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Entertaining made easy...

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 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:

FIG’s Catering can handle every aspect of a dinner party from menu creation to a private chef and friendly waiting staff, leaving you to relax and enjoy a delicious meal in the comfort of your luxury property!

Option 1: FIG’s Catering will prepare, cook and serve your guests with food and drinks, clear away and leave you with a tidy kitchen!

Option 2: FIG’s Catering can deliver your meal hot and ready to go on the table or into a warming oven so you can take the credit of doing it yourself. The price for this is a minimum of £100.

Menus:

£55 per person for a 3-course meal. Guests are welcome to choose from a choice of 2 starters, 2 mains and 2 desserts below, for a minimum of 4 people. More choices are available for a supplement of £3 for each additional menu option. Canapes can be provided at an additional cost. Please note our waiters are charged at £12 per hour and must be paid in cash on the night. Please inform us of any dietary requirements and allergies upon booking. We request a 20% deposit on booking and the balance must be paid 3 days in advance via bank transfer.

Starters:

Griddled Apple, Smoked Bacon and Yorkshire Fettle Salad served on Savoury Granola

A Warm Salad of sous vide local Chicken with Broad Beans and Saffron Oil

Seared Salmon with Beetroot 3 ways (Smoked-Sorbet-Jellied) served with a Horseradish Dressing

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

Oven Roasted Balsamic Tomatoes, Roasted Pepper and Red onion salad topped with micro herbs (V)

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

 

Main Courses:

Asian Beef short rib served with Candied Corn and Home Fries

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

Indian Slow Roast Shoulder of Lamb (Masala Raan)

Rack of Lamb with a herb crust served with Madeira Jus +£3pp supplement                                                                             

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

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

Charred Tuna Loin on an Oriental Niçoise, Mangetout, Green Papaya, Shredded Carrot, Served with Miso Dressing, a hint of Wasabi +£3pp supplement                                                                                                                                                                      

Fresh & Smoked Salmon Fishcake on a bed of Wilted Spinach draped in a Beurre Blanc

Pan-Fried Seabream/bass with Lemon Butter and Parsley

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.

 

Desserts:

Caramelised Plum Tart Tatin served with Vanilla Ice-cream

Mille Feuille of Strawberries and Crème Anglaise served with Strawberry Compote

Summer Pudding served with a Pimms sauce and Local Clotted Cream

Chocolate Ganache Brownie with Cointreau Oranges

Banana Chocolate Tart with Caramel and Chocolate Sauce

Bailey’s Brioche Bread and Butter Pudding

Lemon tart glazed with Lemon Sauce

Champagne And Saffron Jelly with Cardamom Shortbread

Summer Fruit Pavlova (Seasonal)

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

 

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