Innovative ideas delectable food impeccable service

Menus 202021

Welcome

Borne out of a love of food and a passion for customer service we have been delighting cl ients for over a decade We have achieved this by focusing on three crucial areas - quality ingredients carefully executed kitchen ski l l and experienced service

We carefully select the best ingredients from the wealth of f ine produce that we find around us in Herefordshire

Our lead chefs Bil ly and Gabor combine Michelin- starred flair with vast event catering experience

Our event leaders and Front of House teams pay great attention to detail to deliver happy occasions with enthusiasm and a sense of fun

In shor t you wil l f ind something pleasingly different at every stage of your event from first contact to f inal detail

ldquorsquoThe food and service were impeccable

- it had to be A to Zest rsquo Mrs T Guest at The Hereford Cathedral Nave Dinner

DeliveringUncompromising Quality

Whether you are looking for classic menus or innovative ideas to delight your guests the one thing A to Zest promises you is uncompromising quality

We understand that to achieve excellence in food quality you have to use the best ingredients Wherever possible the produce we use is locally sourced high welfare and ethically sound

Always Lovingly Handmade

Our chefs make everything from scratch star ting with the basic building blocks such as stocks and sauces From par faits to patisserie you wil l always find us lovingly handmade

Experienced Planning suppor t

We provide one to one service with your own dedicated wedding planner From design to execution on the day you wil l only ever deal with one designated point of contact ensuring absolute continuity of service You can be assured that your special day wil l be delivered to your exact specif ication

Bespoke By Design

While we have a wide array of dishes available we also love to put together thoughtful bespoke menus It is impor tant to us that we deliver personalised menus hallmarked with you own sense of style and character

Quite simply our passion is to deliver tasty food presented on the plate with creativity and flair served by friendly people who love what they do

Modern Classic Weddings

For couples looking for traditional wedding breakfast menus our modern classics offer formal dining options

Our brides and grooms can choose from a vast array of dishes and creative ideas from beautiful vibrant canapeacutes through to carefully assembled delicious three course menus Modern classic dining has a timeless quality infused with style and elegance

Rustic Chic Weddings

Sharing platters tabletop picnics pie stations and a host of other creative ideas to match your desire for something different

In recent years we have seen a greater demand for less formal styles of dining Couples want to reflect a more relaxed and fun loving approach to their wedding celebrations

Guests carving beef striploins at the table themed desser t stations and even an ice cream bar using dry ice are some of the ideas we have brought to reality for our couples

Designing Parties from the Fun to the Fabulous

Par ties present amazing oppor tunities to let your imagination and creativity run wild We have a comprehensive range of excit ing par ty menus to choose from but we also really love to work with our cl ients to create unique personalised occasions

From large milestone bir thday occasions to small intimate dinner par ties our events team is on hand to help you plan everything from event t imings to maximise guests enjoyment to sourcing venues and marquees l inens and glassware deacutecor and bar services Our approach is designed to offer you the ult imate suppor t from star t to f inish

ldquolsquo I would recommend A to Zest unreservedly to anyone looking for an approachable professional caterer with

excellent chefs and a fantastic event manager who you want to be there with you on your special dayrsquo

S Townsend

Bespoke Menus

Canapeacutes 11-12

Amuse-Bouche 13

First Course 14

Main Course 15

Main Course Sharing Platters 20

Pie Menu 21

Desser t 22

Childrenrsquos Menu 24

Wedding Breakfast Extras 25

Evening Food 26

Buffets 28

Barbecue 30

Additional Info and TampCs 32

ldquorsquoThe food and service were impeccable

- it had to be A to Zest rsquo

Mrs T Guest at The Hereford Cathedral Nave Dinner

Click to navigate

10

Canapeacute MenuCanapeacutes are a lovely way to welcome your guests

We recommend 5 canapeacutes per guest for a standard wedding reception and 8-10 canapeacutes per guest for a canapeacute par ty Please remember this is just a guide so feel free to choose as many as you would l ike

Hot Canapeacutes

Meat and Fish

bull Mini Herefordshire Sausages glazed with Mustard Soy amp Honey

bull Crispy Breaded Pork Belly topped with Vanil la amp Apple Compote amp Crackling Matchstick

bull Tempura of Prawns served with a Sweet Chil l i amp Cucumber Dipping Sauce

bull Tempura of Salmon with Peanut amp Chil l i Dip

bull Crispy Buttermilk Chicken served with a Smoked Chipotle Mayonnaise

bull Home-made Miniature Burgers served in a Sesame Bun topped with Tomato Relish

bull Panko Breadcrumb Smoked Haddock served with Pea Pureacutee

bull Lobster Croquettes with Pickled Radish amp Charred Lime Mayonnaise (please add a pound050 supplement )

bull Triple Cooked Fat Chip Herefordshire Beef Fi l let amp Beacutearnaise Sauce served on a Fork (please add a pound050 supplement )

Cold Canapeacutes

Meat and Fish

bull Smoked Salmon amp Cream Cheese Gougegraveres

bull Confit Hoi Sin Duck Cones served with Plum Jam amp Cucumber Ribbons

bull Duo of Salmon - Poached amp Smoked Salmon topped with Sour Cream Dil l Pearls amp Keta Caviar

bull Rare Herefordshire Roast Beef on a Potato Rosti with Horseradish Mousse amp Parsley Shoots

bull Gin amp Tonic Cured Sea Trout Preserved Lemon Sweet amp Sour Cucumber

11

Back To Contents

Welcome

Borne out of a love of food and a passion for customer service we have been delighting cl ients for over a decade We have achieved this by focusing on three crucial areas - quality ingredients carefully executed kitchen ski l l and experienced service

We carefully select the best ingredients from the wealth of f ine produce that we find around us in Herefordshire

Our lead chefs Bil ly and Gabor combine Michelin- starred flair with vast event catering experience

Our event leaders and Front of House teams pay great attention to detail to deliver happy occasions with enthusiasm and a sense of fun

In shor t you wil l f ind something pleasingly different at every stage of your event from first contact to f inal detail

ldquorsquoThe food and service were impeccable

- it had to be A to Zest rsquo Mrs T Guest at The Hereford Cathedral Nave Dinner

DeliveringUncompromising Quality

Whether you are looking for classic menus or innovative ideas to delight your guests the one thing A to Zest promises you is uncompromising quality

We understand that to achieve excellence in food quality you have to use the best ingredients Wherever possible the produce we use is locally sourced high welfare and ethically sound

Always Lovingly Handmade

Our chefs make everything from scratch star ting with the basic building blocks such as stocks and sauces From par faits to patisserie you wil l always find us lovingly handmade

Experienced Planning suppor t

We provide one to one service with your own dedicated wedding planner From design to execution on the day you wil l only ever deal with one designated point of contact ensuring absolute continuity of service You can be assured that your special day wil l be delivered to your exact specif ication

Bespoke By Design

While we have a wide array of dishes available we also love to put together thoughtful bespoke menus It is impor tant to us that we deliver personalised menus hallmarked with you own sense of style and character

Quite simply our passion is to deliver tasty food presented on the plate with creativity and flair served by friendly people who love what they do

Modern Classic Weddings

For couples looking for traditional wedding breakfast menus our modern classics offer formal dining options

Our brides and grooms can choose from a vast array of dishes and creative ideas from beautiful vibrant canapeacutes through to carefully assembled delicious three course menus Modern classic dining has a timeless quality infused with style and elegance

Rustic Chic Weddings

Sharing platters tabletop picnics pie stations and a host of other creative ideas to match your desire for something different

In recent years we have seen a greater demand for less formal styles of dining Couples want to reflect a more relaxed and fun loving approach to their wedding celebrations

Guests carving beef striploins at the table themed desser t stations and even an ice cream bar using dry ice are some of the ideas we have brought to reality for our couples

Designing Parties from the Fun to the Fabulous

Par ties present amazing oppor tunities to let your imagination and creativity run wild We have a comprehensive range of excit ing par ty menus to choose from but we also really love to work with our cl ients to create unique personalised occasions

From large milestone bir thday occasions to small intimate dinner par ties our events team is on hand to help you plan everything from event t imings to maximise guests enjoyment to sourcing venues and marquees l inens and glassware deacutecor and bar services Our approach is designed to offer you the ult imate suppor t from star t to f inish

ldquolsquo I would recommend A to Zest unreservedly to anyone looking for an approachable professional caterer with

excellent chefs and a fantastic event manager who you want to be there with you on your special dayrsquo

S Townsend

Bespoke Menus

Canapeacutes 11-12

Amuse-Bouche 13

First Course 14

Main Course 15

Main Course Sharing Platters 20

Pie Menu 21

Desser t 22

Childrenrsquos Menu 24

Wedding Breakfast Extras 25

Evening Food 26

Buffets 28

Barbecue 30

Additional Info and TampCs 32

ldquorsquoThe food and service were impeccable

- it had to be A to Zest rsquo

Mrs T Guest at The Hereford Cathedral Nave Dinner

Click to navigate

10

Canapeacute MenuCanapeacutes are a lovely way to welcome your guests

We recommend 5 canapeacutes per guest for a standard wedding reception and 8-10 canapeacutes per guest for a canapeacute par ty Please remember this is just a guide so feel free to choose as many as you would l ike

Hot Canapeacutes

Meat and Fish

bull Mini Herefordshire Sausages glazed with Mustard Soy amp Honey

bull Crispy Breaded Pork Belly topped with Vanil la amp Apple Compote amp Crackling Matchstick

bull Tempura of Prawns served with a Sweet Chil l i amp Cucumber Dipping Sauce

bull Tempura of Salmon with Peanut amp Chil l i Dip

bull Crispy Buttermilk Chicken served with a Smoked Chipotle Mayonnaise

bull Home-made Miniature Burgers served in a Sesame Bun topped with Tomato Relish

bull Panko Breadcrumb Smoked Haddock served with Pea Pureacutee

bull Lobster Croquettes with Pickled Radish amp Charred Lime Mayonnaise (please add a pound050 supplement )

bull Triple Cooked Fat Chip Herefordshire Beef Fi l let amp Beacutearnaise Sauce served on a Fork (please add a pound050 supplement )

Cold Canapeacutes

Meat and Fish

bull Smoked Salmon amp Cream Cheese Gougegraveres

bull Confit Hoi Sin Duck Cones served with Plum Jam amp Cucumber Ribbons

bull Duo of Salmon - Poached amp Smoked Salmon topped with Sour Cream Dil l Pearls amp Keta Caviar

bull Rare Herefordshire Roast Beef on a Potato Rosti with Horseradish Mousse amp Parsley Shoots

bull Gin amp Tonic Cured Sea Trout Preserved Lemon Sweet amp Sour Cucumber

11

Back To Contents

DeliveringUncompromising Quality

Whether you are looking for classic menus or innovative ideas to delight your guests the one thing A to Zest promises you is uncompromising quality

We understand that to achieve excellence in food quality you have to use the best ingredients Wherever possible the produce we use is locally sourced high welfare and ethically sound

Always Lovingly Handmade

Our chefs make everything from scratch star ting with the basic building blocks such as stocks and sauces From par faits to patisserie you wil l always find us lovingly handmade

Experienced Planning suppor t

We provide one to one service with your own dedicated wedding planner From design to execution on the day you wil l only ever deal with one designated point of contact ensuring absolute continuity of service You can be assured that your special day wil l be delivered to your exact specif ication

Bespoke By Design

While we have a wide array of dishes available we also love to put together thoughtful bespoke menus It is impor tant to us that we deliver personalised menus hallmarked with you own sense of style and character

Quite simply our passion is to deliver tasty food presented on the plate with creativity and flair served by friendly people who love what they do

Modern Classic Weddings

For couples looking for traditional wedding breakfast menus our modern classics offer formal dining options

Our brides and grooms can choose from a vast array of dishes and creative ideas from beautiful vibrant canapeacutes through to carefully assembled delicious three course menus Modern classic dining has a timeless quality infused with style and elegance

Rustic Chic Weddings

Sharing platters tabletop picnics pie stations and a host of other creative ideas to match your desire for something different

In recent years we have seen a greater demand for less formal styles of dining Couples want to reflect a more relaxed and fun loving approach to their wedding celebrations

Guests carving beef striploins at the table themed desser t stations and even an ice cream bar using dry ice are some of the ideas we have brought to reality for our couples

Designing Parties from the Fun to the Fabulous

Par ties present amazing oppor tunities to let your imagination and creativity run wild We have a comprehensive range of excit ing par ty menus to choose from but we also really love to work with our cl ients to create unique personalised occasions

From large milestone bir thday occasions to small intimate dinner par ties our events team is on hand to help you plan everything from event t imings to maximise guests enjoyment to sourcing venues and marquees l inens and glassware deacutecor and bar services Our approach is designed to offer you the ult imate suppor t from star t to f inish

ldquolsquo I would recommend A to Zest unreservedly to anyone looking for an approachable professional caterer with

excellent chefs and a fantastic event manager who you want to be there with you on your special dayrsquo

S Townsend

Bespoke Menus

Canapeacutes 11-12

Amuse-Bouche 13

First Course 14

Main Course 15

Main Course Sharing Platters 20

Pie Menu 21

Desser t 22

Childrenrsquos Menu 24

Wedding Breakfast Extras 25

Evening Food 26

Buffets 28

Barbecue 30

Additional Info and TampCs 32

ldquorsquoThe food and service were impeccable

- it had to be A to Zest rsquo

Mrs T Guest at The Hereford Cathedral Nave Dinner

Click to navigate

10

Canapeacute MenuCanapeacutes are a lovely way to welcome your guests

We recommend 5 canapeacutes per guest for a standard wedding reception and 8-10 canapeacutes per guest for a canapeacute par ty Please remember this is just a guide so feel free to choose as many as you would l ike

Hot Canapeacutes

Meat and Fish

bull Mini Herefordshire Sausages glazed with Mustard Soy amp Honey

bull Crispy Breaded Pork Belly topped with Vanil la amp Apple Compote amp Crackling Matchstick

bull Tempura of Prawns served with a Sweet Chil l i amp Cucumber Dipping Sauce

bull Tempura of Salmon with Peanut amp Chil l i Dip

bull Crispy Buttermilk Chicken served with a Smoked Chipotle Mayonnaise

bull Home-made Miniature Burgers served in a Sesame Bun topped with Tomato Relish

bull Panko Breadcrumb Smoked Haddock served with Pea Pureacutee

bull Lobster Croquettes with Pickled Radish amp Charred Lime Mayonnaise (please add a pound050 supplement )

bull Triple Cooked Fat Chip Herefordshire Beef Fi l let amp Beacutearnaise Sauce served on a Fork (please add a pound050 supplement )

Cold Canapeacutes

Meat and Fish

bull Smoked Salmon amp Cream Cheese Gougegraveres

bull Confit Hoi Sin Duck Cones served with Plum Jam amp Cucumber Ribbons

bull Duo of Salmon - Poached amp Smoked Salmon topped with Sour Cream Dil l Pearls amp Keta Caviar

bull Rare Herefordshire Roast Beef on a Potato Rosti with Horseradish Mousse amp Parsley Shoots

bull Gin amp Tonic Cured Sea Trout Preserved Lemon Sweet amp Sour Cucumber

11

Back To Contents

Modern Classic Weddings

For couples looking for traditional wedding breakfast menus our modern classics offer formal dining options

Our brides and grooms can choose from a vast array of dishes and creative ideas from beautiful vibrant canapeacutes through to carefully assembled delicious three course menus Modern classic dining has a timeless quality infused with style and elegance

Rustic Chic Weddings

Sharing platters tabletop picnics pie stations and a host of other creative ideas to match your desire for something different

In recent years we have seen a greater demand for less formal styles of dining Couples want to reflect a more relaxed and fun loving approach to their wedding celebrations

Guests carving beef striploins at the table themed desser t stations and even an ice cream bar using dry ice are some of the ideas we have brought to reality for our couples

Designing Parties from the Fun to the Fabulous

Par ties present amazing oppor tunities to let your imagination and creativity run wild We have a comprehensive range of excit ing par ty menus to choose from but we also really love to work with our cl ients to create unique personalised occasions

From large milestone bir thday occasions to small intimate dinner par ties our events team is on hand to help you plan everything from event t imings to maximise guests enjoyment to sourcing venues and marquees l inens and glassware deacutecor and bar services Our approach is designed to offer you the ult imate suppor t from star t to f inish

ldquolsquo I would recommend A to Zest unreservedly to anyone looking for an approachable professional caterer with

excellent chefs and a fantastic event manager who you want to be there with you on your special dayrsquo

S Townsend

Bespoke Menus

Canapeacutes 11-12

Amuse-Bouche 13

First Course 14

Main Course 15

Main Course Sharing Platters 20

Pie Menu 21

Desser t 22

Childrenrsquos Menu 24

Wedding Breakfast Extras 25

Evening Food 26

Buffets 28

Barbecue 30

Additional Info and TampCs 32

ldquorsquoThe food and service were impeccable

- it had to be A to Zest rsquo

Mrs T Guest at The Hereford Cathedral Nave Dinner

Click to navigate

10

Canapeacute MenuCanapeacutes are a lovely way to welcome your guests

We recommend 5 canapeacutes per guest for a standard wedding reception and 8-10 canapeacutes per guest for a canapeacute par ty Please remember this is just a guide so feel free to choose as many as you would l ike

Hot Canapeacutes

Meat and Fish

bull Mini Herefordshire Sausages glazed with Mustard Soy amp Honey

bull Crispy Breaded Pork Belly topped with Vanil la amp Apple Compote amp Crackling Matchstick

bull Tempura of Prawns served with a Sweet Chil l i amp Cucumber Dipping Sauce

bull Tempura of Salmon with Peanut amp Chil l i Dip

bull Crispy Buttermilk Chicken served with a Smoked Chipotle Mayonnaise

bull Home-made Miniature Burgers served in a Sesame Bun topped with Tomato Relish

bull Panko Breadcrumb Smoked Haddock served with Pea Pureacutee

bull Lobster Croquettes with Pickled Radish amp Charred Lime Mayonnaise (please add a pound050 supplement )

bull Triple Cooked Fat Chip Herefordshire Beef Fi l let amp Beacutearnaise Sauce served on a Fork (please add a pound050 supplement )

Cold Canapeacutes

Meat and Fish

bull Smoked Salmon amp Cream Cheese Gougegraveres

bull Confit Hoi Sin Duck Cones served with Plum Jam amp Cucumber Ribbons

bull Duo of Salmon - Poached amp Smoked Salmon topped with Sour Cream Dil l Pearls amp Keta Caviar

bull Rare Herefordshire Roast Beef on a Potato Rosti with Horseradish Mousse amp Parsley Shoots

bull Gin amp Tonic Cured Sea Trout Preserved Lemon Sweet amp Sour Cucumber

11

Back To Contents

Designing Parties from the Fun to the Fabulous

Par ties present amazing oppor tunities to let your imagination and creativity run wild We have a comprehensive range of excit ing par ty menus to choose from but we also really love to work with our cl ients to create unique personalised occasions

From large milestone bir thday occasions to small intimate dinner par ties our events team is on hand to help you plan everything from event t imings to maximise guests enjoyment to sourcing venues and marquees l inens and glassware deacutecor and bar services Our approach is designed to offer you the ult imate suppor t from star t to f inish

ldquolsquo I would recommend A to Zest unreservedly to anyone looking for an approachable professional caterer with

excellent chefs and a fantastic event manager who you want to be there with you on your special dayrsquo

S Townsend

Bespoke Menus

Canapeacutes 11-12

Amuse-Bouche 13

First Course 14

Main Course 15

Main Course Sharing Platters 20

Pie Menu 21

Desser t 22

Childrenrsquos Menu 24

Wedding Breakfast Extras 25

Evening Food 26

Buffets 28

Barbecue 30

Additional Info and TampCs 32

ldquorsquoThe food and service were impeccable

- it had to be A to Zest rsquo

Mrs T Guest at The Hereford Cathedral Nave Dinner

Click to navigate

10

Canapeacute MenuCanapeacutes are a lovely way to welcome your guests

We recommend 5 canapeacutes per guest for a standard wedding reception and 8-10 canapeacutes per guest for a canapeacute par ty Please remember this is just a guide so feel free to choose as many as you would l ike

Hot Canapeacutes

Meat and Fish

bull Mini Herefordshire Sausages glazed with Mustard Soy amp Honey

bull Crispy Breaded Pork Belly topped with Vanil la amp Apple Compote amp Crackling Matchstick

bull Tempura of Prawns served with a Sweet Chil l i amp Cucumber Dipping Sauce

bull Tempura of Salmon with Peanut amp Chil l i Dip

bull Crispy Buttermilk Chicken served with a Smoked Chipotle Mayonnaise

bull Home-made Miniature Burgers served in a Sesame Bun topped with Tomato Relish

bull Panko Breadcrumb Smoked Haddock served with Pea Pureacutee

bull Lobster Croquettes with Pickled Radish amp Charred Lime Mayonnaise (please add a pound050 supplement )

bull Triple Cooked Fat Chip Herefordshire Beef Fi l let amp Beacutearnaise Sauce served on a Fork (please add a pound050 supplement )

Cold Canapeacutes

Meat and Fish

bull Smoked Salmon amp Cream Cheese Gougegraveres

bull Confit Hoi Sin Duck Cones served with Plum Jam amp Cucumber Ribbons

bull Duo of Salmon - Poached amp Smoked Salmon topped with Sour Cream Dil l Pearls amp Keta Caviar

bull Rare Herefordshire Roast Beef on a Potato Rosti with Horseradish Mousse amp Parsley Shoots

bull Gin amp Tonic Cured Sea Trout Preserved Lemon Sweet amp Sour Cucumber

11

Back To Contents

Bespoke Menus

Canapeacutes 11-12

Amuse-Bouche 13

First Course 14

Main Course 15

Main Course Sharing Platters 20

Pie Menu 21

Desser t 22

Childrenrsquos Menu 24

Wedding Breakfast Extras 25

Evening Food 26

Buffets 28

Barbecue 30

Additional Info and TampCs 32

ldquorsquoThe food and service were impeccable

- it had to be A to Zest rsquo

Mrs T Guest at The Hereford Cathedral Nave Dinner

Click to navigate

10

Canapeacute MenuCanapeacutes are a lovely way to welcome your guests

We recommend 5 canapeacutes per guest for a standard wedding reception and 8-10 canapeacutes per guest for a canapeacute par ty Please remember this is just a guide so feel free to choose as many as you would l ike

Hot Canapeacutes

Meat and Fish

bull Mini Herefordshire Sausages glazed with Mustard Soy amp Honey

bull Crispy Breaded Pork Belly topped with Vanil la amp Apple Compote amp Crackling Matchstick

bull Tempura of Prawns served with a Sweet Chil l i amp Cucumber Dipping Sauce

bull Tempura of Salmon with Peanut amp Chil l i Dip

bull Crispy Buttermilk Chicken served with a Smoked Chipotle Mayonnaise

bull Home-made Miniature Burgers served in a Sesame Bun topped with Tomato Relish

bull Panko Breadcrumb Smoked Haddock served with Pea Pureacutee

bull Lobster Croquettes with Pickled Radish amp Charred Lime Mayonnaise (please add a pound050 supplement )

bull Triple Cooked Fat Chip Herefordshire Beef Fi l let amp Beacutearnaise Sauce served on a Fork (please add a pound050 supplement )

Cold Canapeacutes

Meat and Fish

bull Smoked Salmon amp Cream Cheese Gougegraveres

bull Confit Hoi Sin Duck Cones served with Plum Jam amp Cucumber Ribbons

bull Duo of Salmon - Poached amp Smoked Salmon topped with Sour Cream Dil l Pearls amp Keta Caviar

bull Rare Herefordshire Roast Beef on a Potato Rosti with Horseradish Mousse amp Parsley Shoots

bull Gin amp Tonic Cured Sea Trout Preserved Lemon Sweet amp Sour Cucumber

11

Back To Contents

Vegetarian Everything Free Canapeacutes are a lovely way to welcome your guests

We recommend 5 canapeacutes per guest for a standard wedding reception and 8-10 canapeacutes per guest for a canapeacute par ty Please remember this is just a guide so feel free to choose as many as you would l ike

Hot Canapeacutes

Vegetarian

bull Gruyegravere amp Chive Croquettes

bull Parmesan amp Mozzarella Arancini served with Tomato Relish

bull Sti lton Por t amp Caramelised Red Onion Rarebits topped with Candied Walnut Crumbs

Cold Canapeacutes

Vegetarian

bull Ricotta Roasted Tomato amp Fresh Basil Pesto served on a Parmesan Shor tbread

bull Pea Pecorino amp Mint Pureacutee served on Bruschetta

bull Ragstone Goatsrsquo Cheesecake topped with Beetroot Chutney amp Green Apple

bull Whipped Feta Watermelon Radish amp Oregano Shoots served on a Crostini

Everything Free Canapeacutes (Dairy Wheat Nut Gluten Free)

bull Confit Tomato Ar tichoke amp Black Olive Tar t

bull Fine Herb Arancini with Viol ife Prosociano amp a Roast Red Pepper Pesto

bull Caulif lower amp Squash Fritters with Curried Coconut Cashew Dip

bull Extra Virgin Olive Oil Tarragon Mushroom Duxelles served on a Sea Salt amp Black Pepper Croute

bull Roasted Onion Hummus Charred Courgette amp Sweet Sun Blushed Tomato served on a Fresh Basil Crostini

Amuse BoucheA French word l iterally translated as lsquomouth amuser rsquo amuse bouche is a small course designed to per fectly compliment the for thcoming meal

Menu 1

bull Sweetcorn Velouteacute topped with Chorizo Foam

bull Wild Mushroom Soup topped with Mushroom Foam (v)

bull Gazpacho served with Cucumber Jel ly amp Basil Oil (v)

bull Celeriac amp Herefordshire Apple Velouteacute with Candied Walnuts (v)

bull Herefordshire Ham Hock Split Pea Truffle amp Lovage Soup

bull Beef Consommeacute topped with Horseradish Foam

bull Tomato Essence with Podded Summer Peas amp Broad Beans (v)

Menu 2

bull Layered BLT in a Verrine

bull Seared Scallop Mousse served with Thai Pureacutee amp Lemongrass Oil

bull Herefordshire Asparagus Velouteacute served with a Soft Poached Quail rsquos Egg (in season only)

bull Venison Croquette with Smoked Carrot Ketchup

bull Native Lobster amp Bisque topped with Vanil la Foam (please add a pound250 supplement )

1312

Back To ContentsBack To Contents

First Course

Menu 1bull Free Range Chicken Terrine Sweetcorn Velouteacute Pickled Purple Carrot Chorizo Oil amp

Sourdough Bread

bull Home-made Herb Flatbreads served with 3 Dipping Pots Baba Ghanoush Black Olive Tapenade amp Roasted Garl ic Hummus (v)

bull Chicken Liver Par fait served with Green Tomato Chutney Micro Leaf Salad amp Ar tisan Breads

bull Fresh Goatsrsquo Curd Roasted Candied Beets amp Fresh Fig (v)

bull Lemon amp Mint Marinated Feta Fresh Pea Pesto Bruschetta amp Pea Shoot Salad (v)

bull Warm Tar t of Blue Cheese served with a Saffron Infused Will iams Pear Salad amp Candied Walnuts (v)

bull Lemon Vodka amp Mascarpone Risotto served with Thyme Butter amp Toasted Almonds (v)

Menu 2bull Smokey 24 Hr Pulled Herefordshire Pork served with Creamy Macaroni Cheese

bull Cajun Crab Cake served with a Mango Avocado amp Coriander Salsa Fresh Lime and Mizuna Leaf Salad

bull Tomato Basil amp Pine Nut Baklava (v)

bull Pork Ril lettes served with Sourdough Melbas amp a Cornichon Caper amp Radish Salad

bull Sea Trout Terrine Pickled Samphire Cockles and Dorothy Goodbodies Beer Bread

bull Confit Duck amp Pistachio Sausage Roll served with a Cranberry amp Por t Ketchup

bull Goatsrsquo Cheese Mediterranean Vegetable amp Basil Pesto Terrine (v)

bull Twice Baked Gruyegravere Souffleacute with Romanesco Velouteacute (v)

14

Menu 3bull Chicken amp Herb Boudin wrapped in Pancetta served with a Caponata Dressing

bull Prawn Cocktail Verrine served with Bloody Mary Jel ly amp Avocado Mousse

bull Pan Fried Scallop Braised amp Pressed Belly of Pork served with Sweet Corn Pureacutee Chorizo Vinaigrette amp Coriander Micro Cress

bull Smoked Duck served with Blood Orange Gel Crispy Pork Crackling amp Apple amp Celeriac Reacutemoulade

bull Chargri l led Sourdough Bruschetta served with a Fricasseacutee of New Season Garl ic Wild Mushrooms amp Baked Ricotta (v)

bull Beetroot Cured Salmon served with Asparagus Velouteacute Mint Oil amp Soft Leaf Salad

bull Local Cured Salmon served with Dil l Pickled Cucumber amp Cregraveme Fraicircche

bull Carpaccio of Herefordshire Beef Fi l let served with Wild Rocket Parmesan Tuile amp Truffle Oil

Back To ContentsBack To Contents

Alternative to a First CourseDishes to Share

French

bull French Charcuterie ndash Salami amp Saucisson

bull Rustic Country Pacircteacute

bull Whole Camember t Baked with White Wine Garl ic amp Rosemary (v)

bull Cornichons amp Capers

bull Ar tisan Breads with Herb Butter

Herefordshire Picnic

bull Quail rsquos Egg Scotch Eggs

bull Crispy Crackling

bull Litt le Hereford Cheese

bull Pickled Onions

bull Home-made Pork Sausage Rolls

bull Country Breads

I tal ian

bull Selection of Ital ian Meats ndash Prosciutto amp Ital ian Salami

bull Sun Blushed Tomato Buffalo Mozzarella amp Wild Rocket Salad served with a Balsamic Dressing (v)

bull Chargri l led Ar tichokes amp Red Peppers (v)

bull Marinated Olives (v)

bull Ital ian Breads served with Extra Virgin Olive Oil amp Balsamic Vinegar

Seafood

bull Shell on Prawns served in frac12 Pint Pots with Garl ic Butter

bull Smoked Mackerel amp Horseradish Pacircteacute

bull Poached Trout Mousse

bull AtoZest Beetroot Cured Salmon

bull Dil l Pickled Cucumber Ribbons

bull Black Treacle amp Caraway Seed Bread

17

Main Course

Menu 1bull Braised Belly of Herefordshire Pork served with Champ Potato Roasted Carrots Pea

Pureacutee amp an Oliver rsquos Cider Jus

bull Duo of Chicken ndash Butter Poached Breast amp Crisp Thigh Black Olive Tapenade Tenderstem Broccoli Roast Cherry Tomato Sauce amp Polenta Wedge

bull Pan Roasted Fi l let of Salmon served with Crushed Dil l Potatoes Charred Leeks amp Green Sauce

bull 18 Hour Slow Braised Ox Cheek served with Horseradish Mashed Potatoes Whole Carrot amp a Red Wine Jus

bull Herefordshire Orchard Pork Sausages served with Creamy Chive Mashed Potato Beer Battered Onion Rings amp a Cider amp Caramelised Onion Gravy

bull Loin of Herefordshire Pork served with Al Forno Potatoes Wilted Spinach amp a Champagne amp Por tobello Mushroom Sauce

bull Pan Roasted Chicken Breast served with a Chorizo Smoked Paprika Olive amp Butterbean Stew amp Curly Kale

Menu 2bull Pan Seared Guinea Fowl wrapped in Smoked Bacon served with Thyme Baked New

Potatoes Tenderstem Broccoli amp a Creamy Wild Mushroom Sauce

bull Hake with Parsley Crushed Pink Fir Potatoes Pea amp Bacon Fricasseacutee amp a Beurre Blanc Sauce

bull Brined amp Roast Loin of Herefordshire Pork Crackling Straws Black Pudding amp Potato Terrine Apple Pureacutee Fine Beans amp a Westonrsquos Vintage Cider Gravy

bull Roasted Loin amp Rib of Local Lamb served with Rosemary Pommes Anna Braised Peas amp Bib Lettuce amp a Rich Lamb Jus

bull Tenderloin of Pork served with Roasted Squash Pureacutee Caramelised Granny Smith Fondant Potato Black Kale amp a Vin Santo Pork Sauce

bull Duck Two Ways ndash Roast Breast amp Savoy Duck Parcel Beetroot amp Barley Risotto Wye Asparagus amp Pan Juices (when in season)

bull Beef Cheek served with Black Olives Gremolata Parmentier Potatoes and Fine Green Beans

Back To ContentsBack To Contents

Menu 3bull Beef Two Ways Braised Shin amp Roasted Sirloin served with Celeriac Dauphinoise

Potatoes amp Fine Green Beans

bull Roasted Rump of Lamb served with Savoy Cabbage Fondant Potato Onion Soubise amp a Rosemary Scented Jus

bull Pan Fried Loin of Cod served with Braised Mustard Lenti ls Crispy Potatoes Roasted Cherry Vine Tomatoes amp a Lemon amp Caper Salsa Verde

bull Crispy Duck Breast served with Bok Choi amp Black Bean Salad dressed with a Lime amp Ginger Vinaigrette

bull Herb Crusted Rack of Lamb served with Thyme amp Rosemary Boulangegravere Potatoes Rainbow Chard amp a Rosemary Jus

bull Venison Sirloin amp Bolognaise Caramelised Summer Squash Poached Black Fig amp Pickled Walnut Salsa Verde

bull Rolled amp Stuffed Belly of Pork served with Chive Gnocchi Sun Blush Tomato amp Cavolo Nero Pesto

bull Sous Vide Fi l let of Herefordshire Beef served with Home-made Triple Cooked Beef Dripping Chips Vine Tomatoes Watercress amp Rocket Salad amp Beacutearnaise Sauce

bull Roasted Lobster amp Frites served with a Lemon Mayonnaise

18

Vegetarian

bull lsquoRoot En Croucirctersquo ndash Roasted Roots Salt Baked Beetroot Butternut Squash Caramelised Red Onion amp Wilted Spinach served with a Carrot amp Orange Velouteacute

bull Beetroot Risotto served with a Parsley Salad amp Horseradish Cregraveme Fraicircche

bull Pan-Fried Gnocchi served with Petit Pois Wilted Rocket Feta Cheese Buttered Sage amp a Braised Tomato Sauce

bull Ricotta Basil amp Roasted Mediterranean Vegetable Parmigiana

bull Corsican Pie with Toasted Golden Courgette Ratatouil le Wilted Spinach Pecorino amp Courgette Flowers served with Summer Squash Velouteacute (when in season)

Vegan bull Braised Ar tichoke Preserved Lemon amp Green Olive Stew

bull Chick Pea Lime Tamarind Chil l i amp Coriander Curry served with Coconut Rice

bull Confit Onion amp Roasted Aubergine Potato Cannelloni served with Sauteacuteed Spinach amp a Carrot Cardamom amp Vanil la Sauce

19

The majority of our dishes can easi ly be adapted to cater for gluten free and dairy free diets along with other dietary requirements Please get in contact for more information

Back To ContentsBack To Contents

Main Course Sharing Platters

Please choose one option below that is to be served on wooden boards for 1 al located guest per table to carve

bull Roasted Loin of Gloucester Old Spot Pork

bull Free Range Chicken

bull Slow Roasted Shoulder of Lamb studded with Rosemary amp Garl ic

bull Roasted Herefordshire Sirloin of Beef

Please choose any 3 accompaniments to be served in bowls to tables

bull Roasted New Potatoes dressed with Garl ic amp Thyme (v)

bull Crispy Paprika Sauteacuteed Potatoes (v)

bull Roasted Butternut Squash served with Wild Oregano Chil l i amp Garl ic (v)

bull Roasted Root Vegetables (v)

bull Chunky Chargri l led Mediterranean Vegetables (v)

bull Sweet Potato Wedges served with Sweet Chil l i Sauce amp Cregraveme Fraicircche (v)

bull Creamy Caulif lower Cheese (v)

bull Tenderstem Broccoli (v)

bull Kale dressed with Extra Virgin Olive Oil amp Sea Salt (v)

bull Buttered Swiss Chard (v)

bull Fine Green Beans (v)

bull Home-made Crunchy Coleslaw (v)

bull Green Bean Summer Pea amp Wild Rocket Salad (v)

bull Chargri l led Red Pepper Aubergine amp Red Onion Salad (v)

bull Tomato Panzanella served with Fresh Basil Pesto (v)

bull Potato Salad served with Capers Cornichons Whole Grain Mustard amp Lemon Oil (v)

bull Pomegranate Mint Lemon amp Coriander Giant Cous Cous (v)

bull Israeli Cous-Cous Salad with Dil l Cranberries Raisins amp Spring Onions (v)

bull Soft Herb amp Green Leaf Salad served with Shallot Vinaigrette (v)

bull Tomato Red Onion amp Aged Balsamic Salad (v)

20 21

Pie Menu

All pies are an individual single serving size please choose 1 from the menu below Please then add as many accompaniments from the sides menu as you wish All items are individually priced

Pies bull Traditional Steak amp Kidney Pie

bull Steak with Barley amp Hereford Pale Ale Gravy

bull 70rsquos Classic Chicken amp Creamed Leek Pie

bull Lamb Hot Pot Pie ndash Lamb Shoulder Red Cabbage amp Charlotte Potatoes

bull Steak amp Shropshire Blue Cheese

bull Mixed Game Pie with a Rich Por t Gravy

bull Pulled Pork Chorizo Olive amp Cannell ini Bean

bull Hereford Hop Cheese Caramelized Red Onion Spinach amp Butternut Squash (v)

bull Confit Duck Leg Lardons Puy Lenti l amp Red Wine

bull Honey Roast Parsnip Mature Cheddar and Chestnut (v)

Sides bull Creamy Mashed Potato (v)

bull Garden Peas (v)

bull Buttered Savoy Cabbage (v)

bull Mushy Peas (v)

bull Roast Carrots (v)

bull Roast Potatoes (v)

bull Broccoli (v)

bull Roast Parsnips (v)

bull Creamed Leeks (v)

bull Fine Beans (v)

Back To ContentsBack To Contents

Dessert Course

Menu 1bull Glazed Lemon Tar t served with a Preserved Raspberry Sauce

bull Sticky Toffee Pudding served with a Warm Butterscotch Sauce amp Vanil la Ice Cream

bull Vanil la Panna Cotta served with a Black Cherry amp Vanil la Bean Compote amp a Chocolate Tuil le

bull Chocolate Fudge Brownie served with a Chocolate Sauce amp Vanil la Bean Ice Cream

bull Classic Lemon Posset served with Strawberries

bull Honeycomb amp Chocolate Mousse Verrine

bull Baked Vanil la Cheesecake served with Salted Caramel Sauce

bull Classic Eton Mess

bull White Chocolate amp Apricot Bread amp Butter Pudding served with Cregraveme Anglaise Candied Walnuts amp Caramelised Orange

bull Caramelised Banana Split served with Vanil la Chocolate amp Strawberry Ice Cream Chopped Nuts Chocolate Sauce amp Whipped Vanil la Cream

bull Salted Chocolate amp Coconut Tar t (vegan)

bull Shiraz Poached Pear served with Vanil la Pod Ice Cream and Shiraz Syrup (vegan)

Menu 2 bull Valrhona 70 Chocolate Delice with Cornish Sea Salted Caramel amp Sesame Thins

bull Apple Tar te Tatin served with Caramel Sauce amp Cregraveme Fraicircche

bull Mango amp Passion Fruit Eton Mess

bull Coconut amp Vanil la Yoghur t Rice Pudding Arancini Mango Salsa amp Raspberry Sorbet

bull Hazelnut Par fait served with a Salted Butter Caramel Sauce

bull Herefordshire Pear amp Frangipane Tar t served with Vanil la Cregraveme Fraicircche

bull Salted Caramel Cheesecake with a Pretzel Crumb

bull AtoZest Cappuccino ndash Rich Coffee Mousse topped with Mascarpone Sorbet amp served with a Buttery Madeleine

bull Lemon amp Blueberry Polenta Cake Sundae (vegan)

bull Panettone Trif le with Muscat Ricotta Cream amp English Summer Berries

bull Raspberry Cregraveme Brucircleacutee served with a Home-Made Shor tbread

22

Menu 3bull Fig amp Star Anise Tar te Tatin Caramel Sauce Cinnamon Cregraveme Fraicircche

bull Passion Fruit Mousse served with an Alphonso Mango Coulis

bull White Chocolate Mousse served with Pistachio Crumb amp Kirsch Marinated Cherries

bull Chocolate Tor te served with Grand Marnier amp Orange Ice Cream

bull Cherry Bakewell Tar t with Clotted Cream

bull Trio of Lemon Desser ts ndash Limoncello Posset Lemon Polenta Cake amp Rich Lemon Curd Meringue

bull Deconstructed Banoffee Pie ndash Dulce de Leche Cake Caramel Mousse Banana Ice Cream Whipped Caramel Cream

bull Beetroot Coffee amp Grand Marnier Mousse Caramelised Peanuts amp Mascarpone Cream

bull Roast Nectarines with Walnut Crumble Ricotta amp Herefordshire Honey

bull Alphonso Mango Sorbet topped with Toasted Coconut Lime amp Mint (vegan)

bull Coconut amp Cardamom Panna Cotta with a Preserved Raspberry Syrup (vegan)

Miniature Desser t Plates - Served on black slates amp placed along the tables for guests to help themselves

Please choose 4 options from the l ist below

bull Treacle Tar t

bull Salted Chocolate Orange Truffles

bull Blondie Triangles

bull Fudgy Chocolate Brownie

bull Lemon Meringue Pie

bull Macaroons

bull White Chocolate Coconut Truffles

bull Sticky Lemon Polenta Cake

bull Mini Ring Doughnuts with Raspberry

Dusted Sugar

bull Turkish Delight

bull Orange Custard Tar ts with Rose

Scented Jel ly

23

Back To ContentsBack To Contents

First Coursebull Melon served with Fresh Raspberries (v)

bull Cheese amp Ham Tar t

bull Hummus amp Pitta Bread (v)

Main Coursebull Herefordshire Sausages amp Creamy Mash

bull Fish Finger Wraps

bull Spaghetti Meatballs Cherry Tomato Sauce Grated Cheddar

bull Creamy Macaroni Cheese (v)

Desser t Coursebull Fudgy Chocolate Brownie

bull Smothered Banana Split

bull Buttermilk Waffle Vanil la Ice Cream amp Chocolate Sauce

bull Fruit Salad

Childrenrsquos Menufor chi ldren aged 12 amp under

Alternatively to the menu below children may wish to have a smaller por tion of an adultrsquos meal

24

Between Courses

SorbetsA selection of home-made sorbets Ideal to serve as a palate cleanser between First and Main course Our f lavours include

bull Lemon

bull Elder flower

bull Raspberry

bull Cider

bull Champagne

bull Cucumber

bull Chase Gin amp Tonic

After Dinner

CoffeeA selection of Freshly Ground South American amp African Coffees

Petit FoursA Selection of Home-made Petit Fours

bull Chocolate amp Honeycomb Truffles

bull Salted Orange Chocolate Truffles

bull Coconut Tuiles

bull Classic Madeleines

Wedding Breakfast Extras

25

Back To ContentsBack To Contents

Evening Food

Cheeseboard bull A Selection of Local amp Continental Cheeses served with Savoury Biscuits Freshly Baked

Ar tisan Bread Caramelised Walnuts amp Grapes

Hand Held Hot Food

bull Herefordshire Bacon Butties

bull Herefordshire Orchard Sausage Butties

bull American Hot Dogs served with Mustard amp Crispy Onions

bull Pad Thai Noodle Boxes

bull Fish Finger Sandwich served with Home-Made Tar tare Sauce

bull Slow Cooked Pulled Herefordshire Beef served with Crunchy Coleslaw amp Gherkins in a Soft Bun

bull Steamed Asian Bao Buns with Slow Cooked Herefordshire Pulled Pork Hoi Sin Spring Onion Cucumber amp Crispy Onions

bull Marinated Haloumi Wraps served with Wild Rocket amp Sweet Chil l i Dressing (v)

26

Gourmet Burgers

bull Classic Chargri l led 6oz Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Classic Chargri l led Half Pound Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Por tobello Mushroom Burger topped with Roasted Red Peppers amp Goatsrsquo Cheese in a Brioche Bap (v)

Please choose any 3 of the fol lowing topping options

bull Cheddar Cheese Slices

bull Smokey Barbecue Sauce

bull Perl Wen Blue Cheese

bull Home-made lsquoRaging Bull rsquo Chil l i Sauce

bull Sweet Dil l Peppers

bull Crispy Bacon

bull Guacamole

Back To ContentsBack To Contents

Menu 1bull Rare 28 Day Aged Herefordshire Beef

served with a Parmesan amp Herb Crust

bull Honey amp Whole Grain Mustard Glazed Baked Ham

bull Fresh Basil Summer Pea Parmesan amp Pancetta Tar t

bull Home-made Summer Vegetable Coleslaw (v)

bull Green Leaf amp Soft Herb Salad with a Raspberry Vinaigrette (v)

bull Wholegrain Mustard Caper amp New Potato Salad served with a Lemon amp Parsley Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Classic Lemon Tar t served with Raspberry Coulis

Menu 2bull Char Gri l led Chicken Caesar Salad

(contains anchovies) topped with Parmesan Croutons

bull Camomile Tea Poached Salmon Fil lets served with a Brazil Nut Pesto

bull Kale amp Goatsrsquo Cheese Frittata (v)

bull Moroccan Aubergine amp Chick Pea Salad with Harissa Yoghur t (v)

bull Heirloom Tomato amp Rosemary Focaccia Panzanella (v)

bull Freshly Baked Ar tisan Breads

bull Rich Chocolate Fudge Brownie served with Chocolate Sauce

bull Lemon Posset served with Strawberry Soup

Menu 3bull Crispy Duck Salad with Fresh Daikon

Radish Ginger amp Coriander served with a Soy Honey Ketchup

bull Wedges of Roast Butternut Squash with Charred Poblano Pepper Pesto (v)

bull Taleggio Wye Asparagus Pea amp Rainbow Chard Tar t (v)

bull Asian Vermicell i amp Super Greens Salad with a Sesame amp Ginger Vinaigrette (v)

bull Barbecued Mediterranean Vegetable Olive amp Pearl Barley Salad with Lemon Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Poached Rhubarb amp Vanil la Custard Cream Eton Mess

bull Fresh Fruit Salad served with a Caramelised Orange amp Vanil la Bean Syrup

Cold Fork Buffets

Buffets

28

Menu 1bull Slow Cooked Herefordshire Beef amp

Goodbodies Ale Casserole

bull Creamy Mushroom amp Madeira Stroganoff served with Smoked Paprika Cregraveme Fraicircche (v)

bull Garl ic amp Thyme Roasted New Potatoes (v)

bull Roasted Root Vegetable Medley (v)

bull Fine Beans dressed with Lemon amp Olive Oil (v)

bull Coconut Panna Cotta with Passion Fruit Syrup

bull Rich Chocolate Fudge Brownie Tower

Menu 2bull Catalan Chicken Stew with Chorizo

Saffron Olives Ar tichokes Tomatoes amp Sherry

bull Spicy Chick Pea Lime Tamarind Fresh Chil l i amp Coriander Curry (vegan)

bull Garl ic Cornish Sea Salt amp Rosemary Roast Potatoes (v)

bull Tomato Coriander amp Cucumber Salad (v)

bull Home-made Flat Breads with Roasted Garl ic amp Chil l i Oil

bull Layered Triple Chocolate Mousse

bull Margarita Cheesecake

Menu 3bull Sticky BBQ Pork Tenderloin with Sweet

Corn Salsa

bull Blackened Salmon Fil lets with an Avocado Mango amp Coriander Salsa

bull Red Onion Black Bean Goatsrsquo Cheese amp Spinach Quesadil las with Sour Cream (v)

bull Sweet Potato Wedges with Fresh Oregano and Chil l i (v)

bull Kale Salad with Apples amp Golden Raisins (v)

bull Pilaf Rice with Sun Dried Cranberries amp Butternut Squash (v)

bull Gooey Mississippi Mud Pie amp Caramel Whipped Cream

bull Selection of Local amp Brit ish Cheeses served with Grapes Caramelised Walnuts amp Savoury Biscuits

Hot Fork Buffets

29

Back To ContentsBack To Contents

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

First Course

Menu 1bull Free Range Chicken Terrine Sweetcorn Velouteacute Pickled Purple Carrot Chorizo Oil amp

Sourdough Bread

bull Home-made Herb Flatbreads served with 3 Dipping Pots Baba Ghanoush Black Olive Tapenade amp Roasted Garl ic Hummus (v)

bull Chicken Liver Par fait served with Green Tomato Chutney Micro Leaf Salad amp Ar tisan Breads

bull Fresh Goatsrsquo Curd Roasted Candied Beets amp Fresh Fig (v)

bull Lemon amp Mint Marinated Feta Fresh Pea Pesto Bruschetta amp Pea Shoot Salad (v)

bull Warm Tar t of Blue Cheese served with a Saffron Infused Will iams Pear Salad amp Candied Walnuts (v)

bull Lemon Vodka amp Mascarpone Risotto served with Thyme Butter amp Toasted Almonds (v)

Menu 2bull Smokey 24 Hr Pulled Herefordshire Pork served with Creamy Macaroni Cheese

bull Cajun Crab Cake served with a Mango Avocado amp Coriander Salsa Fresh Lime and Mizuna Leaf Salad

bull Tomato Basil amp Pine Nut Baklava (v)

bull Pork Ril lettes served with Sourdough Melbas amp a Cornichon Caper amp Radish Salad

bull Sea Trout Terrine Pickled Samphire Cockles and Dorothy Goodbodies Beer Bread

bull Confit Duck amp Pistachio Sausage Roll served with a Cranberry amp Por t Ketchup

bull Goatsrsquo Cheese Mediterranean Vegetable amp Basil Pesto Terrine (v)

bull Twice Baked Gruyegravere Souffleacute with Romanesco Velouteacute (v)

14

Menu 3bull Chicken amp Herb Boudin wrapped in Pancetta served with a Caponata Dressing

bull Prawn Cocktail Verrine served with Bloody Mary Jel ly amp Avocado Mousse

bull Pan Fried Scallop Braised amp Pressed Belly of Pork served with Sweet Corn Pureacutee Chorizo Vinaigrette amp Coriander Micro Cress

bull Smoked Duck served with Blood Orange Gel Crispy Pork Crackling amp Apple amp Celeriac Reacutemoulade

bull Chargri l led Sourdough Bruschetta served with a Fricasseacutee of New Season Garl ic Wild Mushrooms amp Baked Ricotta (v)

bull Beetroot Cured Salmon served with Asparagus Velouteacute Mint Oil amp Soft Leaf Salad

bull Local Cured Salmon served with Dil l Pickled Cucumber amp Cregraveme Fraicircche

bull Carpaccio of Herefordshire Beef Fi l let served with Wild Rocket Parmesan Tuile amp Truffle Oil

Back To ContentsBack To Contents

Alternative to a First CourseDishes to Share

French

bull French Charcuterie ndash Salami amp Saucisson

bull Rustic Country Pacircteacute

bull Whole Camember t Baked with White Wine Garl ic amp Rosemary (v)

bull Cornichons amp Capers

bull Ar tisan Breads with Herb Butter

Herefordshire Picnic

bull Quail rsquos Egg Scotch Eggs

bull Crispy Crackling

bull Litt le Hereford Cheese

bull Pickled Onions

bull Home-made Pork Sausage Rolls

bull Country Breads

I tal ian

bull Selection of Ital ian Meats ndash Prosciutto amp Ital ian Salami

bull Sun Blushed Tomato Buffalo Mozzarella amp Wild Rocket Salad served with a Balsamic Dressing (v)

bull Chargri l led Ar tichokes amp Red Peppers (v)

bull Marinated Olives (v)

bull Ital ian Breads served with Extra Virgin Olive Oil amp Balsamic Vinegar

Seafood

bull Shell on Prawns served in frac12 Pint Pots with Garl ic Butter

bull Smoked Mackerel amp Horseradish Pacircteacute

bull Poached Trout Mousse

bull AtoZest Beetroot Cured Salmon

bull Dil l Pickled Cucumber Ribbons

bull Black Treacle amp Caraway Seed Bread

17

Main Course

Menu 1bull Braised Belly of Herefordshire Pork served with Champ Potato Roasted Carrots Pea

Pureacutee amp an Oliver rsquos Cider Jus

bull Duo of Chicken ndash Butter Poached Breast amp Crisp Thigh Black Olive Tapenade Tenderstem Broccoli Roast Cherry Tomato Sauce amp Polenta Wedge

bull Pan Roasted Fi l let of Salmon served with Crushed Dil l Potatoes Charred Leeks amp Green Sauce

bull 18 Hour Slow Braised Ox Cheek served with Horseradish Mashed Potatoes Whole Carrot amp a Red Wine Jus

bull Herefordshire Orchard Pork Sausages served with Creamy Chive Mashed Potato Beer Battered Onion Rings amp a Cider amp Caramelised Onion Gravy

bull Loin of Herefordshire Pork served with Al Forno Potatoes Wilted Spinach amp a Champagne amp Por tobello Mushroom Sauce

bull Pan Roasted Chicken Breast served with a Chorizo Smoked Paprika Olive amp Butterbean Stew amp Curly Kale

Menu 2bull Pan Seared Guinea Fowl wrapped in Smoked Bacon served with Thyme Baked New

Potatoes Tenderstem Broccoli amp a Creamy Wild Mushroom Sauce

bull Hake with Parsley Crushed Pink Fir Potatoes Pea amp Bacon Fricasseacutee amp a Beurre Blanc Sauce

bull Brined amp Roast Loin of Herefordshire Pork Crackling Straws Black Pudding amp Potato Terrine Apple Pureacutee Fine Beans amp a Westonrsquos Vintage Cider Gravy

bull Roasted Loin amp Rib of Local Lamb served with Rosemary Pommes Anna Braised Peas amp Bib Lettuce amp a Rich Lamb Jus

bull Tenderloin of Pork served with Roasted Squash Pureacutee Caramelised Granny Smith Fondant Potato Black Kale amp a Vin Santo Pork Sauce

bull Duck Two Ways ndash Roast Breast amp Savoy Duck Parcel Beetroot amp Barley Risotto Wye Asparagus amp Pan Juices (when in season)

bull Beef Cheek served with Black Olives Gremolata Parmentier Potatoes and Fine Green Beans

Back To ContentsBack To Contents

Menu 3bull Beef Two Ways Braised Shin amp Roasted Sirloin served with Celeriac Dauphinoise

Potatoes amp Fine Green Beans

bull Roasted Rump of Lamb served with Savoy Cabbage Fondant Potato Onion Soubise amp a Rosemary Scented Jus

bull Pan Fried Loin of Cod served with Braised Mustard Lenti ls Crispy Potatoes Roasted Cherry Vine Tomatoes amp a Lemon amp Caper Salsa Verde

bull Crispy Duck Breast served with Bok Choi amp Black Bean Salad dressed with a Lime amp Ginger Vinaigrette

bull Herb Crusted Rack of Lamb served with Thyme amp Rosemary Boulangegravere Potatoes Rainbow Chard amp a Rosemary Jus

bull Venison Sirloin amp Bolognaise Caramelised Summer Squash Poached Black Fig amp Pickled Walnut Salsa Verde

bull Rolled amp Stuffed Belly of Pork served with Chive Gnocchi Sun Blush Tomato amp Cavolo Nero Pesto

bull Sous Vide Fi l let of Herefordshire Beef served with Home-made Triple Cooked Beef Dripping Chips Vine Tomatoes Watercress amp Rocket Salad amp Beacutearnaise Sauce

bull Roasted Lobster amp Frites served with a Lemon Mayonnaise

18

Vegetarian

bull lsquoRoot En Croucirctersquo ndash Roasted Roots Salt Baked Beetroot Butternut Squash Caramelised Red Onion amp Wilted Spinach served with a Carrot amp Orange Velouteacute

bull Beetroot Risotto served with a Parsley Salad amp Horseradish Cregraveme Fraicircche

bull Pan-Fried Gnocchi served with Petit Pois Wilted Rocket Feta Cheese Buttered Sage amp a Braised Tomato Sauce

bull Ricotta Basil amp Roasted Mediterranean Vegetable Parmigiana

bull Corsican Pie with Toasted Golden Courgette Ratatouil le Wilted Spinach Pecorino amp Courgette Flowers served with Summer Squash Velouteacute (when in season)

Vegan bull Braised Ar tichoke Preserved Lemon amp Green Olive Stew

bull Chick Pea Lime Tamarind Chil l i amp Coriander Curry served with Coconut Rice

bull Confit Onion amp Roasted Aubergine Potato Cannelloni served with Sauteacuteed Spinach amp a Carrot Cardamom amp Vanil la Sauce

19

The majority of our dishes can easi ly be adapted to cater for gluten free and dairy free diets along with other dietary requirements Please get in contact for more information

Back To ContentsBack To Contents

Main Course Sharing Platters

Please choose one option below that is to be served on wooden boards for 1 al located guest per table to carve

bull Roasted Loin of Gloucester Old Spot Pork

bull Free Range Chicken

bull Slow Roasted Shoulder of Lamb studded with Rosemary amp Garl ic

bull Roasted Herefordshire Sirloin of Beef

Please choose any 3 accompaniments to be served in bowls to tables

bull Roasted New Potatoes dressed with Garl ic amp Thyme (v)

bull Crispy Paprika Sauteacuteed Potatoes (v)

bull Roasted Butternut Squash served with Wild Oregano Chil l i amp Garl ic (v)

bull Roasted Root Vegetables (v)

bull Chunky Chargri l led Mediterranean Vegetables (v)

bull Sweet Potato Wedges served with Sweet Chil l i Sauce amp Cregraveme Fraicircche (v)

bull Creamy Caulif lower Cheese (v)

bull Tenderstem Broccoli (v)

bull Kale dressed with Extra Virgin Olive Oil amp Sea Salt (v)

bull Buttered Swiss Chard (v)

bull Fine Green Beans (v)

bull Home-made Crunchy Coleslaw (v)

bull Green Bean Summer Pea amp Wild Rocket Salad (v)

bull Chargri l led Red Pepper Aubergine amp Red Onion Salad (v)

bull Tomato Panzanella served with Fresh Basil Pesto (v)

bull Potato Salad served with Capers Cornichons Whole Grain Mustard amp Lemon Oil (v)

bull Pomegranate Mint Lemon amp Coriander Giant Cous Cous (v)

bull Israeli Cous-Cous Salad with Dil l Cranberries Raisins amp Spring Onions (v)

bull Soft Herb amp Green Leaf Salad served with Shallot Vinaigrette (v)

bull Tomato Red Onion amp Aged Balsamic Salad (v)

20 21

Pie Menu

All pies are an individual single serving size please choose 1 from the menu below Please then add as many accompaniments from the sides menu as you wish All items are individually priced

Pies bull Traditional Steak amp Kidney Pie

bull Steak with Barley amp Hereford Pale Ale Gravy

bull 70rsquos Classic Chicken amp Creamed Leek Pie

bull Lamb Hot Pot Pie ndash Lamb Shoulder Red Cabbage amp Charlotte Potatoes

bull Steak amp Shropshire Blue Cheese

bull Mixed Game Pie with a Rich Por t Gravy

bull Pulled Pork Chorizo Olive amp Cannell ini Bean

bull Hereford Hop Cheese Caramelized Red Onion Spinach amp Butternut Squash (v)

bull Confit Duck Leg Lardons Puy Lenti l amp Red Wine

bull Honey Roast Parsnip Mature Cheddar and Chestnut (v)

Sides bull Creamy Mashed Potato (v)

bull Garden Peas (v)

bull Buttered Savoy Cabbage (v)

bull Mushy Peas (v)

bull Roast Carrots (v)

bull Roast Potatoes (v)

bull Broccoli (v)

bull Roast Parsnips (v)

bull Creamed Leeks (v)

bull Fine Beans (v)

Back To ContentsBack To Contents

Dessert Course

Menu 1bull Glazed Lemon Tar t served with a Preserved Raspberry Sauce

bull Sticky Toffee Pudding served with a Warm Butterscotch Sauce amp Vanil la Ice Cream

bull Vanil la Panna Cotta served with a Black Cherry amp Vanil la Bean Compote amp a Chocolate Tuil le

bull Chocolate Fudge Brownie served with a Chocolate Sauce amp Vanil la Bean Ice Cream

bull Classic Lemon Posset served with Strawberries

bull Honeycomb amp Chocolate Mousse Verrine

bull Baked Vanil la Cheesecake served with Salted Caramel Sauce

bull Classic Eton Mess

bull White Chocolate amp Apricot Bread amp Butter Pudding served with Cregraveme Anglaise Candied Walnuts amp Caramelised Orange

bull Caramelised Banana Split served with Vanil la Chocolate amp Strawberry Ice Cream Chopped Nuts Chocolate Sauce amp Whipped Vanil la Cream

bull Salted Chocolate amp Coconut Tar t (vegan)

bull Shiraz Poached Pear served with Vanil la Pod Ice Cream and Shiraz Syrup (vegan)

Menu 2 bull Valrhona 70 Chocolate Delice with Cornish Sea Salted Caramel amp Sesame Thins

bull Apple Tar te Tatin served with Caramel Sauce amp Cregraveme Fraicircche

bull Mango amp Passion Fruit Eton Mess

bull Coconut amp Vanil la Yoghur t Rice Pudding Arancini Mango Salsa amp Raspberry Sorbet

bull Hazelnut Par fait served with a Salted Butter Caramel Sauce

bull Herefordshire Pear amp Frangipane Tar t served with Vanil la Cregraveme Fraicircche

bull Salted Caramel Cheesecake with a Pretzel Crumb

bull AtoZest Cappuccino ndash Rich Coffee Mousse topped with Mascarpone Sorbet amp served with a Buttery Madeleine

bull Lemon amp Blueberry Polenta Cake Sundae (vegan)

bull Panettone Trif le with Muscat Ricotta Cream amp English Summer Berries

bull Raspberry Cregraveme Brucircleacutee served with a Home-Made Shor tbread

22

Menu 3bull Fig amp Star Anise Tar te Tatin Caramel Sauce Cinnamon Cregraveme Fraicircche

bull Passion Fruit Mousse served with an Alphonso Mango Coulis

bull White Chocolate Mousse served with Pistachio Crumb amp Kirsch Marinated Cherries

bull Chocolate Tor te served with Grand Marnier amp Orange Ice Cream

bull Cherry Bakewell Tar t with Clotted Cream

bull Trio of Lemon Desser ts ndash Limoncello Posset Lemon Polenta Cake amp Rich Lemon Curd Meringue

bull Deconstructed Banoffee Pie ndash Dulce de Leche Cake Caramel Mousse Banana Ice Cream Whipped Caramel Cream

bull Beetroot Coffee amp Grand Marnier Mousse Caramelised Peanuts amp Mascarpone Cream

bull Roast Nectarines with Walnut Crumble Ricotta amp Herefordshire Honey

bull Alphonso Mango Sorbet topped with Toasted Coconut Lime amp Mint (vegan)

bull Coconut amp Cardamom Panna Cotta with a Preserved Raspberry Syrup (vegan)

Miniature Desser t Plates - Served on black slates amp placed along the tables for guests to help themselves

Please choose 4 options from the l ist below

bull Treacle Tar t

bull Salted Chocolate Orange Truffles

bull Blondie Triangles

bull Fudgy Chocolate Brownie

bull Lemon Meringue Pie

bull Macaroons

bull White Chocolate Coconut Truffles

bull Sticky Lemon Polenta Cake

bull Mini Ring Doughnuts with Raspberry

Dusted Sugar

bull Turkish Delight

bull Orange Custard Tar ts with Rose

Scented Jel ly

23

Back To ContentsBack To Contents

First Coursebull Melon served with Fresh Raspberries (v)

bull Cheese amp Ham Tar t

bull Hummus amp Pitta Bread (v)

Main Coursebull Herefordshire Sausages amp Creamy Mash

bull Fish Finger Wraps

bull Spaghetti Meatballs Cherry Tomato Sauce Grated Cheddar

bull Creamy Macaroni Cheese (v)

Desser t Coursebull Fudgy Chocolate Brownie

bull Smothered Banana Split

bull Buttermilk Waffle Vanil la Ice Cream amp Chocolate Sauce

bull Fruit Salad

Childrenrsquos Menufor chi ldren aged 12 amp under

Alternatively to the menu below children may wish to have a smaller por tion of an adultrsquos meal

24

Between Courses

SorbetsA selection of home-made sorbets Ideal to serve as a palate cleanser between First and Main course Our f lavours include

bull Lemon

bull Elder flower

bull Raspberry

bull Cider

bull Champagne

bull Cucumber

bull Chase Gin amp Tonic

After Dinner

CoffeeA selection of Freshly Ground South American amp African Coffees

Petit FoursA Selection of Home-made Petit Fours

bull Chocolate amp Honeycomb Truffles

bull Salted Orange Chocolate Truffles

bull Coconut Tuiles

bull Classic Madeleines

Wedding Breakfast Extras

25

Back To ContentsBack To Contents

Evening Food

Cheeseboard bull A Selection of Local amp Continental Cheeses served with Savoury Biscuits Freshly Baked

Ar tisan Bread Caramelised Walnuts amp Grapes

Hand Held Hot Food

bull Herefordshire Bacon Butties

bull Herefordshire Orchard Sausage Butties

bull American Hot Dogs served with Mustard amp Crispy Onions

bull Pad Thai Noodle Boxes

bull Fish Finger Sandwich served with Home-Made Tar tare Sauce

bull Slow Cooked Pulled Herefordshire Beef served with Crunchy Coleslaw amp Gherkins in a Soft Bun

bull Steamed Asian Bao Buns with Slow Cooked Herefordshire Pulled Pork Hoi Sin Spring Onion Cucumber amp Crispy Onions

bull Marinated Haloumi Wraps served with Wild Rocket amp Sweet Chil l i Dressing (v)

26

Gourmet Burgers

bull Classic Chargri l led 6oz Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Classic Chargri l led Half Pound Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Por tobello Mushroom Burger topped with Roasted Red Peppers amp Goatsrsquo Cheese in a Brioche Bap (v)

Please choose any 3 of the fol lowing topping options

bull Cheddar Cheese Slices

bull Smokey Barbecue Sauce

bull Perl Wen Blue Cheese

bull Home-made lsquoRaging Bull rsquo Chil l i Sauce

bull Sweet Dil l Peppers

bull Crispy Bacon

bull Guacamole

Back To ContentsBack To Contents

Menu 1bull Rare 28 Day Aged Herefordshire Beef

served with a Parmesan amp Herb Crust

bull Honey amp Whole Grain Mustard Glazed Baked Ham

bull Fresh Basil Summer Pea Parmesan amp Pancetta Tar t

bull Home-made Summer Vegetable Coleslaw (v)

bull Green Leaf amp Soft Herb Salad with a Raspberry Vinaigrette (v)

bull Wholegrain Mustard Caper amp New Potato Salad served with a Lemon amp Parsley Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Classic Lemon Tar t served with Raspberry Coulis

Menu 2bull Char Gri l led Chicken Caesar Salad

(contains anchovies) topped with Parmesan Croutons

bull Camomile Tea Poached Salmon Fil lets served with a Brazil Nut Pesto

bull Kale amp Goatsrsquo Cheese Frittata (v)

bull Moroccan Aubergine amp Chick Pea Salad with Harissa Yoghur t (v)

bull Heirloom Tomato amp Rosemary Focaccia Panzanella (v)

bull Freshly Baked Ar tisan Breads

bull Rich Chocolate Fudge Brownie served with Chocolate Sauce

bull Lemon Posset served with Strawberry Soup

Menu 3bull Crispy Duck Salad with Fresh Daikon

Radish Ginger amp Coriander served with a Soy Honey Ketchup

bull Wedges of Roast Butternut Squash with Charred Poblano Pepper Pesto (v)

bull Taleggio Wye Asparagus Pea amp Rainbow Chard Tar t (v)

bull Asian Vermicell i amp Super Greens Salad with a Sesame amp Ginger Vinaigrette (v)

bull Barbecued Mediterranean Vegetable Olive amp Pearl Barley Salad with Lemon Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Poached Rhubarb amp Vanil la Custard Cream Eton Mess

bull Fresh Fruit Salad served with a Caramelised Orange amp Vanil la Bean Syrup

Cold Fork Buffets

Buffets

28

Menu 1bull Slow Cooked Herefordshire Beef amp

Goodbodies Ale Casserole

bull Creamy Mushroom amp Madeira Stroganoff served with Smoked Paprika Cregraveme Fraicircche (v)

bull Garl ic amp Thyme Roasted New Potatoes (v)

bull Roasted Root Vegetable Medley (v)

bull Fine Beans dressed with Lemon amp Olive Oil (v)

bull Coconut Panna Cotta with Passion Fruit Syrup

bull Rich Chocolate Fudge Brownie Tower

Menu 2bull Catalan Chicken Stew with Chorizo

Saffron Olives Ar tichokes Tomatoes amp Sherry

bull Spicy Chick Pea Lime Tamarind Fresh Chil l i amp Coriander Curry (vegan)

bull Garl ic Cornish Sea Salt amp Rosemary Roast Potatoes (v)

bull Tomato Coriander amp Cucumber Salad (v)

bull Home-made Flat Breads with Roasted Garl ic amp Chil l i Oil

bull Layered Triple Chocolate Mousse

bull Margarita Cheesecake

Menu 3bull Sticky BBQ Pork Tenderloin with Sweet

Corn Salsa

bull Blackened Salmon Fil lets with an Avocado Mango amp Coriander Salsa

bull Red Onion Black Bean Goatsrsquo Cheese amp Spinach Quesadil las with Sour Cream (v)

bull Sweet Potato Wedges with Fresh Oregano and Chil l i (v)

bull Kale Salad with Apples amp Golden Raisins (v)

bull Pilaf Rice with Sun Dried Cranberries amp Butternut Squash (v)

bull Gooey Mississippi Mud Pie amp Caramel Whipped Cream

bull Selection of Local amp Brit ish Cheeses served with Grapes Caramelised Walnuts amp Savoury Biscuits

Hot Fork Buffets

29

Back To ContentsBack To Contents

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

Alternative to a First CourseDishes to Share

French

bull French Charcuterie ndash Salami amp Saucisson

bull Rustic Country Pacircteacute

bull Whole Camember t Baked with White Wine Garl ic amp Rosemary (v)

bull Cornichons amp Capers

bull Ar tisan Breads with Herb Butter

Herefordshire Picnic

bull Quail rsquos Egg Scotch Eggs

bull Crispy Crackling

bull Litt le Hereford Cheese

bull Pickled Onions

bull Home-made Pork Sausage Rolls

bull Country Breads

I tal ian

bull Selection of Ital ian Meats ndash Prosciutto amp Ital ian Salami

bull Sun Blushed Tomato Buffalo Mozzarella amp Wild Rocket Salad served with a Balsamic Dressing (v)

bull Chargri l led Ar tichokes amp Red Peppers (v)

bull Marinated Olives (v)

bull Ital ian Breads served with Extra Virgin Olive Oil amp Balsamic Vinegar

Seafood

bull Shell on Prawns served in frac12 Pint Pots with Garl ic Butter

bull Smoked Mackerel amp Horseradish Pacircteacute

bull Poached Trout Mousse

bull AtoZest Beetroot Cured Salmon

bull Dil l Pickled Cucumber Ribbons

bull Black Treacle amp Caraway Seed Bread

17

Main Course

Menu 1bull Braised Belly of Herefordshire Pork served with Champ Potato Roasted Carrots Pea

Pureacutee amp an Oliver rsquos Cider Jus

bull Duo of Chicken ndash Butter Poached Breast amp Crisp Thigh Black Olive Tapenade Tenderstem Broccoli Roast Cherry Tomato Sauce amp Polenta Wedge

bull Pan Roasted Fi l let of Salmon served with Crushed Dil l Potatoes Charred Leeks amp Green Sauce

bull 18 Hour Slow Braised Ox Cheek served with Horseradish Mashed Potatoes Whole Carrot amp a Red Wine Jus

bull Herefordshire Orchard Pork Sausages served with Creamy Chive Mashed Potato Beer Battered Onion Rings amp a Cider amp Caramelised Onion Gravy

bull Loin of Herefordshire Pork served with Al Forno Potatoes Wilted Spinach amp a Champagne amp Por tobello Mushroom Sauce

bull Pan Roasted Chicken Breast served with a Chorizo Smoked Paprika Olive amp Butterbean Stew amp Curly Kale

Menu 2bull Pan Seared Guinea Fowl wrapped in Smoked Bacon served with Thyme Baked New

Potatoes Tenderstem Broccoli amp a Creamy Wild Mushroom Sauce

bull Hake with Parsley Crushed Pink Fir Potatoes Pea amp Bacon Fricasseacutee amp a Beurre Blanc Sauce

bull Brined amp Roast Loin of Herefordshire Pork Crackling Straws Black Pudding amp Potato Terrine Apple Pureacutee Fine Beans amp a Westonrsquos Vintage Cider Gravy

bull Roasted Loin amp Rib of Local Lamb served with Rosemary Pommes Anna Braised Peas amp Bib Lettuce amp a Rich Lamb Jus

bull Tenderloin of Pork served with Roasted Squash Pureacutee Caramelised Granny Smith Fondant Potato Black Kale amp a Vin Santo Pork Sauce

bull Duck Two Ways ndash Roast Breast amp Savoy Duck Parcel Beetroot amp Barley Risotto Wye Asparagus amp Pan Juices (when in season)

bull Beef Cheek served with Black Olives Gremolata Parmentier Potatoes and Fine Green Beans

Back To ContentsBack To Contents

Menu 3bull Beef Two Ways Braised Shin amp Roasted Sirloin served with Celeriac Dauphinoise

Potatoes amp Fine Green Beans

bull Roasted Rump of Lamb served with Savoy Cabbage Fondant Potato Onion Soubise amp a Rosemary Scented Jus

bull Pan Fried Loin of Cod served with Braised Mustard Lenti ls Crispy Potatoes Roasted Cherry Vine Tomatoes amp a Lemon amp Caper Salsa Verde

bull Crispy Duck Breast served with Bok Choi amp Black Bean Salad dressed with a Lime amp Ginger Vinaigrette

bull Herb Crusted Rack of Lamb served with Thyme amp Rosemary Boulangegravere Potatoes Rainbow Chard amp a Rosemary Jus

bull Venison Sirloin amp Bolognaise Caramelised Summer Squash Poached Black Fig amp Pickled Walnut Salsa Verde

bull Rolled amp Stuffed Belly of Pork served with Chive Gnocchi Sun Blush Tomato amp Cavolo Nero Pesto

bull Sous Vide Fi l let of Herefordshire Beef served with Home-made Triple Cooked Beef Dripping Chips Vine Tomatoes Watercress amp Rocket Salad amp Beacutearnaise Sauce

bull Roasted Lobster amp Frites served with a Lemon Mayonnaise

18

Vegetarian

bull lsquoRoot En Croucirctersquo ndash Roasted Roots Salt Baked Beetroot Butternut Squash Caramelised Red Onion amp Wilted Spinach served with a Carrot amp Orange Velouteacute

bull Beetroot Risotto served with a Parsley Salad amp Horseradish Cregraveme Fraicircche

bull Pan-Fried Gnocchi served with Petit Pois Wilted Rocket Feta Cheese Buttered Sage amp a Braised Tomato Sauce

bull Ricotta Basil amp Roasted Mediterranean Vegetable Parmigiana

bull Corsican Pie with Toasted Golden Courgette Ratatouil le Wilted Spinach Pecorino amp Courgette Flowers served with Summer Squash Velouteacute (when in season)

Vegan bull Braised Ar tichoke Preserved Lemon amp Green Olive Stew

bull Chick Pea Lime Tamarind Chil l i amp Coriander Curry served with Coconut Rice

bull Confit Onion amp Roasted Aubergine Potato Cannelloni served with Sauteacuteed Spinach amp a Carrot Cardamom amp Vanil la Sauce

19

The majority of our dishes can easi ly be adapted to cater for gluten free and dairy free diets along with other dietary requirements Please get in contact for more information

Back To ContentsBack To Contents

Main Course Sharing Platters

Please choose one option below that is to be served on wooden boards for 1 al located guest per table to carve

bull Roasted Loin of Gloucester Old Spot Pork

bull Free Range Chicken

bull Slow Roasted Shoulder of Lamb studded with Rosemary amp Garl ic

bull Roasted Herefordshire Sirloin of Beef

Please choose any 3 accompaniments to be served in bowls to tables

bull Roasted New Potatoes dressed with Garl ic amp Thyme (v)

bull Crispy Paprika Sauteacuteed Potatoes (v)

bull Roasted Butternut Squash served with Wild Oregano Chil l i amp Garl ic (v)

bull Roasted Root Vegetables (v)

bull Chunky Chargri l led Mediterranean Vegetables (v)

bull Sweet Potato Wedges served with Sweet Chil l i Sauce amp Cregraveme Fraicircche (v)

bull Creamy Caulif lower Cheese (v)

bull Tenderstem Broccoli (v)

bull Kale dressed with Extra Virgin Olive Oil amp Sea Salt (v)

bull Buttered Swiss Chard (v)

bull Fine Green Beans (v)

bull Home-made Crunchy Coleslaw (v)

bull Green Bean Summer Pea amp Wild Rocket Salad (v)

bull Chargri l led Red Pepper Aubergine amp Red Onion Salad (v)

bull Tomato Panzanella served with Fresh Basil Pesto (v)

bull Potato Salad served with Capers Cornichons Whole Grain Mustard amp Lemon Oil (v)

bull Pomegranate Mint Lemon amp Coriander Giant Cous Cous (v)

bull Israeli Cous-Cous Salad with Dil l Cranberries Raisins amp Spring Onions (v)

bull Soft Herb amp Green Leaf Salad served with Shallot Vinaigrette (v)

bull Tomato Red Onion amp Aged Balsamic Salad (v)

20 21

Pie Menu

All pies are an individual single serving size please choose 1 from the menu below Please then add as many accompaniments from the sides menu as you wish All items are individually priced

Pies bull Traditional Steak amp Kidney Pie

bull Steak with Barley amp Hereford Pale Ale Gravy

bull 70rsquos Classic Chicken amp Creamed Leek Pie

bull Lamb Hot Pot Pie ndash Lamb Shoulder Red Cabbage amp Charlotte Potatoes

bull Steak amp Shropshire Blue Cheese

bull Mixed Game Pie with a Rich Por t Gravy

bull Pulled Pork Chorizo Olive amp Cannell ini Bean

bull Hereford Hop Cheese Caramelized Red Onion Spinach amp Butternut Squash (v)

bull Confit Duck Leg Lardons Puy Lenti l amp Red Wine

bull Honey Roast Parsnip Mature Cheddar and Chestnut (v)

Sides bull Creamy Mashed Potato (v)

bull Garden Peas (v)

bull Buttered Savoy Cabbage (v)

bull Mushy Peas (v)

bull Roast Carrots (v)

bull Roast Potatoes (v)

bull Broccoli (v)

bull Roast Parsnips (v)

bull Creamed Leeks (v)

bull Fine Beans (v)

Back To ContentsBack To Contents

Dessert Course

Menu 1bull Glazed Lemon Tar t served with a Preserved Raspberry Sauce

bull Sticky Toffee Pudding served with a Warm Butterscotch Sauce amp Vanil la Ice Cream

bull Vanil la Panna Cotta served with a Black Cherry amp Vanil la Bean Compote amp a Chocolate Tuil le

bull Chocolate Fudge Brownie served with a Chocolate Sauce amp Vanil la Bean Ice Cream

bull Classic Lemon Posset served with Strawberries

bull Honeycomb amp Chocolate Mousse Verrine

bull Baked Vanil la Cheesecake served with Salted Caramel Sauce

bull Classic Eton Mess

bull White Chocolate amp Apricot Bread amp Butter Pudding served with Cregraveme Anglaise Candied Walnuts amp Caramelised Orange

bull Caramelised Banana Split served with Vanil la Chocolate amp Strawberry Ice Cream Chopped Nuts Chocolate Sauce amp Whipped Vanil la Cream

bull Salted Chocolate amp Coconut Tar t (vegan)

bull Shiraz Poached Pear served with Vanil la Pod Ice Cream and Shiraz Syrup (vegan)

Menu 2 bull Valrhona 70 Chocolate Delice with Cornish Sea Salted Caramel amp Sesame Thins

bull Apple Tar te Tatin served with Caramel Sauce amp Cregraveme Fraicircche

bull Mango amp Passion Fruit Eton Mess

bull Coconut amp Vanil la Yoghur t Rice Pudding Arancini Mango Salsa amp Raspberry Sorbet

bull Hazelnut Par fait served with a Salted Butter Caramel Sauce

bull Herefordshire Pear amp Frangipane Tar t served with Vanil la Cregraveme Fraicircche

bull Salted Caramel Cheesecake with a Pretzel Crumb

bull AtoZest Cappuccino ndash Rich Coffee Mousse topped with Mascarpone Sorbet amp served with a Buttery Madeleine

bull Lemon amp Blueberry Polenta Cake Sundae (vegan)

bull Panettone Trif le with Muscat Ricotta Cream amp English Summer Berries

bull Raspberry Cregraveme Brucircleacutee served with a Home-Made Shor tbread

22

Menu 3bull Fig amp Star Anise Tar te Tatin Caramel Sauce Cinnamon Cregraveme Fraicircche

bull Passion Fruit Mousse served with an Alphonso Mango Coulis

bull White Chocolate Mousse served with Pistachio Crumb amp Kirsch Marinated Cherries

bull Chocolate Tor te served with Grand Marnier amp Orange Ice Cream

bull Cherry Bakewell Tar t with Clotted Cream

bull Trio of Lemon Desser ts ndash Limoncello Posset Lemon Polenta Cake amp Rich Lemon Curd Meringue

bull Deconstructed Banoffee Pie ndash Dulce de Leche Cake Caramel Mousse Banana Ice Cream Whipped Caramel Cream

bull Beetroot Coffee amp Grand Marnier Mousse Caramelised Peanuts amp Mascarpone Cream

bull Roast Nectarines with Walnut Crumble Ricotta amp Herefordshire Honey

bull Alphonso Mango Sorbet topped with Toasted Coconut Lime amp Mint (vegan)

bull Coconut amp Cardamom Panna Cotta with a Preserved Raspberry Syrup (vegan)

Miniature Desser t Plates - Served on black slates amp placed along the tables for guests to help themselves

Please choose 4 options from the l ist below

bull Treacle Tar t

bull Salted Chocolate Orange Truffles

bull Blondie Triangles

bull Fudgy Chocolate Brownie

bull Lemon Meringue Pie

bull Macaroons

bull White Chocolate Coconut Truffles

bull Sticky Lemon Polenta Cake

bull Mini Ring Doughnuts with Raspberry

Dusted Sugar

bull Turkish Delight

bull Orange Custard Tar ts with Rose

Scented Jel ly

23

Back To ContentsBack To Contents

First Coursebull Melon served with Fresh Raspberries (v)

bull Cheese amp Ham Tar t

bull Hummus amp Pitta Bread (v)

Main Coursebull Herefordshire Sausages amp Creamy Mash

bull Fish Finger Wraps

bull Spaghetti Meatballs Cherry Tomato Sauce Grated Cheddar

bull Creamy Macaroni Cheese (v)

Desser t Coursebull Fudgy Chocolate Brownie

bull Smothered Banana Split

bull Buttermilk Waffle Vanil la Ice Cream amp Chocolate Sauce

bull Fruit Salad

Childrenrsquos Menufor chi ldren aged 12 amp under

Alternatively to the menu below children may wish to have a smaller por tion of an adultrsquos meal

24

Between Courses

SorbetsA selection of home-made sorbets Ideal to serve as a palate cleanser between First and Main course Our f lavours include

bull Lemon

bull Elder flower

bull Raspberry

bull Cider

bull Champagne

bull Cucumber

bull Chase Gin amp Tonic

After Dinner

CoffeeA selection of Freshly Ground South American amp African Coffees

Petit FoursA Selection of Home-made Petit Fours

bull Chocolate amp Honeycomb Truffles

bull Salted Orange Chocolate Truffles

bull Coconut Tuiles

bull Classic Madeleines

Wedding Breakfast Extras

25

Back To ContentsBack To Contents

Evening Food

Cheeseboard bull A Selection of Local amp Continental Cheeses served with Savoury Biscuits Freshly Baked

Ar tisan Bread Caramelised Walnuts amp Grapes

Hand Held Hot Food

bull Herefordshire Bacon Butties

bull Herefordshire Orchard Sausage Butties

bull American Hot Dogs served with Mustard amp Crispy Onions

bull Pad Thai Noodle Boxes

bull Fish Finger Sandwich served with Home-Made Tar tare Sauce

bull Slow Cooked Pulled Herefordshire Beef served with Crunchy Coleslaw amp Gherkins in a Soft Bun

bull Steamed Asian Bao Buns with Slow Cooked Herefordshire Pulled Pork Hoi Sin Spring Onion Cucumber amp Crispy Onions

bull Marinated Haloumi Wraps served with Wild Rocket amp Sweet Chil l i Dressing (v)

26

Gourmet Burgers

bull Classic Chargri l led 6oz Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Classic Chargri l led Half Pound Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Por tobello Mushroom Burger topped with Roasted Red Peppers amp Goatsrsquo Cheese in a Brioche Bap (v)

Please choose any 3 of the fol lowing topping options

bull Cheddar Cheese Slices

bull Smokey Barbecue Sauce

bull Perl Wen Blue Cheese

bull Home-made lsquoRaging Bull rsquo Chil l i Sauce

bull Sweet Dil l Peppers

bull Crispy Bacon

bull Guacamole

Back To ContentsBack To Contents

Menu 1bull Rare 28 Day Aged Herefordshire Beef

served with a Parmesan amp Herb Crust

bull Honey amp Whole Grain Mustard Glazed Baked Ham

bull Fresh Basil Summer Pea Parmesan amp Pancetta Tar t

bull Home-made Summer Vegetable Coleslaw (v)

bull Green Leaf amp Soft Herb Salad with a Raspberry Vinaigrette (v)

bull Wholegrain Mustard Caper amp New Potato Salad served with a Lemon amp Parsley Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Classic Lemon Tar t served with Raspberry Coulis

Menu 2bull Char Gri l led Chicken Caesar Salad

(contains anchovies) topped with Parmesan Croutons

bull Camomile Tea Poached Salmon Fil lets served with a Brazil Nut Pesto

bull Kale amp Goatsrsquo Cheese Frittata (v)

bull Moroccan Aubergine amp Chick Pea Salad with Harissa Yoghur t (v)

bull Heirloom Tomato amp Rosemary Focaccia Panzanella (v)

bull Freshly Baked Ar tisan Breads

bull Rich Chocolate Fudge Brownie served with Chocolate Sauce

bull Lemon Posset served with Strawberry Soup

Menu 3bull Crispy Duck Salad with Fresh Daikon

Radish Ginger amp Coriander served with a Soy Honey Ketchup

bull Wedges of Roast Butternut Squash with Charred Poblano Pepper Pesto (v)

bull Taleggio Wye Asparagus Pea amp Rainbow Chard Tar t (v)

bull Asian Vermicell i amp Super Greens Salad with a Sesame amp Ginger Vinaigrette (v)

bull Barbecued Mediterranean Vegetable Olive amp Pearl Barley Salad with Lemon Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Poached Rhubarb amp Vanil la Custard Cream Eton Mess

bull Fresh Fruit Salad served with a Caramelised Orange amp Vanil la Bean Syrup

Cold Fork Buffets

Buffets

28

Menu 1bull Slow Cooked Herefordshire Beef amp

Goodbodies Ale Casserole

bull Creamy Mushroom amp Madeira Stroganoff served with Smoked Paprika Cregraveme Fraicircche (v)

bull Garl ic amp Thyme Roasted New Potatoes (v)

bull Roasted Root Vegetable Medley (v)

bull Fine Beans dressed with Lemon amp Olive Oil (v)

bull Coconut Panna Cotta with Passion Fruit Syrup

bull Rich Chocolate Fudge Brownie Tower

Menu 2bull Catalan Chicken Stew with Chorizo

Saffron Olives Ar tichokes Tomatoes amp Sherry

bull Spicy Chick Pea Lime Tamarind Fresh Chil l i amp Coriander Curry (vegan)

bull Garl ic Cornish Sea Salt amp Rosemary Roast Potatoes (v)

bull Tomato Coriander amp Cucumber Salad (v)

bull Home-made Flat Breads with Roasted Garl ic amp Chil l i Oil

bull Layered Triple Chocolate Mousse

bull Margarita Cheesecake

Menu 3bull Sticky BBQ Pork Tenderloin with Sweet

Corn Salsa

bull Blackened Salmon Fil lets with an Avocado Mango amp Coriander Salsa

bull Red Onion Black Bean Goatsrsquo Cheese amp Spinach Quesadil las with Sour Cream (v)

bull Sweet Potato Wedges with Fresh Oregano and Chil l i (v)

bull Kale Salad with Apples amp Golden Raisins (v)

bull Pilaf Rice with Sun Dried Cranberries amp Butternut Squash (v)

bull Gooey Mississippi Mud Pie amp Caramel Whipped Cream

bull Selection of Local amp Brit ish Cheeses served with Grapes Caramelised Walnuts amp Savoury Biscuits

Hot Fork Buffets

29

Back To ContentsBack To Contents

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

Menu 3bull Beef Two Ways Braised Shin amp Roasted Sirloin served with Celeriac Dauphinoise

Potatoes amp Fine Green Beans

bull Roasted Rump of Lamb served with Savoy Cabbage Fondant Potato Onion Soubise amp a Rosemary Scented Jus

bull Pan Fried Loin of Cod served with Braised Mustard Lenti ls Crispy Potatoes Roasted Cherry Vine Tomatoes amp a Lemon amp Caper Salsa Verde

bull Crispy Duck Breast served with Bok Choi amp Black Bean Salad dressed with a Lime amp Ginger Vinaigrette

bull Herb Crusted Rack of Lamb served with Thyme amp Rosemary Boulangegravere Potatoes Rainbow Chard amp a Rosemary Jus

bull Venison Sirloin amp Bolognaise Caramelised Summer Squash Poached Black Fig amp Pickled Walnut Salsa Verde

bull Rolled amp Stuffed Belly of Pork served with Chive Gnocchi Sun Blush Tomato amp Cavolo Nero Pesto

bull Sous Vide Fi l let of Herefordshire Beef served with Home-made Triple Cooked Beef Dripping Chips Vine Tomatoes Watercress amp Rocket Salad amp Beacutearnaise Sauce

bull Roasted Lobster amp Frites served with a Lemon Mayonnaise

18

Vegetarian

bull lsquoRoot En Croucirctersquo ndash Roasted Roots Salt Baked Beetroot Butternut Squash Caramelised Red Onion amp Wilted Spinach served with a Carrot amp Orange Velouteacute

bull Beetroot Risotto served with a Parsley Salad amp Horseradish Cregraveme Fraicircche

bull Pan-Fried Gnocchi served with Petit Pois Wilted Rocket Feta Cheese Buttered Sage amp a Braised Tomato Sauce

bull Ricotta Basil amp Roasted Mediterranean Vegetable Parmigiana

bull Corsican Pie with Toasted Golden Courgette Ratatouil le Wilted Spinach Pecorino amp Courgette Flowers served with Summer Squash Velouteacute (when in season)

Vegan bull Braised Ar tichoke Preserved Lemon amp Green Olive Stew

bull Chick Pea Lime Tamarind Chil l i amp Coriander Curry served with Coconut Rice

bull Confit Onion amp Roasted Aubergine Potato Cannelloni served with Sauteacuteed Spinach amp a Carrot Cardamom amp Vanil la Sauce

19

The majority of our dishes can easi ly be adapted to cater for gluten free and dairy free diets along with other dietary requirements Please get in contact for more information

Back To ContentsBack To Contents

Main Course Sharing Platters

Please choose one option below that is to be served on wooden boards for 1 al located guest per table to carve

bull Roasted Loin of Gloucester Old Spot Pork

bull Free Range Chicken

bull Slow Roasted Shoulder of Lamb studded with Rosemary amp Garl ic

bull Roasted Herefordshire Sirloin of Beef

Please choose any 3 accompaniments to be served in bowls to tables

bull Roasted New Potatoes dressed with Garl ic amp Thyme (v)

bull Crispy Paprika Sauteacuteed Potatoes (v)

bull Roasted Butternut Squash served with Wild Oregano Chil l i amp Garl ic (v)

bull Roasted Root Vegetables (v)

bull Chunky Chargri l led Mediterranean Vegetables (v)

bull Sweet Potato Wedges served with Sweet Chil l i Sauce amp Cregraveme Fraicircche (v)

bull Creamy Caulif lower Cheese (v)

bull Tenderstem Broccoli (v)

bull Kale dressed with Extra Virgin Olive Oil amp Sea Salt (v)

bull Buttered Swiss Chard (v)

bull Fine Green Beans (v)

bull Home-made Crunchy Coleslaw (v)

bull Green Bean Summer Pea amp Wild Rocket Salad (v)

bull Chargri l led Red Pepper Aubergine amp Red Onion Salad (v)

bull Tomato Panzanella served with Fresh Basil Pesto (v)

bull Potato Salad served with Capers Cornichons Whole Grain Mustard amp Lemon Oil (v)

bull Pomegranate Mint Lemon amp Coriander Giant Cous Cous (v)

bull Israeli Cous-Cous Salad with Dil l Cranberries Raisins amp Spring Onions (v)

bull Soft Herb amp Green Leaf Salad served with Shallot Vinaigrette (v)

bull Tomato Red Onion amp Aged Balsamic Salad (v)

20 21

Pie Menu

All pies are an individual single serving size please choose 1 from the menu below Please then add as many accompaniments from the sides menu as you wish All items are individually priced

Pies bull Traditional Steak amp Kidney Pie

bull Steak with Barley amp Hereford Pale Ale Gravy

bull 70rsquos Classic Chicken amp Creamed Leek Pie

bull Lamb Hot Pot Pie ndash Lamb Shoulder Red Cabbage amp Charlotte Potatoes

bull Steak amp Shropshire Blue Cheese

bull Mixed Game Pie with a Rich Por t Gravy

bull Pulled Pork Chorizo Olive amp Cannell ini Bean

bull Hereford Hop Cheese Caramelized Red Onion Spinach amp Butternut Squash (v)

bull Confit Duck Leg Lardons Puy Lenti l amp Red Wine

bull Honey Roast Parsnip Mature Cheddar and Chestnut (v)

Sides bull Creamy Mashed Potato (v)

bull Garden Peas (v)

bull Buttered Savoy Cabbage (v)

bull Mushy Peas (v)

bull Roast Carrots (v)

bull Roast Potatoes (v)

bull Broccoli (v)

bull Roast Parsnips (v)

bull Creamed Leeks (v)

bull Fine Beans (v)

Back To ContentsBack To Contents

Dessert Course

Menu 1bull Glazed Lemon Tar t served with a Preserved Raspberry Sauce

bull Sticky Toffee Pudding served with a Warm Butterscotch Sauce amp Vanil la Ice Cream

bull Vanil la Panna Cotta served with a Black Cherry amp Vanil la Bean Compote amp a Chocolate Tuil le

bull Chocolate Fudge Brownie served with a Chocolate Sauce amp Vanil la Bean Ice Cream

bull Classic Lemon Posset served with Strawberries

bull Honeycomb amp Chocolate Mousse Verrine

bull Baked Vanil la Cheesecake served with Salted Caramel Sauce

bull Classic Eton Mess

bull White Chocolate amp Apricot Bread amp Butter Pudding served with Cregraveme Anglaise Candied Walnuts amp Caramelised Orange

bull Caramelised Banana Split served with Vanil la Chocolate amp Strawberry Ice Cream Chopped Nuts Chocolate Sauce amp Whipped Vanil la Cream

bull Salted Chocolate amp Coconut Tar t (vegan)

bull Shiraz Poached Pear served with Vanil la Pod Ice Cream and Shiraz Syrup (vegan)

Menu 2 bull Valrhona 70 Chocolate Delice with Cornish Sea Salted Caramel amp Sesame Thins

bull Apple Tar te Tatin served with Caramel Sauce amp Cregraveme Fraicircche

bull Mango amp Passion Fruit Eton Mess

bull Coconut amp Vanil la Yoghur t Rice Pudding Arancini Mango Salsa amp Raspberry Sorbet

bull Hazelnut Par fait served with a Salted Butter Caramel Sauce

bull Herefordshire Pear amp Frangipane Tar t served with Vanil la Cregraveme Fraicircche

bull Salted Caramel Cheesecake with a Pretzel Crumb

bull AtoZest Cappuccino ndash Rich Coffee Mousse topped with Mascarpone Sorbet amp served with a Buttery Madeleine

bull Lemon amp Blueberry Polenta Cake Sundae (vegan)

bull Panettone Trif le with Muscat Ricotta Cream amp English Summer Berries

bull Raspberry Cregraveme Brucircleacutee served with a Home-Made Shor tbread

22

Menu 3bull Fig amp Star Anise Tar te Tatin Caramel Sauce Cinnamon Cregraveme Fraicircche

bull Passion Fruit Mousse served with an Alphonso Mango Coulis

bull White Chocolate Mousse served with Pistachio Crumb amp Kirsch Marinated Cherries

bull Chocolate Tor te served with Grand Marnier amp Orange Ice Cream

bull Cherry Bakewell Tar t with Clotted Cream

bull Trio of Lemon Desser ts ndash Limoncello Posset Lemon Polenta Cake amp Rich Lemon Curd Meringue

bull Deconstructed Banoffee Pie ndash Dulce de Leche Cake Caramel Mousse Banana Ice Cream Whipped Caramel Cream

bull Beetroot Coffee amp Grand Marnier Mousse Caramelised Peanuts amp Mascarpone Cream

bull Roast Nectarines with Walnut Crumble Ricotta amp Herefordshire Honey

bull Alphonso Mango Sorbet topped with Toasted Coconut Lime amp Mint (vegan)

bull Coconut amp Cardamom Panna Cotta with a Preserved Raspberry Syrup (vegan)

Miniature Desser t Plates - Served on black slates amp placed along the tables for guests to help themselves

Please choose 4 options from the l ist below

bull Treacle Tar t

bull Salted Chocolate Orange Truffles

bull Blondie Triangles

bull Fudgy Chocolate Brownie

bull Lemon Meringue Pie

bull Macaroons

bull White Chocolate Coconut Truffles

bull Sticky Lemon Polenta Cake

bull Mini Ring Doughnuts with Raspberry

Dusted Sugar

bull Turkish Delight

bull Orange Custard Tar ts with Rose

Scented Jel ly

23

Back To ContentsBack To Contents

First Coursebull Melon served with Fresh Raspberries (v)

bull Cheese amp Ham Tar t

bull Hummus amp Pitta Bread (v)

Main Coursebull Herefordshire Sausages amp Creamy Mash

bull Fish Finger Wraps

bull Spaghetti Meatballs Cherry Tomato Sauce Grated Cheddar

bull Creamy Macaroni Cheese (v)

Desser t Coursebull Fudgy Chocolate Brownie

bull Smothered Banana Split

bull Buttermilk Waffle Vanil la Ice Cream amp Chocolate Sauce

bull Fruit Salad

Childrenrsquos Menufor chi ldren aged 12 amp under

Alternatively to the menu below children may wish to have a smaller por tion of an adultrsquos meal

24

Between Courses

SorbetsA selection of home-made sorbets Ideal to serve as a palate cleanser between First and Main course Our f lavours include

bull Lemon

bull Elder flower

bull Raspberry

bull Cider

bull Champagne

bull Cucumber

bull Chase Gin amp Tonic

After Dinner

CoffeeA selection of Freshly Ground South American amp African Coffees

Petit FoursA Selection of Home-made Petit Fours

bull Chocolate amp Honeycomb Truffles

bull Salted Orange Chocolate Truffles

bull Coconut Tuiles

bull Classic Madeleines

Wedding Breakfast Extras

25

Back To ContentsBack To Contents

Evening Food

Cheeseboard bull A Selection of Local amp Continental Cheeses served with Savoury Biscuits Freshly Baked

Ar tisan Bread Caramelised Walnuts amp Grapes

Hand Held Hot Food

bull Herefordshire Bacon Butties

bull Herefordshire Orchard Sausage Butties

bull American Hot Dogs served with Mustard amp Crispy Onions

bull Pad Thai Noodle Boxes

bull Fish Finger Sandwich served with Home-Made Tar tare Sauce

bull Slow Cooked Pulled Herefordshire Beef served with Crunchy Coleslaw amp Gherkins in a Soft Bun

bull Steamed Asian Bao Buns with Slow Cooked Herefordshire Pulled Pork Hoi Sin Spring Onion Cucumber amp Crispy Onions

bull Marinated Haloumi Wraps served with Wild Rocket amp Sweet Chil l i Dressing (v)

26

Gourmet Burgers

bull Classic Chargri l led 6oz Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Classic Chargri l led Half Pound Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Por tobello Mushroom Burger topped with Roasted Red Peppers amp Goatsrsquo Cheese in a Brioche Bap (v)

Please choose any 3 of the fol lowing topping options

bull Cheddar Cheese Slices

bull Smokey Barbecue Sauce

bull Perl Wen Blue Cheese

bull Home-made lsquoRaging Bull rsquo Chil l i Sauce

bull Sweet Dil l Peppers

bull Crispy Bacon

bull Guacamole

Back To ContentsBack To Contents

Menu 1bull Rare 28 Day Aged Herefordshire Beef

served with a Parmesan amp Herb Crust

bull Honey amp Whole Grain Mustard Glazed Baked Ham

bull Fresh Basil Summer Pea Parmesan amp Pancetta Tar t

bull Home-made Summer Vegetable Coleslaw (v)

bull Green Leaf amp Soft Herb Salad with a Raspberry Vinaigrette (v)

bull Wholegrain Mustard Caper amp New Potato Salad served with a Lemon amp Parsley Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Classic Lemon Tar t served with Raspberry Coulis

Menu 2bull Char Gri l led Chicken Caesar Salad

(contains anchovies) topped with Parmesan Croutons

bull Camomile Tea Poached Salmon Fil lets served with a Brazil Nut Pesto

bull Kale amp Goatsrsquo Cheese Frittata (v)

bull Moroccan Aubergine amp Chick Pea Salad with Harissa Yoghur t (v)

bull Heirloom Tomato amp Rosemary Focaccia Panzanella (v)

bull Freshly Baked Ar tisan Breads

bull Rich Chocolate Fudge Brownie served with Chocolate Sauce

bull Lemon Posset served with Strawberry Soup

Menu 3bull Crispy Duck Salad with Fresh Daikon

Radish Ginger amp Coriander served with a Soy Honey Ketchup

bull Wedges of Roast Butternut Squash with Charred Poblano Pepper Pesto (v)

bull Taleggio Wye Asparagus Pea amp Rainbow Chard Tar t (v)

bull Asian Vermicell i amp Super Greens Salad with a Sesame amp Ginger Vinaigrette (v)

bull Barbecued Mediterranean Vegetable Olive amp Pearl Barley Salad with Lemon Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Poached Rhubarb amp Vanil la Custard Cream Eton Mess

bull Fresh Fruit Salad served with a Caramelised Orange amp Vanil la Bean Syrup

Cold Fork Buffets

Buffets

28

Menu 1bull Slow Cooked Herefordshire Beef amp

Goodbodies Ale Casserole

bull Creamy Mushroom amp Madeira Stroganoff served with Smoked Paprika Cregraveme Fraicircche (v)

bull Garl ic amp Thyme Roasted New Potatoes (v)

bull Roasted Root Vegetable Medley (v)

bull Fine Beans dressed with Lemon amp Olive Oil (v)

bull Coconut Panna Cotta with Passion Fruit Syrup

bull Rich Chocolate Fudge Brownie Tower

Menu 2bull Catalan Chicken Stew with Chorizo

Saffron Olives Ar tichokes Tomatoes amp Sherry

bull Spicy Chick Pea Lime Tamarind Fresh Chil l i amp Coriander Curry (vegan)

bull Garl ic Cornish Sea Salt amp Rosemary Roast Potatoes (v)

bull Tomato Coriander amp Cucumber Salad (v)

bull Home-made Flat Breads with Roasted Garl ic amp Chil l i Oil

bull Layered Triple Chocolate Mousse

bull Margarita Cheesecake

Menu 3bull Sticky BBQ Pork Tenderloin with Sweet

Corn Salsa

bull Blackened Salmon Fil lets with an Avocado Mango amp Coriander Salsa

bull Red Onion Black Bean Goatsrsquo Cheese amp Spinach Quesadil las with Sour Cream (v)

bull Sweet Potato Wedges with Fresh Oregano and Chil l i (v)

bull Kale Salad with Apples amp Golden Raisins (v)

bull Pilaf Rice with Sun Dried Cranberries amp Butternut Squash (v)

bull Gooey Mississippi Mud Pie amp Caramel Whipped Cream

bull Selection of Local amp Brit ish Cheeses served with Grapes Caramelised Walnuts amp Savoury Biscuits

Hot Fork Buffets

29

Back To ContentsBack To Contents

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

Main Course Sharing Platters

Please choose one option below that is to be served on wooden boards for 1 al located guest per table to carve

bull Roasted Loin of Gloucester Old Spot Pork

bull Free Range Chicken

bull Slow Roasted Shoulder of Lamb studded with Rosemary amp Garl ic

bull Roasted Herefordshire Sirloin of Beef

Please choose any 3 accompaniments to be served in bowls to tables

bull Roasted New Potatoes dressed with Garl ic amp Thyme (v)

bull Crispy Paprika Sauteacuteed Potatoes (v)

bull Roasted Butternut Squash served with Wild Oregano Chil l i amp Garl ic (v)

bull Roasted Root Vegetables (v)

bull Chunky Chargri l led Mediterranean Vegetables (v)

bull Sweet Potato Wedges served with Sweet Chil l i Sauce amp Cregraveme Fraicircche (v)

bull Creamy Caulif lower Cheese (v)

bull Tenderstem Broccoli (v)

bull Kale dressed with Extra Virgin Olive Oil amp Sea Salt (v)

bull Buttered Swiss Chard (v)

bull Fine Green Beans (v)

bull Home-made Crunchy Coleslaw (v)

bull Green Bean Summer Pea amp Wild Rocket Salad (v)

bull Chargri l led Red Pepper Aubergine amp Red Onion Salad (v)

bull Tomato Panzanella served with Fresh Basil Pesto (v)

bull Potato Salad served with Capers Cornichons Whole Grain Mustard amp Lemon Oil (v)

bull Pomegranate Mint Lemon amp Coriander Giant Cous Cous (v)

bull Israeli Cous-Cous Salad with Dil l Cranberries Raisins amp Spring Onions (v)

bull Soft Herb amp Green Leaf Salad served with Shallot Vinaigrette (v)

bull Tomato Red Onion amp Aged Balsamic Salad (v)

20 21

Pie Menu

All pies are an individual single serving size please choose 1 from the menu below Please then add as many accompaniments from the sides menu as you wish All items are individually priced

Pies bull Traditional Steak amp Kidney Pie

bull Steak with Barley amp Hereford Pale Ale Gravy

bull 70rsquos Classic Chicken amp Creamed Leek Pie

bull Lamb Hot Pot Pie ndash Lamb Shoulder Red Cabbage amp Charlotte Potatoes

bull Steak amp Shropshire Blue Cheese

bull Mixed Game Pie with a Rich Por t Gravy

bull Pulled Pork Chorizo Olive amp Cannell ini Bean

bull Hereford Hop Cheese Caramelized Red Onion Spinach amp Butternut Squash (v)

bull Confit Duck Leg Lardons Puy Lenti l amp Red Wine

bull Honey Roast Parsnip Mature Cheddar and Chestnut (v)

Sides bull Creamy Mashed Potato (v)

bull Garden Peas (v)

bull Buttered Savoy Cabbage (v)

bull Mushy Peas (v)

bull Roast Carrots (v)

bull Roast Potatoes (v)

bull Broccoli (v)

bull Roast Parsnips (v)

bull Creamed Leeks (v)

bull Fine Beans (v)

Back To ContentsBack To Contents

Dessert Course

Menu 1bull Glazed Lemon Tar t served with a Preserved Raspberry Sauce

bull Sticky Toffee Pudding served with a Warm Butterscotch Sauce amp Vanil la Ice Cream

bull Vanil la Panna Cotta served with a Black Cherry amp Vanil la Bean Compote amp a Chocolate Tuil le

bull Chocolate Fudge Brownie served with a Chocolate Sauce amp Vanil la Bean Ice Cream

bull Classic Lemon Posset served with Strawberries

bull Honeycomb amp Chocolate Mousse Verrine

bull Baked Vanil la Cheesecake served with Salted Caramel Sauce

bull Classic Eton Mess

bull White Chocolate amp Apricot Bread amp Butter Pudding served with Cregraveme Anglaise Candied Walnuts amp Caramelised Orange

bull Caramelised Banana Split served with Vanil la Chocolate amp Strawberry Ice Cream Chopped Nuts Chocolate Sauce amp Whipped Vanil la Cream

bull Salted Chocolate amp Coconut Tar t (vegan)

bull Shiraz Poached Pear served with Vanil la Pod Ice Cream and Shiraz Syrup (vegan)

Menu 2 bull Valrhona 70 Chocolate Delice with Cornish Sea Salted Caramel amp Sesame Thins

bull Apple Tar te Tatin served with Caramel Sauce amp Cregraveme Fraicircche

bull Mango amp Passion Fruit Eton Mess

bull Coconut amp Vanil la Yoghur t Rice Pudding Arancini Mango Salsa amp Raspberry Sorbet

bull Hazelnut Par fait served with a Salted Butter Caramel Sauce

bull Herefordshire Pear amp Frangipane Tar t served with Vanil la Cregraveme Fraicircche

bull Salted Caramel Cheesecake with a Pretzel Crumb

bull AtoZest Cappuccino ndash Rich Coffee Mousse topped with Mascarpone Sorbet amp served with a Buttery Madeleine

bull Lemon amp Blueberry Polenta Cake Sundae (vegan)

bull Panettone Trif le with Muscat Ricotta Cream amp English Summer Berries

bull Raspberry Cregraveme Brucircleacutee served with a Home-Made Shor tbread

22

Menu 3bull Fig amp Star Anise Tar te Tatin Caramel Sauce Cinnamon Cregraveme Fraicircche

bull Passion Fruit Mousse served with an Alphonso Mango Coulis

bull White Chocolate Mousse served with Pistachio Crumb amp Kirsch Marinated Cherries

bull Chocolate Tor te served with Grand Marnier amp Orange Ice Cream

bull Cherry Bakewell Tar t with Clotted Cream

bull Trio of Lemon Desser ts ndash Limoncello Posset Lemon Polenta Cake amp Rich Lemon Curd Meringue

bull Deconstructed Banoffee Pie ndash Dulce de Leche Cake Caramel Mousse Banana Ice Cream Whipped Caramel Cream

bull Beetroot Coffee amp Grand Marnier Mousse Caramelised Peanuts amp Mascarpone Cream

bull Roast Nectarines with Walnut Crumble Ricotta amp Herefordshire Honey

bull Alphonso Mango Sorbet topped with Toasted Coconut Lime amp Mint (vegan)

bull Coconut amp Cardamom Panna Cotta with a Preserved Raspberry Syrup (vegan)

Miniature Desser t Plates - Served on black slates amp placed along the tables for guests to help themselves

Please choose 4 options from the l ist below

bull Treacle Tar t

bull Salted Chocolate Orange Truffles

bull Blondie Triangles

bull Fudgy Chocolate Brownie

bull Lemon Meringue Pie

bull Macaroons

bull White Chocolate Coconut Truffles

bull Sticky Lemon Polenta Cake

bull Mini Ring Doughnuts with Raspberry

Dusted Sugar

bull Turkish Delight

bull Orange Custard Tar ts with Rose

Scented Jel ly

23

Back To ContentsBack To Contents

First Coursebull Melon served with Fresh Raspberries (v)

bull Cheese amp Ham Tar t

bull Hummus amp Pitta Bread (v)

Main Coursebull Herefordshire Sausages amp Creamy Mash

bull Fish Finger Wraps

bull Spaghetti Meatballs Cherry Tomato Sauce Grated Cheddar

bull Creamy Macaroni Cheese (v)

Desser t Coursebull Fudgy Chocolate Brownie

bull Smothered Banana Split

bull Buttermilk Waffle Vanil la Ice Cream amp Chocolate Sauce

bull Fruit Salad

Childrenrsquos Menufor chi ldren aged 12 amp under

Alternatively to the menu below children may wish to have a smaller por tion of an adultrsquos meal

24

Between Courses

SorbetsA selection of home-made sorbets Ideal to serve as a palate cleanser between First and Main course Our f lavours include

bull Lemon

bull Elder flower

bull Raspberry

bull Cider

bull Champagne

bull Cucumber

bull Chase Gin amp Tonic

After Dinner

CoffeeA selection of Freshly Ground South American amp African Coffees

Petit FoursA Selection of Home-made Petit Fours

bull Chocolate amp Honeycomb Truffles

bull Salted Orange Chocolate Truffles

bull Coconut Tuiles

bull Classic Madeleines

Wedding Breakfast Extras

25

Back To ContentsBack To Contents

Evening Food

Cheeseboard bull A Selection of Local amp Continental Cheeses served with Savoury Biscuits Freshly Baked

Ar tisan Bread Caramelised Walnuts amp Grapes

Hand Held Hot Food

bull Herefordshire Bacon Butties

bull Herefordshire Orchard Sausage Butties

bull American Hot Dogs served with Mustard amp Crispy Onions

bull Pad Thai Noodle Boxes

bull Fish Finger Sandwich served with Home-Made Tar tare Sauce

bull Slow Cooked Pulled Herefordshire Beef served with Crunchy Coleslaw amp Gherkins in a Soft Bun

bull Steamed Asian Bao Buns with Slow Cooked Herefordshire Pulled Pork Hoi Sin Spring Onion Cucumber amp Crispy Onions

bull Marinated Haloumi Wraps served with Wild Rocket amp Sweet Chil l i Dressing (v)

26

Gourmet Burgers

bull Classic Chargri l led 6oz Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Classic Chargri l led Half Pound Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Por tobello Mushroom Burger topped with Roasted Red Peppers amp Goatsrsquo Cheese in a Brioche Bap (v)

Please choose any 3 of the fol lowing topping options

bull Cheddar Cheese Slices

bull Smokey Barbecue Sauce

bull Perl Wen Blue Cheese

bull Home-made lsquoRaging Bull rsquo Chil l i Sauce

bull Sweet Dil l Peppers

bull Crispy Bacon

bull Guacamole

Back To ContentsBack To Contents

Menu 1bull Rare 28 Day Aged Herefordshire Beef

served with a Parmesan amp Herb Crust

bull Honey amp Whole Grain Mustard Glazed Baked Ham

bull Fresh Basil Summer Pea Parmesan amp Pancetta Tar t

bull Home-made Summer Vegetable Coleslaw (v)

bull Green Leaf amp Soft Herb Salad with a Raspberry Vinaigrette (v)

bull Wholegrain Mustard Caper amp New Potato Salad served with a Lemon amp Parsley Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Classic Lemon Tar t served with Raspberry Coulis

Menu 2bull Char Gri l led Chicken Caesar Salad

(contains anchovies) topped with Parmesan Croutons

bull Camomile Tea Poached Salmon Fil lets served with a Brazil Nut Pesto

bull Kale amp Goatsrsquo Cheese Frittata (v)

bull Moroccan Aubergine amp Chick Pea Salad with Harissa Yoghur t (v)

bull Heirloom Tomato amp Rosemary Focaccia Panzanella (v)

bull Freshly Baked Ar tisan Breads

bull Rich Chocolate Fudge Brownie served with Chocolate Sauce

bull Lemon Posset served with Strawberry Soup

Menu 3bull Crispy Duck Salad with Fresh Daikon

Radish Ginger amp Coriander served with a Soy Honey Ketchup

bull Wedges of Roast Butternut Squash with Charred Poblano Pepper Pesto (v)

bull Taleggio Wye Asparagus Pea amp Rainbow Chard Tar t (v)

bull Asian Vermicell i amp Super Greens Salad with a Sesame amp Ginger Vinaigrette (v)

bull Barbecued Mediterranean Vegetable Olive amp Pearl Barley Salad with Lemon Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Poached Rhubarb amp Vanil la Custard Cream Eton Mess

bull Fresh Fruit Salad served with a Caramelised Orange amp Vanil la Bean Syrup

Cold Fork Buffets

Buffets

28

Menu 1bull Slow Cooked Herefordshire Beef amp

Goodbodies Ale Casserole

bull Creamy Mushroom amp Madeira Stroganoff served with Smoked Paprika Cregraveme Fraicircche (v)

bull Garl ic amp Thyme Roasted New Potatoes (v)

bull Roasted Root Vegetable Medley (v)

bull Fine Beans dressed with Lemon amp Olive Oil (v)

bull Coconut Panna Cotta with Passion Fruit Syrup

bull Rich Chocolate Fudge Brownie Tower

Menu 2bull Catalan Chicken Stew with Chorizo

Saffron Olives Ar tichokes Tomatoes amp Sherry

bull Spicy Chick Pea Lime Tamarind Fresh Chil l i amp Coriander Curry (vegan)

bull Garl ic Cornish Sea Salt amp Rosemary Roast Potatoes (v)

bull Tomato Coriander amp Cucumber Salad (v)

bull Home-made Flat Breads with Roasted Garl ic amp Chil l i Oil

bull Layered Triple Chocolate Mousse

bull Margarita Cheesecake

Menu 3bull Sticky BBQ Pork Tenderloin with Sweet

Corn Salsa

bull Blackened Salmon Fil lets with an Avocado Mango amp Coriander Salsa

bull Red Onion Black Bean Goatsrsquo Cheese amp Spinach Quesadil las with Sour Cream (v)

bull Sweet Potato Wedges with Fresh Oregano and Chil l i (v)

bull Kale Salad with Apples amp Golden Raisins (v)

bull Pilaf Rice with Sun Dried Cranberries amp Butternut Squash (v)

bull Gooey Mississippi Mud Pie amp Caramel Whipped Cream

bull Selection of Local amp Brit ish Cheeses served with Grapes Caramelised Walnuts amp Savoury Biscuits

Hot Fork Buffets

29

Back To ContentsBack To Contents

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

Dessert Course

Menu 1bull Glazed Lemon Tar t served with a Preserved Raspberry Sauce

bull Sticky Toffee Pudding served with a Warm Butterscotch Sauce amp Vanil la Ice Cream

bull Vanil la Panna Cotta served with a Black Cherry amp Vanil la Bean Compote amp a Chocolate Tuil le

bull Chocolate Fudge Brownie served with a Chocolate Sauce amp Vanil la Bean Ice Cream

bull Classic Lemon Posset served with Strawberries

bull Honeycomb amp Chocolate Mousse Verrine

bull Baked Vanil la Cheesecake served with Salted Caramel Sauce

bull Classic Eton Mess

bull White Chocolate amp Apricot Bread amp Butter Pudding served with Cregraveme Anglaise Candied Walnuts amp Caramelised Orange

bull Caramelised Banana Split served with Vanil la Chocolate amp Strawberry Ice Cream Chopped Nuts Chocolate Sauce amp Whipped Vanil la Cream

bull Salted Chocolate amp Coconut Tar t (vegan)

bull Shiraz Poached Pear served with Vanil la Pod Ice Cream and Shiraz Syrup (vegan)

Menu 2 bull Valrhona 70 Chocolate Delice with Cornish Sea Salted Caramel amp Sesame Thins

bull Apple Tar te Tatin served with Caramel Sauce amp Cregraveme Fraicircche

bull Mango amp Passion Fruit Eton Mess

bull Coconut amp Vanil la Yoghur t Rice Pudding Arancini Mango Salsa amp Raspberry Sorbet

bull Hazelnut Par fait served with a Salted Butter Caramel Sauce

bull Herefordshire Pear amp Frangipane Tar t served with Vanil la Cregraveme Fraicircche

bull Salted Caramel Cheesecake with a Pretzel Crumb

bull AtoZest Cappuccino ndash Rich Coffee Mousse topped with Mascarpone Sorbet amp served with a Buttery Madeleine

bull Lemon amp Blueberry Polenta Cake Sundae (vegan)

bull Panettone Trif le with Muscat Ricotta Cream amp English Summer Berries

bull Raspberry Cregraveme Brucircleacutee served with a Home-Made Shor tbread

22

Menu 3bull Fig amp Star Anise Tar te Tatin Caramel Sauce Cinnamon Cregraveme Fraicircche

bull Passion Fruit Mousse served with an Alphonso Mango Coulis

bull White Chocolate Mousse served with Pistachio Crumb amp Kirsch Marinated Cherries

bull Chocolate Tor te served with Grand Marnier amp Orange Ice Cream

bull Cherry Bakewell Tar t with Clotted Cream

bull Trio of Lemon Desser ts ndash Limoncello Posset Lemon Polenta Cake amp Rich Lemon Curd Meringue

bull Deconstructed Banoffee Pie ndash Dulce de Leche Cake Caramel Mousse Banana Ice Cream Whipped Caramel Cream

bull Beetroot Coffee amp Grand Marnier Mousse Caramelised Peanuts amp Mascarpone Cream

bull Roast Nectarines with Walnut Crumble Ricotta amp Herefordshire Honey

bull Alphonso Mango Sorbet topped with Toasted Coconut Lime amp Mint (vegan)

bull Coconut amp Cardamom Panna Cotta with a Preserved Raspberry Syrup (vegan)

Miniature Desser t Plates - Served on black slates amp placed along the tables for guests to help themselves

Please choose 4 options from the l ist below

bull Treacle Tar t

bull Salted Chocolate Orange Truffles

bull Blondie Triangles

bull Fudgy Chocolate Brownie

bull Lemon Meringue Pie

bull Macaroons

bull White Chocolate Coconut Truffles

bull Sticky Lemon Polenta Cake

bull Mini Ring Doughnuts with Raspberry

Dusted Sugar

bull Turkish Delight

bull Orange Custard Tar ts with Rose

Scented Jel ly

23

Back To ContentsBack To Contents

First Coursebull Melon served with Fresh Raspberries (v)

bull Cheese amp Ham Tar t

bull Hummus amp Pitta Bread (v)

Main Coursebull Herefordshire Sausages amp Creamy Mash

bull Fish Finger Wraps

bull Spaghetti Meatballs Cherry Tomato Sauce Grated Cheddar

bull Creamy Macaroni Cheese (v)

Desser t Coursebull Fudgy Chocolate Brownie

bull Smothered Banana Split

bull Buttermilk Waffle Vanil la Ice Cream amp Chocolate Sauce

bull Fruit Salad

Childrenrsquos Menufor chi ldren aged 12 amp under

Alternatively to the menu below children may wish to have a smaller por tion of an adultrsquos meal

24

Between Courses

SorbetsA selection of home-made sorbets Ideal to serve as a palate cleanser between First and Main course Our f lavours include

bull Lemon

bull Elder flower

bull Raspberry

bull Cider

bull Champagne

bull Cucumber

bull Chase Gin amp Tonic

After Dinner

CoffeeA selection of Freshly Ground South American amp African Coffees

Petit FoursA Selection of Home-made Petit Fours

bull Chocolate amp Honeycomb Truffles

bull Salted Orange Chocolate Truffles

bull Coconut Tuiles

bull Classic Madeleines

Wedding Breakfast Extras

25

Back To ContentsBack To Contents

Evening Food

Cheeseboard bull A Selection of Local amp Continental Cheeses served with Savoury Biscuits Freshly Baked

Ar tisan Bread Caramelised Walnuts amp Grapes

Hand Held Hot Food

bull Herefordshire Bacon Butties

bull Herefordshire Orchard Sausage Butties

bull American Hot Dogs served with Mustard amp Crispy Onions

bull Pad Thai Noodle Boxes

bull Fish Finger Sandwich served with Home-Made Tar tare Sauce

bull Slow Cooked Pulled Herefordshire Beef served with Crunchy Coleslaw amp Gherkins in a Soft Bun

bull Steamed Asian Bao Buns with Slow Cooked Herefordshire Pulled Pork Hoi Sin Spring Onion Cucumber amp Crispy Onions

bull Marinated Haloumi Wraps served with Wild Rocket amp Sweet Chil l i Dressing (v)

26

Gourmet Burgers

bull Classic Chargri l led 6oz Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Classic Chargri l led Half Pound Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Por tobello Mushroom Burger topped with Roasted Red Peppers amp Goatsrsquo Cheese in a Brioche Bap (v)

Please choose any 3 of the fol lowing topping options

bull Cheddar Cheese Slices

bull Smokey Barbecue Sauce

bull Perl Wen Blue Cheese

bull Home-made lsquoRaging Bull rsquo Chil l i Sauce

bull Sweet Dil l Peppers

bull Crispy Bacon

bull Guacamole

Back To ContentsBack To Contents

Menu 1bull Rare 28 Day Aged Herefordshire Beef

served with a Parmesan amp Herb Crust

bull Honey amp Whole Grain Mustard Glazed Baked Ham

bull Fresh Basil Summer Pea Parmesan amp Pancetta Tar t

bull Home-made Summer Vegetable Coleslaw (v)

bull Green Leaf amp Soft Herb Salad with a Raspberry Vinaigrette (v)

bull Wholegrain Mustard Caper amp New Potato Salad served with a Lemon amp Parsley Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Classic Lemon Tar t served with Raspberry Coulis

Menu 2bull Char Gri l led Chicken Caesar Salad

(contains anchovies) topped with Parmesan Croutons

bull Camomile Tea Poached Salmon Fil lets served with a Brazil Nut Pesto

bull Kale amp Goatsrsquo Cheese Frittata (v)

bull Moroccan Aubergine amp Chick Pea Salad with Harissa Yoghur t (v)

bull Heirloom Tomato amp Rosemary Focaccia Panzanella (v)

bull Freshly Baked Ar tisan Breads

bull Rich Chocolate Fudge Brownie served with Chocolate Sauce

bull Lemon Posset served with Strawberry Soup

Menu 3bull Crispy Duck Salad with Fresh Daikon

Radish Ginger amp Coriander served with a Soy Honey Ketchup

bull Wedges of Roast Butternut Squash with Charred Poblano Pepper Pesto (v)

bull Taleggio Wye Asparagus Pea amp Rainbow Chard Tar t (v)

bull Asian Vermicell i amp Super Greens Salad with a Sesame amp Ginger Vinaigrette (v)

bull Barbecued Mediterranean Vegetable Olive amp Pearl Barley Salad with Lemon Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Poached Rhubarb amp Vanil la Custard Cream Eton Mess

bull Fresh Fruit Salad served with a Caramelised Orange amp Vanil la Bean Syrup

Cold Fork Buffets

Buffets

28

Menu 1bull Slow Cooked Herefordshire Beef amp

Goodbodies Ale Casserole

bull Creamy Mushroom amp Madeira Stroganoff served with Smoked Paprika Cregraveme Fraicircche (v)

bull Garl ic amp Thyme Roasted New Potatoes (v)

bull Roasted Root Vegetable Medley (v)

bull Fine Beans dressed with Lemon amp Olive Oil (v)

bull Coconut Panna Cotta with Passion Fruit Syrup

bull Rich Chocolate Fudge Brownie Tower

Menu 2bull Catalan Chicken Stew with Chorizo

Saffron Olives Ar tichokes Tomatoes amp Sherry

bull Spicy Chick Pea Lime Tamarind Fresh Chil l i amp Coriander Curry (vegan)

bull Garl ic Cornish Sea Salt amp Rosemary Roast Potatoes (v)

bull Tomato Coriander amp Cucumber Salad (v)

bull Home-made Flat Breads with Roasted Garl ic amp Chil l i Oil

bull Layered Triple Chocolate Mousse

bull Margarita Cheesecake

Menu 3bull Sticky BBQ Pork Tenderloin with Sweet

Corn Salsa

bull Blackened Salmon Fil lets with an Avocado Mango amp Coriander Salsa

bull Red Onion Black Bean Goatsrsquo Cheese amp Spinach Quesadil las with Sour Cream (v)

bull Sweet Potato Wedges with Fresh Oregano and Chil l i (v)

bull Kale Salad with Apples amp Golden Raisins (v)

bull Pilaf Rice with Sun Dried Cranberries amp Butternut Squash (v)

bull Gooey Mississippi Mud Pie amp Caramel Whipped Cream

bull Selection of Local amp Brit ish Cheeses served with Grapes Caramelised Walnuts amp Savoury Biscuits

Hot Fork Buffets

29

Back To ContentsBack To Contents

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

First Coursebull Melon served with Fresh Raspberries (v)

bull Cheese amp Ham Tar t

bull Hummus amp Pitta Bread (v)

Main Coursebull Herefordshire Sausages amp Creamy Mash

bull Fish Finger Wraps

bull Spaghetti Meatballs Cherry Tomato Sauce Grated Cheddar

bull Creamy Macaroni Cheese (v)

Desser t Coursebull Fudgy Chocolate Brownie

bull Smothered Banana Split

bull Buttermilk Waffle Vanil la Ice Cream amp Chocolate Sauce

bull Fruit Salad

Childrenrsquos Menufor chi ldren aged 12 amp under

Alternatively to the menu below children may wish to have a smaller por tion of an adultrsquos meal

24

Between Courses

SorbetsA selection of home-made sorbets Ideal to serve as a palate cleanser between First and Main course Our f lavours include

bull Lemon

bull Elder flower

bull Raspberry

bull Cider

bull Champagne

bull Cucumber

bull Chase Gin amp Tonic

After Dinner

CoffeeA selection of Freshly Ground South American amp African Coffees

Petit FoursA Selection of Home-made Petit Fours

bull Chocolate amp Honeycomb Truffles

bull Salted Orange Chocolate Truffles

bull Coconut Tuiles

bull Classic Madeleines

Wedding Breakfast Extras

25

Back To ContentsBack To Contents

Evening Food

Cheeseboard bull A Selection of Local amp Continental Cheeses served with Savoury Biscuits Freshly Baked

Ar tisan Bread Caramelised Walnuts amp Grapes

Hand Held Hot Food

bull Herefordshire Bacon Butties

bull Herefordshire Orchard Sausage Butties

bull American Hot Dogs served with Mustard amp Crispy Onions

bull Pad Thai Noodle Boxes

bull Fish Finger Sandwich served with Home-Made Tar tare Sauce

bull Slow Cooked Pulled Herefordshire Beef served with Crunchy Coleslaw amp Gherkins in a Soft Bun

bull Steamed Asian Bao Buns with Slow Cooked Herefordshire Pulled Pork Hoi Sin Spring Onion Cucumber amp Crispy Onions

bull Marinated Haloumi Wraps served with Wild Rocket amp Sweet Chil l i Dressing (v)

26

Gourmet Burgers

bull Classic Chargri l led 6oz Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Classic Chargri l led Half Pound Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Por tobello Mushroom Burger topped with Roasted Red Peppers amp Goatsrsquo Cheese in a Brioche Bap (v)

Please choose any 3 of the fol lowing topping options

bull Cheddar Cheese Slices

bull Smokey Barbecue Sauce

bull Perl Wen Blue Cheese

bull Home-made lsquoRaging Bull rsquo Chil l i Sauce

bull Sweet Dil l Peppers

bull Crispy Bacon

bull Guacamole

Back To ContentsBack To Contents

Menu 1bull Rare 28 Day Aged Herefordshire Beef

served with a Parmesan amp Herb Crust

bull Honey amp Whole Grain Mustard Glazed Baked Ham

bull Fresh Basil Summer Pea Parmesan amp Pancetta Tar t

bull Home-made Summer Vegetable Coleslaw (v)

bull Green Leaf amp Soft Herb Salad with a Raspberry Vinaigrette (v)

bull Wholegrain Mustard Caper amp New Potato Salad served with a Lemon amp Parsley Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Classic Lemon Tar t served with Raspberry Coulis

Menu 2bull Char Gri l led Chicken Caesar Salad

(contains anchovies) topped with Parmesan Croutons

bull Camomile Tea Poached Salmon Fil lets served with a Brazil Nut Pesto

bull Kale amp Goatsrsquo Cheese Frittata (v)

bull Moroccan Aubergine amp Chick Pea Salad with Harissa Yoghur t (v)

bull Heirloom Tomato amp Rosemary Focaccia Panzanella (v)

bull Freshly Baked Ar tisan Breads

bull Rich Chocolate Fudge Brownie served with Chocolate Sauce

bull Lemon Posset served with Strawberry Soup

Menu 3bull Crispy Duck Salad with Fresh Daikon

Radish Ginger amp Coriander served with a Soy Honey Ketchup

bull Wedges of Roast Butternut Squash with Charred Poblano Pepper Pesto (v)

bull Taleggio Wye Asparagus Pea amp Rainbow Chard Tar t (v)

bull Asian Vermicell i amp Super Greens Salad with a Sesame amp Ginger Vinaigrette (v)

bull Barbecued Mediterranean Vegetable Olive amp Pearl Barley Salad with Lemon Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Poached Rhubarb amp Vanil la Custard Cream Eton Mess

bull Fresh Fruit Salad served with a Caramelised Orange amp Vanil la Bean Syrup

Cold Fork Buffets

Buffets

28

Menu 1bull Slow Cooked Herefordshire Beef amp

Goodbodies Ale Casserole

bull Creamy Mushroom amp Madeira Stroganoff served with Smoked Paprika Cregraveme Fraicircche (v)

bull Garl ic amp Thyme Roasted New Potatoes (v)

bull Roasted Root Vegetable Medley (v)

bull Fine Beans dressed with Lemon amp Olive Oil (v)

bull Coconut Panna Cotta with Passion Fruit Syrup

bull Rich Chocolate Fudge Brownie Tower

Menu 2bull Catalan Chicken Stew with Chorizo

Saffron Olives Ar tichokes Tomatoes amp Sherry

bull Spicy Chick Pea Lime Tamarind Fresh Chil l i amp Coriander Curry (vegan)

bull Garl ic Cornish Sea Salt amp Rosemary Roast Potatoes (v)

bull Tomato Coriander amp Cucumber Salad (v)

bull Home-made Flat Breads with Roasted Garl ic amp Chil l i Oil

bull Layered Triple Chocolate Mousse

bull Margarita Cheesecake

Menu 3bull Sticky BBQ Pork Tenderloin with Sweet

Corn Salsa

bull Blackened Salmon Fil lets with an Avocado Mango amp Coriander Salsa

bull Red Onion Black Bean Goatsrsquo Cheese amp Spinach Quesadil las with Sour Cream (v)

bull Sweet Potato Wedges with Fresh Oregano and Chil l i (v)

bull Kale Salad with Apples amp Golden Raisins (v)

bull Pilaf Rice with Sun Dried Cranberries amp Butternut Squash (v)

bull Gooey Mississippi Mud Pie amp Caramel Whipped Cream

bull Selection of Local amp Brit ish Cheeses served with Grapes Caramelised Walnuts amp Savoury Biscuits

Hot Fork Buffets

29

Back To ContentsBack To Contents

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

Evening Food

Cheeseboard bull A Selection of Local amp Continental Cheeses served with Savoury Biscuits Freshly Baked

Ar tisan Bread Caramelised Walnuts amp Grapes

Hand Held Hot Food

bull Herefordshire Bacon Butties

bull Herefordshire Orchard Sausage Butties

bull American Hot Dogs served with Mustard amp Crispy Onions

bull Pad Thai Noodle Boxes

bull Fish Finger Sandwich served with Home-Made Tar tare Sauce

bull Slow Cooked Pulled Herefordshire Beef served with Crunchy Coleslaw amp Gherkins in a Soft Bun

bull Steamed Asian Bao Buns with Slow Cooked Herefordshire Pulled Pork Hoi Sin Spring Onion Cucumber amp Crispy Onions

bull Marinated Haloumi Wraps served with Wild Rocket amp Sweet Chil l i Dressing (v)

26

Gourmet Burgers

bull Classic Chargri l led 6oz Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Classic Chargri l led Half Pound Herefordshire Beef Burger served with Tomato Pickle Red Onion amp Crisp Lettuce in a Brioche Bap

bull Por tobello Mushroom Burger topped with Roasted Red Peppers amp Goatsrsquo Cheese in a Brioche Bap (v)

Please choose any 3 of the fol lowing topping options

bull Cheddar Cheese Slices

bull Smokey Barbecue Sauce

bull Perl Wen Blue Cheese

bull Home-made lsquoRaging Bull rsquo Chil l i Sauce

bull Sweet Dil l Peppers

bull Crispy Bacon

bull Guacamole

Back To ContentsBack To Contents

Menu 1bull Rare 28 Day Aged Herefordshire Beef

served with a Parmesan amp Herb Crust

bull Honey amp Whole Grain Mustard Glazed Baked Ham

bull Fresh Basil Summer Pea Parmesan amp Pancetta Tar t

bull Home-made Summer Vegetable Coleslaw (v)

bull Green Leaf amp Soft Herb Salad with a Raspberry Vinaigrette (v)

bull Wholegrain Mustard Caper amp New Potato Salad served with a Lemon amp Parsley Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Classic Lemon Tar t served with Raspberry Coulis

Menu 2bull Char Gri l led Chicken Caesar Salad

(contains anchovies) topped with Parmesan Croutons

bull Camomile Tea Poached Salmon Fil lets served with a Brazil Nut Pesto

bull Kale amp Goatsrsquo Cheese Frittata (v)

bull Moroccan Aubergine amp Chick Pea Salad with Harissa Yoghur t (v)

bull Heirloom Tomato amp Rosemary Focaccia Panzanella (v)

bull Freshly Baked Ar tisan Breads

bull Rich Chocolate Fudge Brownie served with Chocolate Sauce

bull Lemon Posset served with Strawberry Soup

Menu 3bull Crispy Duck Salad with Fresh Daikon

Radish Ginger amp Coriander served with a Soy Honey Ketchup

bull Wedges of Roast Butternut Squash with Charred Poblano Pepper Pesto (v)

bull Taleggio Wye Asparagus Pea amp Rainbow Chard Tar t (v)

bull Asian Vermicell i amp Super Greens Salad with a Sesame amp Ginger Vinaigrette (v)

bull Barbecued Mediterranean Vegetable Olive amp Pearl Barley Salad with Lemon Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Poached Rhubarb amp Vanil la Custard Cream Eton Mess

bull Fresh Fruit Salad served with a Caramelised Orange amp Vanil la Bean Syrup

Cold Fork Buffets

Buffets

28

Menu 1bull Slow Cooked Herefordshire Beef amp

Goodbodies Ale Casserole

bull Creamy Mushroom amp Madeira Stroganoff served with Smoked Paprika Cregraveme Fraicircche (v)

bull Garl ic amp Thyme Roasted New Potatoes (v)

bull Roasted Root Vegetable Medley (v)

bull Fine Beans dressed with Lemon amp Olive Oil (v)

bull Coconut Panna Cotta with Passion Fruit Syrup

bull Rich Chocolate Fudge Brownie Tower

Menu 2bull Catalan Chicken Stew with Chorizo

Saffron Olives Ar tichokes Tomatoes amp Sherry

bull Spicy Chick Pea Lime Tamarind Fresh Chil l i amp Coriander Curry (vegan)

bull Garl ic Cornish Sea Salt amp Rosemary Roast Potatoes (v)

bull Tomato Coriander amp Cucumber Salad (v)

bull Home-made Flat Breads with Roasted Garl ic amp Chil l i Oil

bull Layered Triple Chocolate Mousse

bull Margarita Cheesecake

Menu 3bull Sticky BBQ Pork Tenderloin with Sweet

Corn Salsa

bull Blackened Salmon Fil lets with an Avocado Mango amp Coriander Salsa

bull Red Onion Black Bean Goatsrsquo Cheese amp Spinach Quesadil las with Sour Cream (v)

bull Sweet Potato Wedges with Fresh Oregano and Chil l i (v)

bull Kale Salad with Apples amp Golden Raisins (v)

bull Pilaf Rice with Sun Dried Cranberries amp Butternut Squash (v)

bull Gooey Mississippi Mud Pie amp Caramel Whipped Cream

bull Selection of Local amp Brit ish Cheeses served with Grapes Caramelised Walnuts amp Savoury Biscuits

Hot Fork Buffets

29

Back To ContentsBack To Contents

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

Menu 1bull Rare 28 Day Aged Herefordshire Beef

served with a Parmesan amp Herb Crust

bull Honey amp Whole Grain Mustard Glazed Baked Ham

bull Fresh Basil Summer Pea Parmesan amp Pancetta Tar t

bull Home-made Summer Vegetable Coleslaw (v)

bull Green Leaf amp Soft Herb Salad with a Raspberry Vinaigrette (v)

bull Wholegrain Mustard Caper amp New Potato Salad served with a Lemon amp Parsley Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Classic Lemon Tar t served with Raspberry Coulis

Menu 2bull Char Gri l led Chicken Caesar Salad

(contains anchovies) topped with Parmesan Croutons

bull Camomile Tea Poached Salmon Fil lets served with a Brazil Nut Pesto

bull Kale amp Goatsrsquo Cheese Frittata (v)

bull Moroccan Aubergine amp Chick Pea Salad with Harissa Yoghur t (v)

bull Heirloom Tomato amp Rosemary Focaccia Panzanella (v)

bull Freshly Baked Ar tisan Breads

bull Rich Chocolate Fudge Brownie served with Chocolate Sauce

bull Lemon Posset served with Strawberry Soup

Menu 3bull Crispy Duck Salad with Fresh Daikon

Radish Ginger amp Coriander served with a Soy Honey Ketchup

bull Wedges of Roast Butternut Squash with Charred Poblano Pepper Pesto (v)

bull Taleggio Wye Asparagus Pea amp Rainbow Chard Tar t (v)

bull Asian Vermicell i amp Super Greens Salad with a Sesame amp Ginger Vinaigrette (v)

bull Barbecued Mediterranean Vegetable Olive amp Pearl Barley Salad with Lemon Dressing (v)

bull Freshly Baked Ar tisan Breads

bull Poached Rhubarb amp Vanil la Custard Cream Eton Mess

bull Fresh Fruit Salad served with a Caramelised Orange amp Vanil la Bean Syrup

Cold Fork Buffets

Buffets

28

Menu 1bull Slow Cooked Herefordshire Beef amp

Goodbodies Ale Casserole

bull Creamy Mushroom amp Madeira Stroganoff served with Smoked Paprika Cregraveme Fraicircche (v)

bull Garl ic amp Thyme Roasted New Potatoes (v)

bull Roasted Root Vegetable Medley (v)

bull Fine Beans dressed with Lemon amp Olive Oil (v)

bull Coconut Panna Cotta with Passion Fruit Syrup

bull Rich Chocolate Fudge Brownie Tower

Menu 2bull Catalan Chicken Stew with Chorizo

Saffron Olives Ar tichokes Tomatoes amp Sherry

bull Spicy Chick Pea Lime Tamarind Fresh Chil l i amp Coriander Curry (vegan)

bull Garl ic Cornish Sea Salt amp Rosemary Roast Potatoes (v)

bull Tomato Coriander amp Cucumber Salad (v)

bull Home-made Flat Breads with Roasted Garl ic amp Chil l i Oil

bull Layered Triple Chocolate Mousse

bull Margarita Cheesecake

Menu 3bull Sticky BBQ Pork Tenderloin with Sweet

Corn Salsa

bull Blackened Salmon Fil lets with an Avocado Mango amp Coriander Salsa

bull Red Onion Black Bean Goatsrsquo Cheese amp Spinach Quesadil las with Sour Cream (v)

bull Sweet Potato Wedges with Fresh Oregano and Chil l i (v)

bull Kale Salad with Apples amp Golden Raisins (v)

bull Pilaf Rice with Sun Dried Cranberries amp Butternut Squash (v)

bull Gooey Mississippi Mud Pie amp Caramel Whipped Cream

bull Selection of Local amp Brit ish Cheeses served with Grapes Caramelised Walnuts amp Savoury Biscuits

Hot Fork Buffets

29

Back To ContentsBack To Contents

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

BarbecuePlease choose any 4 Main Items 3 Salads amp 2 Desser ts All wil l be served with Soft Buns or Ar tisan Breads amp a Selection of Sauces

Meatsbull Home-made 6oz Herefordshire Chuck amp Brisket Burgers

bull Home-made Venison amp Smoked Pork Belly Burger

bull Hereford Orchard Pork Sausages

bull Low amp Slow Sticky Spare Ribs

bull Mini Chorizo Skewers with Chimichurri Dip

bull Topside of Lamb Kebabs marinated in Lemon Garl ic Rosemary amp Black Pepper

bull Texas Cut Dry Rubbed Hereford Beef Ribs

bull Fresh Lemon amp Herb Marinated Chicken Drumsticks

bull 24 Hour Cola Marinated Pulled Pork Shoulder

Fish amp Seafoodbull Tiger Prawn Satay Skewers

bull Fresh Sardines marinated in Lemon amp Chil l i Oil

bull Salmon Fil lets glazed with Hoisin Chil l i amp Ginger

bull Mackerel Fi l lets in a Tandoori Masala

bull Baby Squid with Smoked Sea Salt Garl ic amp Cumin

bull Oysters in their Shell with Lemon amp Parsley Butter

Vegetarianbull Stuffed Field Mushrooms dressed with Melted Tarragon Butter

bull Rosemary amp Garl ic Mediterranean Vegetable Kebabs in a Fresh Basil Pesto Glaze

bull Bell Peppers stuffed with Feta Golden Raisins Cous Cous amp Fresh Mint

bull Smoked Pulled Jackfruit in a Tangy BBQ Sauce

bull Chipotle Marinated Tempeh amp Pineapple Skewers

bull Jerk Halloumi Sliders with Chil l i amp Lime Jam

30

Saladsbull Home-made Crunchy Coleslaw

bull Hear t of Romaine amp Red Gem Salad with Shallot Vinaigrette

bull Miso Sesame amp Lime Asian Noodle Salad

bull Whole Roasted Tandoori Caulif lower

bull Giant Cous Cous with Pomegranate Flaked Almonds Parsley amp Lemon

bull Lemon amp Mint Marinated Courgettes

bull Roasted Sticky Sweet Potatoes served with a Sweet Chil l i Sauce

bull New Potato amp Green Beans served with a Lemon amp Caper Vinaigrette

bull Tomato Rocket Fresh Basil amp Buffalo Mozzarella Salad served with an Aged Balsamic Dressing

bull Char Gri l led Corn on the Cob served with a Chil l i Lime amp Coriander Butter

bull Roasted Potatoes served with Garl ic amp Sea Salt

bull Broad Bean Summer Pea amp Orzo Salad

bull Roasted New Potatoes served with Fresh Thyme amp Garl ic

Desser tsbull Herefordshire Strawberries served with Mint Sugar amp Cream (seasonal)

bull Traditional Tiramisu

bull Layered Dark amp White Chocolate Mousse

bull Profiteroles served with a Milk Chocolate Sauce

bull Lemon Posset served with Summer Fruit Compote

bull Home-made Mini Doughnuts served with Cinnamon Sugar

bull Fudgy Chocolate Brownie served with Whipped Vanil la Cream

bull Rum amp Raisin Cheesecake with Caramel Sauce

bull Morello Cherry Pie with Jersey Pouring Cream

bull Pistachio Polenta Cake Roast Strawberries amp Rosewater Cregraveme Fraicircche

bull BBQ Nectarines with Vanil la Cream amp Bourbon Maple Syrup

bull A Selection of Local amp Continental Cheeses Grapes Savoury Biscuits amp Caramelised Walnuts

31

Back To ContentsBack To Contents

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

Terms amp Conditions and Additional Information

Quotations

All prices are inclusive of VAT at 20

All quotations are valid for 2 months from the date of quotation

Deposits

All cl ients are required to pay a 20 non-refundable deposit to secure their booking with A to Zest This deposit is to be paid within 14 days of receipt of their invoice A second deposit of 40 of the total is required 6 weeks prior to the event and a f inal deposit of 40 7 days prior to the event Any alternative payment terms must be agreed in writ ing before any init ial deposit is made

Cancel lat ion

If a confirmed event is cancelled the fol lowing charges wil l apply

Within seven working days of event - 100

Within four teen working days of event - 75

Within twenty-one working days of event - 50

Within twenty-eight working days of event - 25

Final Confirmation of Detai ls

Final guest numbers along with menu choices and any dietary requirements are required at least 14 days before the event If par ty numbers decrease within 14 days of the event no cost reduction wil l be made

Minimum Numbers

We cater for a minimum of 20 guests

Loss amp Damage

The cl ient is responsible for al l equipment from the time of delivery unti l it is collected by A to Zest a subcontractor or returned by the cl ient Any breakages loss or damage however caused wil l be charged in ful l to the cl ient at ful l replacement value and must be paid in ful l on presentation of our invoice

Force Majeure

No l iabil ity is accepted by A to Zest Events due to circumstances beyond A to Zests control

Corkage and Bott le Disposal

A to Zest does not charge corkage Please bear in mind disposal of glass bottles - we are unable to clear away empty bottles unless we have supplied your drinks

Staff ing

Staffing costs can vary considerably depending on the duration of the event and the number of guests To give an approximate indication staffing an average event would cost an extra pound13 per guest Please note staff retained after midnight wil l be charged at t ime + frac12

If the event continues beyond the agreed finish time supplementary staff costs wil l apply Each member of staff wil l be charged to the cl ient at their corresponding hourly rate

Dietary Requirements

We can cater for al l dietary requirements The majority of our menus can be adapted for wheat free or gluten free diets and we have included vegetarian and vegan choices within our pack All specif ic dietary requirements must be agreed in writ ing at least 14 days before the event

32

Hire Service

For larger events or events held in a marquee crockery cutlery glassware and table l inen may have to be hired in at a separate cost to the menu quote

We have a fantastic relationship with local hire companies and do this regularly so can advise on what you wil l need to make sure nothing is forgotten Please discuss your hire requirements with us and we wil l l ist this separately in your quote

At the end of the event we wil l clear and pack away as much as we possibly can However please be aware that your guests may sti l l require the use of the hired glasses or if you are providing your own evening food that is served after we have left it wil l not always be possible to clear away all items

Once our staff have left for the evening it is the responsibil ity of the cl ient to ensure that al l hire items are returned to the crates that we wil l leave neatly stacked in the catering marqueekitchen

We also ask that any l inen that we were unable to clear away is placed in the clear l inen bags again left in the catering marqueekitchen

All hired equipment wil l be collected by the hire company via prior arrangement with ourselves

Marquee and Venue Information

When catering for a marquee event there are a few things we wil l require

A 9m x 9m (30ft x 30ft ) marquee kitchen In here we would require a minimum of 10 trestle tables (6ft x 2ft 6inches) and access to a minimum of 6 electric points

We wil l require access to a water supply preferably within 50 metres of the catering marquee and the abil ity to park our catering vans close to the catering marquee

Remember to bear in mind the refrigeration of drinks We would advise hir ing a chil ler van to transfer al l your drinks into We are more than happy to discuss our requirements with your marquee company and can discuss the hire of any extra tables chil ler vans etc with our suppliers

33

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

Our Team of ExpertsFrom our kitchens through to pre event planning and on to event management on the day we have gained many years of experience Our lead chefs have managed numerous event kitchens in a wide variety of environments from country stately homes to remote marquees

Our pre event planning team ensures that every event is handled with detailed precision and prompt efficiency Your designated planner then becomes your event leader on the day to guarantee absolute continuity from first meeting to completion During your celebrations our carefully trained Front of House teams provide seamless service that is fr iendly and attentive

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon

enquiriesatozest couk 01432 341120

atozestcouk

ldquolsquoAbsolutely exceptional catering for our

wedding Our wedding meal was fault less and we had amazing comments Would highly

recommend to any brides to be rsquo

J Muntz - Lennon