bulgogi beef/chicken, kewpie mayonnaise, crispy, onions, crispy garlic, sriracha and spring onions

Chickpeas, pomegranate, sweet yogurt and Bombay mix served together. Classic Indian street food.

Homemade meatballs packed inside freshly baked sourdough baguettes, topped with Gouda, cheddar, and mozzarella. Finished with a homemade salsa verde including garlic, parsley, and basil.

This iconic Vietnamese sandwich is usually made with pork, but we are happy to make a vegetarian version with mushrooms too. Topped with pickles vegetables, coriander and chilli sauce.