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Image by Kelly Sikkema

DIY VALENTINES SUPPER

This is the third year of our incredibly popular DIY Valentines Supper. We do most of the work. You just finish it off. It takes less than an hour and comes with full instructions.

Image by Louis Hansel

How It Works . . . .

You look at the menu and decide what food you would like. The Canapes and the Pudding are fixed. The starter and main course are chosen by you.

You can have different Starters and Main Courses.

We prepare all of your food and put it in foil oven trays which reduces your washing up. We place your entire meal in a beautifully wrapped box with full and easy to follow instructions to finish it off and present it. This is really just warming up stuff and finishing the main course.

Once you have chosen your food you decide when you want it - we are preparing food for Saturday February 11th, or for Valentines Day Tuesday February 14th. The meals are fine for a couple of days if kept refrigerated so you have flexibility about when you eat them. Buy for yourselves or buy for a gift.

Meals must be collected from Kitchen TA5 1HY between 9am and 6pm on Saturday February 11th. There is no delivery on Saturday.

On Tuesday February 14th meals must be collected between 12.00 noon and 6pm. Or we will deliver between the same times to Bridgwater & Taunton. There is a delivery cost of £2.00 per meal which will be added to the cost of your box.

Your 4 course meals with containers and full instructions are just £29.00 each with a £5.00 supplement for the fillet of beef.

This includes a 200ml bottle of chilled Prosecco each.

Any queries please email 

keith@food-4-you.co.uk

Order Here!

The DIY Valentines Supper Menu.

Chefs Canapes - three each just to get things going. Mini Yorkshire pudding with creme frais, strawberry and roast beef. Smoked salmon blini. Baby tarts with mild stilton mousse and apple compote. All accompanied by chilled Italian Prosecco.

Starters

Ham hock & pea terrine with piccalilli gel, micro herbs and crispy croustade.

Smoked salmon & prawn pate with smoked salmon, dill and olive bread.

Tomato, basil & goats cheese tart with a baby leaf salad.

Bread & Butter

Main Courses

Supreme of chicken breast stuffed with a mushroom, sage, and spinach pate. Wrapped in pancetta and served with chicken jus.

Chargrilled pork tenderloin with baby apples a apple & local cider sauce.

Fillet of Westcountry beef with field mushroom & a red wine beef jus. £5.00 supplement.

A pithivier of spiced butternut squash, chick pea & spinach with a pea veloute.

All served with dauphinoise potatoes, honey roasted carrots & parsnips  and a selection of green vegetables.

A trio of wonderful puddings served with pink peppercorn hearts - lemon posset with lemon curd and meringue kisses. Rich chocolate mousse with fresh raspberry. & Banoffee cheesecake.

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