Fine Dining

Chris Burns Catering

A successful, long established, Berkshire catering business, Gary Rhodes trained, Chris Burns and his team will provide you with outstanding food and service.


per person – 25-39 people

per person – 40-80 people


Lobster, crab & king prawn cocktail

with spiced Marie Rose and baby herb salad

Scottish smoked salmon

served alongside a wild salmon & dill mousse, both accompanied with diced pickled cucumber, creamed horseradish, cucumber ribbons and fresh soda bread

Medley of baked beetroots (V)

served with frisée leaves, roasted hazelnuts, Oxford Blue cheese and drizzled with Dijon mustard dressing to finish

Ham hock rillettes

with Piccalilli, pistachio salt, crusty bread & baby leaf salad

Potted crab, a hint of smoked paprika

served with baby leaves & sour bread

Vine grown Heritage tomato ceviche salad (V)

with golden cherry tomatoes, oven fried tomatoes, Bocconicini mozzarella, smoked sea salt flakes, avocado oil & balsamic glaze

Mediterranean filo tart on a bed of baby salad leaves (V)

finished with shavings of Parmesan cheese, toasted pine kernels, pomegranate seeds, drizzled with olive oil & balsamic

Selection of rustic breads & butter


Breast of chicken with asparagus, wrapped in parma ham

served with pan-roasted vegetables, butternut squash purée, dauphinoise potatoes finished with a shallot and madeira jus

Slow cooked marinaded lamb rump

served with pickled courgettes, roasted cherry tomatoes, individual potato cake and mint lamb jus

Pan seared fillet of sea bass, tossed asparagus tips & baby spinach leaves

on a fish veloute served with roasted new potatoes with olive oil, rock salt & thyme parsley

Slow cooked beef cheek

creamy dauphinoise potatoes, buttered fine beans, roasted baby carrots in a rich redcurrant Burgundy jus

Tender pork loin

with a full-bodied red wine cream jus with a hint of wild thyme, tossed garden vegetables with smoked bacon, baby carrots & potato cake

Wild mushroom, roasted red onions and parsnips (V)

accompanied with charred leeks and a tarragon cream sauce served with an individual pomme anna


Raspberry creme brûlée

poached summer fruit shot and chocolate cremeux

Chocolate and orange ganache torte

confit of orange, thick Dorset cream & a dark chocolate crumb

Lemon and rhubarb posset

with pistachio crumb with a lemon sorbet

Raspberry mousse, marinated summer berries, raspberry coulis & a handmade clotted cream vanilla ice cream
Crisp lemon meringue

on a bed of red coulis and fresh strawberries accompanied with strawberry sorbet on a vanilla custard

Fresh Filter Coffee, selection of teas and petit fours
Available at £7.00+VAT per person

Rustic cheese board, celery, grapes, chutneys with a selection of crackers

Choice of one dish from each course for all guests to be arranged with booking.
Special dietary requirements will be accommodated

“The staff, food and entertainment were brilliant and we can’t wait to do it again!”