Party Ingredients Summer Menus

27 Apr 2023

Food

At Party Ingredients, we are very excited to announce the launch of our new summer menus.

We’ve spoken to our MD Tim Cramp, who shares the inspiration behind some of these delectable dishes; ‘it really is all about picking out the best seasonal produce and showcasing some star ingredients from our country.

This season brings us delicious Cornish crab, Jersey royals, Hampshire watercress, Herdwick lamb from Cumbria and an abundance of seasonal summer fruits.

In the safe hands of our talented culinary team, it comes as no surprise that this year’s carefully curated menus offer something quite exquisite. By embracing both traditional and inventive cooking techniques and combining these with consciously sourced ingredients, trust our team to deliver an experience which your guests will not forget.

Party Ingredients continue to showcase quality and finesse at every step of the way whilst being committed to our planet and people. We believe that championing seasonal ingredients from local suppliers not only makes our food taste better but also ‘do’ better by reducing our carbon footprint and supporting local businesses. We have meticulously sourced the finest produce from across the UK, including the exquisite British line-caught sea trout and heritage purple potatoes, to ensure that every dish we serve is of the highest quality and provides a truly unique and memorable dining experience.

With over 40 years of experience in the industry, our team has an unparalleled level of expertise in catering to diverse requirements and keeping abreast of the latest industry trends. We are confident that our new menus will exceed your expectations and leave you with a lasting impression.

With options ranging from meat-based dishes to vegetarian and vegan delicacies, our new summer menus cater to all.

For Summer receptions our delicate canapes include mandarin glazed Scottish salmon, delicious butter sables topped with a light broad bean puree topped with pea shoots and panko fried Rosary goats’ cheese and charred pineapple pops, a whimsical take on that old 60s staple cheese and pineapple sticks!

From our dining menus the compressed pickled watermelon salad with vegan feta will delight omnivores as well as vegans. Sustainable Shetland crab is used in the Crab royale rillette, served with a Crab custard and sweet pea salad.

For your main course, the Rump of Cumbrian Lamb is a real showstopper. A flavourful and tender cut of meat that is meticulously cooked to preserve its juiciness and flavour, served alongside creamy Dauphinois potatoes, a pea puree, and a drizzle of sauce Vierge. This classic sauce is made with diced tomatoes, olive oil, garlic, and basil, adding a fresh and tangy flavour to the dish to complement the richness of the lamb. The dish is beautifully presented, with the fresh colours of the peas and lamb complementing each other perfectly.

Another highlight of our new summer menu is the Pimm’s Eton Mess, a contemporary take on the classic English summertime long drink that incorporates fresh berries and a signature British summer essence. The underused gooseberry is featured in another twist on an old favourite, a delightful trifle made with ginger sponge and elderflower custard.