— ABOUT —
"Good food feeds the soul" - Ferran Adria
feast for the senses aims to deliver exactly what it says on the proverbial tin. What matters here is food that excites, satisfies and stimulates... from first sight to last bite.
Founded as a food r&d consultancy - providing services to acclaimed venues including Restaurant Allium and Bibury Court Hotel - feast for the senses has since evolved into a thriving private catering enterprise.
Our simple aim is to push forward while preserving vital links with our culinary past and shared food heritage, creating dishes that take their inspiration from nature with the help of a little scientific know-how and a few signature tricks.
This is cooking from the heart. This is a feast for the senses.
For clients looking for an intimate restaurant experience, feast for the senses has teamed up with esteemed wine merchant Sheldon's Wines to offer luxury tasting menus with matching wine flights. Up to 12 diners can enjoy seven delicious courses along with a carefully selected wine pairing expertly chosen from Sheldon's extensive 170-year-old wine cellars. Larger parties can also be accommodated upon request.
feast for the senses also provides a one-of-a-kind on-site culinary experience anywhere in the Cotswolds, delivering personalised menus comprising anything from three to six courses for up to 20 diners. Whatever your kitchen facilities, our extensive experience and know-how means every unique dish is delivered without compromise. This is an opportunity to enjoy a full gastronomic experience in the comfort of your own home.
— MENUS —
"Cuisine does not measure itself in terms of tradition or modernity" - Pierre Gagnaire
FOUR COURSE SAMPLE
gratin of salt-baked celeriac black truffle, confit onion, gruyere
kedgeree duck egg, smoked haddock, wild rice, alliums
iberico secreto, presa & cheek, apple, ajo blanco, leek
forest floor: praline parfait, cocoa, sloe gin, lemon thyme
FIVE COURSE SAMPLE
skate-on-ice seaweed, cauliflower, crab, samphire
forest floor: venison haunch / bloodied beet, grains, chocolate
strawberry soup basil, cucumber, elderflower vinegar
melteaser malt, milk chocolate, malted honeycomb
SIX COURSE SAMPLE
old england chowder sweetcorn, fennel
black budding, black cherry duck liver, 4-spice cumb
forest floor: rabbit mushroom soil, stones, carrot
blue cheesecake plum, mint
the lemon almond, butter crumble, lemon thyme, limoncello
beech-birch-branch buttermilk, fermented & caramelised carrot
tunworth dumplings pea, broad bean, mushroom
charred onion pearl barley, ticklemore, pickled apple
evesham veil asparagus, wild garlic, fresh ricotta, beech, fir
beet tartare apple, raspberry, radish, egg, coal oil
whipped rice pudding croquant, milk jam, prune & armagnac
peach and its stone almond 'pit', champagne, beet, chervil
prices from 40 pounds per person.
all menus including house-baked sourdough and cultured butter.
SEVEN COURSE SAMPLE
fruit de mer crab, raspberry, cucumber, red pepper, grape
monkfish buttermilk, dill, wild garlic
rockpool lobster tail, 'coral', bisque, leek
beet'n'heart salt-baked beet, ox heart, raspberry
rubia galega sirloin of 17-year-old cow, duck fat potato, onion
honeycomb fennel, bee pollen, blacksticks blue
forest floor: chocolate 'raspberries', sweet cicely, matcha
Parties who would prefer a more traditional, bistro-style menu can select three courses from a range including:
smoked salmon, crepe parmentier, crème fraîche
cauliflower cheese soup
spanish charcuterie platter, pickles, nuts, olives
fresh ricotta gnocchi, tomato & red wine ragu, parmesan
boeuf bourguignon, salsa verde
confit duck leg, puy lentils, pickled apple, balsamic
loin of lamb, crushed niçoise potatoes, baby carrots, mint
pork belly ‘porchetta’, white bean stew, fennel, kale
venison haunch, pomme puree, cabbage, red wine, chocolate
hake fillet à la bouillabaisse, new potatoes, rouille, crouton
lemon posset, kirsch jam, granola
sticky toffee pudding, toffee sauce
chocolate mousse, raspberries, honeycomb, violet
tarte au citron
selection of cheeses, bread, crackers, chutney
"Good food is the foundation of genuine happiness" - Auguste Escoffier
To discuss your catering requirements get in touch,
either by phone on 01608 674 847 or via email.
Alternatively use the online form provided to inquire about private catering bookings or to arrange a tasting menu with matching wine flight at Sheldon's Wine Cellars.
Directions to Sheldon's are provided below.
(c) feast for the senses 2016