FIGS Catering

Treat yourself and your loved ones to a sumptuous dinner prepared by a private chef and served in the comfort of your luxury Holiday at Home accommodation. 

Established in 2002, FIG’s Catering is a family-run company, based between the Yorkshire Dales and the North York Moors. The proprietor, Nicola, has over 30 years of experience in the industry. Having spent time travelling the world and cooking for a variety of high-profile clients, she looks forward to bringing you the very best restaurant-quality food for your next celebration.

Options:

On your stay at your holiday Cottage, we have some options for dinner to make it easy for you. Wouldn’t it be great if you could enjoy all the pleasures of your stay without all the stress? Here goes, we think we’ve come up with a few options. We can handle every aspect of a dinner party from menu creation to a Private Chef & Waiting Staff, leaving you to relax and enjoy a delicious meal in the comfort of your own cottage stay with absolutely no hassle!

Option 1: We come in and cook and serve your guests with food and drinks, clear away and leave you with a tidy kitchen.

Option 2: We deliver your meal hot ready to go on the table or into a warming oven so you can take the credit of doing it yourself.

Option 3: We prepare your meal, deliver and you pop it into the oven at your own leisure.

Excludes Bolton Abbey Cottages and Hollins Farmhouse. 

Menus:

Cost: £60pp – minimum of 4 covers

Guests can choose up to two choices from each course.

Please note canapes are extra. We also request 20% deposit on booking, and balance paid 4 days in advance via bank transfer.

Waiters are paid in cash on the day. £60ph each for up to 4 hours. There after it is £15 ph each staff member

All Dietary Requirements and Allergies: we need to know on booking.

Canapes 3 pp Add £12pp.

Meat

Seared Fillet of Beef Yorkie puds with Horseradish Sauce

Chicken with Sweet Chilli Sauce on a mini poppadum

Fish

Smoked Haddock & leek Tarts

Smoked salmon ceviche and whipped cream cheese served on a corn chip.

Vegetarian

Brie and Cranberry choux buns.  v

Blue Cheese filo bites with pears and pecans v

Starters

Smoked Chicken, pickled walnuts on a bed of watercress, in a balsamic and maple dressing

Chicken Sate with peanut sauce

Cajun Prawn Cocktail, large prawns on baby salad leaves, dressed in a spicy Cajun Marie rose sauce. With fresh lime

Tian of Crab, Crayfish and Avocado Cream, drizzled with a Lemon and Dill Dressing topped with Pea Shoots

Oven Roasted Balsamic Tomatoes tart tatin with pesto (V)

Pumpkin & Orange Soup topped with Caramelised Pumpkin Seeds drizzled with pumpkin oil (V)

Main Course

Asian Short Rib of Beef

Fillet Beef Stroganoff pan-fried with Dijon mustard, flamed with Brandy and Vodka finished with Cream +£3pp supplement

Loin of Venison set upon a nest of braised Puy Lentils & Pancetta with a Redcurrant sauce +£3pp supplement                     

Indian Slow Roast Shoulder of Lamb (Masala Raan)

Breast of Nidderdale Chicken served on a Wild Mushroom & Tarragon Fritter, with Leek Compote and Roast shallot petals

Sauteed Breast of Chicken filled with Mozzarella & Basil in Pesto cream sauce, topped with Roasted Pine nuts and Rocket

Moroccan baked fish sunk in a bed of Tomato and verjuice sauce

Mixed Seafood Pancake with a lobster sauce

Choux pastry Bun Filled with Artichokes, Sweet Potatoes, Spinach and Peppers laced with a Creamy mascarpone Sauce (V)

Cassoulet of Wild & Field Mushrooms in Cream, Garlic & Chablis presented in a filo pastry (V)

All Main courses are served with Local Seasonal Vegetables and Potatoes where possible.

DESSERT MENU

Chocolate Mille Feuille, fillets with chocolate mousse

Berry Roulade, light sponge filled with Chantilly cream and berries

Baileys brioche bread and butter Pudding

Orange & Lemon Posset with lemon biscuits

Selection of 3 local Cheeses, Chutney, Biscuits, Celery, and Grapes +£3pp supplement