For your perfect menu plan
Louisa will work the with seasons to create delightful meal plans for your wedding, event or celebratory meal.
You will find below a taster of some her recipes to inspire your choice. The list is not exhaustive, please get in touch to discover more of her tasty creations.
Vegan sushi - rice with geranium sauce, wrapped in slivers of beetroot with a black olive tapenade
* * *
Quail egg and smoked salmon served on a bed of mixed tender salad leaves accompanied with a dill dressing ( Max 20 people)
* * *
Charcuterie grazing platter consisting of organic Porc Noir Gascon saucisson, coppa and jambon sec served with cornichons, edible flowers and bread
* * *
Organic locally sourced goat’s cheese, with nectarine and cashew salad served with a raspberry vinaigrette
* * *
Oven roasted peppers stuffed with tomatoes and anchovies, served on a herb infused crostini and dry cured egg yolks
* * *
Filo baked brie served on a bed of salad accompanied with homemade chutney
* * *
Platter of oysters direct from the producer, served with bread butter and a mignonette sauce
* * *
Smoked salmon salad with prawns, served on a bed of salad with crème fraîche and dill and lime dressing
* * *
Burrata salad with tomatoes and basiil, with a caper and balsamic dressing
* * *
Scallops and organic porc noir black pudding served with pea purée on mini toasts ( 20 people maximum)
* * *
Thai fish cakes served on a bed of salad with sweet chilli sauce
* * *
Organic goat's cheese salad with beetroot and a balsamic dressing
* * *
Crispy polenta chips with parmesan and fresh herbs
* * *
Foie gras de canard on a gingerbread toast served with salad and homemade fig compote 3€ supplement
Poached salmon with crushed new potatoes, with a bacon and spring onion salad
* * *
Pan seared and braised duck breast with a Floc and fig reduction served with boulangère potatoes and steamed green beans
* * *
Armagnac cured Salmon served on a bed of creamy leeks
* * *
Slow cooked pork shoulder, encrusted with fennel and cracked black pepper, served with crackling, pickles and mustard, serviced with gratin dauphinoise
* * *
Oven roasted chicken breast on a bed of garlic and lemon
* * *
Chicken leg cooked in a white wine and tarragon sauce
* * *
Oven roasted chicken breast stuffed with sun dried tomatoes or basil pesto and wrapped in parma ham, served with a chorizo and red pepper sauce
* * *
Locally sourced confit duck leg accompanied with a home grown plum sauce and lentils or gratin dauphinoise
* * *
Slow roasted leg of lamb marinated in a garlic and rosemary rub , served with a red wine reduction
* * *
Rib of beef cooked sous-vide and finished on the plancha, served with a red wine reduction 5€ supplement
Raspberry mousse with a passion fruit and mango insert, served with a biscuit tuile
* * *
Citrus Tiramisu
* * *
Tiramisu style dessert with fresh strawberries and vanilla cream
* * *
Chocolate orange tart, with an orange gel and orange infused cream
* * *
Homegrown strawberry tart with basil infused cream mousseline, served with fresh strawberries and ice cream
* * *
Homegrown strawberry or raspberry ‘Fraisier’ style cheesecake
* * *
Trio of chocolate mousse served with a biscuit tuiles and red fruit coulis
* * *
Pistachio and pecan Armenian Baklava
* * *
Selection of local organic cheeses, pickles and water biscuits
* * *
Crème brulée
Gaspacho
* * *
Quinoa salad with sweet potatoes and apple
* * *
Filo wrapped baked Brie
* * *
Vegetarian lasagne with pesto and goat’s cheese
* * *
Cherry tomatoes on a bed of romaine salad, with basil, and cracked black pepper, topped with a small ball of burrata
* * *
Homemade seafood quiche or Lorraine ( lardons and cheese)
* * *
Poached eggs Shakshuka with flat breads, hummus and herb salad
* * *
Cured seared salmon with leeks and bacon
* * *
Tuna with warm beans and parsley
* * *
Pan fried chicken livers in butter and armagnac, mustard and thyme served with crusty bread and green salad
* * *
Farmhouse spread - picnic pies and pastries, pâté and rillettes with crusty bread
* * *
Salade ‘Gascon’ - a platter celebrating the best of local charcuterie and cheese
Asparagus, courgette and feta lasagne
* * *
Roasted seasonal vegetables with capers and pine nuts
* * *
Basque piperade with poached eggs
* * *
Chicken and leek pie with crushed, buttered new potatoes
* * *
Chicken tikka masala with mushroom rice
* * *
Moroccan chicken tajine with confit lemons and olives, served with coucous and spiced aubergines
* * *
Turkish spiced chicken with flatbreads and green relish
* * *
Pork, cidre and mustard casserole served with rice or lentils
* * *
Cassoulet
* * *
Lamb pilaf with figs
* * *
Moroccan spiced lamb with sweet potatoes and apricots
* * *
Beef daube slow cooked in red wine
Brazilian fish stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime
* * *
Salmon chowder with new potatoes and fennel
* * *
Pan seared halibut with lemony zucchini noodles topped with cherry tomatoes, garlic and olive oil.
* * *
'Spanish style' Portuguese salt baked cod in cream with spinach
* * *
Roasted salmon with lemon and thyme served on a bed of green lentils
* * *
Moroccan spiced salmon with quinoa, oranges, olives and mint
* * *
Chia crusted salmon with fennel slaw, with pickled onions and dill
* * *
Ceviche - fresh fish cured in lime juice, with coriander leaf, tomato and avocado salad
Goat's cheese, with lavender honey on mini toasts
* * *
Smoked salmon with cream cheese and chives on pumpernickel bread or endive leaves
* * *
Mozzarella, basil and cherry tomato kebabs
* * *
Mushroom pâté mini toasts with thyme
* * *
Salsa and guacamole served in glass mini jam jars
* * *
Wraps filled with hummus, raisins, carrot and coriander
* * *
Choux pastry gougères (puffballs) filled with gruyere mornay sauce and confit onions
* * *
Endive leaves stuffed with blue cheese and walnuts with pomegranate seeds
* * *
Goose or duck rillettes on mini toasts or cucumber slices
* * *
Mini sausages served with homemade ketchup
* * *
Pea and mint crostini with parmesan
* * *
Cheese slices with crystalised ginger
* * *
Bacon wrapped prunes
* * *
Organic porc noir black pudding on toast with confit tomatoes
* * *
Celeriac remoulade on mini toasts with organic porc noir jambon
* * *
Pea and mint shot
* * *
Spiced melon shot
* * *
Traditional gaspacho shot
* * *
Foie gras mi-cuit and grapes on 'pain d'épice' gingerbread with black sesame seeds
* * *
Whipped Feta, apple and hazelnut crostini without bread
* * *
Beet brushetta with goat's cheese and basil
* * *
Whipped cream cheese and pomegranate salsa on a parmesan crisp
* * *
Filo parcels , filled with spinach and Feta and topped with sesame seeds
* * *
Organic porc noir black pudding with confit home grown cherry tomatoes served on a mini toast
* * *
Chicken Satay and peanut sauce served in a shot glass
* * *
Homemade, grass fed Mini Sliders served with ketchup
* * *
Mozzarella with jambon sec and pickled peaches served on skewers
* * *
Hassle- back potatoes with garlic and chive dip
Mango and red cabbage coleslaw with coriandre
* * *
Chick peas, grated carrots, raisins and flakes almonds in a Moroccan style dressing
* * *
Quinoa salad with kale, apples, chick peas , almonds and raisins
* * *
Quinoa salad with carrots, almonds, apples with an apple cidre vinaigrette
* * *
Fennel and asparagus salad with avocado and almonds, lemon dressing
* * *
Nectarine, goat's cheese and cashew salad with raspberry vinaigrette
* * *
Tomato, sumac, pine nuts and basil salad
* * *
Fennel and orange salad with mint and coriander
* * *
Oven roasted aubergines with garlic, cumin, chilli and coriander
* * *
Lemony herby cousous
* * *
Ratatouille - traditional french dish served hot or cold with cooked tomatoes, aubergines, courgettes and peppers
* * *
Herby quinoa salad with pistachios, raisins and pomegranate seeds, honey an orange and sherry vinegar dressing
* * *
Artichoke, red pepper and romaine salad with radishes and parmesan and light dressing
Chocolate, caramel and praline mirror glaze mousse cake
* * *
Fruit of the forest cheesecake
* * *
Frasier style strawberry cheesecake with white chocolate and vanilla
* * *
Raspberry cheesecake with white chocolate and vanilla
* * *
Tiramisu with Amaretto
* * *
Chocolate orange ganache tart
* * *
Pear mousse style cake with caramelised pear pieces and chocolat decorations
* * *
Gâteau Russe : praline cream on a light almond sponge base with grilled hazelnuts, raspberry coulis and spun sugar
* * *
Tradition layered chocolat and coffee ganaches
* * *
Raspberry and pistachio tart on a chocolate pastry base
* * *
Lemon tart with or without meringue
* * *
Cherry and almond slice with crème anglais
* * *
Raspberry and vanilla filled choux puff balls on a pastry base with spun sugar
* * *
Classic Black Forest Gâteau
* * *
Passion fruit rice pudding
* * *
Seasonal fresh fruit salad
* * *
Poached pears win red wine, cinnamon and cloves
* * *
Poached nectatrines with raspberries
* * *
Poaches apricots with honey
* * *
Macaron Tower ( 160-200)
* * *
Apricot or pear frangipan
* * *
Chocolate Brownies
* * *
French style wedding cake of choux puff balls filled with flavoured creams of your choice, covered in spun sugar
* * *
Bespoke patisserie buffet extravaganza - a selection of mini desserts, with or without a wedding or birthday cake
A selection of quiches and frittatas
* * *
Organic porc nior Gala pie
* * *
Vegetarian raised pie
* * *
A selection of mini wraps
* * *
Pigs in blankets - sausages wrapped in bacon
* * *
Eggs mimosa
* * *
Homemade Scotch eggs
* * *
A selection of cheeses, home made chutneys and bread
* * *
A platter of our organic porc noir charcuterie, with pickles
* * *
A selection of sandwiches
* * *
Homemade , homegrown tomato and basil tarte with mustard
* * *
Caramelised Butternut or potimaron tart with goat's cheese and rosemary
* * *
Quinao based veggie patties with broccoli, almond flour n cheese and corander, served with tzatziki
* * *
Quinoa based veggie pattie with potimaron and pesto, served with tzatziki
* * *
Guacamole serve with corn chips and crudités
* * *
Trio of hummus with crudités ( flavours : plain, cumin and coriander and lemon)
Croque Monsieur
* * *
Cornish pasties - traditional flavours and vegetarian options
* * *
Sausage Rolls
* * *
Jacket potatoes filled with cheese and chives
* * *
Cheesy puff balls filled with a garlic and mushroom and thyme sauce
* * *
Trio of hummus with crudités
Self service - fruit, yogurt, granola and chia seeds and honey
*
Cooked option of either (to be pre-ordered):
Eggs Benedict, 2 poached eggs with organic porn noir jambon, homemade Hollandaise sauce, served on a toasted muffin
or
Eggs Royale - 2 poached eggs with smoked salmon with homemade Hollandaise sauce served on a toasted muffin
or
Full English with bacon, black pudding, sausage, balsamic roasted tomato, mushrooms and creamy scrambled eggs
or
Croque Monsieur or BLT sandwiches in croissants
or
Mashed avocado with confit tomato on wholemeal toast (vegan option)
*
Sweet crepes with compote and honey
*
Fruit juices, teas and coffee
* * *
Hand made Grass fed beef burgers
*
Organic porc noir sausages
*
Prawn skewers
*
Butterflied Moroccan style or garlic and rosemary marinated organic leg and shoulder of lamb
*
Magret duck breast kebab
*
Honey and soy pork loin
*
Sticky chicken drumsticks marinated in soy, sun dried tomatoes, chilli and honey
*
BBQ sauce sticky pork ribs
*
Veggie burgers
*
Marinated summer vegetable kebabs
*
Choice of 3 salads from the salad menus
*
Dessert option from the dessert menu
* * *
Fresh fruit, yogurt, granola and nuts and seeds self service bar
*
Bacon sandwiches served in baguettes with the option of salad and tomato to make BLTs
*
Selection of quiches and frittatas - Ham and cheese, Spinach, mushroom and cheese , roasted summer vegetables with Herbes de Provence, roasted cherry tomatoes with basil and parmesan cheese
*
Smoked salmon and egg savoury cake
*
Fruit juices, teas and coffee
*
Dessert option from the dessert menu
* * *
Post wedding picnic comprising a variety of sandwiches, quiches and tarts, gluten free frittatas, gaspacho and salad.
Sandwich options of:
»Fig, honey and brie baguette
»Brebis sheep cheese with homemade pickle baguette
»Smoked salmon with cream cheese, dill and caper baguette
»Egg mayonnaise with chives and cracked black pepper baguette
»Vegetarian BLT wrap filled with homemade cumin hummus with roasted and fresh peppers with salad
»Chicken and sun-dried tomato with salad wrap
»Bacon , lettuce and tomato baguette or wrap
Quiches options of :
»Quiche Lorraine
»Goat’s cheese and caramelise onion with honey
»Roasted vegetable with herbs de Provence
»Roasted cherry tomatoes with basil and parmesan
* * *
Lamb Shish Barak in herbed yogurt sauce
*
Moroccan spiced chicken with flatbread and spicy relish
*
Roasted butternut or potimaron squash with pine nuts and coriander dressing
*
Falafel and tzatziki
*
Fennel and orange salad
*
Baklava and fresh fruit
* * *
Trio of hummus with farmer’s market crudités
*
Vegetarian samosas
*
Spanakopita (filo parcels with spinach and feta)
*
Flatbreads
*
Falafel
*
Baklava and fresh fruit
Baked rice with feta, herbs and olives, with homegrown ratatouille and garlic roasted aubergine topped with pomegranate seeds and edible flowers.
* * *
Garden vegetable tart with pistachio and orange herby quionoa with a red pepper tapenade and pickled slaw
* * *
Asparagus and red pepper tart accompanied with a grain based salad, tapenade and pickled slaw
* * *
Grilled sweet potato with homegrown pesto, burrata and toasted pumpkin seeds
* * *
Oven roasted red pepper with garlic , basil and confit tomato served on a herb infused crostini and parmesan
* * *
Caraemlised butternut or sweet potato with goat's cheese and rosemary and garlic Tatin style tart
* * *
Beet Wellington, a play on Beef Wellington with spinach mushroom pâté, wrapped in rough puff pastry served with a balsamic reduction
Gratin dauphinoise - layers os slow cooked potatoes and onions cooked in cream and cheese with thyme
* * *
Boulangère potatoes - layers of potatoes and onions cooked in a chicken stock with thyme
* * *
Herby oven roasted potatoes in olive oil
* * *
Hassle back potatoes cooked roasted in olive oil and herbs
* * *
New potatoes served with melted butter and cracked salt and mint
* * *
French beans cooked with butter and garlic
* * *
Honey roasted vegetables with honey and thyme
* * *
Ratatouille - a traditional French dish of peppers, courgettes and aubergines cooked in a tomato and onion sauce with Herbes de Provance
* * *
Asparagus either steamed or cooked on the plancha , when in season
Our French neighbours are still waxing lyrical about your splendid charcuterie board and canapés . Such a lovely day.
Thoroughly and highly recommend Louisa Hallewell’s culinary skills. Her cooking tastes fantastic and looks amazing. I am truly confident that Louisa is sure to do well, so my suggestion would be not to hesitate, just get in touch, chat your needs and hopes through with her and confirm your booking as speedily as possible!
Alex and I would once again like to express our IMMENSE gratitude for you, your team, all of your hard work, and the delicious fare that it produced at every single event 🙏🏽. From the warm welcome on your farm and in your kitchen, to your willingness and excitement to create a custom menu, to the many hours you kindly invested in recipe testing and event coaching, to the all star lineup of non-stop deliciousness at the wedding itself, everything about working with you and the Little Black Pig/ Farm2Table has been delightful, from first bite to last. Thank you so much for supplying the best part of the weekend and making our wedding truly unforgettable
We had the most incredible wedding at Château de Arlens in May 2024, and one of the standout highlights was the exceptional catering by Louisa Hallewell and her team at Farm 2 Table Kitchen. From start to finish, Louisa brought an incredible level of passion, creativity, and attention to detail that made our wedding feast truly unforgettable. Every dish was crafted with the freshest, locally sourced ingredients, bursting with flavor and beautifully presented. Our guests are still raving about the incredible food, from the delicious canapés to the perfectly executed main courses and indulgent desserts. The menu was a perfect reflection of our love for quality, seasonal ingredients and thoughtful cooking. Beyond the food, Louisa and her team provided seamless service with warmth and professionalism, ensuring that everything ran smoothly. She took the time to understand our vision and executed it flawlessly. If you're looking for a caterer who combines incredible food with an impeccable experience, we couldn't recommend Farm 2 Table Kitchen highly enough. Thank you, Louisa, for making our wedding meal so special – it was everything we dreamed of and more! Bertie & Stefanie Château de Arlens – May 2024
Amazing. We had compliments from our guests every course that came out from presentation to taste. Even till today, when we speak with our guests they are raving about their favorite dishes at our wedding. Thank you Louisa for being there with us for our special day!!!
Our French neighbours are still waxing lyrical about your splendid charcuterie board and canapés . Such a lovely day.
Thoroughly and highly recommend Louisa Hallewell’s culinary skills. Her cooking tastes fantastic and looks amazing. I am truly confident that Louisa is sure to do well, so my suggestion would be not to hesitate, just get in touch, chat your needs and hopes through with her and confirm your booking as speedily as possible!
Alex and I would once again like to express our IMMENSE gratitude for you, your team, all of your hard work, and the delicious fare that it produced at every single event 🙏🏽. From the warm welcome on your farm and in your kitchen, to your willingness and excitement to create a custom menu, to the many hours you kindly invested in recipe testing and event coaching, to the all star lineup of non-stop deliciousness at the wedding itself, everything about working with you and the Little Black Pig/ Farm2Table has been delightful, from first bite to last. Thank you so much for supplying the best part of the weekend and making our wedding truly unforgettable
We had the most incredible wedding at Château de Arlens in May 2024, and one of the standout highlights was the exceptional catering by Louisa Hallewell and her team at Farm 2 Table Kitchen. From start to finish, Louisa brought an incredible level of passion, creativity, and attention to detail that made our wedding feast truly unforgettable. Every dish was crafted with the freshest, locally sourced ingredients, bursting with flavor and beautifully presented. Our guests are still raving about the incredible food, from the delicious canapés to the perfectly executed main courses and indulgent desserts. The menu was a perfect reflection of our love for quality, seasonal ingredients and thoughtful cooking. Beyond the food, Louisa and her team provided seamless service with warmth and professionalism, ensuring that everything ran smoothly. She took the time to understand our vision and executed it flawlessly. If you're looking for a caterer who combines incredible food with an impeccable experience, we couldn't recommend Farm 2 Table Kitchen highly enough. Thank you, Louisa, for making our wedding meal so special – it was everything we dreamed of and more! Bertie & Stefanie Château de Arlens – May 2024
Amazing. We had compliments from our guests every course that came out from presentation to taste. Even till today, when we speak with our guests they are raving about their favorite dishes at our wedding. Thank you Louisa for being there with us for our special day!!!
My Farm to Table Kitchen aims to provide the best possible ingredients for your catering needs.
I do this by growing the ingredients on my organic farm and anything I cannot produce myself I source from a network of local independent suppliers.
I am passionate about preparing food with love, care and respect, and ultimately providing wonderful memorable experiences for my clients
Enjouanisson
Rte de Bassoues
32320 Montesquiou
FRANCE
Phone:+33 6 37 42 73 95
Siret:833 361 520 00020
© Copyright 2025 The Farm to Table Kitchen by Louisa. All Rights Reserved
Français