saffron & swan Catering

At Saffron & Swan, our food ethos revolves around using the best quality ingredients …

and preparing them with care and attention, and using, as much as possible, produce which is local and in season at that time..

All of our menus are bespoke and individual and tailored to our clients’ tastes and style of event. The below is a very small sample of the dishes we can provide – please do get in touch so that we can discuss your occasion

Sample Canapés:

– Fillet of beef carpaccio on parmesan crisp
– Quince-roasted chorizo with lightly melted manchego
– Pancetta crisps with goat’s cheese, orange, pecans and thyme
– Assorted arancini (pea and ham, pumpkin and sage, asparagus and courgette)
– Quail’s egg Scotch eggs
– Salt cod fritters with aioli
– Beetroot-cured gravlax blini with crème fraiche and caviar
– Crushed broad beans with ricotta and lemon on toasted rye with crumbled feta and mint

Sample Starter:

– Peaches and buffalo mozzarella, serrano ham and rocket salad with pomegranate and crushed hazelnuts
– Crab, crayfish and prawn salad with a coriander and lime dressing
– Roasted beetroot with rosary goat’s cheese, watercress and a walnut dressing
– Ham hock terrine with piccalilli jelly, diced pickled cucumber, crackling crumb and toasted rye bread

Sample Main:

– Persian pulled shoulder of lamb with a sticky pomegranate glaze, served with;

• Roasted aubergine with saffron yogurt, pine nuts and torn basil
• Spinach, mixed pea, feta and mint salad
• Watercress, red onion and pomegranate salad
• Flatbreads
• Yogurt with mint and tahini, babaganoush

– Barbecued black and blue rump of prime Scotch beef, served with:

• Hot, buttered, minted new potatoes
• Fennel, radish and broad bean salad with a sesame and orange dressing
• Fresh buffalo mozzarella, beef or heritage tomatoes, purple and green basil, olive oil
• Herb and baby leaf salad with almond dressing

– Garlic, rosemary and olive marinated butterflied leg of lamb, served with:

• Potato and beetroot dauphinoise
• Celeriac puree
• Seasonal greens
• Sweet glazed carrots
• Red currant, orange and port sauce

Sample Pudding:

– Salted caramel and chocolate tart, served with chocolate ganache and crème fraiche
– Lemon posset, elderflower jelly with candied orange peel, macerated raspberries and rosemary shortbread
– Rhubarb and ginger syllabub with candied ginger, rhubarb sherbet and lemongrass biscuit
– Chocolate and espresso pots with home-made biscotti and Chantilly cream