HOST A ROAST
Host a roast is a beautifully cooked roast dinner with all the trimmings, for a bit of fun we suggest that you nominate a carver on each table, who gets given a chef hat, apron and will then be invited into the kitchen, one at a time, to be briefed by our chef on their duties to carve at the table, accompanied by their own serving waiter, who will bring the hot plates, vegetables and extra sauce to the table.
ROAST JOINTS INCLUDE
- Loin of pork, seasoning, apple sauce, crispy cracking
- Sirloin of beef, Yorkshire puddings and horseradish
- Boneless leg of lamb, mint sauce
- Boned and rolled saddle of lamb, apricot stuffing
- Whole roasted free range chicken, smoked bacon, glazed shallots
- Filet of Beef Wellington
All the above would be served with traditional vegetables, duck fat roasted potatoes, red wine gravy and traditional accompaniments
HOST A DISH
- This option still allows a sense of theatre at the table but is a little simpler to serve as it’s already portioned. So a dedicated host from each table serves the main course from a large dish.
- MENU SUGGESTION
- Fisherman’s pie, crushed potatoes
- Pulled beef and ale pie, triple fried chips
- Bangers and mash, red onion gravy
- Mixed grill platter, onion rings, portobello mushrooms, barbecue relish
- Shepard’s pie
All the above would be served with vegetables and potatoes to suit each dish
For more information or to book a free consultation, call 01527 821800 or email enquiries@morgans-catering.co.uk
For more information or to book a free consultation, call 01527 821800 or email enquiries@morgans-catering.co.uk