As one the South West's leading caterers, Claire's Kitchen has specialised in delivering menus for 8 - 500 guests, since 1987.

Using local ingredients, meat and vegetables from their farm in South Devon located between Salcombe and Kingsbridge. The food is prepared by Claire and her team of Chefs. Claire, holder of The Cordon Bleu Diploma is committed to consistently producing food for her clients to a very high standard.

We create food for every occasion including weddings, parties, dinners, lunches and events throughout South Devon. We've showcased a range of sample menus in our menu ideas section, where you will also find price examples for catering at your event. 

To plan your special occasion and for a personal quote, please contact us.

Canapes to fight over...

  • Fresh crab & creme fraiche on cayenne toasts       
  • Chinese crab and mushroom filo parcels with chilli dip
  • Crab and Asparagus Tartlets
  • Mini Crab cakes with avocado, chilli and coconut salsa
  • Smoked roasted salmon tartlets with hollandaise sauce
  • Dill blinis with smoked salmon and lumpfish roe
  • Avocado blinis with whitebait & creme fraiche
  • Quails eggs wrapped in smoked salmon 
  • Mini Tartlets of Scallop & ginger wine sauce
  • Lime marinated tiger prawns with fresh mango and cucumber
  • Seafood Parcels in filo pastry
  • Spicy Thai fish cakes with dipping sauce
  • Hot Prawn and Cheese Dill Baskets
  • Stuffed mushrooms with bacon, garlic and Parmesan cheese
  • Smoked duck and caramelised onion on toasts 
  • Smoked duck around mango
  • Chicken chilli balls with coriander & red pepper with a chilli dip
  • Chicken, apricot and Brazil nut balls with coriander & apricots
  • Mini Cheese Choux Buns filled with bacon and avocado
  • Quail eggs in Palma ham
  • Prune and Apricot  Bacon rolls on sticks
  • Spicy Beef Meat Balls with pineapple on sticks
  • Mini Thai scones with rare filleted beef and a chilli salsa
  • Mini Yorkshire puddings with beef & horseradish sauce
  • Mini scones with caramelised onion & cocktail sausages
  • Selection of our pates on bruschetta
  • Quails Egg Tartlets with hollandaise sauce
  • Roasted peppers & goat cheese filo baskets
  • Spinach and Cheese Triangles in filo pastry
  • Cherry tomatoes with fresh basil and mozzarella cheese
  • Roulade of saffron with double cream Brie
  • Filo baskets with apple, Stilton and thyme
  • Filo baskets with leek, spinach and feta cheese
  • Beetroot on cumin short crust with cream cheese

 


 

The food was simply delicious. I have had so many letters commenting on the food - many saying it was the best they had eaten at a wedding breakfast. As for the canapes - everyone loved them + eating them in the sunshine was pure joy! Your staff were excellent and worked so hard, so thanks again for your skill, expertise and sheer hard work. My friends who recommended you were so right!
Felicity, 27th May 2013
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Handmade Starters

COLD STARTERS:
  • Smoked duck and avocado with a redcurrant dressing
  • Avocado, spinach & mushroom salad with crispy bacon & olive oil
  • Melon, prawn, grapefruit salad with chives and creme fraiche
  • Prawn and squid salad with chilli and coriander
  • Seared Tuna with shredded salad of cucumber, radish, onion & Japanese soya sauce & sake dressing 
  • Mexican seafood salad, marinated fish with tomato, green pepper & herbs with lemon & olive oil
  • Fresh Asparagus, scallop and king prawn salad with orange dressing
  • Fresh Asparagus, Parmesan and Proscuitto salad with a basil dressing
  • Locally smoke-roasted Salmon served with cucumber, mango and a dill creme fraiche
  • Honey seared Salmon with coriander noodles
  • Fresh crab potted with butter, brandy and orange
  • A platter of locally smoked fish
  • Selection smoked & cured fish & meat with fresh fruit
  • Fresh Seafood Terrine, salmon, prawns & smoked trout with spinach served dill creme fraiche 
  • Tuna fish and cottage cheese stuffed nectarines with capers and olives, a delicious combination
  • Vegetarian courgette & pine nut stuffed tomatoes with cracked wheat, fresh herbs & French dressing                          
  • Fresh Crab and Lobster Salads
  • Selection of Tapas

HOT STARTERS:
  • Chinese crab filo parcels with red pepper, chestnuts & shitake mushrooms served with a chilli plum sauce
  • Fresh Crab Cakes with a chilli coconut and avocado salsa
  • Fresh scallops served with a ginger wine sauce
  • Thai fish cakes with salad and a dipping sauce
  • Salmon & Asparagus Tartlets with hollandaise sauce 
  • Thai salmon parcels with ginger, lime and coriander coconut salsa
  • Fillet of sole with cream, rhubarb, mushroom and ground coriander
  • Fillet of sole rolled with spinach served with a red pepper sauce
  • Bacon, Parmesan cheese and garlic stuffed mushrooms
  • Spicy vegetable filo parcels with yoghurt, coriander, and horseradish sauce
  • Grilled goat cheese croute with red pepper coulis and rocket salad
  • Salcombe Bay crab soup
Just a little note to say how much we enjoyed our meal at Coombe Farm Barn on 8th October. Thank you so much, a really enjoyable dinner and your extra touches made the meal a truly culinary experience! 
The Ayres, 8th October 2012
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Mouthwatering Mains

  • Sirloin of Beef with a crust of horseradish, garlic and herbs - roasted & served with fresh pesto sauce
  • Fillet steak stuffed with garlic butter & fresh herbs, with a wine, whisky & green peppercorn sauce
  • Beef Wellington - fillet baked with duxelle of mushroom & parsley, with red wine & redcurrant sauce
  • Marinated fillet of Beef Teriyaki roasted and carved with a red wine sauce
  • Beef Sirloin Steaks with rhubarb, chilli compote and a creme fraiche sauce
  • Braised Beef Steak with thyme, allspice, cream and Marsala

  • Boned Rolled Leg of Lamb roasted, carved and served with:
- a sauce of apple, cranberry, cinnamon, allspice and ginger
- a sauce of spice, pineapple juice, tomato, walnuts, onion, garlic  & parsley
-       red wine, redcurrant and rosemary sauce

  • Rack of lamb, boned and rolled filled with a stuffing of:
- apricot, rosemary, lemon and redcurrant and served with a red wine & redcurrant sauce
- Moroccan couscous filling of pistachio, date & coriander seeds and served 
with a gravy of lemon  & apricot

  • Loin of Pork filled with shallots, peppers, apricots &celery served with a prune & lemon sauce
  • Stuffed Pork Tenderloin with apple, wine and sherry sauce
  • Leg of Pork steaks stuffed with Gruyere and Parma ham served with a sherry  & apple sauce
  • Pork Piedmontaise: baked with onion, garlic, rosemary, tomato, mushroom, apricot, lemon, Marsala & cream
  • Farmed Venison parcels of vegetable and fresh coriander, served with creamy lemon & coriander sauce.
  • Venison steaks served with rhubarb chilli compote and a creme fraiche sauce
  • Game Pie made with venison, rabbit , pheasant, red wine & mushroom  with  handmade flaky pastry
  • Oriental Duck Breast served with ginger, lemongrass, chilli, garlic, orange, & spring onions
  • Chicken breast soaked in lime, baked in savoury crumbs served with Hollandaise sauce 
  • Chicken breast stuffed with apricot, lemon, pistachio nuts and tarragon served in a wine sauce
  • Chicken breast filled with mushroom, bacon, thyme and red pepper in a wine and cream sauce
  • Salmon en croute filled with spinach, dill and prawns with a lemon, wine & dill sauce
  • Salmon steaks baked and served with sauce of ginger, onion, garlic, vermouth, wine, lemon & herbs
  • Fillet of sole filled with a salmon mousseline in a wine and cream sauce
  • Monkfish served in a wine, cream & crab sauce with, red onion and tomato
  • Fresh local Sea bass with prawn, fennel and lemon served in a light wine cream sauce
  • Thai spiced fillet of local fish with vegetable stir fry, potato & spinach with coconut


All served with seasonal vegetables to be agreed upon

We just wanted to say a very big thank you for all that you and your staff did for us at our marquee wedding in Thurlestone. We were absolutely thrilled with the food and the service we received was faultless. So many of our guests commented how delicious and plentiful the canapes were and the three main courses had fantastic reviews. Restaurant quality served with style in a field!
Patrick & Lucy Thornton, June 2011
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Take your pick .....

COLD MAIN COURSES
  • Tahitian Chicken:  chicken pieces in a sauce of mayonnaise & mango chutney with red wine, raisins, banana & coconut decorated with avocado, spring onion, black olives
  • Chicken breasts marinated in lime juice sautéed and sliced, served in a fresh tarragon & lime mayonnaise
  • Spicy Tasman Chicken: chicken in a mayonnaise sauce with cinnamon, ginger and allspice with nectarines, cherry tomatoes and blanched celery (hazelnuts)
  • Coronation Chicken topped with fresh mango
  • Chicken boned and rolled with stuffing of minced pork, gammon, chicken breast, onion, herbs, cranberries, apricots, lemon & pistachios
  • Boned Stuffed duck:  filled with minced chicken, duck breast, ham, herbs lemon & black cherries
  • Turkey Galantine:  boned and stuffed with minced pork, chicken breasts, onion, herbs, lemon, Cranberries and apricots
  • Our award winning Hand Made Cold Game Pie: venison, pheasant, pork, juniper, herbs
  • Our Hand Made Pork Pie: plain or with added herbs and fruit
  • Spicy Oriental Beef Salad: roast beef cut in strips in a spicy, but not hot, slightly sweet sauce with cucumber, garlic, red pepper and bean sprouts
  • Sirloin of Beef roasted in a horseradish crust served with a fresh pesto sauce
  • Roast Beef, served with mustard sauce & horseradish cooked to your requirements
  • Our own produced corned beef: silverside baked with wine, citrus fruit and spices, served cold & sliced, a tasty alternative to roast beef
  • Gammon baked with a mustard and Demerara sugar
  • Dressed salmon served with a fresh watercress mayonnaise
  • Fish and Prawn Terrine served with a watercress and herb mayonnaise
  • Ceviche:  marinated brill with lemon and olive oil
  • Prawn and Squid Salad marinated in olive oil and garlic with parsley and chilli
  • Dressed lobster and crab

SALADS
  • Mixed summer leaves with traditional French dressing & sesame seeds
  • Spinach leaf, alfalfa shoots, watercress & chickpea salad with balsamic dressing
  • Tabbouleh - cracked wheat, cherry tomatoes, cucumber, mint & parsley
  • Red Quinoa Salad with pineapple, spring onion, raisins, pine nuts, mint
  • Puy lentil, feta, tomato, red onion, thyme
  • Mixed Roasted Vegetable Salad with olive oil dressing
  • Mixed Bean Salad with or without bacon with a coriander dressing
  • Broad bean, black bean, red onion, peppers
  • Red and white crunchy coleslaw with celery
  • Chicory, Orange and Celery Salad with a slight curry dressing 
  • Fennel and Radish Salad with olive oil, parsley and lemon juice
  • Tomato, Olive & Feta cheese with olive oil & lemon juice
  • Tomato, red onion with a marjoram and red wine vinegar dressing
  • Tomato and Mushroom Salad with sour cream
  • Tomato, Mushroom and Gherkin Salad with a tomato dressing
  • Plain Tomato with basil, spring onion or cucumber
  • Herby Mushroom Salad: mushroom, onion, carrot, bean sprouts, chives and parsley
  • Courgette, Mangetout and Grapefruit salad
  • Waldorf salad:  celery, apple and walnuts with mayonnaise
  • Curried Apple and Celery Salad with almond and raisins
  • Wild Rice Salad with spring onion, red pepper, apricots, pistachios & lemon fresh herb dressing
  • Pasta Salad with celery, yellow peppers, walnuts, cherry tomato & onion 
Many thanks again for organising such a feast for our wedding. The food was a real talking point. We will be recommending you to local friends and hope to book you for future family events!
Hannah & Jack, 16th June 2012
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Our delicious sweets....

  • LemonAlmond Tart served with raspberries
  • Glazed Blackcurrant Frangipan Tart
  • Fruit Tart Coeur a la Creme:  glazed fruit on top of sweetened cream cheese
  • Rich Chocolate & pecan flan with maple syrup
  • Rich Chocolate Tart with raspberries
  • Dutch style Apple & Passion Fruit Cake
  • Apple Glazed Flan with lemon and ginger pastry
  • Rhubarb Meringue Tart
  • Caribbean Tart with lime, bananas and pineapple topped with double cream and Malibu
  •  
  • Lemon Meringue Cream Basket with kiwi fruit, orange and passion fruit
  • Chocolate Hazelnut Meringue cake with fresh raspberry sauce
  • Praline Vacherin:  almond meringue filled with cream praline, apricots and Amaretto di Saronno Liqueur
  • Meringue Baskets filled with Rhubarb Fool and fresh strawberries
  • Fresh Fruit Meringue Baskets
  • Chocolate meringue with passion fruit cream
     
  • Fresh Fruit Meringue Torte with sponge, strawberries and cream 
  •  
  • Rich Chocolate Roulade filled with white chocolate mousse and cream
  • Lemon Roulade filled with cream  & raspberries served with a lemon sauce
  • Rich Baked White Chocolate Cheesecake
  • Viennese Curd Cake a light lemony cheese cake served with butterscotch sauce 
  • Raspberry and Passion Fruit Cheese Cake
  • Caramel coated choux buns filled with fresh cream, orange rind and Cointreau, 
  • Summer Pudding
  • Panacotta served with fresh fruit marinated in Grappa di Pinot
  • Sticky Toffee Pudding with vanilla cream
  • Chocolate Brownies with fresh fruit and clotted cream 
Medley of sweet samples (any sweet can be done as a medley,
                                           but they do increase the cost due to lay out time):
                           - Square of chocolate mousse,
                           - Caramel and Cointreau filled choux bun
                           - Mini meringue basket filled with rhubarb fool and strawberry
                         
                           - Chocolate brownie   with clotted cream
                           - Lemon cream meringue baskets with kiwi & passion
                           _ Summer pudding.                                             fruit.                     
                                
                             Winter sample:
                           - Mini Apple tart
                           - White chocolate cheese cake
                           - Port Jelly
To say the food was incredible would be an understatement, everyone loved it! For me it was everything I'd hoped it would be and more and that is all thanks to you and your team.
Mr & Mrs Butterworth, October 2012
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Nibbles whilst socialising

MEAT CHOICES
  • Pork, bacon & apricot parcels 
  • Lamb and fresh ginger patties
  • Chicken and asparagus in puff pastry with sesame seeds
  • Mini beef and vegetable pasties
  • Duck and Mandarin filo parcels
  • Curried chicken liver and egg crescents
  • Bacon and cheese quiches
  • Cheesy Scones with caramelised onion & cocktail sausages
  • Mini beef rolls with horseradish
  • Coriander scones with Thai salsa and rare beef 
  • Chicken and watercress rolls with mango chutney
  • Smoked ham croquettes
  • Chicken chilli patties with sweet chilli dipping sauce
  • Spicy beef meatballs with fresh pineapple
  • Bacon & parmesan stuffed mushrooms with garlic & parsley
  • Thai beef satay
  • Chicken satay
  • Chicken tandoori
  • Asparagus wrapped with Proscuitto
  • Mini breakfast potato cake with Proscuitto, tomato & egg
FISH
  • Thai fish cakes with dipping sauce
  • Mini crab cakes with coriander paste
  • Chinese crab & mushroom parcels with a sweet and sour dip
  • Smoked haddock, spinach & cheese filo parcels
  • Smoked Roasted Salmon tartlets with hollandaise sauce
  • Scallops with ginger wine butter in baskets
  •  Mini crab and asparagus tartlets
  • Fresh Salmon dill & cheese tartlets
  • Smoked Mackerel in Choux buns with cream cheese & horseradish
  • Avocado blinis with whitebait and creme fraiche
  • Prawn, cheese & fresh dill baskets 
  • Quails eggs wrapped in smoked salmon
  • Ginger and lime marinated tiger prawns with coriander
VEGETARIAN
  • Quails egg tartlets with hollandaise sauce
  • Mushroom tartlets with hollandaise sauce
  • Caramelised red onion and Feta tartlets with thyme
  • Apple and Devon Blue filo baskets
  • Feta & spinach filo baskets with leeks, or roasted peppers
  • Spinach and cheese triangles in filo pastry
  • Mini pizzas
  • Cheese and olive scones with garlic cream cheese topped with tapenade
  • Curried vegetable samosas
  • Olive oil baked toasts with goat's cheese, pesto, tomato and pepper
  • Goat's cheese fritters with roasted red pepper sauce
  • Tabbouleh stuffed tomatoes - pine nut, courgette, parsley, garlic & lemon.
  • Vegetable Frittata
  • Cumin short crust with fresh beetroot
SANDWICHES
(usually we supply selection of 5-6 fillings).
  • Turkey, watercress & mango chutney
  • Brie and black grape
  • Cheddar with pickle or tomatoes
  • Our home baked Gammon with mustard & salad leaves
  • Fresh cooked Salmon with sliced cucumber
  • Farm eggs with mustard & cress
  • Roast beef with horse radish and rocket
SWEETS 
  • Chocolate brownies
  • Mini chocolate roulade
  • Fruit tartlets Coeur a la creme
  • Meringue fruit baskets
  • Hazelnut chocolate baskets
  • Butterscotch cream tartlets
  • Walnut / Syrup Pies
  • Rhubarb meringue tartlets
  • Lemon almond tartlets
  • Minced Pies
  • Strawberries (when fresh) dipped in white and dark chocolate
  • Caramel choux buns with orange and Cointreau
  • Fresh dates split with cream cheese, Cointreau, orange and walnuts
  • Tray bake cakes:- spicy carrot, lemon & passionfruit, cider & apple, chocolate fudge cake
Thank you again for your tremendous help and for serving up a truly splendid feast at our wedding!! Everyone has commented on the quality of the food and how tasty it was! My vegetarian friend said it was the first wedding she has been to where she didn't feel like an afterthought. Thank you so much!
Lisa Joyce, June 2012
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Additional menu/food ideas to feed your guests...

  • Cheese Wedding Cakes
  • Cheese Boards of West Country Cheeses, biscuits and grapes
  • Buffet of Cheeses and home made pates (with French bread, biscuits, celery, cherry tomatoes & grapes)   
  • Finger Buffets (see sample menu in menu section, or more choices in Finger food menus) 
  • Spit/ Hog Roast simply (carved and served with relishes and sometimes salads)
  • Cream Tea (Tea served with scones, homemade jam & clotted cream)
  • High Tea ( sandwiches, scones, cakes, and sometime savoury finger foods)    
  • Dishes made and delivered for your suppers (priced by negotiation)
  • Cakes for Parties (priced by negotiation) We are not Wedding Cake makers, see our links page.
  • Prices for the above are mainly in the menu section of EXTRA OPTIONS  
What a wonderful event you created for my celebration lunch. It all went so smoothly and everyone had such a happy time. The highlights were the food, which so many people mentioned to be outstanding - I can't imagine how you manage to accomplish it all - and also the team spirit of your staff, who so pleasantly, quietly and efficiently carried out their work.
Liz Balkwill, June 2011
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