Outside catering has strong competition, especially in Dorset! So you have to keep ahead of the game and keep things moving all the time, here are a few of my new ideas, let me know if you are interested. Chocolate fondant with honeycomb ice cream, bee pollen and mango, fresh crab cigars with chilli, yoghurt and coriander, poached salmon, sauce vert, sea asparagus, fresh crab with pea and mint panna cotta, chicken stuffed with a wild garlic mousse. All of these and more are on offer at this time of year and lots more are being develloped. Will be offering desserts for parties which are finished and made in front of the guest, basically a modern sharing platter for the guest to deconstruct themselves! We are calling it table art. My interpretation of a great idea introduced at a favourite restaurant of mine in Chicago called Alinea. Contact me if you maybe interested, you may even be the first!!!!