Red Bull cliff diving – Catering for Cast and Crew from 9th-14th September 2013
From 0800 to 1700 each day
Fresh filter coffee
Home made welsh cakes and Bara brith
Mid morning breakfast
Selection of fresh bread rolls filled with any combo of – eggs bacon sausage tomatoes mushrooms (local produce only)
Big selection of freshly baked pastries – croissants and DanishButter
Selection of 8 different salads
Selection of my favorite Pembrokeshire Cheeses
Hot Pembrokeshire potatoes
Homemade chutneys pickles and dressings
Plus 3x specials everyday. (1 fish 1 meat 1 veggie)
Monday 9th – 30
Pembrokeshire paella – local crab, chicken and chorizo with roasted red peppers, cherry tomatoes, loads of lemon and fresh parsley
Capestone farm organic chicken Tikka masala with pilaf rice
Spiced spinach and Cothi valley goats cheese filo parcels with roasted cherry tomato sauce. (v)
Tuesday 10th -50
Thai fish cakes with sweet chilly and cucumber relish
Saltimbocca- Chicken, local smoked cheese and sage wrapped in dry cured Pembrokeshire ham
Tarts filled with:
Red onion marmalade and perl las soft cheese (v)
Roasted summer vegetables and fresh basil topped with local cheese and smoked paprika (v)
Wednesday 11th – 150
Tray baked Capestone farm organic chicken breast cooked with olive oil smoked chili and lemon with fresh herb crust.
Fish pie with flaky pastry- Local fish chunks in a tasty wine sauce with loads of fresh parsley and baby red chard.
Goan aubergine and butternut squash Vindaloo with chillies, red wine vinegar and port (not crazy hot, just crazy tasty) steamed rice. (v)
Thursday 12th – 190
Pulled pork rolls – Shoulder of Welsh pork hot smoked and basted for 26 hours. With spicy coleslaw and bbq sauce.
Thai red butternut squash and aubergine curry with steamed rice (v)
Silver mullet fillets cooked with spring onion, ginger and toasted sesame oil. With stir-fried greens.
Friday 13th – 240
Fresh summer fish stew- Chunks of local fish cooked in a tomato and basil sauce with peppers, caugettes fresh spinach.
Slow cooked BBQ lamb shoulder with Moroccan spices sliced and served in wraps with tzatziki, roasted chili sauce
Broad bean and chickpea Falafels with pitta bread and sauces (v)
Saturday 14th – 240
Preseli Gold Bangers and mash with real onion gravy.
Thai green fish curry – (all made from scratch home made pastes)
Puy lentil chili with fresh salsa steamed rice and grated Caerfai Cheddar (v)
Give Guy a call on 07929 092 190 or email firstname.lastname@example.org if you are interested in us catering for an event like this