Buffets

A buffet, well done, can make your event stand out from the ordinary.  Hot or cold, meat or vegetarian, our buffets cater for everyone's tastes.

Please browse the selection and make your choices. If you want something that isn't shown, please feel free to call us as we can cater for almost any requirement.

Please contact us to discuss individual costs for hot and cold fork buffets.

Pre-costed buffet menu
We have created some pre-costed menus for you to choose from, however if you prefer, you can build your own menu by referring to our a la carte list:

• Download pre-costed and a la carte finger buffet »
  

• Download buffet menu »
  (contains menus for finger buffets, hot fork buffets and cold fork buffets)
  
  

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Finger Foods

Savouries

• Selection of sandwiches on assorted breads (to include meat, fish and vegetarian fillings)
• Slithers of Scottish smoked salmon with lemon dill on malt loaf or brown bread
• Chive blini dressed with Scottish smoked salmon rosette and "caviar"
• Spinach/rocket and smoked salmon roulade
• Smoked trout and horseradish cream tartlets with cucumber relish
• Stir-fried King prawns marinated in fresh herbs
• Tikka spiced chicken brochette
• Creamy smoked chicken and avocado bouchee
• Five-spice chicken drumettes or chicken wings
• Smoked duck breast in a hoi sin sauce on a spring onion blini
• Spiked chipolatas roasted in Somerset honey and wholegrain mustard
• Oak-smoked ham and herb cream cheese crepes
• Hand-made Meaux mustard sausage rolls with poppy seeds
• Seared local beef on toasted French stick dressed with horseradish cream
• Vol au vents of wild mushroom in a creamy Madeira sauce
• Savoury choux with authentic Coronation chicken filling
• Goujons of market-fresh fish with lemon, parsley and caper
• Roast breast of chicken rolled in parmesan and basil
• Home-made pasties with cidered pork and apple
• Spanish olive and salami stack on toasted ciabatta
• Manor House mini pizzas
• Mini Quiche Lorraine
• Envelopes of puff pastry filled with Mozzarella, basil and cherry tomatoes
• Mixed vegetable samosaa
• Tartlets filled with soft feta cheese, sun-dried tomatoes and capers
• Home-made mature Cheddar cheese and onion puffs
• Cheddar cheese scone topped with creamed Stilton and pear marmalade
• Cherry tomato, olive and Haloumi skewers
• Crostini of semi-dried tomatoes with basil, pesto and goat's cheese
• "Chefs-own" onion bhajis

Sweet

• Coffee or chocolate Profiteroles
• Cocktail meringues with Chantilly cream
• Chocolate brownies
• Lemon meringue tartlets
• Strawberry and mascarpone pastry boats
• Cherry and almond frangipane tartlets
• Traditional treacle tart
• Mixed fruit kebabs
• Strawberries dipped in chocolate
• Millionaire's shortbread
• Chocolate brownies
• Selection of small cakes (carrot, coffee and walnut, lemon drizzle, chocolate, fruit and cherry)
• Delicious brandy-laced mince pies (seasonal)

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Cold Fork

Fish

• Whole poached Scottish salmon served with decorative garnish of king prawns, mixed leaves, juicy wedges of lemon, served with a selection of home-made sauces (dill with crème fraîche, ginger vinaigrette, guacamole, pink grapefruit and basil hollandaise)
• Fresh leaf spinach roulade filled with chunks of poached salmon and crayfish, served with a lemon, dill and crème fraîche sauce
• Baked filleted side of Scottish salmon with decorative garnish of mixed leaves, and juicy wedges of lemon. Please select one of the following tasty toppings (chopped fresh herbs, home-made pesto, tangy chilli coriander, ginger and spring onion)
• Two succulent fillets of poached salmon sandwiched together with king prawns and spinach filling, covered with thin layers of puff pastry and served with a light dill sauce
• Individual horseradish blinis topped with a medley of tiger prawns, avocado and Pomodorino tomatoes
• Half a lobster served with lemon and cracked black pepper mayonnaise

Meat

• Thick slices of chicken breast tossed in a tarragon, lemon and lime dressing topped with lardons of crispy bacon
• The original Constance Spry Coronation chicken recipe of 1953 – still a winner! Chunks of tender chicken breast coated with the authentic lightly curried cream sauce
• Salad of succulent fillets of chicken breast served with slices of juicy mango and giant toasted cashew nuts
• Roulade made with thin fillets of chicken breast, filled with goats cheese and roasted red pepper, generously wrapped with prime smoked back bacon
• Vietnamese Cold beef salad
• A platter of Traditional English meats served cold with home-made chutneys and relishes
• Slices of “melt in the mouth” West Country fillet of beef served on a platter with beetroot and horseradish cream sauce
• Thin slices of West Country beef fillet glazed with Dijon mustard and cracked black pepper
• Traditionally cooked honey-glazed finest West Country ham, hand carved to order
• Glazed loin of pork with lemon and thyme stuffing with West Country apple cider marmalade
• A hearty “farmer’s” West Country terrine of pork with organic apple and raisin chutney
• Mahogany duck – slices of Barbary duck breast cooked with an oriental glaze
• Breast of duck, orange and sesame salad
• Seasonal game platter, to include slices of smoked duck, goose and venison, served with a selection of home-made relishes and chutney

We pride ourselves on our home-made quiches. All are made using AGC shortcrust pastry with a wide selection of fillings. Enjoy choosing your favourite!

• Smoked salmon and dill
• Broccoli and Stilton
• Crabmeat and spinach
• Creamy mushroom and oregano
• Goats cheese and roast Pomodorino tomato   
• Asparagus spears and gruyere
• Roasted Mediterranean vegetables
• Flakes of fresh salmon and watercress
• Smoked haddock and freshly chopped parsley
• Quiche Lorraine
• Leek and cream cheese

Vegetarian

• Spinach and cream cheese tart
• Red onion tart tatin
• Pressed terrine of grilled vegetables and buffalo mozzarella
• Rocket roulade, mushrooms and tarragon
• Asparagus, leek and quail egg terrine

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Hot Fork

Fish

• Baked filleted side of Scottish salmon with decorative garnish of mixed leaves and juicy wedges of lemon. Please select one of the following tasty toppings:
• Chopped fresh herbs
• Home-made pesto
• Tangy chilli and coriander
• Ginger and spring onion
• Anne Guy’s famous fish pie. A wonderfully warming fish pie filled with chunks of cod and salmon,mixed with prawns, served in a rich sauce topped with lashings of mashed potato
• Koulibiac. A Russian fish dish of boned fresh salmon sauted with shallots and mushrooms, quarters of hard boiled egg and seasoned boiled rice, wrapped in crisp puff pastry
• Baked loin of monkfish served with a roasted red pepper sauce
• Medium-rare fillet of line-caught tuna in an authentic oriental sauce
• Kedgeree

Meat

• Lamb Tagine – tender pieces of diced lamb in a mild spicy sauce served with fragrant basmati rice
• Moussaka – layers of aubergine, tasty minced lamb and cheese sauce
• Traditional Shepherd’s pie – tasty minced lamb covered with creamy mashed potato
• Spicy lamb curry served with traditional accompaniments
• Navarin of lamb – slow cooked tender pieces of lamb with button onions, turned vegetables, capers and pearl barley in a rosemary and white wine sauce
• Pan-seared strips of chicken breast in a wild mushroom and Madeira cream sauce
• Succulent pieces of chicken and gammon with field mushrooms in a tasty gravy, with a crisp puff pastry lid
• Chef’s own Chicken Korma served with traditional accompaniments
• Chunks of chicken breast, sweet dates and smoked bacon in a light feta cheese sauce
• Ginger and sesame stir-fried breast of duck with baby corn and crisp mange-tout
• Rich game casserole in a tasty brandy and herb sauce
• Boeuf Bourgignon – a classic combination of tender beef, shallots, smoked bacon, button mushrooms and herbs, slowly cooked in stock and red wine.

Vegetarian

• Ratatouille topped with hazelnut and cheese crumble
• Mushroom and spinach risotto
• Spinach and almond cannelloni served on a bed of tomato sauce
• Vegetable curry
• Chunky vegetable goulash
• Roast butternut squash and rosemary lasagne

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Salads

• The AGC “Signature Mixed salad” - (mixed salad leaves, crunchy cucumber chunks, pepper rings,cherry tomatoes and quails’ eggs) dressed with our own dressing
• Greek salad – (feta cheese, vine-ripened tomatoes, black olives, thinly sliced red onion rings and cucumber chunks), liberally dressed
• Mixed leaf salad tossed in our own vinaigrette
• Fine bean, baby mushroom and puy lentil salad, infused with fresh herbs
• Tomatoes on the vine with Hass avocados, dressed with garlic and chive vinaigrette
• Char-grilled roast pepper salad with Provence style courgettes
• Sliced courgette and crisp mange tout with strips of red pepper, tossed in virgin olive oil and toasted sesame dressing
• Penne pasta quills mixed with rocket leaves, buffalo mozzarella and black olives, lightly dressed
• Five spice rice salad
• Tabouleh salad made with freshly diced cucumber, chopped mint in a Greek yoghurt dressing
• Potato salad - new potatoes boiled in their delicate skins, mixed with either shallots and a French Maille mustard mayonnaise OR home-grown mint and chive vinaigrette
• The AGC Special Coleslaw Dish – freshly shredded local cabbage, carrot, sliced red onion folded in piquant mayonnaise
• Chunky Caesar salad – Cos lettuce leaves, freshly baked croutons and Parmesan cheese tossed in vinaigrette, lightly infused with garlic
• Waldorf salad – an American salad of diced apple, celery and walnuts with chopped chives in a creamy mayonnaise
• Chunks of fresh melon and vine tomato salad with a mint, chive and sherry vinegar
• Thinly sliced beef tomatoes, buffalo Mozzarella and red onion, drizzled with virgin olive oil and scattered with basil leaves and pine nuts
• Shredded spinach leaves mixed with sliced button mushrooms, crispy bacon lardoons and lightly seasoned croutons
• Three bean salad in a red wine and shallot dressing
• Simple fresh salad with marinated cucumber slices and chopped dill in white wine vinegar

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Downloads

• Download buffet menu »
  (contains menus for finger buffets, hot fork buffets and cold fork buffets)