Based in Devon in the South Hams and covering the South West.

Food with Thought, bespoke to each individual event. Party Design and Menu Planning for all occasssions.

Can organise all aspects of your special event including, staff and hire.

For further information
T. 07977 451 729
E. food@sarahpope.com

Grilled Scallops with Gremolata and Purple Sprouting Brocolli.

Butterflied Roasted Spring Lamb with Mint Sauce and Jersey Royals.

Baked Rhubarb and Ginger Syllabub with White Chocolate Florentines.

Having trained at Leith's School of food and Wine in 1990. I then travelled, cooking for private clients in Europe and the Bahamas before working in outside catering in London.

I left London for the West Country in 2003 attracted by the wonderful produce available in the South Hams.

I source the best quality ingredients from my favourite local producers and suppliers.

My Menus are heavily influenced by these fantastic ingredients and I use them to prepare fresh seasonal nourishing unfussy food which is both simple and elegant.
 

'The Lunch was superb one of the best that I have had'
Clive Sanders, Underbecks Salcombe.

'A big thankyou for the absolutely delicious dinner' Curly Hugh - Smith, Bathealton Court.

'Thankyou for the delicious food'
Serena Lambert, Chelmsine Farm.

'The food was wonderful everything was delicious' Sue Lucas, Diptford.

'Thankyou thankyou for your hard work and fabulous cooking' Isobel Barnes, Loyton Lodge.

'Absolutely delicious'
Dr & Mrs I.T.Ferguson, Clifton Bristol.

MAINS

• Char-grilled Beef Fillet Baby Beets Watercress and Horseradish.
• Harissa Marinated Free Range Chicken with Red Grapefruit and Rocket.
• Smoked Fish with Roasted Cherry Tomatoes and Dill Dressing.

SALADS

• Green Bean and Mange Tout
with Hazelnuts and Orange.
• Celeriac and Mustard Seed.
• Roasted Peppers with Capers and Parley.
• Hot New Potatoes with Lemon and Herbs.

PUDDINGS

• Chewy Vanilla Meringues with Rhubarb and Ginger Compote.
• Chocolate Mousse Cake with Bailey’s Mascapone Cream.

• Tiny Parmesan and Rosemary Shortbreads Roast Cherry Tomatoes and Feta.
• Filo Tartlets with Spicy Devon Crab.
• Tomato and Anchovy Polenta Rounds.
• Dill Pancake and Smoked Salmon Roulades.

STARTERS

• Gaspacho with Basil Oil and Croutons.
• Potted Devon Prawns with Dill and Lemon.
• Char grilled Vegetables with Romesco Sauce.

MAINS

• Butterflied Leg of Lamb with Mint Sauce and Jersey Royals.
• Char grilled Chicken with Tarragon
and Garlic.
• Devon Fish Stew with Gurnard Prawns Mussels and Aioli.

PUDDINGS

• Hazelnut Meringue Roulade with Lemon Passion Sauce.
• Summer Berry Tiramisu.
• Apricot and Almond Tart.

• Butternut Squash Walnut Spinach Frittata Crème Fraiche and Pesto.
• Cucumber Cups with Hot Smoked Salmon Salmon Caviar and Chives.
• Chorizo Toad in the Holes.
• Gingered Chicken Cakes with Coriander and Lime Mayonnaise.

FINGER SANDWICHES

• Egg and Watercress.
• Cucumber and Chervil.
• Gravlax and Dill Mustard.

SAVOURIES

• Cheese and Rosemary Sablee.
• Dartmoor Honey and Sesame Glazed
Mini Sausages.

SWEET THINGS

• Mini Passion Fruit Pavlovas.
• Tiny Heart Shaped Shortcakes with Strawberries and Cream.
• Mini Double Chocolate Brownies.
• Tiny Devonshire Tea Scones with Clotted Cream and Raspberry Jam.

• Roast Beef Wasabi Mayonnaise in Leaf Scoops
• Artichoke and Devon Blue Crostini.
• Chicken Liver Parfait Toasted Brioche Grape Chutney.
• Fresh Salmon and lime Cake.