Red Bull Cliff Diving 2013

Red Bull cliff diving  – Catering for Cast and Crew from 9th-14th September 2013

From 0800 to 1700 each day

Fresh filter coffee

Teas

Fruit juices

Fresh Fruit

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)

Sauces

Big selection of freshly baked pastries – croissants and DanishButter

Local jams

Lunch: Buffet

Every day:

Selection of 8 different salads

Baked ham

Local charcuterie

Selection of my favorite Pembrokeshire Cheeses

Hot Pembrokeshire potatoes

Fresh breads

Homemade chutneys pickles and dressings

Fruit Yogurts

Flapjacks

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 guy@ffwd-food.co.uk if you are interested in us catering for an event like this