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We offer a bespoke service catering for your specific needs so whether you have preliminary ideas for your event or if you require some creative assistance, we are here to help. With a focus on seasonal ingredients, we work directly with our clients to provide the best service possible.

Please note that menus shown online are purely sample versions and we ask you to contact us directly to discuss your requirements.

Canapés

Spring/Summer
One Bite

We recommend choosing 4-5 options for variety and 5 canapés per person before a main meal or 8-10 per person at a canapé only event.

Cold
Vegetarian

  • Pea and Mint Crostini with Whipped Feta and Toasted Hazelnuts
  • Spiced Moroccan Goats Cheese Stuffed Medjool Dates
  • Roquefort & Grilled Peach Bruschetta with Honey & Thyme
  • Rosemary and Parmesan Shortbreads with Semi-dried Tomato, Creamed Goats’ Cheese & Basil
  • Butternut Squash & Pomegranate Crostini with Whipped Feta, Honey and Mint
  • Sesame Rice Crackers with Pickled Red Onion, Avocado and Charred Sweetcorn Salsa (vg)
  • Baba Ghanoush Crostini with Spiced Chickpeas and Pink Onions (vg)

Fish

Salads

Meat

  • Chorizo Scotch Quail Eggs with Paprika Mayo
  • Teriyaki Pork Lettuce Cups (GF)
  • Chicken Liver Parfait with Quince Jelly, Grape and Crispy Chicken Skin (GF)
  • Truffle Honey-Roasted Fig and Pancetta Crostini with Gorgonzola
  • Rare Roast Beef Skewers with Parmesan Shavings and Rocket Pesto (GF)
  • Thai Spicy Beef Chicory Cup with Lemongrass & Orange (GF)
DOWNLOAD MENU AS PDF

Hot
Vegetarian

  • Sweetcorn and Jalapeno Fritters with Tarragon Yoghurt and Lime
  • Curried Cauliflower Florets with Spiced Yoghurt
  • Goats’ Cheese Tartlets with Caramelised Red Onion Chutney and Candied Walnut
  • Sweet Potato Falafel with Beetroot Purée, Pomegranate and Micro Herbs
  • Wild Mushroom and Parmesan Arancini Balls with Saffron Aioli

Salads

Fish

  • Chilli and Lime Spiced Prawns with Coriander Mayo
  • Thai Fish Cakes with Sesame and Lime Dipping Sauce
  • Smoked Haddock Croquettes with Pea Purée and Shoots
  • Monkfish Tempura with Seaweed Powder and Citrus Aïoli
  • Soy and Sesame Salmon Spoons with Hoisin Mayo

Salads

Meat

  • Honey, Mustard and Sesame Cocktail Sausages
  • Pork Cheek Croquettes with Cranberry Ketchup
  • Mini Soft Mexican Chicken Tacos with Guacamole and Pickled Onions
  • Keralan Chicken Skewers with Spiced Coriander Chutney
  • Lavosh Bites with Spicy Lamb and Moutabal

Sweet

SASHIM

  • Raspberry and Pistachio Pavlovas
  • Passion Fruit and Lemon Posset with Almond Earl Grey Short Bread
  • Fig and Pistachio Baklava with Greek Yoghurt, Honey and Rose Petals
  • Gingernut Tiramisu Pots
  • Limoncello Tartlets with Sumac and Blackberry Pearl
  • Mini Banoffee Pies
  • Lemongrass and Stem Ginger Cake with Vanilla Syrup
  • Dark Chocolate Mousse with Nut Praline and Honeycomb Bites
  • Chocolate and Coconut Truffles
  • Dark Chocolate and Tahini Brownies
  • Brown Sugar Meringue Kisses with Dark Chocolate Ganache and Pistachio filling
Finger Food

Spring/Summer
Two Bites

Served on platters, but a little more generous than a traditional canapé.

Cold

Salads

Hot

Salads

Sweet

DOWNLOAD MENU AS PDF
Bowl Food

Spring/Summer
Three to Four Bites

Perfect for those who still want imaginative food, whilst standing up.

Bowl Food is designed to replace canapés or a main meal at a standing event. We recommend 3-4 savoury bowls per person followed by dessert in the form of 2 different canapés or larger individual desserts.

Cold

  • Sweet Potato Falafel with Cucumber and Mint Raita, Pomegranate and Micro Salad (v) (GF)
  • Roasted Heritage Carrots with Labneh, Zhoug Oil and Black Sesame Dukkah (v) (GF)


    Natoora Burrata with Citrus and Fennel Salad (v) (GF)
  • Beetroot and Orange Cured Salmon with Dill Crème Fraîche and Citrus Salad (GF)
  • Seared Tuna on an Asian Slaw Salad with Peanut and Chilli Dressing (GF)
  • Hot Smoked Trout with Jersey Royals, Kale and Mustard Crème Fraiche

Salads

Hot

  • Pea and Mint Risotto with Pea Shoots and Grand Padano Shavings
  • Spinach and Feta Fritters with Charred Corn Relish (v)
  • Cod Goujons and Homemade Potato Straws or Chunky Chips with Spiced Ketchup

    Pork and Fennel Meatballs with Slow-Cooked Tomato and Sherry Sauce (GF)
  • Thai Green Chicken/Prawn Curry with Jasmine Rice and Sugar Snaps (GF)
  • Mexican Shredded Beef with Basmati Rice, Sour Cream, Tomatillo Salsa, Homemade Guacamole, Blue Corn Tortilla Chips
  • Lamb Tagine with Jewelled Couscous

    Mac 'N' Cheese with Chorizo Crumb
DOWNLOAD MENU AS PDF
Cold Buffet

Spring/Summer

Bread

  • Sourdough and Rye, Breadsticks Whipped Salted Butter & Whipped Medjool Date Butter

Salads

Vegetarian

  • Caramelised Onion, Goat’s Cheese and Fresh Fig Tart
  • Leek, Mushroom and Gruyere Puff Tart

Salads

Meat

  • Cold Rare Roast Beef with Horseradish and Watercress Garnish
  • British Charcuterie Board: Salt and Pepper Salami, Coppa, Fennel Salami
DOWNLOAD MENU AS PDF

Fish

  • Whole Roasted Salmon with Orange and Pomegranate Molasses
  • British Fish Board: Smoked Salmon, Hot Smoked Trout, Chive Sour Cream, Smoked Mackerel Paté, Charcoal Crackers

Salads

Sides

  • French beans and Sugarsnaps with Hazelnut and Orange (vg)
  • Royal Pesto Potato Salad with Egg and Pancetta

    Za'atar Roasted Squash and Tomato Salad with Chilli, Ginger, Garlic, Pine Nuts and a Cardamom & Lime Yoghurt

Salads

Dessert

  • Lemon Tart with Raspberries and Sumac
  • Buttermilk and Sage Panna Cotta Pots with Black Pepper Honeycomb
  • Pavlova with Vanilla Cream, Lemon Curd, Pistachios and Summer Berries
Feasting

Indulgent feasts that bring guests together in a relaxed manner. As our palates have developed, so has our thirst to try different flavours and dishes in a social setting. We theme our menus and recommend choosing one main, three sides, bread and dessert.

Persian Style Feast

Persian Board

  • Feta, Ricotta and Herb Bourek with Honey and Sesame, Sweet Potato Falafel, Sweet Pickles, Lavosh Crackers

Salads

Main

  • Slow-Cooked, Ras-El-Hanout Shredded Lamb with Pomegranate Molasses and Orange

Salads

Dips

  • Labneh with Pistachio Dukkah
  • Moutabal (aubergine dip)
  • Muhammarra (lightly spiced red pepper dip)
DOWNLOAD MENU AS PDF

Bread

  • Persian Flatbreads

Salads

Sides

  • Turmeric Roasted Cauliflower with Spinach, Pomegranate, Coriander and Tahini Yoghurt
  • Za’atar Roasted Tomato and Butternut Squash Salad with Chilli, Ginger, Pine Nuts, Feta and Cardamom Yoghurt
  • Harissa Roasted Aubergine, Pomegranate, Pistachios, Olives, Rice

Salads

Dessert

  • Fig and Pistachio Baklava with Greek Yoghurt, Honey and Rose Petals

British Style Feast

British Charcuterie Board

  • Scottish Mustard Seed Venison Salami, London Coppa, Cornish Seaweed & Cider Salami

or
British Fish Board

  • Smoked Salmon, Hot Smoked Trout, Chive Sour Cream, Smoked Mackerel Paté, Charcoal Crackers

or
British Vegetarian Board

  • Natoora Burrata, Artichokes, Stuffed Peppers, Sundried Tomatoes, Apricots, Mixed Nuts

Salads

Main

  • Roast Chicken Thighs with Black Olive Tapenade and Orange

Bread

  • Sourdough and Rye with Salted Butter Whipped Bone Marrow Butter & Whipped Medjool Date Butter

Salads

Sides

  • French Beans, Sugarsnaps with Hazelnut and Orange
  • Halloumi with Lemony Lentils, Chickpeas and Beets
  • Spinach with Shallots, Squash, Walnuts and Gorgonzola and Toasted Seeds

Salads

Dessert

  • Passion Fruit and Lemon Posset Pots with Almond Earl Grey Short Bread

Italian Style Feast

Charcuterie Board

  • Fennel Salami, Serrano Ham, Bresaola
  • Chorizo and Saffron Arancini, Balsamic Glazed Heritage Tomatoes,
  • Artichokes, Roasted Mixed Peppers, Burrata

or

Mixed Bruschetta

  • Crushed Pea, Broad Bean and Mozzarella (v)
  • Heirloom Tomatoes and Fresh Basil (v)
  • Prosciutto and Melon with Balsamic Reduction

Salads

Main

  • Slow-Roasted Salmon with Fennel, Citrus and Chillies

Bread

  • Rosemary and Olive Focaccia
  • Balsamic and Olive Oil

Salads

Sides

  • Polenta and Parmesan Chips
  • Green Beans with Pistachio Pesto
  • Griddled Nectarines with Ricotta (or Burrata) Chilli and Mint

Salads

Dessert

  • Buttermilk and Sage Panna Cotta Pots with Black Pepper Honeycomb
Wedding

We pride ourselves on creating beautiful food for weddings and we focus on giving all of our clients a bespoke service, but our sample menus will give you an idea of our style and food themes. Please enquire within for our extensive menus.

Persian Style Feast
Canapés

  • Spiced Moroccan Goats Cheese Stuffed Medjool Dates (v)
  • Baba Ghanoush Crostini with Spiced Chickpeas and Pink Onions (vg)
  • Curried Cauliflower Florets with Spiced Yoghurt (v)
  • Butternut Squash & Pomegranate Crostini with Whipped Feta, Honey and Mint (v)
  • Sweet Potato Falafel with Beetroot Purée, Pomegranate and Micro Herbs (v)
  • Lavosh Bites with Spicy Lamb and Moutabal

Persian Starter Board

  • Feta, Ricotta and Herb Bourek with Honey and Sesame, Sweet Potato Falafel, Sweet Pickles, Lavosh Crackers

Main

  • Slow-Cooked, Ras-El-Hanout Shredded Lamb with Pomegranate Molasses and Orange

Dips

  • Labneh with Pistachio Dukkah
  • Moutabal (aubergine dip)
  • Muhammarra (lightly spiced red pepper dip)

Bread

  • Persian Flatbreads

Sides

  • Turmeric Roasted Cauliflower with Spinach, Pomegranate, Coriander and Tahini Yoghurt
  • Za’atar Roasted Tomato and Butternut Squash Salad with Chilli, Ginger, Pine Nuts, Feta and Cardamom Yoghurt
  • Harissa Roasted Aubergine, Pomegranate, Pistachios, Olives, Rice

Dessert

  • Fig and Pistachio Baklava with Greek Yoghurt, Honey and Rose Petals
DOWNLOAD MENU AS PDF

British Style Feast
Canapés

  • Pea and Mint Crostini with Whipped Feta and Toasted Hazelnuts (v)
  • Rosemary and Parmesan Shortbreads with Semi-dried Tomato, Creamed Goats’ Cheese & Basil (v)
  • Beetroot and Orange Cured Salmon, Dill Crème Fraiche and Pickled Cucumber on Beetroot and Charcoal Crackers
  • Monkfish Tempura with Seaweed Powder and Citrus Aïoli
  • Chorizo Scotch Quail Eggs with Paprika Mayo
  • Chicken Liver Parfait with Quince Jelly, Grape and Crispy Chicken Skin

British Charcuterie Starter Board:

  • Scottish Mustard Seed Venison Salami, London Coppa, Cornish Seaweed & Cider Salami

or

British Fish Starter Board:

  • Smoked Salmon, Hot Smoked TroutChive Sour Cream, Smoked Mackerel Paté, Charcoal Crackers

or

British Vegetarian Starter Board (v):

  • Natoora Burrata, Artichokes, Stuffed Peppers, Sundried Tomatoes, Apricots, Mixed Nuts

Main

  • Roast Chicken Thighs with Black Olive Tapenade and Orange

Bread

  • Sourdough and Rye
  • Whipped Bone Marrow Butter & Whipped Medjool Date Butter

Sides

  • French beans and Sugarsnaps with Hazelnut and Orange
  • Halloumi with Lemony Lentils, Chickpeas and Beets
  • Spinach with Shallots, Squash, Walnuts and Gorgonzola and Toasted Seeds

Dessert

  • Passion Fruit and Lemon Posset Pots with Almond Earl Grey Shortbread

Italian Style Feast
Canapés

  • Heritage Tomato, Mozzarella and Basil Bruschetta (v)
  • Wild Mushroom and Parmesan Arancini Balls with Saffron Aioli (v)
  • Truffle Honey-Roasted Fig and Pancetta Crostini with Gorgonzola
  • Rare Roast Beef Skewers with Rocket Pesto and Parmesan Shavings

Charcuterie Starter Board

  • Fennel Salami, Serrano Ham, Bresaola
  • Chorizo and Saffron Arancini, Balsamic Glazed Heritage Tomatoes,
  • Artichokes, Roasted Mixed Peppers, Burrata

or

Mixed Bruschetta:

  • Crushed Pea, Broad Bean and Mozzarella (v)
  • Heirloom Tomatoes and Fresh Basil (v)
  • Prosciutto, Melon and Balsamic Reduction

Main

  • Slow-Roasted Salmon with Fennel, Citrus and Chillies

Bread

  • Rosemary and Olive Focaccia
  • Balsamic and Olive Oil

Sides

  • Polenta and Parmesan Chips
  • Green Beans with Pistachio Pesto
  • Griddled Nectarines with Ricotta (or Burrata) Chilli and Mint

Dessert

  • Buttermilk and Sage Panna Cotta Pots with Black Pepper Honeycomb

Late Night Food

If you are feeling peckish and need a little something to keep you moving on the dance floor!

Tacos

  • Corn Taco Barbacoa Brisket filled with Lime, Coriander & Spring Onion (2 pieces)
  • Corn Taco, Tinga Chicken filled with Charred Corn Salsa, Guacamole and Pickled Onions (2 pieces)
  • Corn Taco, Cumin Roasted Pumpkin filled with Charred Corn Salsa, Guacamole and Pickled Onions (v)

Sausage Rolls

  • Pork, Caramelised Onion and Apricot Sausage Rolls
  • Mature Cheddar, Potato and Onion Sausage Rolls (v)

Pies

  • Steak, Ale and Mushroom Pie
  • Chicken, Leek and Mushroom Pie
  • Mushroom and Leek Pie (v)

Rolls

  • Maple Bacon or Cumberland Sausage Baps

Kebabs

  • Posh Lamb Kebabs
  • Posh Halloumi Kebabs (v)

Mac ‘n’ Cheese

  • Mini Mac and Cheese Pots with Chorizo Crumb
Grazing Table

Ingredients as shown below, however we can tailor make the selection with all your favourites, whether that be indulging in cheese heaven or dipping your toes into the vegan pool. The idea of a grazing table is that people can pick and share food throughout the day/evening, acting as your entire meal or as simply part of it if you wish to replace the starter element. Grazing tables can be set up on one long table to the side of the room, as a centre piece or on smaller boards for guests to share on the tables (i.e. between 6 guests) if hosting a sit-down event.

DOWNLOAD MENU AS PDF
  • Charcuterie (cold): Fennel Salami, Serrano Ham, Bresaola
  • Selection of Local Cheeses (either in rounds or cut up into slices)
  • Spiced Plum Chutney
  • Honeycomb
  • Seasonal Fruit (usually grapes, figs, strawberries, raspberries, bluberries)
  • Cornichons and Gherkins
  • Walnuts
  • Dried Apricots
  • Mixed Olives
  • Sweet Potato Falafel
  • Sundried Tomatoes
  • Humous with Spiced Dukkah
  • Red Pepper Dip
  • Basil Pesto
  • Crudites (Cucumber, Carrot, Radish, Celery)
  • Grisini, Focaccia, Pane Carasau
  • Pretzels

Foliage is charged in addition.

Biodegradable cutlery, napkins and plates are charged in addition.

We can also create a dessert grazing table as well full of sweet and fruity delights! Please enquire for costs and ideas!

Plated

Spring/Summer

Perfect for an intimate dinner party with family and friends or a corporate affair

  • Sourdough and Rye Bread
  • Salted Butter & Whipped Medjool Date Butter

Salads

Menu 1

  • Seared Scallops with Pea Purée, Hazelnut Dukkah and Proscuitto Crisp
  • Braised Beef Short Ribs with Creamy Polenta, Parsley Oil and Spring Greens
  • (Vegetarian option) Wild Mushroom and Lentil Ragu with Creamy Polenta, Parsley Oil and Spring Greens
  • Chocolate and Salted Caramel Delice with Brown Sugar Meringue, Vanilla Popcorn, Cocoa Nibs and Glazed Pear

Salads

Menu 2

  • Natoora Burrata, Roasted Fennel, Charred Orange and Chilli Salad
  • Seared Monkfish with Coconut & Spinach Dhal and Pickled Cabbage
  • (Vegetarian option) Roasted Squash with Coconut & Spinach Dhal and Pickled Cabbage
  • Elderflower Pannacotta with Pistachio Shortbread and Balsamic Strawberries
DOWNLOAD MENU AS PDF

Menu 3

  • Courgette, Pea, Feta and Za'atar Fritters with a Confit Garlic Labneh and Zhoug Dressing
  • Lamb, Harissa and Feta Meatballs with a Slow-cooked Tomato Sauce, Cardamom Basmati Rice and Toasted Almonds
  • (Vegetarian option) Harissa Aubergine with a Slow-cooked Tomato Sauce, Feta, Cardamom Basmati Rice and Toasted Almonds
  • Fig and Pistachio Baklava with Greek Yoghurt, Honey and Rose Petals

Salads

Menu 4

  • Coconut Shrimp with Turmeric Yoghurt
  • Red Thai Chicken Curry with Jasmine Rice, Thai Basil and Asian Slaw

    (Vegetarian option) Red Thai Aubergine and Sweet Potato Curry with Jasmine Rice, Thai Basil and Asian Slaw
  • Lemongrass and Stem Ginger Cake with Vanilla Bean and Yuzu Syrup, Coconut Ice Cream and Pistachio Brittle
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Get in touch
Imogen’s Kitchen is a private and corporate catering service based in London, but with the flexibility to travel to other areas of the UK and abroad.
  • info@imogenskitchen.com
  • 07800 939 895
  • @imogenskitchen
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