Ginger Lily Catering. Unit 2, Park Farm, Salle, NR10 4SG. 07784 886667 ‬| sam@gingerlilycatering.co.uk |

PersonalEvent Catering

 

gingerlily caterers Norfolk

 

– PERSONAL EVENT CATERING –

Every dinner party begins with you, the client and the food you love & enjoy. We either meet face to face or discuss on the phone in detail about your event. Armed with your preferences we get to work to creating a bespoke menu only using season-al produce & combining with our unusual ingredients to create an exceptional, de-licious & visually stylish menu. Whether your party is at home or at a venue we cre-ate the food setting from sit-downs, feasts, banquets and the most eye-popping stand up banquets. By choosing the right cuisine, dishes & food setting we ensure it’s an unforgettable dining experience for both you and your guests. Yes, we are pretty keen to impress!
Ginger Lily’s staff are highly trained, suited & booted, Ginger Lily are able to pro-vide wine & drinks service to your tailored request. We are happy to travel to the deepest parts of East Anglia where a simple mileage charge will apply. Our Private Dining experiences are particularly popular for Hen Parties, Shoot Dinners & Saturday evening family retreat dinners.

 

Sample Menus




FORMAL SEATED

 

– FORMAL STARTERS –

Roasted Parsnip soup with honey and mustard cream, cashews and chives
Mushroom and a parmesan salad (balsamic glaze)
Crispy Baked Brie and caramelised red onion, toasted sour dough
Smoked Mackerel pate and prawns, baby gem, Marie Rose sauce
Asparagus and Parma ham salad, hazelnut crumb and balsamic glaze

 

– FORMAL MAINS –

Chicken supreme, savoy cabbage, sweet potato mash, caramelised carrots, chasseur sauce
Pork Belly and Kim chi cabbage with a spring onion pomme puree and crackling, calvados jus
Pan Fried Sea Bass with Jerusalem artichoke textures and spring greens, purple broccoli & crushed Anya potatoes
Mushroom and garlic wellington with roasted potatoes, fine beans with white wine sauce

 

– FORMAL DESSERTS –

Our desserts menu is designed to fit any of the styles that you may have chosen from, and can be plated or served at a buffet table. Just inform us of your preference and we will arrange accordingly. For those who do not desire a dessert, the option is available to have a sweets jar at the table whereby guests are able to ‘pick’ and ‘mix’ during their evening of dancing and mingling.

 

Traditional English Trifle slices, with seasonal berries and mint
Baked New York Style Cheesecake
Dark Chocolate and Salted Caramel Torte
Lavender, blueberry and Mascarpone Possets
Tart Au Citron, Seasonal Berry Puree

 

TASTE MENU

 

– 5 COURSE FORMAL TASTING MENU –

Amuse Bouche
Beetroot Puree, Dill Crème Fraiche
Starter
Crispy Sea Bass, Pickled Vegetables, Fennel Emulsion
Main
Individual Beef Wellington, Fondant Potato, Baby Vegetables, Red Wine Jus
Pre-Dessert
Gin & Tonic Sorbet, Candied Lime
Dessert
Blueberry Cheesecake, Gingerbread Crumble, Salted Caramel Ice Cream

 

– 8 COURSE FORMAL TASTING MENU –

Selection of canapés
Jerusalem artichoke soup
Charred leek & mussel tart
Crispy sea bass pickled vegetables, fennel emulsion
Iced blood orange pop
Roasted pheasant breast, crispy leg chestnuts & bacon, buttered savoy cabbage, rosti potato
Baked brie, quince jam
Lemon meringue pie

 

CANAPES

 

– MEAT –

Parma ham, fig & blue cheese
Pulled pork on toasted brioche
Pesto chicken & black olive skewer
Tandoori chicken skewer, mint yogurt
Chicken satay skewer, coriander dip
Tandoori lamb, raita, mini Naan bread
Traditional Pork Pies
Rare beef bruschetta, tomato & red onion, horseradish cream
Marinated Norfolk sausages
Pork & red onion marmalade mini burgers
Mini chorizo & Manchego pizzas
Norfolk ham hock & chorizo croquette, English mustard dip

 

– FISH –

Oaked smoked salmon, cucumber & horseradish cream
Anchovy & red pepper on toasted rye bread
Smoked salmon & chive tartlet
Hot smoked salmon & dill tartlet
Local asparagus, smoked salmon, hollandaise sauce (seasonal only)
King prawn, lemon zest, avocado puree
Smoked mackerel, beetroot & baby caper relish

 

– VEGGIE –

Wild mushroom & Goat’s cheese tartlet
Beetroot & Goat’s cheese puff
Sun-dried tomato & pesto tartlet
Herb scone, cream cheese, red onion marmalade

 

– VEGAN –

Roasted butternut, toasted pitta, red pepper hummus
Moroccan spiced hummus, roasted pepper & cucumber
Baba ganoush on blinis
Stuffed cherry tomato, black olive tapenade

 

– SWEET –

Individual lemon meringue pies
Fruit scones, Creme Chantilly, sticky berry compote
Dark chocolate & raspberry tort
Filled profiteroles
Double chocolate & raspberry brownies
Sam’s Millionnaire’s tartlet
Seasonal fruit skewers
Dipped Norfolk strawberries (seasonal only)
Seasonal Individual Eton Mess

 

BOWL FOOD

 

– BOWL FOOD –

Bowl food offers an exciting & unique service style that allows your guests the delight of sampling a range of tasty dishes without interrupting the party… All our bowls can be easily eaten standing up using a fork. Choose 2-4.

 

Chorizo & Manchego Mac ’n’ Cheese
Poached Salmon, Dill & Cucumber Salad
Candied Walnut, Binham Blue & Pear Salad
Lamb Tagine, Spiced Couscous
Slow Roasted Butternut Squash, Baked Falafel, Grain Salad
Asian Vegetable Broth
Pulled Beef Brisket Stew, Toasted Ciabatta
Thai Green Chicken Curry & Coriander Rice
Layered Caesar Salad

 

VEGETARIAN -VEGAN

 

– VEGETARIAN & VEGAN –

Slow Cooked Spiced Aubergine & Harissa Brushcettas, Watercress & Pomegranate salad
Gazpacho Soup With Vegan Cheese Shortbread
~~~
Quinoa Stuffed Butternut Squash, Marinated Asparagus & Fennel Medley, Roasted Walnuts
Wild Mushroom Risotto, Slow Roasted Vine Tomatoes, Balsamic Glazed Rocket
~~~
Sticky Toffee Pear Pudding
Soaked Strawberries & Fresh Raspberries, Rose Sorbet

 

PRIVATE CHEF HIRE

 

– PRIVATE WEEKEND CHEF HIRE – 

Hire one of our passionate and highly skilled chefs to be at your’s & your guest’s disposal for the entire duration of your soiree.
Previous jobs have included chartered boats, summer breaks in the south of France, filming stints across remote parts of the UK, race team touring.