Sample Wedding Menu


Wasabi seared beef fillet with watermelon, mint and pickled ginger

Six hour braised shin of beef in filo with horseradish cream

Grilled artichoke and parmesan shortbread with porcini mousse

Beetroot scone with goat’s cheese mousse and micro herbs

Popcorn prawns with fired bloody Mary mayo

Katsu chicken skewer with coconut and coriander cream

Tiny salmon Scotch eggs with lemon and chive emulsion

Sour dough with Serrano ham, manchego cheese and saffron mayonnaise

Wedding breakfast

Hand-cut assorted warm breads with Cornish butter


Crab and cucumber stack with dark rye bread, young leaves and citrus dressing

Beef fillet carpaccio with shaved parmesan, red onion, chives, rocket and lemon olive oil

Green pea soup with mint and beetroot cream, char-grilled focaccia bruschetta

Smoked duck with celeriac remoulade, sweet red onion chutney and watercress

Citrus infused Scottish smoked salmon with pickled cucumber and salted bread wafer

Buffalo mozzarella with crispy pancetta, rocket, blistered tomatoes and avocado mousse

Main Course

Pan roasted tender pink West Country lamb, roasted new potatoes, aubergine, courgette and peppers, feta, chilled gazpacho and basil curd

Pan-fried corn fed chicken breast with a crispy brie and red onion filo straw, wilted greens and Madeira sauce

Baked sea trout fillet with pearl barley and chorizo, wilted spinach and saffron cream sauce

Crispy confit duck leg with root vegetable and lentil red wine stew, sauté potatoes

Slow roast pork belly with mustard mash, thyme roasted courgettes and cider and apple reduction

Roast Cornish lamb rump with pea and mint risotto, grilled asparagus, rosemary and balsamic reduction

Pan-fried sea-bass with spiced sweet potato, baby spinach, red onion, tomato and mango salsa

Slow braised shin of beef with baby onions, kale, wild thyme and creamed mash, red wine sauce

Individual short crust chicken, tarragon and creamed leek pie with buttered mash and summer greens, natural liquor

Pan-fried sirloin of beef with grilled asparagus pancake and caramelised onion puree (Supp)

Roast vegetable and Stilton Wellington (V)

Butternut, sage and red onion tart with crème fraiche (V)

Aubergine parmigiana, salsa verde (V)

Filo tart with sautéed wild mushrooms, green beans and tarragon cream sauce (V)


Caramelised lemon tart with mint marinated strawberries

Chocolate truffle torte with clementine syrup and chantilly cream

Individual seasonal fruit crumble with vanilla custard

Bitter chocolate tart with raspberry and stem ginger mascarpone

Hibiscus mess (Sticky meringue and vanilla cream with blueberries, raspberries and passionfruit)

Individual mango, raspberry and passion fruit Pavlova

Warm pear and almond frangipane tart with English vanilla cream

Little pudding plate (Choose three)

Bitter chocolate tart

Mini burnt lemon meringue pie

Raspberry cream tart

Dark chocolate mousse torte

Sicilian lemon tart

Classic chocolate eclair

Mille Feuille

Passion fruit mousse

Strawberry cheesecake

Summer fruit jelly


South American filtered coffee with hand-made fudge

Evening Catering

English cheeseboards, Cornish brie, Lancashire, Cave aged Cheddar, spiced apple chutney, grapes, celery and hand-cut breads

Antipasto platter with prosciutto, Milano salami and marinated olives,


Hot pulled pork buns with Hibiscus coleslaw

Bacon and sausage butties on buttered white bloomers, HP sauce and Heinz tomato ketchup

Fishfinger sandwiches with green pea tartare sauce

Paper bag chips with malt vinegar and sea salt

Cajun roasted chicken drummers