We are Oak & Sage, a live fire catering company based in Cheshire. Our aim is to provide restaurant quality food while exposing your guests to the theatre of open fire cooking, be it spit roasted porchetta, a hanging rib of beef or caged whole chickens. All of our produce is locally sourced, prepared in house and cooked entirely over open fire allowing you to enjoy food the way it was meant to be; fresh, honest and rustic. We cater for all types of occasions and can accommodate plated meals, sharing boards or buffet style service so please get in touch if you would like to discuss your next event.
Sit down meal
The classic dining style favoured by most weddings. We are able to serve any of the below menus as a traditional 3 course plated meal, as family sharing boards served to the table or as a buffet.
Canapes
Starters
Beef Sliders
served in a brioche bun with cheese & burger sauce
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Pork Belly Brulee
slow Cooked pork belly, torched sugar & mustard dip
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Gravalax & cream cheese
served on a crostini with cucumber & dill
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Ceasar sticks
gem lettuce, ceasar dressing, bacon & crouton (v)
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Spiced chickpea puri
yoghurt, coriander & pomegranate (v)
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Halloumi Sliders
served in a brioche bun with sweet chilli sauce (v)
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Lime chicken tenders
satay dipping sauce & crushed peanuts
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Wild boar & sage sausage rolls
served with red onion jam
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Cherry tomato & boccochini
served on a skewer with basil & olive oil (v)
Sichuan chilli twists
house made chilli oil baked in puff pastry (ve)
Carrot soup
Topped with almonds, lentils & rosemary, served with crusty bread (v)
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Game & brandy terrine
House made mixed game terrine
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Mozerella, plum & burnt leek salad
served with house vinegrette & croutons (v)
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Buratta bruschetta
with cherry tomatoes, basil, olive oil & balsamic (v)
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Grilled vegetable skewer
served with warmed flatbread & hummous (Ve)
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Venison carpaccio
Parmasan, radish & house made raspberry vinegar
Antipasti sharing board
selection of cured meats, cheeses, fruits, pickles & dips
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Grazing table
tailor made feasting board for the entire party to share, suitable as a canape course, an informal starter or the main event
Mains
Whole rib roast
entire beef rib roast hung over fire & slow roasted
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Whole roast lamb
entire lamb hung on the cross & roasted over the fire for 6 hours
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Crispy crackling porchetta
stuffed belly pork, slow roasted on the spit
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Caged whole chickens
marinated whole chickens cooked in cages over fire
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Seared pork fillet
oregano & lime marinated pork fillet, cooked whole
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Old english style sausage 'horseshoe'
locally bred pork sausage
Chicken thighs
confit chicken thighs marinated in garlic & rosemary
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Venison haunch
rolled venison haunch show roasted on the spit
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Pulled pork
slow smoked pork marinated in bbq sauce
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Whole pork belly
entire belly hung on the cross & roasted over 7 hours
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Cauliflower steak
cajun spiced cauliflower steak grilled over fire (Ve)
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Vegetable tagine
cooked in moroccan spices (Ve)
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Vegetable & halloumi kababs
med veg & halloumi grilled over fire (v)
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Mains are served with lamb dripping potatoes and a side, salad & sauce of your choosing.
Sides
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Whole fire roasted squash
Grilled med veg
Charred corn cobs
Roasted celeriac & mascarpone
Heritage Carrots
Salads
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House mixed salad
Cucumber, onion & dill
Wild rice, apple & peacan
Greek salad
Tomato, parmesan & rocket
House slaw
Sauces
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Peppercorn
Chimichurri
Hummus
Tomato, pomegranate & mint salsa
Black garlic mayonnaise
We also provide flatbreads & condiments
Desserts
Chocolate & berry charcuterie
Eton mess
sharing boards filled with an assortment of chocolate, berries, brownies & truffles (v)
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home baked meringue, fresh berries & chantilly cream (v)
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Berry & sage cheesecake
signature cheesecake, fresh blackberries, sage & mascarpone (v)
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Griddled caramel peaches
peach halves cooked over fire in a caramel sauce (v)
Evening
Angus beef burger
4oz beef burger on a brioche bun
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Bacon butties
thick cut butchers bacon, served on a soft white roll
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Chicken gyros
marinated chicken thighs show cooked on the spit, served with flatbreads
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Cheese & charcuterie
suitable as sharing boards or an informal grazing table
Canapes
Starters
Beef Sliders
Served in a brioche bun with cheese & burger sauce
Pork belly brulee
Slow Cooked pork belly, torched sugar & mustard dip
Game & brandy terrine
House made mixed game terrine
Grilled vegetable skewer
Served on flatbread with hummous
Served on a crostini with cucumber & dill
Ceasar stick
Gem lettuce, ceasar dressing, bacon & crouton
Mains
Meat sharing board of:
Caged hanging chicken
Marinated pork tenderloin
21 day aged rump steak
Vegetable tagine
Chimmichurri
Lamb dripping potatoes
Fire roasted squash squash
Tomato & rocket salad
Desserts
Griddled peaches
Halved peached cooked in caramel sauce
Evening
Chicken gyros
Marinated chicken cooked on the spit, served with flatbreads