Scrumptious Catering
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Scrumptious Catering Starters


  • Potted Duck with Pickled Vegetables, Fruit Chutney and Sour Dough Bread
  • Fig, Blue Cheese and Hazelnuts with Baby Leaves
  • Roasted Tomato Soup with Slow Roasted Tomato, Baby Basil and Crispy Thyme with Artisan Bread and Cheese and Pesto Straws
  • Tian of Crayfish with Fresh Mango and Avocado and Lime Mousse
  • Whole Figs Stuffed with Dolce Latte and Walnuts and Wrapped in Parma Ham
  • Dill Macerated Ribbons of Cucumber with Scottish Gravalax with Soda Crostini
  • Bamboo Skewers with Chicken Satay with Fresh Raw Vegetable Salad and Crunchy Peanut Satay Dip
  • Scottish Smoked Salmon with Lemon Crème Fraiche Drizzle and Capers 
  • Tartlet with Sour Cream, Artichoke, Broad Bean and Roasted Tomatoes with Feta, Mint and Chives
  • ‘Brown Shrimps on Toast’
  • Vietnamese Rice Paper Rolls with Chilli and Soy Marinated Vegetables an Ginger and Coriander Marinated Prawns
  • Seared Tuna with Sesame and Coriander served with a Mango Salsa
  • White Bean and Leek Soup with Shards of Prosciutto with Ciabatta Croutons
  • Tomato, Basil and Buffalo Mozzarella Stack with Vine on Tomatoes and Sweet Tomato Dressing
  • Kiln Roasted Salmon Mousse with Ciabatta Toasts, Baby Leaves and Brown Shrimps 
  • Pork Rillettes in Kilner Jars with Fresh Sour Dough Bread, Tomato Chutney and Cornichons
  • Individual Tartlets with Honeyed Figs, Goats Cheese, Crème Fraiche and Chives
  • Tian of White Crab Meat Bound with Avocado and topped with Brown Shrimps served with Pea Shoot Salad and Large Croutons 
  • Tempura Prawns and Aspargus with Sweet Chilli 
  • Arancini Risotto Balls Filled with Buffalo Mozzarella on Wild Rocket and Served with Tomato and Basil Sauce 
  • Seared Scallops on Celeriac and Parsnip puree with Chorizo Crumb and Parsnip Crisps
  • Peppered Mackerel on Baby Spinach with Roasted Beetroot and Macadamia Nuts