Vegetarian Menu

My vegetarian menu has been carefully put together to provide a variety of dishes from round the world to suit a wide range of tastes.

You may choose to host a fully vegetarian dinner party, or if some guests eat meat or fish then you can choose dishes from my Casual Dining menu as well. To finish off, choose from my Dessert Menu. Please note it is usual for everyone to choose the same meal, but I can accommodate up to 2 choices for 2 courses at extra cost provided the kitchen facilities are suitable.

Gluten Free options are marked GF, but please always advise in advance if GF is required.

Dishes without nuts are marked NF. A few dishes contain sesame seeds, please ask if they need to be avoided.

Please refer to my advice on allergens.


Italian Platter
home-made foccacia, balsamic & olive oil, 
olives, home roasted vegetables, cheeses

Warm Pear and Walnut Salad
with warm roquefort dressing and parmesan croutons

Baked Camembert (NF)
with crudites and crusty bread

Mushroom, Gorgonzola and Spinach Scotch Duck Egg (NF)
with mild mustard mayonnaise and side salad

Hand-Made Potato Gnocchi
with Butternut Squash and Wild Mushrooms 
(NF, V)

finished with cream and sage

Aloo Tikki Bites, Ginger Tomato, Cardamom and Lime Yoghurt (V, GF, NF)
Spiced mashed potato with a crispy gram flour coating
- an Indian style starter with a difference

Open Ravioli with Wild Mushroom Fricassée (NF, V)
Hand-made pasta layered with a rich mushroom and spinach fricassée
with cream, tarragon, brandy and soy sauce

Twice-Baked Two Cheese Soufflé (NF)
served with slow-roasted tomatoes and dressed leaves
[usually made with goats cheese and stilton, but can use other cheeses if preferred]

Tamata Mahal (Tomato Castles) (GF, NF)
ripe vine tomato, mozzerella and avocado stacks,
with a lemon, ginger and coriander dressing

Red Onion and Goats Cheese Tartlet (NF)
served with slow-roasted cherry tomatoes and side salad

tamata mahal

Tamata Mahal
(tomato, mozzerella and avocado castles)

 gnocchi squash mushrooms

Potato Gnocchi with Butternut Squash,
Wild Mushrooms and Sage

canape veggie scotch eggs

Mushroom, Gorgonzola and Spinach Scotch Duck Egg
(shown are quail eggs canapé size)

Main Courses

Roasted Tomato and Saffron Risotto (GF, NF) 

Asparagus, Pea and Mint Risotto (GF, NF)

Roasted Aubergine and Tomato Risotto (GF, NF)

Three Layer Vegetable Lasagne (NF)
Mushroom, Butternut Squash and Leek,
topped with ricotta and parmesan
served with salad


Roasted Red Pepper stuffed with Rice, Currants and Pine Nuts (GF)
served with Sumac Potatoes and salad

Chargrilled Aubergine, Tomato and Olive Tart (NF)
served with feta salad

Sweet Potato and Cauliflower Curry (GF)
served with raita and rice

Spinach and Three Cheese Cannelloni (NF)
with mozzarella, parmesan and goats cheese,
in rich tomato sauce

Crispy Cheese Sausages (NF)
(Glamorgan sausages)
gooey Caerphilly cheese and leek filling with a 
tangy crispy coating,
served with macerated apricot

Brazilian Black Bean Stew (GF)
with roasted sweet potato and mango

Vegetarian moussakas, jambalayas, chillies etc. on request

I also offer a wide range of Indian vegetarian food,
from wholesome vegetable curries
to dahls, bhaji, breads, pakoras, samosas, and chutneys
- please ask

sweet potato curry 1

Sweet Potato and Cauliflower curry

veggie - chargrilled aubergine olive and tomato tart

Chargrilled Aubergine, Tomato and Olive Tart,
with Feta Salad

veggie - roasted tomato and saffron risotto

Slow-Roasted Tomato and Saffron Risotto,
finished with Parmesan and Basil


Please choose from my Dessert Menu