Here you will find a whole myriad of dishes taken from Hotels, Airlines, Pubs, Clubs, Inns, Brasseries, Bistros, Fine Dining Restaurants, Event Catering and even Schools! All show how our clients have used B&DFL products both past and present and indeed a few futures! They all have one thing in common – Quality.
Dishes in bold are those from B&DFL Ltd.
Starters
- Nineteen Seventies Prawn Cocktail, Marie Rose Sauce
- Crayfish and Tomato Salsa Tacos
- Red Endive and Gorganzola Salad, Orange and Cashew Dressing
- Shredded Duck Spring Roll with Hoi-Sin Sauce
- Smoked Prawns, Lemon Mayonnaise
- Caramelised Red Onion & Goats Cheese Tart with Parsnip Puree
- Pan Fried Foie Gras(or quality Pate) with a Pineapple & Cracked Black Pepper Chutney
- Goats Cheese Brushetta with Balsamic Onion Confit
- Ham Mousse with a Tomato Chilli & Lime Salsa
- Sweet Red Pepper & Basil Soup
- Gazpatcho with Sun Dried Tomato Bread
- Game Terrine with Redcurrant Compote & Brioche
- Lobster & Crab Terrine with Mango & Lime Chutney
- Iced Mousse flavoured with Grappa with a Chilled Bitter Orange Dressing
- Prawns & Scallops, Green Salad with Lime & Coriander Dressing
- Tartlet of Crisp Duck with a Mango & Chilli Salsa
- Pan Fried Brie with Redcurrant & Ginger Chutney
- Smoked Salmon & Chive Blinis with Lemon Chutney
- Goats Cheese Roulade with Aubergine Chutney
- Lobster Bisque with Olive Ciabatta
- Gravadlax of Smoked Salmon with Basil Pesto
- Fresh Asparagus, Creamy Dill Dressing
- Rock Oysters on Ice with Caramelised Red Onions & Lemon Vinaigrette
- Caramelised Lime Cream with a Chilled Bitter Orange Dressing
- Quenelles of Crabmeat with Sun Dried Tomato Vinaigrette
- Warm Bacon & Crouton Salad with Red Onion Marmalade
- Hot Smoked Salmon with Cucumber & Dill Relish
- Roast Vegetable Terrine with Red Pesto Dressing
- Parfait of Duck & Chicken Livers with Caramelised Red Onion Chutney and Tomato & Herb Salsa
- Bresaola with Rocket, Balsamic Onion Confit & Parmesan Shavings
- Avocado & Salmon Tartar with Cucumber & Mint Dressing
- Tart of White Stilton, Asparagus, Mushrooms & Balsamic Onion Confit
- Tomato & Raclette Cheese Tart with Pesto and Sun Dried Tomato Vinaigrette
- Terrine of Rabbit & Wild Mushroom with Apple & Pink Peppercorn Chutney
- Artichoke & French Bean Salad, Langoustine Beignets & Citrus Dressing
- Poached Pear & Stilton Salad with Walnut dressing
- Borlotti Bean Spring Vegetable Soup
- Plum Tomato & Blue Cheese Soup
- New Potato & Vegetable Soup
- Pea & Pancetta & Zucchini Soup
- Artichoke & Potato Soup
- Zucchini & Pancetta Soup
- Pumpkin & Pancetta SoupChickpea & Wild Mushroom Soup
- Fennel, Pinot Grigio, Lemon Soup
- Smoked Bacon and Yellow Split Pea Soup
- Italian Spiced Sausage and Bacon Soup
- Apple & Rosemary Soup
- Asparagus & Gruyere Soup
- Chick Pea & Wild Mushroom Soup
- Tomato Pistou Soup
- Cauliflower & Walnut Soup
Mains
- Oak Smoked Duck Breast, Yellow or Red Beetroot Relish
- Breast of Chicken wrapped in Parma Ham, Spicy Plum Chutney
- Pan Fried Sea Bass/Cod/Haddock with Wild Mushroom Risotto with Lemon Olive Oil
- Rosemary Scented Guinea Foul Breast with Cumberland Sauce
- Vegetable & Pistachio Parcels with Beetroot Relish
- York ham with Spiced Fruit Chutney
- Braised Ham Hock and Potatoes with Pineapple & Cracked Black Pepper Chutney
- Roast Salmon, New Potatoes and Cucumber Chutney
- Rump of Pork with Traditional Apple Chutney
- Polenta with Mediterranean Vegetables and Creamy Pesto Dressing
- Fillet of Pork, Apricot Chutney
- Tournedos of Beef Fillet, Caramelised Red Onion Chutney
- Mediterranean Vegetable Brochette on Artichoke Risotto with Gazpatcho Dressing
- Crisp Breast of Duck with Peach & Maple Syrup Compote
- Mediterranean Vegetable Brochette on Artichoke Risotto with Gazpatcho Dressing
- Crisp Breast of Duck with Cranberry & Maple Syrup Compote
- Egg Plant Gnocchi with Tomato & Basil Sauce
- Short pasta with Prawns, Tomato Chilli & Lime Salsa
- Chicken Biriyani with Cucumber & Mint Raita
- Roast Fillet of Sea Bass with Mediterranean Vegetable Compote
- Short Pasta with Creamy Lobster Sauce, Olive Breads
- Vegetable & Nut Strudel with Tomato & Basil Sauce
- Roast Loin of Pork with Apple, Mint & Apricot Chutney
- Turkey Escalope with Pancetta and Cranberry & Kumquat Compote
- Spring/Winter/Autumn/Summer Vegetable Pie with Red & Yellow Pepper Confit
- Lamb Fillet 'atop' crushed Potatoes, Olives with Red & Yellow Pepper Confit & ThymeJus
- Sea Bream with Sage Fritters and Pequillo Pepper Dressing
- Fillet of Red Mullet with Mediterranean Vegetable Confit
- Pink Roasted Breast of Duck with Kumquat Compote
- Red Snapper braised Chinese style with Pak Choi Salad & Oriental Dressing
- Asparagus & Char grilled vegetables with Sun Dried Tomato Pesto
- Yellow/Red/Green Thai Sauce Chicken Curry, Rice and Breads
- Slow Braised Lamb Shank, Mustard Mash, Porcini Mushroom Sauce
- Roast Pork Belly with Apple Chutney and lush rich gravy
Lighter Meals
- Speciality Sausages with Herb Mash & Red Onion Marmalade
- Wild Mushroom and Confit Shallot Spring Rolls with an Oriental Soy & Sesame Dressing
- Red Leicester Rarebit with Tomato Chilli & Lime Chutney
- San Daniele Ham with Fig Compote, Parmesan and Herb Salad, Verde Dressing
- Sticky BBQ Sauc’ed Salmon with Baked Potato & Mushy Peas
- Thai Fishcakes with Sweet Chilli Sauce
- Pan Fried Tiger Tail Prawns, Sweet Chilli Dipping Sauce
- Roast Turkey Sandwich with Cranberry & Kumquat Compote
- Roast Pork & Crackling Baguette with Apple Ale & Chilli Relish
- Wiltshire Cure Bacon Rolls with Spicy Tomato Salsa
- Cumberland Sausage Hot Dogs with Chilli Jam
- Skewered Tempura King Prawns with Hot Fire Chilli Sauce (Very Hot)
- Skewered Chicken Goujons with Sweet Chilli Sauce
- Afternoon Tea: Wensleydale Cheese Sandwich with Carrot Chutney
- Afternoon Tea: Brown Homemade Toast and Black Olive Tapenade
- Peppered Pastrami with Cucumber & Dill Relish
- Sashmini Platter with Matsou Dressing
- Baked Tomato, Courgette & Mozzarella with Basil Infused Olive Oil
- Lobster (or Seafood) Caesar Salad with Creamy Parmesan Dressing
- Gourmet quarter pound Burger with Gourmet Spicy Burger Relish
- Lentil Croquettes filled with Mozzarella, Roast Potatoes with Tomato & Herb Salsa
- Spicy Chicken Wings with Gourmet BBQ Sauce
- Hot Baked Pancakes with a choice of Maple Syrup Compotes: Cranberry, Peach or Mango
- Skewers of Baked Lamb with Yoghurt & Mint Dressing
- Tortillas with Red Pepper Salsa
- Potato Fritters with Blue Cheese Dressing
- Seared Scallops with a Selection of Infused Olive Oils and Breads
- Breast of Duck & Orange Chutney Sandwich
- Caramelized Red Onion Chutney & Chorizo Sausage Crostini
- Seafood Linguine with Dill and Sweet Chilli sauce
- Deep Fried Seafood with Cucumber Chutney
- Traditional Shepherds Pie with Chunky Handmade Tomato Sauce
- Traditional Cottage Pie with Chunky Handmade Tomato Sauce
- Deep Fried Beer Batter Haddock, Fat Chips, Lemon Mayonnaise and Tomato and Lime Chutney
- Steak Baguette with Caramelised Red Onion Chutney
- Chicken Caesar Ciabatta
- Nineteen Seventies Prawn Cocktail, Marie Rose Sauce, in a 2008 Ciabatta Roll
Desserts
- Fruit Fritters with Mango & Maple Syrup Compote
- Chilled Strawberry & White Balsamic Soup with Lemon Mascarpone
- Amoretti & Mango Charlotte with Raspberry Compote
- Calvados Crème Fraiche with Fig Compote
- Caramelised Lemon Tart with Raspberry Compote
- Fresh Fruit Pavlova with Raspberry Compote
- Hagen Dazs Vanilla Ice Cream with Raspberry Compote
- Ginger Honey & Vanilla Parfait with Peach & Maple Syrup Compote
- Vanilla Panncotta with Raspberry Compote
- Hagen Dazs Vanilla Ice Cream with Fig & Maderia Compote
- Iced Berries with Hot White Chocolate Sauce
