Pemberton Premier Catering

Confit of Duck served with a Currant Compote, Roasted Root Vegetables and Celeriac Rostie.  Entirely without the heaviness often associated with duck.

Noisettes of Lamb served with Mediterranean Cous Cous Madeira Glaze
& Baby Vegetables. This lamb is so tender and delicate to eat.  Chefs just use the 'eye' of the lamb chop. 

French Trimmed Pork Cutlet with an Apricot and Almagnac stuffing
Served with Duchess Potato and Caramelised Vegetables.

Poached Fillet of Salmon served with a Honey Butter and Hazelnut Sauce served with new potatoes and Asparagus with French Bean Stack

Fillet of Beef - served simply here.  Choice of marinades and sauces available.   We use beef that is British and frequently from our local farm assured supplier in North Nottinghamshire

Monkfish served on sauteed vegetables and a smooth herb butter sauce. Filo pastry crown garnish to provide an excellent variation in texture without detracting from that delicious Monkfish taste.