This can be done with or without wines
On arrival a selection of canapés and champagne
(A subtle, salmon colour, tasting of red fruits with some grilled notes, the Rosé is fresh and full bodied with aromas of cherry, strawberry and blackcurrant, with a long lasting finish.)
A selection of artisan breads
Cannon of lamb slow cooked with pumpkin puree and pumpkin air with girolle mushroom and truffle sauce
– Devils Corner Pinot Noir, Tasmania
(Bright cherry red with purple tinges. Rich, spicy plum fruit aromas with hints of black cherry and strawberry and an underlying touch of savoury.)
Hand dived Scallop with slow roasted free range old spot belly pork with smoked bacon foam cauliflower puree and samphire
(Tropical pear flavours of Chenin Blanc complement the green fig and green pepper intensity of grassy Sauvignon Blanc, balanced by a crisp, elegant finish.)
Round green farm venison, elderflower and with roasted artichoke and carrot foam
(A blend of Corvina, Cabernet Sauvignon and Rondinella from the Verona region – a portion of the wine is produced “appasimento” style to concentrate the aromas and complex rich fruit flavours.)
Line caught sea bass with poached oyster and lobster with thermidor foam
(Lovely pale lemon in colour with appealing grassy, zesty citrus aromas. This wine bursts with the Sauvignon tang on the palate with hints of fresh cut grass with a fresh lingering finish.)
An assiette of tasting deserts
(This is a superb pudding wine. Lovely honeyed fruit flavours but with a clean finish.)
A selection of Yorkshire and Derbyshire cheeses and curd cheese with dipping fruit
(Dark red in colour with a fresh vibrant aroma of dark fruits which follows through
on the palate along with an almost mineral character, a youthful wine with good
extract and great balance, offering superb “drinkability”.)
Handmade chocolates, Turkish delights and fudges
(Estate produced and bottled from the heart of the Bas-Armagnac region. Aged in oak barrels its superb prune and vanilla aromas are characteristic of a top quality armagnac – enjoy!)
Stephen Harrison, master chef of Great Britain always strive for excellence will work wit you to create stunning menus for your special event.
Glorious Catering will always be on hand to assist you in making your day Special
Glorious Catering’s owner Stephen Harrison is a member of the professional bodies, Masterchef of Great Britain and the Craft Guild of Chefs.
CRAYFISHHAM HOCK beef with fillet mignonsStuffed poussin breast 
From small events to the largest of events, Glorious Catering is dedicated to delivering delicious menus that exceeds expectations.
Our sophisticated menus feature dishes inspired by fresh, local and seasonal produce. With our unique approach to your event, complemented by a professional staff to make your event memorable for you and your guests , We also offer an extensive wine selection and a spectacular range of bar services.
We are passionate about what we do and make every effort to provide you with the best experience possible. We’ve cultivated a unique way of facilitating your event and look forward to sharing it with you.
Whether you’re celebrating a special day or a relaxed gathering with friends, our attention to detail will make your event unique and memorable. Master Chef Stephen Harrison and his team wish you an enjoyable event and an exceptional professional service to truly make your day one you and your guests will never forget.
Make an Enquiry
Contact us to make an enquiry for your event
07557 374639
info@gloriouscatering.co.uk
Details
Our professional staff can help with every aspect and planning of your event. Working together to make the perfect event for you
Opening Hours
We are always available to assist you with your event