Sample menus – BBQs & Paella

Trailblazing Barbecues & Giant Paella Pans

We own the biggest, coolest, funkiest Trailblazer BBQ that the country  has ever seen. Real BBQ cooking in front of you and your guests.

From The Grill

  • Cajun Style ‘Lemon Piri Piri’ Spiced Chicken Breast
  • Suffolk Farmhouse Pork Sausages
  • Short Cut Jack Daniels Glazed Back Ribs
  • American Style Smoked Hot Dog, Beef or Pork
  • Suffolk Farmed Pork Loin Steaks
  • Mint And Thyme Scented Lamb Skewers
  • Halloumi Pepper and Courgette Skewers(v)
  • 4oz English Rump Steaks
  • Mustard and Horseradish Seasoned Beef Burgers
  • Denham Estate Local Venison Burgers
  • Smoked Suffolk Bacon Steaks
  • Hickory Rubbed BBQ Pulled Pork Sliders
  • BBQ Chicken Wings
  • Slow Cooked Pork Shanks

From The Giant Paella Pan

  • Pan Roasted Chilli and Coriander Marinated King Prawns
  • Creamy Camenbert & Baby Potato Gratin(v)
  • Classic Paealla of Mixed Seafood, Chicken, Pork & Vegetables
  • Meaty Paealla of Chicken, Chorizo, Prawns & Vegetables
  • Cajun Style Jambalaya with Chicken, Rice & Prawns
  • Moules Mariniere
  • Shell On Atlantic Prawns in Garlic Butter
  • Slow Cooked Chorizo in Red Wine with Olives & Peppers
  • Fajita Steak & Chicken, Mixed or Individual

Salads/Accompaniments

  • Grain Mustard New Potato Salad with Mayonnaise
  • Fresh Red Coleslaw with Shaved Fennel
  • Classic Coleslaw Salad
  • Cherry Tomato, Beef Tomato and Mini Mozzarella Salad With Basil Pesto
  • Giant Cous Cous Salad with Sun Dried Tomato and Pine Nuts
  • ‘Greek Style’ Salad with Cucumber, Tomato, and Black Olive
  • Roasted Beetroot and Baby Onion Salad with Balsamic
  • Mexican Style Bean Salad with Chiilli Tomato Dressing
  • Penne Pasta With Roasted Ratatouille Vegetables
  • Tabouleh Style Cracked Wheat with Mint And Parsley
  • Cucumber, Feta Cheese and Sun Dried Tomato
  • Rocket, Baby Spinach Red Onion and Parmesan
  • Cajun Style Basmati Rice Salad with Peppers
  • Assorted Mixed Leaf Salad
  • Shredded Carrot, Beetroot and Poppy Seed Salad
  • Beanshoot,       Spring Onion and Sesame
  • Houmous, Pitta and Guacamole
  • Wild and Button Mushroom Rice Salad with Tarragon
  • French Bean, Shallot and Anchovy

3 Ways to Do A BBQ

1. Seated & Served-minimum 50 guests

Guests Seated via a table plan and then served from the BBQ servery in table order, staff to attend to tables.

Includes all crockery/cutlery/chefs/BBQ hire/linen/service team/VAT

 

2. Fork Style Standing-minimum 40 guests

Garden party style, seated/standing fork style, guests served from BBQ servery

Includes all crockery/cutlery/chefs/BBQ hire/VAT

 

3. Cocktail Style-minimum 40 guests

All Handheld style, standing.

Includes BBQ hire/Chefs/Paper Knapkins/VAT