As a modern alternative to the ‘finger buffet’ Edwards offer stylish, great tasting hand sized bowl foods to suit every occasion and have proven very popular with our clients.
Twice Cooked Belly of Pork
Marinated, slow braised and then pan fried and served on lyonnaise potatoes with a rich pork jus.
Thai green Chicken curry
Tender pieces of corn fed chicken in a light green Thai sauce with baby corn, snow peas and served on fragrant jasmine rice.
Wild mushroom risotto
Assorted wild mushrooms served in a rich creamy mushroom risotto and topped with wild roquette, shaved parmesan and a drizzle of white truffle oil.
Monkfish & Tiger prawns
Generous pieces of monkfish and tiger prawns served in a teriyaki style sauce served on wok fried vegetables.
Butchers Cumberland ring
Award winning proper Cumberland ring served on creamy smoked bacon mash with a rich shallot jus and crispy shallot garnish.
Seared Fillet of locally caught Sea Bass
Pan fried and served with golden crispy skin, served on a fricassee of potato, blush tomato and spring greens bound in a light fish cream.
Local Crab & King Prawns
With baby gem lettuce and a shellfish marie rose sauce
Traditional Caesar Salad
With cos lettuce, garlic croutons, anchovies, shaved parmesan and Edwards special Caesar dressing.
Shredded tender strips of Asian Style Pork
Served on a crisp thai style salad with a sweet chilli and ginger jam
Charred Mediterranean Vegetables
Charred vegetables marinated in a light pesto dressing with crumbs of feta and served on quinoa.
Poached locally caught Sea Trout
Gently flaked and served on a light wholegrain mustard potato salad with capers and pickled cucumber.