Sauce offers a fresh new approach to outside catering in East Anglia. People, more now than ever, see food as an important part to any social occasion and care more about the quality of the food and the care that has been taken to prepare it. At Sauce we take extra care and deliver a personal tailored experience to suit our clients demands and hopes. We understand that different clients have different needs and go the extra mile to cater for them.

Fresh seasonal produce, Is something we feel passionate about and whenever possible always use local suppliers , from locally reared meat to fresh grown vegetables . We can even offer you a service where everything consumed at your event is produced locally even the wine.

If it’s a lavish fine dining experience or a relaxed barbecue for your special day , let Sauce wow your guests with its fresh vibrant flavours and service.

Signed J. Baron
(Chef Patron Sauce Catering)

Beef Wellington served with fondant potato and a trio of vegetable timbale finished with a red wine reduction.

Poached Fillet of Beef served with a celeriac, potato and horseradish dauphinois, a spinach and butter bean puree, finished with a wild mushroom reduction.

Spring Lamb Shank braised in Suffolk ale and served with wholegrain mustard mashed potato and minted garden peas

Pan Roasted Chump of Lamb, celeriac and truffle puree, buttered spring greens and a red wine and red currant reduction.

Stuffed and Rolled Breast of Chicken served with Mediterranean rice and dressed seasonal leaves

(v) Baked Butternut Squash and Broad Bean Risotto served with a poached free-range hens egg and dressed rocket.

Slow Cooked Crispy Pork Belly, served with crushed new potatoes with apple and sage a medley of summer vegetables and a white wine and Dijon jus.

(V) Fondant of Acorn Squash served on braised lentils in red wine and garlic topped with goats cheese and wilted baby spinach.

Half a Roasted Poussin served with wild mushrooms, garlic and watercress, with rosemary roasted potato

Eton Mess made with local summer berries, meringue, whipped Chantilly cream and a hazelnut sable biscuit.

Rich Chocolate Tart served with pear Melba.

Apple and Frangipani Tart served with vanilla ice cream.

Pineapple Tart Tatin served with mango sorbet.

Chocolate Fondant served with cream.

Meringue Nests with Summer Fruits and Chantilly cream

Amalfi Lemon Tart with Crème Fraich

Strawberries and Cream