"We just want to say a huge Thank You for all your hard work last week at our wedding. We had the best day of our lives and the catering was a huge part of that."
Caroline and Jim's wedding, Great Sir Wilbrahams Barn, Cambridge, Oct 16th 2010
"Just a quick thank you from all of us Bakers for your hard work on Saturday. Everyone thoroughly enjoyed the hog roast. Once again, thank you very much!"
Georgina's fireworks party in Hornchurch, Nov 6th 2010
"We’d like to say a big ‘Thank you’ for the hog roast you provided last Saturday for our wedding reception. The hog was delicious and many people, including ourselves, have said that the crackling was out of this world!
Matt and Gill's wedding, Ramsden Bellhouse, Sept 18th 2010
Mix and Match Menus - Special Salads
All our salads are freshly made by us and we really DO use quality ingredients.
Salads - standards:
Salad of new potatoes with Dijon mustardy mayo, spring onion, chive.
Vine tomato salad with green beans, black olives, red onion and oregano.
Mediterranean salad: vine tomato, cucumber, red pepper, red onion, olives, flat leaf parsley.
Greek salad: feta cheese, vine tomato, cucumber, red onion, olives, flat leaf parsley.
Mixed green salad: typically lollo, frisee, spinach, rocket, watercress, radiccio, romaine.
Moroccan carrot salad: raisin, coriander leaf, cumin, olive oil and lemon juice dressing.
Cucumber finely sliced with red onion, white wine vinegar and dill.
Cucumber, mild red chillies, coriander, poppy seeds, wine vinegar.
Homemade coleslaw.
Asian Slaw: with chilli, ginger, lime and sesame oil dressing.
Beetroot, rocket and goat cheese dressed with olive oil and pinenuts.
Pasta with tomato salsa, sundried tomatoes, roast peppers and black olives.
Pasta with pesto, pine nuts and fresh basil.
Salads - specials:
Rainbow tomato salad: vine, red and yellow cherry, plum and tiger tomatoes, with red onion, coriander or oregano.
Vine tomatoes, buffalo mozzarella, black olives and basil leaves.
Green salad leaves such as gem, romaine, watercress, spinach with croutons and our own blue cheese dressing.
Little gem, seasonal greens, avocado, cherry tomatoes, black olives.
Green beans, mangetout, roasted hazelnuts, dressed with orange juice and zest and hazelnut oil.
Rice with sauteed vegetables, apricots, cashews and soy sauce dressing.
Arborio rice with pesto, pine nuts, parmesan and fresh basil.
Cous cous with roast Mediterranean vegetables, pesto and feta.
Tabbouleh: bulgur wheat, fine chopped tomatoes, spring onions, flat leaf parsley and mint dressed with lemon juice and olive oil.
Puy lentils with tomatoes, spring onions, coriander, parsley and chilli.
Note: there may be some seasonal variations.
