Catering Services & Menus

I have catered large and small events in castles, townhouses, embassies, country estates and city penthouses. No matter the event or the location, flavour and ingredients are my number one priority when catering any occasion.

A few ingredients I am proud to use as standard in my kitchen for all catering events:

  • Organic chicken from Wexford
  • Free range pork from Tipperary
  • Irish beef and Lamb from Wexford
  • Organic rapeseed oil from Kilkenny
  • Free range eggs from Wicklow

Party catering

I have some part time help for large events but apart from that I work by myself. I am a self employed cook, not a business person. Cooking for me is not about how much and how quickly I can roll off a production line. Every event I cater is a unique production. I work closely with my clients to plan their menus and service.

Event caterer

Catering for events at home

  • Communions

  • Birthdays

  • Cocktail parties

  • Dinner parties

  • Buffet

  • Lunch

  • Christmas Parties/New Year Parties

  • Dropoff or full service – I can deliver the whole feast with instructions for heating and serving or provide servers to take care of everything from pouring champagne to washing the dishes

Marquee events and weddings

  • Tasting – for larger events you are welcome to come to my kitchen to taste your menu selections.

  • Location setup – I can arrange everything from hire of kitchen and dining equipment, dressing tables, and decorating your venue.

Private catering

I have scaled back considerably on the amount of new event catering work I take on recently. Most of my work these days comes from regular clients or referrals.

If you would like to discuss an event please contact me for more information.

Below are some examples of how previous clients have put together menus with a combination of my ideas and theirs . 

Buffet Dropoff for 50 guests, Wicklow


Herb roasted organic salmon with lemon and mustard sauce

Chinese fivespice beef salad with soy and ginger dressing>

Potato salad with creme fraîche and dill dressing

Lemony lentils with courgette and cherry tomatoes

Petit pois & spinach salad with feta, honey & mustart dressing

Crunchy slaw of red cabbage, celeriac & radish with yoghurt and herb dressing

Heritage tomato salad with basil


>Lemon layer cake with lemon curd filling and lemon buttercream

Flourless chocolate roulade

Cheeseboard of Irish Farmhouse cheeses

Entertaining at Home – Buffet

Moroccan spiced organic chicken tagine
Slow roasted shoulder of free range pork with lemon and fennel
Black bean and walnut 'meatballs' with roasted red pepper and tomato sauce
Mint and coriander couscous with pistachios
Steamed new potatoes with herb butter
Char grilled broccoli with chilli and garlic
Carrot and beetroot slaw with ginger dressing, pecans and dill


Cinnamon meringue with plums and almond praline

24th August Dropoff for 60 Guests

Lamb koftas with roasted red pepper tomato and coriander sauce
Tuscan style lemon chicken with green olives and thyme
Green bean and courgette salad with horseradish and pine nuts
Cucumber and heritage tomato salad with basil
Wild rice and quinoa salad with lemon and fennel
French style potato salad with mustard and parsley dressing

Apple cinnamon streusel cake with sea salt ice cream 

Birthday Party for 40 Guests, Delgany

Spinach and feta filo parcels
Smoked salmon on brown bread with capers and lemon
Strawberry and brie crostini

Main Courses
Tuscan chicken with lemon, thyme and olives
Slow roasted brisket of beef with red wine sauce

Provençale tomatoes
Parmesan crusted pumpkin wedges
Char grilled broccoli with confit garlic
Pommes boulangérè
Garden salad

Flourless chocolate mousse cake
Lemon tart
Banoffi pie
Whipped mascarpone cream
Vanilla and orange blossom berry compote

Vegetarian Wedding, 180 Guests

Sharing plates of sherry roasted grapes, parmesan crips and spiced nuts
Sweet potato and chilli tartlet
Strawberry and brie crostini
Pitta chips with auberigne, hummus and pomegranate
Spinach and feta filo parcels
Beetroot Skewers, maple and chervil dressing

Sharing Salad Starter
Chargrilled broccoli with chilli and garlic
Butternut squash with sweet spices, tahini and lime
Watermelon and feta salad with black olives and parsley
Rainbow vegetable slaw, lemon yoghurt dressing
Marinated buffalo mozzarella

Main Course
Romano peppers stuffed with lentils and wild rice
Roasted Paris Brows mushrooms with herb ricotta and Comte
Steamed new potatoes, parsley and mint butter
Sauteed leeks and kale with petit pois and mint
Garden salad with toasted seeds, lemon and rapeseed oil dressing

Meringue tower with summer berries and vanilla cream

Midnight Snack
Dipping plate with flatbreads and sweet potato wedges
(Rocket pesto, butterbean hummus, beetroot and walnut dip, auberigne and tahini dip)

10th May First Communion lunch for 40 guests

Antipasti plate to share

Roast fillet of beef with red wine gravy, rocket and horseradish sauce
Pommes dauphinoise
Honey and thyme roasted root vegetables
Asparagus with hollandaise sauce
French beans and shallots

Triple layer heart shaped meringue tower
Vanilla and strawberry or chocolate and raspberry

Followed by an evening canapé reception for 40 guests

Balsamic and rosemary chicken skewers
Prawn cocktail filo cups
Roasted cherry tomato and goat's cheese tartlet
Honey and mustard cocktail sausages
Filo cigars with roasted aubergine, caramelized onion and pine nuts
Rare roast beef bruschetta with horseradish sauce

Mezze plates of sherry roasted grapes
Gruyere twists and rosemary spiced nuts

September, Wedding for 100 guests

Dressed crab on Melba toast
Brie and cranberry mini scones
Roast beef bruschetta, horseradish and rocket sauce
Honey and mustard cocktail sausages

Salad of warm crispy bacon, parmesan, baby leaves and apple balsamic dressing

Garden pea and mint soup

Roast striploin of beef, autumn spiced red cabbage
Baked fillet of hake with Salsa Verde
Gratin dauphinois
Honey and thyme roasted root vegetables

Chocolate and raspberry meringue tower with vanilla mascarpone cream

March Wedding for 80 guests

Upon Arrival
Tea and coffee and biscuits (amaretti & rasin oatmeal)

Crackling with apple sauce
Cocktail sausages with honey
Saltfish fritters with plantain sauce
Smoked salmon and brown bread
Black pudding and pea
*Serve mojitos, sparkling elderflower, champagne & water

Roast Tomato tartlet, with mozzarella and basil & winter leaves
Petit pois and mint soup with cream

Slow roast lamb with rosemary & garlic
Stuffed loin of pork with crackling & apple sauce
Seasonal fish with salsa verde with hassleback potatoes (with extra crunchy bits)
Buttered leeks and kale

Dessert table
Chocolate meringue roulade
Bakewell tart
Carrot cake
Millionaire short bread
Elderflower marshmallows
Lemon genoese sponge, lemon curd, lemon buttercream
Jug of cream
(Aines's cake)
(Mummy's cake)
Tea, coffee & fresh mint tea

Evening Food
Curried goat
Fish & chips
Bacon & cabagge
Sheridan's cheese
Comte Extar Mature, Crozier Blue, Eppoisse, Gubbeen, Trishel Ash Crackers, celery, grapes

Day Two
Honey baked ham, mustard & chutney
Poached Clare Island salmon, herb yoghurt sauce
Baby spinach, petit pois & feta with honey mustard dressing
Coleslaw of winter vegetables with yoghurt lemon dressing
Potato salad with creme fraîche and dill dressing
Tossed salad

Gluten free brownies with vanilla icecream

August Wedding lunch for 120

Honey & mustard cocktail sausages
Saltfish fritters with plantain sauce
Mini croque monsieur
Chorizo sandwich with red pepper sauce
Caramelized red onion & feta tart
Irish sea crab with lemon & dill
Mini butternut squash risotto cakes
Balsamic & rosemary chicken skewers

Buffet Main Courses
Roast striploin of beef with horseradish & rocket sauce
Tomato, ricotta & almond tart
Roast aubergine with saffron yoghurt & pomegranate
Chargrilled broccoli with feta & heirloom tomatoes
Carrot & beetroot slaw with ginger dressing
French style potato salad
Mint & coriander couscous with pistachios & cumin

*Dessert buffet supplied by a friend of the couple