Untitled - Peyton and Byrne PDF
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t ABOUT US ................................................................................................................................................................................................................................................................................................. At Peyton Events we deliver a bespoke service on every level, We believe the cornerstone of good food is the quality of working with some of the top suppliers in the industry to the ingredients and our chefs value the importance of fresh, give you a truly unique events experience. carefully sourced produce from small independent producers from around the UK. With backgrounds ranging from private Our portfolio of locations includes some of the capital’s most and corporate events, Michelin starred restaurants and five beautiful and prestigious venues including The National star hotels, our chefs specialize in different cuisines, and can Gallery, The Royal Academy of Arts, The Wallace Collection offer a wide range of menus to suit your event. and IWM London. We are confident that our innovative catering offer and With ‘The Great British Menu’ judge and restauranteur impeccable level of service from our experienced and Oliver Peyton as Creative Director, we bring a superior level knowledgeable events team will surpass all expectations. of creativity and fantastic tasting food to all corporate and private events that we cater for, complemented by With over 20 years’ experience we can help deliver your impeccable service. event from start to finish at one of our outstanding venues or at a venue of your choice. ................................................................................................................................................................................................................................................................................................. ................................................................................................................................................................................................................................................................................................. 020 7747 5931 | [email protected] | peytonevents.co.uk I @PeytonEvents ................................................................................................................................................................................................................................................................................................. 020 7747 5931 | [email protected] | peytonevents.co.uk I @PeytonEvents OUR VENUES ................................................................................................................................................................................................................................................................................................. British Library Foreign & ICA Inn The Park Commonwealth Office RECEPTION 280 MAX RECEPTION 500 MAX RECEPTION 350 MAX RECEPTION 300 MAX DINNER 200 MAX DINNER 400 MAX DINNER 120 MAX DINNER 100 MAX IWM London The Keeper’s House at Kew Gardens Kew Palace Royal Academy of Arts RECEPTION 800 MAX RECEPTION 100 MAX RECEPTION 400 MAX RECEPTION 60 MAX DINNER 270 MAX DINNER 90 MAX DINNER 200 MAX DINNER 24 MAX ................................................................................................................................................................................................................................................................................................. 020 7747 5931 | [email protected] | peytonevents.co.uk I @PeytonEvents OUR VENUES ................................................................................................................................................................................................................................................................................................. Lancaster House Royal Academy of Arts Lyric Hammersmith Saatchi Gallery RECEPTION 350 MAX RECEPTION 800 MAX RECEPTION 230 MAX RECEPTION 1500 MAX DINNER 150 MAX DINNER 250 MAX DINNER 150 MAX DINNER 600 MAX The National Cafe The National Dining The National Gallery The Wallace Collection Rooms RECEPTION 400 MAX RECEPTION 300 MAX RECEPTION 300 MAX RECEPTION 400 MAX DINNER 120 MAX DINNER 150 MAX DINNER 200 MAX DINNER 160 MAX ................................................................................................................................................................................................................................................................................................. 020 7747 5931 | [email protected] | peytonevents.co.uk I @PeytonEvents OUR CLASSIC CANAPÉS ................................................................................................................................................................................................................................................................................................. We believe the cornerstone of good food is the quality of the ingredients and our chefs value the importance of fresh, carefully sourced ingredients and really appreciate the abundance of quality produce Britain has to offer. Below are a selection of our most popular canapés and are subject to season and venue. VEGETARIAN FISH & SEAFOOD MEAT Wild mushroom and truffle on parmesan shortbread River Farmed smoked salmon blinis, crème fraiche and keta Rare roast Devon Ruby beef Yorkshire pudding with horseradish A wild mushroom mousse infused with truffle, served caviar cream on parmesan shortbread Layers of smoked salmon between soft pancakes, topped with Traditional Yorkshire pudding topped with thinly sliced aged beef, lemon scented cream and ketacaviar horseradish cream and baby watercress Grilled vegetables and basil pesto parmesan wafer A crisp parmesan tube, filled with grilled seasonal Brixhamcrab and apple on sourdough toast Rare herb crusted sirloin steak, fries and roast garlic aioli vegetables, lightly dressed in pesto Our own home baked soda bread thinly cut, toasted and (additional 50p) topped with hand picked brown crab meat from the Devon Slow cooked rare breed Burnside Farm beef, served with fries and PuglianburattawithFontodiolive oil coast a punchy garlic aioli Creamy and meltingly rich burratacheese served with exceptional extra virgin olive oil from the Fontodi Salt cod brandadewith smoked paprika mayo estate in Italy Cornish cod, salted in house in a crispy and velvety croquette Smoked chicken on crispy crouton with avocado and chilli jam with homemade mayonnaise Earl Grey tea smoked chicken served on a thin wholemeal crouton, with avocado guacamole and Scotch bonnet chilli jam Queen scallops, pea and mint purée Queen scallops from the Isle of Mann, seared and served in the Herb crusted lamb fillet with sumac, sweet yoghurt, shallot crisps shell with a fresh pea puree Wiltshire Hills lamb ground and lightly spiced, topped with sheep's milk yoghurt and zingy sumac Venison carpaccio on a pecorino crisp with wild sorrel Burnside Farm venison cured for 28 days, served on a delicate spoon with juniper, wild sorrel and crispy pecorino ................................................................................................................................................................................................................................................................................................. 020 7747 5931 | [email protected] | peytonevents.co.uk I @PeytonEvents CANAPÉ MENU ................................................................................................................................................................................................................................................................................................. MEAT | SERVED COLD FISH & SEAFOOD | SERVED COLD VEGETARIAN | SERVED COLD Spicy chicken lollipops with pineapple relish Brown crab, wonton crisp and winged bean Roast golden beetroot, cep infused sour cream and almond Crispy duck pancakes and green onions River Farmed smoked salmon blini, crème friacheand Mini celeriac and black truffle cones Lamb shoulder lollipops with red currant jelly avrugacaviar Smoked aubergine in a sweet potato sandwich Ham hock terrine sandwich with caramelized apple, Octopus pressewith green tomato relish and wild fennel Poached pear, chicory and Blue Monday cheese compressed cucumber and homemade piccalilli. Cured salmon tartar with soda bread crisp, sour cream, Heritage vegetable tartar, wild rice crunch Foie grassandwich, bee pollen and seeds ketacaviar Earl Grey smoked courgette, spiced feta (additional 50p) Brixhamcrab and apple on sourdough toast Purple potato slices with ricotta and truffle Beef carpaccio on a Pecorino crisp with wild sorrel Grilled chilli octopus, blistered cherry tomato Poached and smoked quail egg with paprika Chicken liver ‘Ferrero rocher’ Hot smoked salmon with pickled kohlrabi and bottarga Walnut crostini with apple and Roquefort Native shrimp, compressed English tomato, grated radish Burratawith Fontodiolive oil John dory ceviche, squid ink crisp and cucumber caviar Crispy potato sandwich with crème fraiche, shallots, chives MEAT | SERVED HOT Chicory with orange, hazelnut and stilton FISH & SEAFOOD | SERVED HOT Pea pancake Herb crusted beef fillet and crispy shallots 48 hour roasted suckling pork belly with apricot Dorset crab cake, sweet corn and smashed avocado chutney VEGETARIAN | SERVED HOT Smoked haddock beignets, poached quail egg, Pulled pork croquette with garlic mayonnaise hollandaise Courgettefritter, shaved pecorino and pine nuts Chicken cakes with a lime mayonnaise Chilli fried baby squid Arancini pea and mint or gorgonzola Peyton and Byrne Lincolnshire sausage and mash Caramelised scallops with green papaya salad Marinated halloumi, fired pepper and fresh oregano Pheasant Caesar salad with bacon floss and Racalette (additional 25p) Parmesan wafers and watercress mousse cheese Haddock fishcakes, caper mayonnaise Smoked sweet corn bite BBQ chicken, smoked onion and sweetcorn salsa Brown crab, wonton crisp and winged bean Asparagus, goats curd and prosciutto Lamb kofta, mint dipping sauce Smoked haddock beignets, poached quail egg, Breaded pea and mint soup Mini Croquemonsieur hollandaise Courgette fritter, shaved pecorino and pine nuts Herb crusted beef fillet and shallot puree Crispy duck pancakes and green onions Lamb meatballs with sumac and sweet yoghurt ................................................................................................................................................................................................................................................................................................. 020 7747 5931 | [email protected] | peytonevents.co.uk I @PeytonEvents BOWL FOOD ................................................................................................................................................................................................................................................................................................. VEGETERIAN FISH MEAT Plum tomatoes, grilled peach, fresh handmade buratta, Crayfish cocktail, avocado and apple salsa Little gem chicken Caesar salad, Parmesan, bacon floss torn basil and Fontodiextra virgin olive oil Poached Scottish salmon, watercress, new potatoes Smoked ham hock, green beans, parsley salad with a Summer vegetables served with a herb crusted and chive crème fraiche grain mustard dressing Wigmoregoat's cheese Cornish sea bream fillet, clam and brown shrimp Roast organic chicken, sweet potato and corn salad, Aged Greek feta, sweet potato, chilli and garlic saffron broth peanut vinaigrette dressing served with charred flat bread Panroastedrainbow trout, crushed baby potatoes, Confit duck salad, charred baby onions, flat leaf parsley Green bean and roast beetroot salad with radish and a basil and mint red wine vinaigrette Chargrilled lamb rump, cumin scented couscous, mint Hot smoked wild trout, land cress and minted yoghurt and yoghurt dressing Artichokes, artichoke skin crisps, rocket and Rosary goats cheese Sea bass, glazed green summer vegetables Chargrilled Bavette, sweetcorn and chilli salsa Chicory, broad bean crumble, parsnip jerky, Blue Peyton Events' secret recipe –Beer battered fish and Cajun chicken, radish and fennel slaw Monday cheese chips Barbeque herb fed chicken, sweet corn and chilli Chargrilled asparagus, whipped goats curd, hazelnut Crisp squid and spicy slaw praline, viola petals Chicken popcorn Wild mushroom risotto, aged Parmesan and toasted Rare roast Longhorn beef, creamy mustard mash nuts Sticky pork belly, Bramley apple and crispy black Macaroni and cheese, stringy Singleton Cheddar pudding Special Hepburn's pork sausage, creamy mash, caramelized onion and thyme jam ................................................................................................................................................................................................................................................................................................. 020 7747 5931 | [email protected] | peytonevents.co.uk I @PeytonEvents SWEET FINISHES AND NIBBLES ................................................................................................................................................................................................................................................................................................. MINI SLIDERS SWEET FINISHES NIBBLES Sicilian green olives 30 day aged Devon white park beef burger Mini banoffeepie Smoked almonds Dorset pole lamb, anchovy and crisp caper Green tea chocolate and coconut praline Homemade spiced roasted nuts Harrisaand honey Rother Valley chicken burger Chilli chocolate lollipops Dry roasted chickpeas, garammasala and pickled lime Piggy burger, black pudding, crackling and cox apple Raspberry panna cotta on a macaroon base Spicy roast pitta chips with an aubergine dip Rose veal and caramelised bone marrow Seasonal berry pavlova Crispy sweet potato sticks Chocolate pot with crystalized violet Crispy squid burger with garlic mayonnaise Mixed vegetable crisps Salted caramel pots Oat crusted sea bass burger Spicy rice crackers Panna cotta dome, nut puff crisps Hummus and crudities Lentil, cashew and coriander Tiramisu balls Montgomery aged cheddar and popped mustard seed Lobster burger straws POPCORNCONES Cheddar and horseradish GOURMET NIBBLES Lobster and lovage Parmesan popovers Barbequed wing flavour Stilton rarebit sticks Parmesan and caramelised onion Aubergine chips ,sesame and fennel yoghurt Salted peanut butter Berkswellcrisps with spinach and sour cream dip Bitter chocolate, cherry and pistachio Crispy wontons, salmon, coriander and water chestnut Citrus marmalade Crudités with garlic mayonnaise and sea salt StickytoffeeandCornishseasalt ................................................................................................................................................................................................................................................................................................. 020 7747 5931 | [email protected] | peytonevents.co.uk I @PeytonEvents AUTUMN/ WINTER DINNER MENUS ................................................................................................................................................................................................................................................................................................. £36.00 PER PERSON £48.00 PER PERSON £59.50 PER PERSON ..................................................................................................... ……...................................................................................................... .......................................................................................... Forest quail, plum medley and crispy quails egg Green tea cured duck ham, plum chutney and thyme grissini Caramelised foie graswith cep brioche and pickled 48 hour cured salmon, cucumber gel, fennel and pickled crisps raspberries crab apple Scallop carpaccio, marsh samphire and pink grapefruit Octopus terrine with spicy green tomato chutney, Heritage beetroot carpaccio, rosary goats cheese Salt crusted roasted heritage carrots, coriander cake, mini sourdough cannelloni, wild watercress, balsamic pearls |v savoury Crispy racalette, winter truffle, salsify nest, apricot sabayon, olive crumb |v and quince chutney |v Herb fed chicken breast, roasted salsify, sautéed girolles Roasted grouse with pumpkin quinoa, king oyster and thyme jus mushroom, thyme jus Anise marinated grey mullet, cockle and cucumber salsa, 42 days matured beef fillet, sautéed wild mushrooms mussel veloute Pan fried halibut, baby spinach and brown crab cake, citrus with bone marrow, cured red onion, wild water Pumpkin gnocchi, shaved aged parmesan, autumn truffle buerreblanc, heritage radish cress and crispy sage |v Ricotta and aged pecorino ravioli, shaved black autumn Slow cooked halibut, baby fennel arrancini, cockle truffle |v popcorn and herb velouté Vanilla crème bruléewith salted caramel dust Hey roasted celeriac, sautéed morels, confit garlic Chocolate fondant with candied pistachio and coconut Chestnut and hazelnut praline with vanilla ice cream and parsley crisp |v sorbet Blackberry cake with homemade “after eight” mint Grilled apricot and thyme frangipane tart, vanilla cream Marble bread and butter pudding, sherry raisins and crème Chocolate and chilli brownie, Bailey’s ice cream fraiche sorbet £42.00 PER PERSON Vanilla pearl with sweet satsuma purée, foraged .............................................................................................. £54.00 PER PERSON berries Venison carpaccio, sweet cured blackberries, Chocolate …………........................................................................................ Coco shell, salted floss, elderberries and juniper crisps Game terrine, crispy barley, and pickled girollemushrooms Squid two ways, tarragon purée, green radish marinade Globe artichoke and truffle crostini, affilacress |v Black fig and taleggioterrine, brioche tuilleand pickled Smoked Heritage beetroot, ash goat’s cheese, pickled black onions |v grapes |v Lamb rump, shallot purée, purple potato and rosemary Slow cooked shin of veal, roasted bone marrow, braised dauphinoise celery and carrots Bass fillet, cannellini beans with clams, tapioca and squid Cured sea trout with mousseronmushrooms & crispy ink dressing pancetta Rainbow chard, goat cheese crumb, toasted walnuts and pickled grapes |v Coconut brownie, toasted marshmallow, hazelnuts Beetroot and chocolate parfait, pickled cherries Port poached pear, vanilla cream, popping candy Apple and almond sponge cake, custard gel Salted caramel and chocolate sandwich, raspberry snow, fresh mint Amaranth mousse, hazelnut crumbs, honey jelly and wild raspberry ................................................................................................................................................................................................................................................................................................. 020 7747 5931 | [email protected] | peytonevents.co.uk I @PeytonEvents
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