Free Thinking "Free from" Menus

For some reason January seems to be the time of year when clients begin to worry about the health of their guests, perhaps after information gleaned and lessons learnt around the festive dinner tables.
Many of my clients are apologetic about allergies but in fact I love the challenge of finding a menu that delights and surprises their more sensitive guests.

Gluten Free

Salmon trio – tartar, Gravadlax and parfait with micro shoots and herbs

Rack of Salt Marsh lamb with creamed golden polenta

and a symphony of summer vegetables

White chocolate and passion fruit bavarois with summer fruit compote

Wheat Free

Aubergine palette - involtini, walnut, parsley stuffed baby aubergine

and Iman bayaldi with wild rocket with chargrilled wheat free flat breads

Roasted fillet of scotch beef on a lemon and thyme new potato cake,

fine French beans and homemade Béarnaise sauce

Lemon and banana parfait with Verona chocolate and banana wafers

Nut Free

Ham Hock and Foie Gras terrine

with round lettuce hearts and curried apple compote

Toasted brioche

Pan roasted filet of Sea bream on a roasted garlic

and spinach pomme puree with pepperade and a lemon beurre blanc.

Trio of citrus – lemon brulee, fresh lime cheesecake and blood orange sorbet

It is important for me to point out that unfortunately although a caterer can select an allergen free menu choice,  it is viturally impossbile to guarentee an allergen free kitchen. When I am working on a nut-free menu we sanitise everything and remove nuts from the kitchens but this merely reduces the risk of trace rather than irradiating it.