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Sally Newell

Our preferred caterer is Sally Newell based in the next village along from Aldington.

Sally has run the business for over 20 years, specialising in weddings in the Kent area and sourcing her produce locally. Over the years the incredible feedback from happy customers for her homemade ice cream led Sally to start Simply Ice Cream, which Sally now runs in conjunction with the original catering business.

Simply Ice Cream is a multi award winning, premium brand with stockists all over the country including Waitrose.

Our Preferred Caterers

Sally Newell can be contacted on the following
01233 720 259

Simply Ice Cream Awards
Winner of 10 Great Taste Awards – the Honeycomb was a 3 star winner
Winner of the 2010 Local and Regional Supplier Award for Waitrose
Quality food winner local food 2007 and highly commended in 2010

Hot Canapés

Filo parcels filled with either/or:
Mushroom and stilton
Spinach, pinenut and feta

Miniature vol au vents filled with either/or:
Indian style chicken filling
Mushroom and stilton
Broccoli and brie
Prawn and sundried tomato

Miniature korker sausages with a mustard mayonnaise dip

Miniature quiches filled with either/or:
Bacon and mushroom
Broccoli and brie
Mixed peppers
Smoked salmon and dill
Mushroom and stilton

Tiger prawns wrapped in filo pastry and served with a hot chilli dipping sauce

Chicken livers wrapped in crispy bacon

Chicken goujons, deep fried, and served with a ginger yoghurt dip

Mexican profiteroles, small balls of choux pastry filled with a mexican style taco mix

Devils or Turks (bacon wrapped around prunes or apricots)

Cold Canapés

Smoked salmon on brown bread with cracked black pepper and lemon juice served in bite-size triangles

Quail’s eggs served in a beautifully decorated ‘bird’s nest’ using seasonal flowers and berries, with a celery salt or Japanese seasoning dip

Tandoori chicken fillets on skewers served with a yoghurt and mint dip

Asparagus spears served with a hollandaise sauce

Asparagus spears wrapped in Parma ham

Asparagus rolls

Salmon and dill cakes

Chinese style pancakes filled with either/or:
Thai beef salad with lime and chilli
Chicken with sesame seeds
Duck with cucumber, spring onion and plum sauce

Ripened brie wrapped in pastrami

Crudités displayed in a cabbage with corn chips/pita bread served with either/or of the following dips:
Garlic and chive
Sun-dried tomato, olive and basil

Cold Buffet Options


*Quail Egg, feta and walnut salad

Smoked salmon timbales filled with fresh salmon mousse

*Asparagus mousse decorated with fresh asparagus spears and served with a lemon mayonnaise

Smoked Salmon on mustard blinis with crème fraiche and dill served with a salad garnish

*Watercress mousse served with salad and watercress garnish and a dill mayonnaise

Smoked chicken terrine served with a tomato coulis and mixed pepper garnish

*Asparagus spears with hollandaise on a baby leaf salad

*Spinach roulade stuffed with sundried tomato, olive and herb cream cheese

*Various cold soups:
Pea and mint, vichyssoise, gazpacho, tomato, roast garlic and basil, cream of lettuce, carrot and coriander

Chicken, ham and apricot terrine

Three layered fish terrine served with a lime and coriander dressing

*Mushroom terrine with a mixed pepper garnish

Spinach roulade stuffed with smoked salmon and herb cream cheese


Smoked chicken, walnut and pepper salad with a creamy chive and mango dressing decorated with fresh mangoes

Marinated beef salad with roasted vegetables served on a bed of cous cous

Sesame, lime and chilli marinated chicken served with mixed peppers and mange tout

Baked ham with honey and cloves or a honey and mustard crust

Hot cured salmon served with a lime and dill yoghurt

Herb marinated chicken breast slices served with a orange and basil dressing

Pork fillet terrine with garlic and herbs

Thai spiced beef salad with carrot, peppers and mange tout

Slices of chicken breast with a sauce of stem ginger and coriander mayonnaise

Antipasto platters – selection of cold meat and salami’s garnished with sundried tomatoes, gherkins, roasted peppers, garlic olive oil and parmesan

Platters of sliced rare roast beef served with mustard and horseradish sauces

Sliced chicken breast in a rich creamy curried sauce with almonds

All mains are served with hot new potatoes and a variety of seasonal salads

Cold Buffet Options

Vegetarian Mains

Various quiches:
Spinach, pumpkin and feta
Asparagus and brie
Camembert, smoked salmon and dill
Leek and mushroom

En croute:
Mushroom and stilton
Mixed roasted peppers, basil and pinenuts
Broccoli and stilton

Stuffed mushrooms with a compote of mixed peppers, sundried tomato and cous cous

Goats cheese, tomato and basil tarts

Roasted red onion, rosemary and feta tarts

Feta, spinach and pine nut filo rolls

Roasted provencal vegetable medley served on a bed of lemon and coriander cous cous

Chestnut, spinach and mushroom filo torte with a tomato and ginger coulis


Chocolate roulade stuffed with
Chocolate fudge and cream
Raspberries and cream
Chocolate, rum and raisin torte

Various ice-creams:
Honeycomb crunch
Orange and lemon
Chocolate and grand marnier
Marmalade and stem ginger
Irish coffee (with whiskey)
Vanilla rum and raisin
Mango, lime and passionfruit
Amaretto biscuit and marsala

Fresh seasonal fruit salad

Raspberries/strawberries served with miniature meringues

Chocolate marzipan terrine with rum and cherries

Swiss chocolate torte with brandy

Three layered chocolate fudge terrine

Hazelnut pavlovas decorated with whipped cream and fresh seasonal fruit

Cheese plate served with grapes and biscuits

We ask that you choose one starter from the list above, followed by 3 main dishes which will be accompanied by seasonal salads and hot new potatoes and then 3 desserts.

Formal Lunch or Dinner


Quail egg, feta and walnut salad with a balsamic and walnut dressing

Watercress mousse garnished with mixed peppers and a lemon mayonnaise

Smoked salmon blinis with crème fraiche and dill

Gazpacho garnished with finely chopped cucumber, peppers and tomato

Asparagus mousse served with asparagus spears and a lemon dressing

Smoked chicken terrine with a tomato coulis


Homemade chicken liver pate garnished with mixed peppers

Thai style smoked chicken and sesame salad

Potted shrimps served with mixed salad

Smoked salmon timbales with lemon mayonnaise

Three layered fish terrine with a dill dressing

Spinach roulade stuffed with smoked salmon and herb cream cheese

Tomato, roast garlic and basil soup

Smoked chicken salad with fresh mango and walnuts

Thai style noodles with prawns


Chicken breast served with a mushroom, garlic and cream sauce

‘Bangers and Mash’ Traditional pork sausages served with onion gravy

Pork loin medallions served in a coriander and ginger sauce

Chicken breast served with a tomato, basil, pinenut and pesto sauce

Boned and stuffed quail served with rich red wine gravy

Duck breast with a cranberry and orange sauce

Lamb noisettes with a mushroom and redcurrant sauce

Formal Lunch or Dinner

Mains Continued

Chicken breast stuffed with sun-dried tomatoes, pine nuts and basil compote served with a mushroom and cream sauce

Pork loin with a mushroom, stilton and walnut sauce

Lamb a la greque (aubergines, apricots and coriander in a rich tomato sauce)

Tudor beef (peppers, onions and walnuts in a red wine sauce)

Sliced chicken breast in a creamy coriander and ginger sauce

Thai style red curry – beef

Thai style green curry – chicken

Beef and mushrooms in a rich red wine and herb gravy


Individual strawberry cheesecakes with mixed berries and a raspberry coulis

Chocolate marzipan terrine served with homemade strawberry ice cream

Brandy baskets filled with homemade honeycomb ice cream and mixed berries

Mini merinques with strawberries and home-made vanilla ice-cream

Apple tart with mixed berries and fruit coulis

Chocolate torte with home-made honeycomb ice-cream

Poached pears with homemade stem ginger and marmalade ice cream

Lemon mousse with mixed berries

Treacle tart with caramelised oranges and homemade honeycomb ice-cream

Chocolate, rum and raisin torte with mixed berries and coulis

Individual lemon cheesecakes with tropical fruits and homemade blackcurrant ice cream

Individual hazelnut meringue nests filled with cream and mixed berries with homemade stem ginger and marmalade ice cream

Please choose one starter, one main and one dessert from the list above.

Finger Buffet

Chicken breast skewers marinated in either, Honey and soy, Thai spices, Tikka or BBQ

Korkers sausages served with a mustard mayonnaise dip

Crudite served with a dip

Asparagus spears with a hollandaise dipping sauce

Platters of cheese served with French bread and decorated with grapes, strawberries and fresh flowers

Bitesize sausage rolls

Chicken, pork or beef satays served with a peanut dipping sauce

Salmon or mackerel pate served with rice crackers

Thai marinated king prawns on skewers

Assorted mini sandwiches

Mini blinis topped with smoked salmon, dill crème fraiche and chives

Individual bitesize quiches either bacon and mushroom, broccoli and brie, mixed pepper and stilton, tomato and basil or mushroom and stilton

Dessert Selection

Miniature éclairs
Miniature fruit tartlet
Miniature meringues sandwiched with fresh cream
Chocolate torte tartlets

Hot Dishes Served Buffet

All served with seasonal vegetables or salad and (if applicable) hot new potatoes/rice

Fish pie with a potato topping
Lamb a la Greque
Tudor beef
Chicken breast in a creamy coriander and ginger sauce
Steak and kidney with a puff pastry top
Chicken and mushrooms pie
Venison casserole with cranberries
Steak and mushroom pie
Shepards pie
Cottage pie
Lancashire hot pot
Thai style red beef curry
Boeuf bourguignonne
Lamb and leek hot pot
Beef, mushroom and red wine casserole
Pheasant in a rich red wine gravy with a crunchy bacon and breadcrumb topping
Green thai chicken curry
*Three bean casserole
*Red thai vegetable curry
Traditional chilli

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