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We tailor all menus for each event and occasion, looking to accommodate all tastes, styles and budgets.

Foodamour combines an elegant, bespoke and exclusive catering service that has been operating for the last 30 years. We provide a complete and end to end event service for both private and corporate customers.

Our passion for food together with our customers’ individual aspirations inspire us constantly. We pride ourselves on making every event personal and a unique experience for both the hosts and the guests.

Our Head chef and creative director Pauline Milbank leads the team, coming from a strong background of renowned Michelin starred restaurants. Her passion for food and thirst for knowledge has driven the company forward with her “anything is possible” attitude.

We take pride in knowing that every element of our food is homemade from scratch. Our emphasis on never cutting corners has strongly established our reputation over the years. We use the highest quality, ethically sourced produce incorporating the wealth of local ingredients available wherever possible, if our standards are met.

Bespoke Menus

We tailor all menus for each event and occasion, looking to accomodate all tastes, styles and budgets. The following sample menus are a small representation of what we have to offer and vary according to the seasons. The bespoke aspect of our work is at the heart of Foodamour’s continuous success.

Sample Menu

Hot Canapés

Lime leaf infused free range chicken, sweet chilli and peanut dipping

‘Melt in your mouth’ Chinese inspired belly of pork

Crumbed Norfolk pig’s cheeks and spiced apple ketchup

Norfolk fillet of beef bites and béarnaise


Delicately fried Szechuan spiced flour coated squid

Lobster thermidor beignet and hollandaise sauce

Popcorn style shrimps and cajun mayonnaise

Lightly breaded scallops, asparagus mousse and fried chorizo crumbs


Cheesy gougères stuffed with mornay sauce

Italian white truffle arancini and truffle infused mayonnaise

Quail egg Benedict in its bread basket

Ricotta and mint cream stuffed crispy courgette flowers

Cold Canapés

Prosciutto, Dolcelatte cheese, black fig and honey

Crostinis of “foie-gras mi-cuit” and fig chutney

Carpaccio of Norfolk bred beef, parmesan flakes, rocket and Italian truffle dressing

Crostini of bean and herb purée topped with crispy chorizo


Tartine of soda bread, salmon gravadlax, crème fraîche and pickled cucumber

Crab, chilli, mango and coriander filo basket

Tuna tataki and ginger dressing

Mini tacos of sea bass ceviche and guacamole


Rolled courgette strips, mint and goat’s cheese

Parmesan shortbreads, sun blushed tomatoes and basil

Crostinis of crushed peas, broad bean and mint topped with goat’s curd

Egg and soldier inspired celery salt crusted quail egg, truffle egg yolk purée and baby asparagus


Chorizo, crispy hen’s egg, asparagus and lovage

Foie gras confit, rhubarb and pistachio crunch

Ham hock terrine and piccalilli


Seared scallops, pea and mint purée, crispy prosciutto and lovage dressing

Beetroot cured Salmon, beetroot jelly and horseradish ice cream

Monkfish tail, lemon infused mayonnaise and a herb and seasonal edible flowers salad

Lobster ravioli, wilted spinach and bisque infused vinaigrette


Goat’s cheese layered grilled mediterranean vegetable terrine and basil vinaigrette

Ricotta stuffed crispy courgette flowers, tomato fondue and basil sauce

English asparagus and hollandaise filled tart and a herb and seasonal edible flowers salad

Burrata and lemon ravioli and a fresh tomato, basil and olive oil sauce

Main Course

Fillet of beef, slow cooked shoulder, marrow dumplings, watercress purée, seasonal baby vegetables, potato terrine and red wine jus

Treacle cured fillet of beef, potato terrine, béarnaise and seasonal vegetables

Roasted fillet of beef, braised oxtail croquettes, potato fondant, seasonal vegetables and Madeira jus


Venison loin, soy glazed baby beetroot, roasted turnip purée, caramelised carrots and sliced potato terrine

Roasted venison, morel mushrooms, creamy truffle potatoes, baby leeks and asparagus

Thyme roasted venison, Glazed seasonal vegetables, crispy potatoes and port sauce


Herb crusted rack of lamb, mint hollandaise, fondant potatoes, English asparagus, heritage carrots and red wine jus

Rack of lamb and its sweetbreads, crushed Jersey Royal potatoes and a basket of seasonal vegetables

Lamb loin and rump, braised chicory, hasselback potatoes, spinach and sorrel pesto and seasonal vegetables


Stuffed guinea fowl supreme, pistou of seasonal vegetables and crushed new potatoes

Mozzarella, basil and sun-dried tomatoes stuffed guinea fowl, seasonal vegetables, crushed new potatoes and a light vermouth and quince jus

Duck breast and confit of leg, rainbow chards, fondant potatoes and a fig and fennel confit


Braised turbot, buttered iceberg, Cornish crab, potato gnocchi and truffle butter sauce

Roasted monkfish, crispy coppa charcuterie, white polenta and gremolata

Seared cod, crab beignet, buttered samphire, roasted asparagus, Pommes Anna and crab butter sauce


Flaming crème brulée, chocolate and salted caramel ganache and a pink rhubarb sorbet

Chocolate mousse, salted caramel ice cream, mango jelly and passion fruit sauce

Eldeflower and crème fraîche tart, strawberry sorbet and strawberries

Orange posset, poached rhubarb and ginger ice cream

Yoghurt panna cotta, poached pink rhubarb and orange confit

Rum infused slow roasted pineapple in vanilla syrup, pineapple jelly and buttermilk sherbet

Lemon tart and gin and tonic sorbet

Passion fruit tart, hazelnut praline and lemon curd sauce


Trio of desserts

(Choose 3 from the list below)


Chocolate ganache

Salted caramel and chocolate ganache

Milk chocolate mousse

Passion fruit posset

Lemon posset, sable biscuit and Poire William chantilly cream

Buttermilk panna cotta and rhubarb cooked in rose syrup

Lemon and thyme tartlets

Passion fruit tartlets

Raspberry shortbread

Passion fruit cheesecake

Flaming vanilla crème brûlée

Muscovado pavlovas, lime cream and mango

Passion fruit jelly


Bowl Food

Served by our waiting team. A networking must.


Choose 4 of the below


Chicken, Thai basil and cashew nut stir fry

Kung Pao chicken stir fry

Chicken Shawarma, roasted vegetables couscous salad, hummus and mint yogurt sauce

Chicken, white wine and tarragon casserole

Smoked chicken caesar salad

Vietnamese chicken salad


Chinese caramel pork and sticky rice

Oriental pork casserole and a fried green vegetable stir fry

Simmered chilli pork, steamed rice and greens

Crispy belly of pork, creamy mash, caramelised apple and cider jus

Cannellini bean salad, roast cherry tomatoes and chorizo


Thai Massaman beef curry

Latin American style beef stew and marinated red onion salsa

Chilli con carne, cheddar cheese, jalapeños peppers, crème fraîche and tortilla crisps

Tagliata (flash seared beef, roquette salad, parmesan and balsamic dressing)

Get in touch with us

We tailor all menus for each event and occasion, looking to accommodate all tastes, styles and budgets.