Bowl food options are endless, from curries, to stews, risottos and soups. They can be part of a buffet, a selection of different bowls or a meal to be refilled when needed.
Moroccan lamb tagine, with pine nuts, apricots and a spiced couscous.
Archers Beef meatballs with a light basmati rice.
Traditional beef in red wine with mushrooms and dumplings.
Chicken in white wine and cream with wild mushrooms, baby onions and mashed parsnips.
Warm roasted vegetable salad with feta, pesto and toasted almonds.
Slow roasted lamb leg with grilled courgette, peppers and aubergines.
Slow roasted pork belly, honey salt crackling and mashed horseradish potato.
Green Thai prawn curry with coconut jasmine rice.
Traditional Spanish paella.
Potato and feta salad, baby potatoes with fennel, feta, olive, parsley and lemon juice.
Roasted tomato, red onion, and red pepper risotto with pecorino.
Slow cooked garlicky courgettes, with penne and Parmesan.
Aubergine ‘melanzane Parmegiano’ with basil, mozzarella, tomatoes and parmesan.
Loin of lamb, dauphinoise potatoes and ratatouille.
Slow roasted ras en hanoul rubbed lamb, served with yogurt, pomegranate and mint, baked aubergines, cous cous with pinenuts, raisins, chilli and coriander.
4 hour daube of beef in red wine with smoked bacon, shallots and mushrooms.
Braised shoulder and roasted rump of lamb, leek and spinach gratin, fondant potatoes, lamb Madeira sauce.
Pork belly, chorizo, butter bean, fennel, tomato and kale stew, saffron aioli.
Crisp breaded breast of Suffolk chicken, stuffed with smoked dapple cheese and bacon, Garlic courgettes and truffle buttered orzo pasta.
Home baked lasagne with a creamy cheese sauce.
Lamb mince Sheppard’s pie with a creamy mash.