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Menu Ideas from Capital Cooking

Spring and Summer Dinners

Artfully presented, light and summery dishes to enjoy and impress. Suitable for a wide range of formal occasions, from intimate private parties and summer weddings to corporate dining – this is sumptuous, affordable food with real style.


  • Asparagus, crispy duck egg, chorizo and lovage
  • Dukka crusted beef Carpaccio with smoky aubergine caviar, tahini
  • Tamworth pork terrine, roasted garlic purée, deep-fried egg and artichoke
  • Chilled beetroot soup with hot smoked salmon and horseradish
  • Pea, lettuce and lovage soup with Cheddar scones (V)
  • Artichoke tart with a tarragon and chervil vinaigrette (V)
  • Mussel and saffron quiche with a fennel and rocket salad
  • Monkfish ‘scampi’, citrus mayonnaise and root vegetable salad
  • Crab cakes with crab custard and a radish salad
  • Dorset crab on toast with crushed broad beans, pea shoots and lemon dressing
  • Lobster salad with avocado, fennel and a spiced cocktail dressing
  • Pan-fried scallops, hazelnut butter and watercress cream
  • Crispy squid, marinated tomato salad and lemon and chilli mayonnaise
  • Beetroot cured salmon with a kohlrabi and fennel salad and yuzo dressing
  • Mackerel on red pepper marmalade tart, smoked paprika mayonnaise
  • Montgomery Cheddar cheese soufflé with apple, walnut and pomegranate (V)
  • Salad of beetroot with mascarpone and tarragon (V)


  • Rump of lamb, wild garlic risotto, fava beans
  • Herb-crusted loin of lamb, chickpeas, confit tomato, artichokes and goats cheese
  • Supreme of chicken with a morel, tarragon and creme fraiche sauce, potato fondant and summer vegetables
  • Corn-fed chicken with ricotta and sun blushed tomatoes, crushed new potatoes, wilted baby spinach and a roasted cherry tomato and basil salsa
  • Provencale chicken with olives anchovies and tomatoes, herbed Pilaf rice, summer vegetables
  • Seared supreme of chicken with braised peas, lettuce and bacon, Jersey Royals, pea shoots and a gremolata dressing
  • Seared beef fillet, pearl barley, purple sprouting broccoli, hazlenuts and watercress
  • Black pepper beef fillet, toasted quinoa, soya bean and lentil salad and a piquant salsa verde dressing
  • Braised duck leg, sweet young peas, lettuce and bacon
  • Honey glazed duck breast, braised pack choi and baby courgettes
  • Breast of quail, pea puree, pancetta, majoram jus
  • Fillet of sea-bass, Parma ham, sautéed artichokes, watercress
  • Pan-fried halibut, smoked bacon, girolles, lentils, celeriac puree
  • Salmon fishcakes, wilted spinach, sorrel sauce
  • Sea trout with summer vegetable risotto, wilted spinach and wild garlic
  • Cod, crushed new potatoes with lobster and tarragon
  • Monkfish fillet with Iberico ham, peas, broas beans, morels and English asparagus
  • Grilled bream with a mustard and tarragon velouté, asparagus, samphire and peas
  • Roasted aubergine galette with goats cheese and black olive tapenade (V)
  • Tomato risotto with summer vegetables and basil


  • Spiced pineapple upside-down cake, spiced rum caramel and Devonshire clotted cream
  • Yorkshire rhubarb trifle, rum soaked Parkin crumbs
  • Elderflower pannacotta, poached rhubarb, mint
  • Blackberry posset, twinkle jelly, vanilla shortbread
  • Rhubarb semifreddo, pistachio cream and a honey and pink peppercorn madeleine
  • Chocolate delice, salted butter caramel, pistachio, crème fraiche ice-cream
  • Orange and almond cake, chocolate sorbet
  • Iced coffee and honeycomb parfait, caramel sauce, toasted almonds
  • Blackberry trifle, pistachio sponge
  • Raspberry and strawberry millefuille, orange tuile, lemon verbena ice-cream
  • Amalfi lemon tart, raspberry sorbet
  • Mascarpone and white chocolate ice-cream with warm summer fruits
  • Gooseberry crumble with Jersey cream
  • Market cheese board with biscuits and chutney (Surcharge applies)

(V) Suitable for vegetarians

Prices start at £40 per person.
Prices exclude VAT, staffing, equipment hire and delivery costs.
Please advise us of food allergies/dietary requirements when ordering.

“It has been a pleasure to work with Imogen and her very capable team on a number of occasions when they have catered for senior level clients within a corporate setting. Not only has the food been superb on each occasion, but also the level of service they provide is perfect – attentive but not intrusive. For delicious food, with minimum hassle, I could not recommend Imogen more highly.”
Matt Carter
CEO, Burson-Marsteller UK
Spring and Summer Dinners
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