Sample Wedding Menus

Menu 1

Starters

Spiced butternut squash - coriander - creme fraiche

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Smooth Chicken liver terrine - sticky red onion marmalade - toasted soda bread

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Potted smoked mackerel - Dill - Horseradish - Creme Fraiche - Chalk Hills Rye Sourdough

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Heritage tomato - Buffalo Mozzarella- Rocket pesto- Sourdough

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Mains

Pan roasted breast of chicken wrapped in pancetta - Rocket pesto - Parmesan shard - White wine -Dauphinoise potatoes

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(Sharing) - Braised Shin of beef - Red wine - shallots - cured bacon - dumplings - Horseradish mash

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Pan roasted Organic Salmon fillet - Pea shoot - purple sprouting brocolli -  roasted beetroot - sour cream

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Beetroot & Lentil Sausages -  spicy Romesco sauce

Desserts

Wild Berry Eton Mess - fresh meringue - sticky jam sauce

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Home baked Salted caramel brownie - Magagascan vanilla ice cream

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Lemon Posset - Lavender shortbread

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Home baked Pecan tart - Pistachio ice cream

Menu 2

-Starters

Camembert fig & onion tart - white onion puree

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Organic smoked salmon - baby capers - shallots - dill crème fraiche - sourdough

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Pork belly - apricot - pistachio terrine - pickled vegetables - sourdough

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Home made free range Scotch egg - curried mayo - wild leaves

Mains

Pan roasted free range chicken breast - tomato - courgette - potato gnocchi - olive sauce

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Pan seared seasoned rump of English lamb -  Kale - minted pea puree - dauphinoise - smoked garlic

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Best end of free range pork- carved onto the plate -  Braeburn apples - thyme - Fondant potato

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Butternut squash ravioli - roasted onion stock -  organic Kent vegetables

Desserts

Heritage raspberry creme brulee - clotted cream ice cream

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Warm apple tart tatin - Madagascan vanilla ice cream

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Chocolate Nemisis - white chocolate ice cream - salted caramel - homemade honeycomb

Menu 3

-Starter

Fresh Brixham panko crumbed crab cake - saffron aioli - red pepper - coriander salsa

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Free range confit duck rilette - spiced apple chutney - Chalk Hills Bakery sourdough

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Blow-torched Goldencross Goat cheese - pear - frissee - crispy pancetta

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English tomato - basil - charred red pepper - Buffalo mozzarella terrine 

Main

Fillet of English beef - spinach - chesnut mushroom - Parmentier potatoes - roasted beef bone reduction

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Pistachio crusted best end of Welsh lamb - Dauphinoise potatoes - spring cabbage - peas - baby onions

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Crusted sea bream - Andalusian tomato - smoked almonds - fennel - lemon

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Shitakee mushroom & Halloumi fritters - Escalivada

Dessert

Chocolate trio...

Salted caramel choux - bitter chocolate tart - milk & cookies

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Tonka bean Panna Cotta - Raspberry Tuile - Vanilla Sponge

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Chocolate fondant - nougatine biscuit - toffee sauce

Lighter Choices & Add Ons

Sausage & Bacon Rolls with Sauces & Mustards

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Cod Goujons & Rustic Chips in a Cone with Home made Tartare & Lemon

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Hog Roast… Succulent Pork, Floured baps, Leaf salad, Coleslaw

& Bramley Apple Sauce

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Barbecue… Local sausages, Marinated chicken, Vegetarian alternative, Fresh Coleslaw, Baby leaf salad and fresh crusty Cob rolls

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English Cream Tea

Plain & Sultana scones, Strawberry Jam, Devon Clotted Cream & Butter

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Bar Nibbles

Wasabi Peas-Parmesan Bites-Salted Pretzels-Osaka Chilli Crackers-

Vegetable Crisps-Osaka Japenese Mix-Salted Pretzels-Spicy broad Beans

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Truffles / Petit Fours / Rose and lemon Turkish Delight

Savoury Cheese Cakes

Cheese Cakes can be Purchased for a Wedding Cake and then left for an additional evening food choice.

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(Cakes include Biscuits, Bread & Chutneys for when put out as evening Food). This cake will feed around 70 Guests

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All Cakes can be served on either a wedding cake stand or a Wooden Block and served with bespoke decoration, be it, Parcel string, Fresh Figs, Ribbons or edible flowers to name a few…

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A Standard Cake for 70 guests may be A French Brie, Stilton, Black Bomber, French Goats and finished with a Godminster Heart…

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This is a 5 tier cake and purely an example.

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Cakes can be made as large and extravagant as needed feeding as many guests as needed.

Premium Wedding Breakfast Ideas

Starters

Duck Rillettes with Pear & Saffron chutney - slow cooked shredded duck bound with fresh parsley & shallots served in a baby kilner jar with sourdough

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Warm Shredded beef fillet salad cured for 48 hrs with Asian dressing, chilli, spring onion, toasted sesame seeds & micro coriander

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Terrine of Pork belly with brandy, apricot & Pistacio wrapped in bacon... Served with pickled vegetables & soda bread

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Kiln roasted salmon, baby capers, spinach bound in creme fraiche chopped duck egg & fresh dill

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Main Courses

Guinea Fowl & truffle- roasted breast of Guinea Fowl basted in a truffle infused butter  on a salad of English pea shoots, asparagus and cress, sage roasted potatoes and a natural roasting jus

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Pan roasted Lamb loin with Parmesan risotto, truffle oil & pan juices

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Salmon, Sorrel & Lemon - Roasted fillet of Scottish salmon on a panko crumbed potato and sorrel cake, with a light lemon butter and seasonal greens

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Potato Rosti, Halloumi and Cherry tomato - Pan-fried grated potato, shallot and garlic rosti topped with lemony grilled halloumi, vodka tickled tomato salsa and drizzled with a fresh pea and mint oil

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Desserts

Rich Chocolate tart with Bourbon cream & Pistacio's

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Rose water panacotta with green tea and candied pistachio macaroons

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Madagascan Vanilla creme brûlée with crushed Amaretti biscuits, Cherry ice cream

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Tonka bean panacotta with poached strawberries

Sorbet Course

Lemon

Apple & cider

Lemon

Orange

Raspberry

Mango

Blackcurrant

Petit fours

Rose and Lemon Turkish delight

Chocolate Truffles

Sweet Petit Fours

Mini French Macaroons

Amuse Bouche Ideas

Wild herb & cream cheese crostini

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Smashed avocado bites with pancetta & spicy olive oil

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Arancini with Roasted asparagus & walnut pesto

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Boursin stuffed mushrooms in chilli garlic butter

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Spicy Wasabi Devilled eggs

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Caramelised Apple & Blue cheese crostini

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Hot smoked salmon & sweet red onion crème fraiche savoury cornets

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One bite Ribeye with Frite & shallot Jam

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Cod in Panko crumb with triple cooked chip & gherkin mayo

At the table - Sharing Boards

Served on an Olivewood board to carve and share...

Roast shoulder of free range pork with sea salt crackling - confit garlic - fresh apple sauce - watercress 

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Roast carvery cut leg of English lamb rubbed with sea salt & cracked black pepper - confit garlic - mint jelly - redcurrant - harissa mayo

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Roast Rib of English Beef (cote du beouf) - Yorkshire puds - Hot horsradish & English mustard jars - confit garlic - homedried tomatoes

These are served at the table with a selection of bespoke salads & big pan potatoes in the summer 

and in the winter with maybe duck fat roasties & garlic, honey roasted roots or similar seasonal vegetables

STREET FOOD

Pulled Jackfruit, Hoi sin, coriander, spring onion & chilli (Vegan)