Food

Canapes

Mini marinated tofu skewers with zested cucumber ribbons, satay sauce, toasted
peanuts, lime and fresh mint.

Fresh courgette rolls with a roasted hazelnut and red pepper romesco, plant-based
mozzarella and crunchy pea shoots.

Chipotle black bean mini tortilla cups, with fresh spinach, shredded carrot, lime and
torn coriander

Mains

Rainbow roasted vegetable puff pastry tart, with pine nuts, plant-based feta, torn basil
and a balsamic drizzle

Cheesy macaroni pasta in a velvety rich cashew and butternut sauce, topped with crispy garlic-rosemary breadcrumbs.

Sides

Roasted smashed baby potatoes with a fresh parsley, hazelnut and thyme pesto.

Roasted broccolini on a bed of quinoa and pistachio tabouleh.

Fresh green salad.

Big bowls of beautifully smooth hummus and dips surrounded by fresh vegetable crudités and rosemary-olive oil ciabatta slices.

Puddlings

Raw raspberry and blueberry cashew cheesecake squares studded with whole fruit and topped with berries, flaked coconut, toasted buckwheat and edible flowers.

Creamy lemon zest cheesecake pots with a crumbly biscuit base and topped with fresh raspberries, passion fruit and petals.

Dinner will be jacket potatoes with a selection of toppings.

It’s amazing how many of you don’t drink! There will be plenty of non-alcoholic drinks as well as some of our favourite wines: Red and White!
There will also be cider – this is Somerset after all, pina coladas, Baileys, Disaronno, Moretti and some bubbly stuff!