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Menu Ideas from Capital Cooking

Autumn and Winter Dinners

Warm, rich, tempting flavours to give you beautiful dishes to feast on. Our seasonal ingredients, cooked and presented to exceptional standards are perfect for lavish, formal settings or cosy, private dining.


  • Spiced chicken liver pâté, home-made piccalilli, sourdough toasts
  • Crab cakes with crab custard, radish salad
  • Juniper rosti with horseradish cream, beetroot cured smoked salmon and a wholegrain mustard and dill dressing
  • John Dory fillet with aubergine caviar and avocado oil
  • Pan-fried scallops with cauliflower puree and green peppercorns
  • Walnut and Harbourne Blue cheese soufflé, herb dressing (V)
  • Crispy Lentil and roasted squash salad, Salsa Verde (V)
  • Butternut squash falafels with fig, Chioggia beetroot, chilli oil (V)
  • Venison salad with apple, celeriac and hazelnuts
  • Sesame marinated beef, Asian coleslaw and a lemongrass and chilli vinaigrette
  • Salad of warm figs with crispy Pancetta, buffalo mozzarella, pomegranate molasses dressing
  • Parsnip and apple soup, Cheddar scones (V)


  • Turbot with a white wine lemon beurre blanc, toasted quinoa, fennel croquettes, wilted leeks
  • Halibut with white beans, chorizo and tomato
  • John-Dory, spiced lentils with clams, baby spinach, lemongrass and coconut jus
  • Ale-braised Ox cheeks, pomme puree, roasted parsnips and sautéed greens
  • Roasted prime beef fillet, potato fondant, foraged mushrooms, onion puree and a rosemary jus
  • Piegoen breasts, sloe gin gravy, celeriac puree, braised cabbage
  • Seared Thai chicken with fragrant coconut rice, tamarind roasted vegetables and tomato-chill jam
  • Confit of duck leg, braised red cabbage, creamed mash, butternut squash crisps, Madeira jus
  • Loin of venison, roasted turnip puree, roasted baby beets, sweet potato fondant, morel mushroom sauce
  • Roast rump of lamb, pan-fried baby courgettes, borlotti bean, olive and confit tomato broth
  • Pheasant with olives and preserved lemons, fragrant couscous, harissa yoghurt
  • North African Shepherds Pie
  • Saffron speltooto, black pudding, parsley, poached egg
  • Butternut squash and sage risotto with cobnuts and kale crisps (V)
  • Mushroom, chestnut and thyme pithivier (V)


  • Apple and chestnut crumble with a vanilla topping
  • Custard tart, blackberry and thyme sorbet
  • Chocolate, Brandy and star anise ice-cream
  • Cinnamon pannacotta, blackcurrant and red wine jelly
  • Damson ripple parfait
  • Rhubarb crème brûlée, cinnamon and brown butter shortbread
  • Prune, almond and caraway tart
  • Chocolate mousse cake, vanilla creme fraiche
  • Sticky date and parsnip cake, toffee sauce and custard
  • Poached figs, vanilla mascarpone, almond crumble
  • Cheese board with Medjool dates, apricots, grapes, chutneys and bread/cracker selection

(V) Suitable for vegetarians

“It has been a pleasure to work with Imogen and her very capable team on a number of occasions when they have catered for senior level clients within a corporate setting. Not only has the food been superb on each occasion, but also the level of service they provide is perfect – attentive but not intrusive. For delicious food, with minimum hassle, I could not recommend Imogen more highly.”
Matt Carter

CEO, Burson-Marsteller UK

Autumn and Winter Dinners
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