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High Wards Catering

Menu Breakfast

Option 1

Bacon, Sausage (link or square) and Egg Rolls (2 rolls per person)
Selection of Fruit Juices
Add a Seasonal Fruit Platter £20.00
Chef – £60

Option 2

Fresh Fruit Platter
Granola & Muesli, Yoghurt
Eggs cooked to order, Butcher Sausage, Black Pudding & Bacon, Grilled Tomato, Mushrooms
Toast, Rolls & Pastries
Homemade Marmalade & Jam
Chef – £75


Selection of sandwiches platters
Soup kettle with homemade broth
Choose from Roasted Tomato & Basil; Granny’s Lentil; Italian Minestrone with Fresh Grated Parmesan; Scots Creamy Leek & Potato Homemade Cakes platter
Add Quiche Lorraine £1.50pp
Add Chicken Caesar Salad £1.50pp


Homemade steak burgers and rolls
Roasted vegetable cous cous Dressed Green salad
Pink Coleslaw
Potato salad
Rolls & sauce
Selection of Desserts £9.00pp
Chef £50


King prawn kebabs with a pineapple & chilli dressing
Cajun chicken with a tomato & spring onion dressing
Marinated flank steak with salsa verde
Hickory smoked BBQ pulled pork Handmade steak burgers
Roasted vegetable cous cous
Dressed Green salad
Pink Coleslaw
Potato salad
Rolls & sauce
Selection of Desserts
Chef £120

Hog Roast

Hog Roast (minimum 50 Guests)
Selection of Stuffings: Black Pudding, Haggis, Sage & Onion
Granny Apple Sauce and BBQ Sauce
Slow cooked BBQ Baked Beans
Pink coleslaw
Potato salad
Farfalle pasta with walnut, garlic and basil pesto, shaved parmesan and roasted squash
Selection of Desserts
Chef £120

Buffet Dinner

Aberdeen Angus beef chilli con carne served with pilau rice & tortillas with sides of Homemade Guacamole, salsa, jalapenos and soured cream
A classic four layered handmade beef lasagne with tossed salad & garlic bread
Slow marinated chicken tikka in a creamy masala sauce with basmati rice, mango chutney, spiced onions and poppadums
Creamy Four Cheese Baked Mac & Cheese with tossed salad & garlic bread
Shepherd’s Pie with Mashed Sweet Potato served with braised red cabbage and buttered carrots
Italian Meatballs with Tomato & Basil Sauce served with Spaghetti, green salad and rosemary focaccia
Steak Pie with gravy, mashed potato and green vegetables
Chicken in a white wine & gruyere sauce lasagne with tossed salad and garlic bread

Choose 2 Options £14.00pp
Add dessert for £4.00pp
Individual Homemade cream meringues with seasonal fruit Homemade Large Cakes (chocolate, lemon & blueberry, rhubarb & vanilla,pistachio)
Chef £60

Dinner Menu Starters

Loch Fyne Hot Smoked Salmon, young beetroots & Horseradish Crème Fraiche
Haggis with clapshot of neeps and tatties served with Glayva cream reduction
Seasonal Soup served with homemade bread rolls and salted butter Chicken liver parfait with spiced redcurrant chutney and oaties Toasted Goats Cheese Salad with Blackened Sherry-Vinegar Onions Mains
Luxury fisherman’s pie with langoustine, smoked haddock, shrimp & cod. topped with tarragon mash
Sticky citrus salmon fillet served on Bok Choi with oyster sauce and a hint of chilli
Beef Bourguignon with shallots & field mushrooms
Pepper Crusted Fillet of Beef, Celeriac & Horseradish puree with merlot jus (£5 supplement)
Slow Roasted Cumin and Thyme lamb with braised red cabbage and rosemary jus
Baked Chicken stuffed with buffalo mozzarella wrapped in pancetta with creamed leeks
Chicken, Apple & Cider Casserole with bacon braised cabbage heart
Creamy risotto, shaved parmesan & honey roasted parsnips drizzled with a hazelnut parsley pesto (v)
Melanzane alla Parmigiana (v)

All main courses served with roasted potatoes & seasonal vegetables unless otherwise stated


Bread & Butter Pudding with marmalade ice cream
Milk Chocolate Petit Pot, peanut brittle & crème chantilly
Almond & Lemon Cake with poached & roasted pear
Sticky Toffee Pudding, toffee sauce and vanilla pod ice-cream
Tarte au citron with lemon posset & Raspberries
Scottish Cheeseboard with chutney, fruit and oatcakes

Tea/Coffee & Tablet £35 per guest £100 Chef/ Wait Staff

Minimum orders 10 Guests 

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