Menus for Soul Food - Marc Jerem

Marc Jerem: 07710 010595

Below are sample menus to give you a good idea of the kind of mouthwatering food that Marc at Soul Food can do for you at your Sleeps12 holiday house. What Marc really likes is to give all customers a very bespoke service taking into account the size of your party, the occasion, your budget, etc., so please give him a call and have a chat. 


Prices: Up to 12 people £55 per person (includes waitress service)     12+ people £60 per person  (Includes waitress service)

     To Start

Tapas Style Sharing boards for your whole party

Please choose 4 from the following:

Home-cured salmon gavadlax, soda bread
Marinated Nocellara olives
Anchovies in olive oil
Cured Ham & Cheese Croquettes 
Home-made pickles
Confit garlic & rosemary focaccia with balsamic & olive dipping oil
Home-smoked High Calre Estate venison loin, beetroot chutney
Squash & fetta samosa, aubergine chutney
Cod & parsley fish cakes with tartar sauce
Cured West Country charcuterie
Crab & avocado on toast
Soused Lyme Bay mackerel with rhubarb served on rye bread
Homemade chicken liver parfait, toasted brioche
Potted pork terrine, spiced apple
Rabbit terrine, toast, carrot jam


Main Course

Home-smoked venison haunch braised in tomatoes with chick peas. Yoghurt  & homemade flatbreads
Slow roast shoulder of lamb with salsa verde & dauphinoise potatoes
Slow roast Creedy Carver duck, pomme Anna potatoes
Pan-fried fillet of bass, buttered leeks, new potatoes, brown shrimp butter
Breaded fillet of plaice, creamed potatoes, dill butter sauce, greens
Salt baked Heritage beetroots, goats curd, walnut dressing (V)
Slow roast lentil & squash nut roast with toasted seeds, salsa verde (V) (vegan)


Salads / sides

Selection of buttered seasonal vegetables
Salt baked beetroot with pickle dressing and walnuts
Apple, red cabbage, honey & poppy seed salad
Buttered & minted new potatoes  
Dressed winter leaves with pomegranate, spring onions and seeds
Roast carrots with Somerset goats cheese and fennel seeds
Grain salad with flaked almonds & nigella seeds, preserved lemon dressing
Dressed winter leaves with pomegranate, spring onions and seeds



Seasonal berry Eton Mess
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
Lemon meringue mess
Salt caramel brownie with chocolate sauce, creme fraiche sorbet
Lemon posset, pistachio & apricot biscotti
Chocolate mousse, chocolate crumbs, poached pear
Victoria plum crumble, vanilla custard


Cheese Board: £7.50 per person

A selection of West Country Cheeses, served with biscuits, homemade pickles, grapes, homemade chutney 



Shellfish platters in sharing board style

Good as a starter or as a main course for informal dining (to feed your whole party):

Mussels cooked in Devon cider, leeks and cream
Dressed Lyme Bay crab, cracked claws, lemon mayonnaise.
Grilled lobster, garlic and herb crumbs, Hollandaise sauce
Garlic & chilli shell on prawns

Please speak to Marc for availability and prices on these


Afternoon Tea: £20 per person

A selection of homemade cakes eg. lemon drizzle, carrot, chocolate brownies, vanilla cup cakes 
Freshly baked fruit & plain scones, Devon clotted cream, Soul Food homemade jam.
Selection of freshly made finger sandwiches
Tea & coffee 



Buffet menus can be created to suit your budgets and requirements - please call Marc to discuss.

Example Buffet Menu (ingredients subject to seasonal availability):

Homemade Flat breads or garlic & rosemary foccacia
Beetroot cumin hummus 
Cumin roast carrots, honey & lemon dressing, goats cheese
Gin cured salmon, dill cumber & chive creme faiche 
Harissa & preserved lemon roast chicken, mint yoghurt
Lamb kofta balls, mint yoghurt dressing
Fresh garden salad
Couscous with tomato, red pepper and herbs
Buttered herby new potatoes
Summer slaw
Chutney & pickles (homemade?)
Pudding - Summer berry pavlova

The price of this would be approximately £30 per person (includes waitress service)


Marc also offers Soul Food bbqs - please call him to discuss. 

V = Vegetarian     If there are any special dietary requirements/allergies please call Marc to discuss your menu.