Bowl Food Catering

Eat on Your Feet and Still Feel Full

A filling alternative to canapés, or when space restricts a formal setting but you need something more substantial than finger food. Creative, delicious dishes you can eat on your feet, with all the taste and style of a sit-down dinner.

MEAT - SERVED HOT

  • Beef Jalfrezi curry, turmeric rice, minted onion relish, mango chutney
  • Chicken, leek and tarragon pie, wholegrain mashed potato, roasted heritage carrots
  • Chicken Cacciatora, parsley and roasted garlic mash
  • Citrus Jerk chicken, rice n peas, island slaw
  • Jerk pulled pork, rice n peas, banana salsa
  • Moroccan lamb tagine with apricots and chickpeas, toasted almond and preserved lemon couscous, harrisa yoghurt, pomegranate
  • BBQ pulled pork, mac n cheese, red cabbage slaw
  • Ancho chilli, cajun rice, charred corn salsa, sour cream, cheese
  • Vietnamese braised duck, stir-fried noodles
  • Thai chicken green curry, jasmine coconut and lemongrass rice
  • Beef Bourguignon, creamed mashed potato
  • Beef Goulash with herbed rice, topped with sour cream
  • Pork Stroganoff , buttery noodles
  • Goat curry, rice, fried plantain
  • Italian style spicy sausage and bean casserole with penne pasta
  • Slow roasted pork belly served with apple sauce, mustard mash and gravy
  • Bangers and mash with caramelised onion gravy
  • Roast chicken thighs with saffron, hazelnuts and honey with saffron roast potatoes
  • Beef meatballs with a fresh tomato sauce and penne pasta

FISH - SERVED HOT

  • Luxury fish pie with prawns, cheesy mash and crispy topping
  • Hot Smoked salmon fishcakes with a chilli and lime butter
  • Sticky Jerk salmon, rice n peas, mango salsa
  • Trinidadian fish strew, sweet potato mash
  • Spicy Jerk prawn and mango tacos, coconut dressing
  • Roasted cod with cherry tomatoes, basil and mozzarella with saffron roasted potatoes
  • Pan-fried scallops with baby asparagus, samphire and salsa verde - surcharge applies
  • Linguine with tiger prawns, chorizo and tomatoes
  • Tiger prawn risotto with a sea-food bisque


MEAT AND FISH - SERVED COLD

  • Sesame seared tuna with Asian coleslaw
  • Teriyaki salmon with black rice and sesame salad
  • Seared salmon, pearl barley and a red pepper and hazelnut salad
  • Poached salmon with dill served on a bed of cucumber ribbon salad and a lemon mayonnaise
  • Thai marinated prawn salad
  • Smoked trout, baby potatoes, watercress salad served with a horseradish cream
  • Seared tuna Nicoise salad with soft-boiled quails eggs and fine green beans
  • Griddled marinated chicken salad with lemon and basil pesto
  • Smoked chicken, avocado, mango and wild rocket salad served with a lime and coriander dressing
  • Chargrilled chicken caesar salad with ranch dressing
  • Jerk chicken with sweet potato salad and a pineapple salsa
  • Sesame glazed chicken salad with mango and a chilli, ginger and lime dressing
  • Ottolenghi's famous chicken and three rice salad
  • Thai duck salad served on a bed of fragrant Asian slaw
  • Pasta salad with rocket pesto, aged Parmesan, yellow cherry tomatoes, basil and pine nuts (V)
  • Pasta salad with griddled courgettes, baby mozzarella and mint (V)
  • Edamame Superfood salad with quinoa, mung beans, alfafa sprouts, aged feta, broccoli, nuts, avocado and cress (V)
  • Freekah and mixed bean salad with orange and apricot (V)


VEGETARIAN - SERVED HOT

  • Fresh pea, broad bean and spring onion risotto
  • Jerk Sweet potato and black bean curry, coconut rice and peas, island slaw
  • Pumpkin and sage risotto
  • Fennel, cherry tomato and crumble gratin
  • Baked Herbed Goats Chese, Quinoa and Black Pearl Barley Risotto, Parsley
  • Penne pasta with a wild mushroom and truffle oil sauce
  • Farfalle pasta with fresh rocket pesto, roasted tomatoes and feta
  • Vegetarian moussaka with ricotta toping
  • Penne with porcini mushrooms, rocket, truffle oil and Parmesan shavings
  • Vegetable Thai green curry with sticky coconut Jasmine rice
  • Lentil curry with baby spinach and kaffir lime leaf coconut rice
  • Chickpea and root vegetable tagine with couscous, topped with Greek yoghurt and coriander
  • Lentil and spinach soup
  • Cream of sweetcorn and coconut soup
  • Oven slow roasted tomato soup with basil oil and herb croutons

SALADS

  • Salad of baby courgettes, feta and mint (V)
  • North African carrot and pea salad (V)
  • Roasted aubergine with pomegranate, Halloumi and parsley (V)
  • Spring vegetable and feta (V)
  • Roasted heirloom tomato and Burrata caprese Salad with garlic toasts (V)
  • Pan-fried artichoke hearts with lemon, garlic and dill (V)
  • Roasted butternut squash and beetroot salad with crispy Proscuitto and goats cheese
  • French beans and mangetout salad with hazelnut and orange (V)
  • Chickpea, cucumber and pepper salad with yoghurt and dill dressing (V)
  • Butter bean, cherry tomato and fennel salad (V)
  • Chargrilled broccoli salad with chilli and garlic (V)
  • Mixed green salad with fennel and toasted seeds (V)
  • Couscous salad with apricots, pistachios and herbs
  • Camarague red rice salad with orange and pistachios (V)
  • Puy lentil salad with sour cherries, Gorgonzola and a mixed herb dressing (V)
  • Potato and horseradish salad with fine herbs and Bresaola


DESSERTS

  • Sticky Toffee Pudding with Devonshire clotted cream
  • Cardamom white chocolate mousse, pistachio tuille
  • Traditional English sherry trifle
  • New York Cheesecake
  • Mini cinnamon pavlovas with a stem ginger and blackberry cream
  • Eton Mess
  • Rose scented rice pudding
  • Mini Baklavas with honeyed Greek yoghurt
  • Warm double chocolate brownies with vanilla crème fraiche
  • Tiramisu
  • Orange polenta cake with seasonal fruit compote and crème fraice
  • Honey and stem-ginger roasted plums with creamy yoghurt (GF)
  • Brioche marmalade bread and butter pudding
  • Tropical fruit salad in Planters Punch (GF)
  • Rhubarb and polenta crumble with crème Chantilly
  • Roasted pineapple skewers, chocolate sauce
  • Coconut and lime mousse
  • BBQ Banana splits with coconut ice-cream
  • Rum and raisin ice-cream
  • Lime posset, coconut shortbread


Prices exclude VAT, transport or staffing.

Please be aware that all cooking is carried out in a kitchen where nuts, dairy and gluten are used. Therefore although we will do our utmost to ensure dishes do not contain allergens we cannot guarantee this.

Please let us know if you have any allergies or require information about ingredients used in our dishes.
Bowl Food Catering
Bowl Food Catering
Bowl Food Catering
Bowl Food Catering

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