Take the stress out of your dinner party, Dinner By Design will cater for your every need and we will come and do all the hard work for you.
Whether you are entertaining friends, family or trying to impress the boss.

Dinner By Design will come and prepare anything, from an impressive 3-course dinner to a full 6-course dining experience. From food prep and shopping to cleaning the dishes at the end of your event.

SOUPS

Cream of vegetable soup.

Carrot and coriander with a slight orange zest.

Split pea and bacon soup ‘London Particular’.

Smoked haddock and potato soup.

Mulligatawny ‘pepper water’ soup.

Chicken and sweet corn soup. 

 Any soup can be made upon request.

STARTERS

Duo of Parisian melon balls soaked in midori liquor with a fresh chopped mint.

Flat field mushroom stuffed with smoked bacon bits and bread crumbs with Shropshire blue cheese then covered in a cream and white wine sauce.

Asparagus spears bundled with Parma ham and grilled with garlic boursin cheese and laid over a bed of crisp mixed leaves with balsamic syrup.

Chicken liver mousse with sweet red onion and cranberry compote melba toast.

King prawn and little gem salad with marie-rose sauce.

Pan fried calamari tossed in garlic and crushed chilli oil, with lambs leaf garnish and lemon dip.

Goats cheese wheel with toasted walnut pieces and honey glace on a bed of salad leaf.

Scented mussels cooked in white wine, lemon and onion sauce.

SORBETS

Orange, Lemon, Blackcurrant, Strawberry and champagne.

MAINS SUITED TO SMALLER DINNER PARTIES  

Venison steak soaked in red wine with red currant jus with a fondant potato and roasted root vegetables.

Wild shoot ½ Pheasant, breast and thigh covered in port and cranberry jus served with buttered new potatoes and parsley with crisp vegetables.

Fillet tornados resini capped with smooth chicken liver pate and a flatmushroom en croute with rich jus jenga chips and seasonal vegetables.

Slow braised lamb Henry cooked with root vegetables, rosemary and red wine, on a bed of sweet potato and carrot mash, with sticky honey gravy and seasonal vegetables.  

Pork fillet stuffed with stewed spiced apple and sage, wrapped with pancetta and covered in a sweet cider sauce over a bed of cheddar mash potato with seasonal vegetables.

Half crispy duckling in plum sauce on a bed of stir fried vegetables.

MAIN COURSE SUITED MORE TO OVER 30 PEOPLE

Chicken fillet with wild mushroom and white wine tarragon sauce.

Traditional whole roast chicken dinner basted with thyme.

Roast rib of beef carved at the table crowned with Yorkshire pudding and gravy.

Slow roast leg of lamb spiked with fresh mint and served with sweet honey jus.

Roast leg of pork with stuffing. 

Our fish is wild caught where ever possible or responsible farmed to ensure a perfectly natural taste and the preservation of fish stock's.

Roasted sea bass stuffed with fennel garlic and lemon.

Scottish salmon in traditional Hollandaise sauce.

Tuna steak with pink pepper corn sauce.

Baked whole rainbow trout stuffed with toasted almonds and lemon.

Cod fillet packed with minted mushy peas wrapped in parma ham on a bed of pesto mash.

VEGETARIAN

Mediterranean vegetable linguine pasta tossed with pesto and mozzarella cheese. 

Asparagus spears set on a bed of beetroot risotto and finished with fresh Parmesan cheese.

Wild Mushroom and almond stroganoff served on a bed of basmati rice and made complete with a drizzle of balsamic syrup.

DESSERTS

Strawberry and white chocolate Malteser cheese cake.

Raspberry and chantilly cream meringue nest.

Banoffee pie.

Tiramisu with Chablis biscuit.

Bread and butter pudding with strawberry glaze.


Based in the heart of Wrexham we are able to deliver our services across
North Wales, Cheshire, Chester, Shropshire, Shrewsbury, Telford, Whitchurch, Oswestry, Mold, Ruthin, Queensferry, Overton, Corwen, Ellesmere, Market Drayton, Clywd, Flintshire, Warrington, Northwich, Crewe, Nantwich.