— 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

snacks

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

snacks

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

 

VEGETARIAN SAMPLE

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

snacks

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:


STARTERS

soufflé suissesse

smoked salmon, crepe parmentier, crème fraîche

cauliflower cheese soup

spanish charcuterie platter, pickles, nuts, olives

fresh ricotta gnocchi, tomato & red wine ragu, parmesan

 

MAINS
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

 

DESSERTS

lemon posset, kirsch jam, granola
sticky toffee pudding, toffee sauce
chocolate mousse, raspberries, honeycomb, violet
tarte au citron
selection of cheeses, bread, crackers, chutney

—CONTACT—

"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.

 

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(c) feast for the senses 2016