LEFT TO MY OWN DEVICES

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Spring ‘17 is now available for shoot and on location shoots

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A selection from our new Spring ‘17 menu 

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pekmez roasted pear, anari (Cypriot cheese), watercress and hazelnuts (gluten free/ nuts/ vegetarian/ can be vegan)

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Winter ‘17

makarna (Turkish pasta) and yoghurt with pine nuts, mint and parsley (nuts)

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Winter ‘17

ginger and pear cake with chocolate and crystalised ginger (gluten free/ vegan)

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Winter ‘17

chicory, blood orange, walnut, whipped feta and pomegranate (gluten free/ nuts/ vegetarian/ can be vegan)

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Winter ‘17

bulgar and spinach pilaf with labneh and roast tomatoes (vegetarian /can be vegan)

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Winter ‘17 

thyme, oregano and citrus roast chicken with quince aioli (gluten free/ diary free)

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Winter '17 breakfast

baked eggs with wilted greens and leeks, served with yoghurt and urfa chilli oil (vegetarian / gluten free/ can be dairy free)

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celeriac, parsnip and sweet potato with tarragon, caper and hazelnut dressing 

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ginger and pear cake with cardamom cream

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spiced chicken and pine nut filo pie 

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winter rainbow slaw with citrus and seeds 

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chard and feta borek with cacik 

jojeh //saffron chicken skewers 

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It's that time of year again...Canapés a go-go!

burnt aubergine and yoghurt with mint and pomegranate served on homemade flatbread (veg/sesame) labneh and oven dried tomatoes (veg/gluten free) stuffed courgette roll with feta and pine nuts (veg/gluten free/nuts) mini lamacun (Turkish lamb pizza)

Full canapé menu available under MENUS

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courgette and halloumi gozleme 

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layered breakfast pot: chia, compote, poached fruit, yoghurt, granola and seeds