Rocket Menus: Spring Summer 2021

There is excitement in the air. The diary is filling up with intimate Spring weddings and even 100+ guest summer events. The team is abuzz, flexing planning muscles once more with site visits, tastings and quoting like mad. And our kitchen has finished developing a beautiful new menu for the upcoming party season.

It doesn’t need saying that our menus are based around the very best, British-sourced ingredients (and the times when they are at their peak), that’s the expected Rocket philosophyThis Spring Summer, the menus are focussed around delicacy and eleganceemphasising the individuality of hero ingredients such as asparagus and Dorset crab. But we have also taken on inspiration from our recent endeavors with A Cook’s Tour, from the Nordic influences in our Daim cheesecake dessert to the Moroccan take on our confit lamb canapé.  

With the country unlocking, we asked our event team to highlight some of their top choices from the new menus. And of course, some tasting was required in order to decide too…
 

Victoria Kalirai, Head of Events  

Everything I’ve picked here shouts summer with those ingredients. Incredible flavours, lots of variety of colours and textures and all the dishes are not only absolutely gorgeous to look at, theyre even better to eat.” 

 Cold canapés: 

Secret Smokehouse salmon, pickled mouli, pimento pepper  

English Wagyu bresaola, IPA beer bread croute, goats curd, balsamic pearls 

Portwood asparagus, saffron, honey and citrus hollandaise  

Hot canapés: 

Seared Scottish scallop, seaweed, orange and caper butter 

Moroccan spiced lamb confit, pressed mint, aubergine and pomegranate 

Garden pea and mint, smoked mozzarella and goats cheese arancini  


To Start 

Pugliese burrata, miso pumpkin seed pesto, peas, broad beans, confit lemon (v)  

To Follow 

Grilled leg of lamb, Tuscan white beans, pickled summer vegetables, artichokes, summer cherries 

OR 

Roasted cauliflower, Roscoff onion and giant couscous cannelloni, baba ganoush, smoked hummus dressing (v) 

To Finish 

Strawberry and vanilla tart, strawberry and basil sorbet
 

Ismay Hawthorn, Event Manager 

I’ve gone big on canapés here as they are my absolute favourite. You get such variety with every mouthful, I would probably have jusendless amounts of them as my dinner choice if I could! 

Cold canapés:  

Dorset crab and English crème fraîche garden bon bon 

English Wagyu bresaola, IPA beer bread croute, goats curd, balsamic pearls 

Potato thins with truffle and parmesan cream 

Hot canapés: 

Seared Scottish scallop, seaweed, orange and caper butter 

Pavé of aged Hereford beef filletbéarnaise sauce 

English pea, broad bean and horseradish rice cake, garden bloom (ve)

When it comes to sit-down dinner, I think that variety and thinking to suit the season is key. Nothing heavy in July, nothing too cold in winter! Also don’t discount serving veggie options for all – vegetarian friendly dishes have come such a long way in the past few years and the ingredients one can get today taste are so flavourful (particularly burrata, which you can now get made in the UK, we use LLatteria in London and it’s superb) that you don’t miss a meat or fish element.   

To Start 

Pugliese burrata, miso pumpkin seed pesto, peas, broad beans, confit lemon (v)  

To Follow 

Romney Salt Marsh rump of lamb, buttermilk mash, white asparagus, summer greens, salsa verde

To Finish 

Peach Melba pavlova, white peach, pink ginger 

Charlie Grant Peterkin, Director  

Canapé 

Monkfish croquette, chip shop curry velouté, peas 

Nostalgic and a little naughty. A mouthful of deliciousness that as all good canapéget, full of flavour, texture and makes you smile. Perfect anywhere for any occasion.  

To Follow 

Cotswold white chicken, Jersey Royal ecrassésmoked sea salt, primavera vegetables, Romesco sauce  

You cant under play the deliciousness of great poultry, perfectly cooked. This dish has all the ingredients that I love about English Spring – Jersey Royals, young vegetables and then a little hint of the Spanish summer sun with a romesco sauce. Excellent light main course.  

To Finish 

Daim cheesecake, French marigold, salted caramel popcorn, Daim Ice cream 

 A huge hit from A Cooks Tour when we visited Wild Nordic, I canwait to see this in action at our events. Ideal for a private party.


Whatever your choices, 
our food is always a talking point among guests. See more of our food here and speak to our team for the full menus and to discuss how we can bring your party or wedding to life. 

Lottie Levy
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