News
The 3 Bees are never satisfied with sitting back with what we have; one of our main aims is to continue to expand and develop, constantly learning and looking at exciting new ideas to offer our clients. It is for this reason that we are pleased to introduce a new member to our team.
Working as Executive Head Chef of the company Max Roberts is a exciting young and enthusiastic chef, graduating with his National Diploma in Hospitality Catering and with his Advanced NVQ level 3 in Chefs Skills. Max has worked along side top Michelin rated chefs and in respected hotels. One of the great attributes Max has is a fantastic imagination and a real love for food and flavours. As well as many new dynamic ideas Max loves creating delicious timeless classics however he is also extremely knowledgeable on the modern contemporary ingredients and dishes currently seen in allot of today’s fine dining restaurants.
We have a full list of suggested ideas for Buffets and Dinners available, However below are just a few new menus and ideas already created by Max for some of our clients this year. Please feel free to e-mail or call us if you would like to discuss any requirements regarding menu design and ideas.
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| Amuse Bouche |
| Ravioli of Lobster, Langoustine & Salmon Poached in Light Bisque with Lemongrass and Chervil Veloute |
| Starter |
| Served Loin of Highland Venison, Prune Puree, Mille Fuille with a Port Poached Pear Jus |
| Fish Course |
| Poached Turbot, Prawn Mousseline, Watercress Puree & Tomato Petals |
| Main Course |
| Best End of Salt Marsh Lamb, Lavender Infused Daulphinoise Potato, Creamed Savoy Cabbage and a Wild Mushroom Jus |
| Pre Dessert |
| Light Strawberry Mousse with Champagne Foam |
| Dessert |
| Chocolate Stack, Cappuccino Ice Cream, Chocolate Tuille & Ginger Syrup |
| Luxury Cheeseboard & Biscuits Supplementary |
| Coffee and Chocolates |
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| Amuse Bouche |
| (Roasted Carrot and Red Pepper Veloute with a Coriander and Crème Fraiche Foam)
- Isabel New Zealand Sauvignon Blanc 2006 -
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| Starter |
| Lavender Scented Best End Fillet of Salt Marsh lamb, Smoked Bacon,Kohlrabi and Grelot Onion Fricassée, Braised Cos Heart & a Rich Balasamic Pear and Fig Jus.
- Amazola Rioja Gran Reserva 1999 - |
| Fish Course |
| Pan Fried Halibut and Seared Scallops with a Truffled Wild Mushroom & Creamed Leak Rissoto
- Devevey Meursault le Vireuils 2004 -
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| Main Course |
| Roasted Angus Fillet of Beef, Gratin Dauphinoise, Italian Artichokes, and Turned Buttered Baby Carrots
- Chateau la Gaffeliere St. Emilion 1998 -
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| Dessert |
| Caramelised Tarte Tatin of Apple & Pear with Vanilla Ice Cream
- Sauternes - either Ch. de Malle 1996 -
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| Cheese and Biscuits |
- Pickering 20 year old tawny Port - |
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| Twice Baked Roquefort Souffle |
| Pan Frien Angus Fillet, Potato Rosti, Buttered Asparagus Spears, Thyme & Red Wine Jus |
| Individual Dark Chocolate Tiramisu & White Chocolate Creme Anglais |
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| Caramalised Onion, Goats Cheese and Tomato Petel Tart |
| Fried Polenta, Asparagus & Wild Mushroom Stack with Sauce Soubise |
Poached Pear Tart Tatan & Clotted Cream Ice Cream |
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| Red Pepper & Tomato Terrine with a Basil Coulis |
| Roast Loin of Venison, Fondant Potato, Buttered Courgettes and a Blackberry Jus |
| Vanilla Panna Cotta, Port Poached Fig & Parline Ice Cream |
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| Duck & Carmaelised Orange Blini |
| Shedded Lemon Chicken & Chervil Tartlet |
| Roquefor & Pickled Walnut Tart |
Prawn Bisque & Aspargus Veloute |
Salmon Tartar Cananpe Spoon |
Vine Tomato, Feta & Basil Tart with Fresh Thyme |
Spinach, Riccota and Pine Nut Mini Filo parcels |
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Sherry & Strawberry Triffle in a Shot Glass |
Spinach, Riccota and Pine Nut Mini Filo parcels |
Eaton Mess is a Shot Glass |
Tiramisu & Dark Chocolate Tartlet |
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Garlic Roasted Angus Rib of Beef * |
Rosemary Roast Pork & Crackling * |
| Salt Marsh Leg of Lamb * |
| * Carved by chefs for the guest |
| Whole Dressed Salmon with Tiger Prawns |
| Roasted Vegetable Tartlet (v) |
| Crispy Golden Roast Potatoes & Homemade Yorkshire Puddings |
| Peas, Baby Carrot’s, Cauliflower Cheese, Parsnips, Leeks, Red Cabbage, Broccoli, Green Beans, Spring Greens and Swede |
| “Naturally Roasted” Gravy with Red Wine
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| Selection of Fresh Salads & Fresh Breads
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| --- Deserts ---
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| Selection of Fine Cheese & Biscuits with Homemade Chutney
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| White chocolate and Blueberry Cheesecake
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| Seasonal Fresh Fruit Salad & Cream
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| Homemade Sherry Trifle
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| Chocolate Profiteroles with Fresh Strawberries & Cream
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