Menu

We offer excellent quality rustic dishes made from fresh seasonal local ingredients and love to cook for lots of people (30 to over 500) 'live' at parties and events.  Many global foods can be cooked in front of you and served straight from the 'Big Pan'.
 
Our Big Pan Paella is fun to watch being created as well as delicious to eat.  Guests always enjoy the live cooking and as soon as the dish is complete can't wait to tuck in.  Classic Spain with seafood, chicken and chorizo or perhaps a meat only or vegetarian version.  The choice is yours.

Chilli con carne - Kev’s famous Chilli has been enjoyed by thousands over the last 20 years – classic party bowl food

Risotto - a complete dish or maybe to accompany fresh grilled meat or fish.  Either way the secret is in the stock.                        BBQ - check out the new 'Big Pan' hot plate and Godalming's finest bangers.

Thai or Indian Curry – choose one or more styles from our mild or hotter favorites all finished with fresh herbs

Beef bourguignon or Coq au Vin – slowly cooked in red wine and finished with glazed baby onions.  Delicious with rice or mash.

Your favourite – tell us about your favourite foods from around the globe and we will create it for you.


Rustic Menu - some ideas......

Canapés served with welcome drinks;

Godalming sausages with honey & rosemary

Agen prunes with mango chutney wrapped in crispy bacon

Thai fishcakes with a sweet chilli dip

Rustic smashed chickpea 'hummus' toasts

Malay chicken satay bites

Smoked salmon and sour cream blinis or on rye

Tomato & basil bruschetta

 

Antipasti – served as sharing platters and terracotta tapas dishes

Marinated vegetables - aubergines, peppers, olives.

Buffalo Mozzarella with tomato and basil

Parma ham, salamis, chorizo

Homemade smashed chick-pea hummus

Breads

 

Main course suggestions

‘Live-cooked’ Paella – served from the pan

Chicken & Chorizo – the classic with free-range chicken and home-made chorizo

OR with added Seafood – Fresh clams, prawns, squid etc

Salads

Tomato and red onion Greek style

Secrett’s home grown mixed leaf salad in a light Dijon dressing

 

Boeuf Bourguignon – local Aberdeen Angus cooked in red wine, smoked bacon and baby onions

Lamb shanks – slowly braised in red wine with thyme and rosemary

Lamb shoulder ­– cushion of boned shoulder rubbed with garlic and fresh herbs and gently roasted

Your favourite curry – eg Thai Chicken, Beef Madras, Chicken Jalfrezi

Cacciatore – Italian hunters chicken with mushrooms, rosemary, tomato and garlic

Coq au vin – red wine, button mushrooms, thyme and smoked bacon

Chicken Provençal – with wild thyme, a ratatouille sauce, black olives and garlic

Venison casserole – local venison casseroled with redcurrant and thyme

 

Vegetarian suggestions

Roasted vegetable lasagne – with sweet potato, spinach, butternut squash and courgette

Greek briam – layered potato, courgette, aubergine, red onion and peppers, with plenty of fresh dill and parsley, finished with fresh tomato topping

Side dishes – all main courses can be accompanied by seasonal vegetables, and a choice of rice, polenta, pasta, or potato, such as Dijon mash or sautéed with Italian rosemary and sea salt

 

Dessert suggestions

Raspberry or strawberry trifles – freshly made fruit ‘jam’ topped with custard and cream

Chocolate pots – rich 70% cocoa chocolate with a splash of brandy, served with orange polenta biscuits

Panna cotta – Italian cooked cream with a fresh raspberry or strawberry coulis

Fresh seasonal berries – served with cream and/or a home-made chocolate brownie

Cheese and biscuits – a selection of farmhouse cheeses served as a sharing plate or individually