Weddings Menu


  • Devonshire Crab Bisque, Dressed Crab & Coriander.
  • Lightly salted Salmon Fillet, Celeriac Remoulade, Fennel & Apple.
  • Duck Liver & Madeira Parfait, Pickled Walnut Puree, Toasted Sour Dough.
  • Bruschetta with Chargrilled Vegetables, Heirloom Tomatoes, Mozzarella & Basil.
  • Pressed Ham, Chicken & Leek Terrine, Picalilli.
  • Slow cooked Lamb Croquettes, crushed minted Peas and Lamb jus.


  • Slow Roast Rump of Beef, Pommes Puree, Glazed Carrots & Parsnips, Thyme jus.
  • Roast Rump of New Season Lamb, Boulangere Potatoes, Braised Leek and lamb sauce.
  • Hand Rolled Herb Gnocchi, Broccoli, Stilton and Toasted Almonds.
  • Roast Label Anglaise Chicken, Dauphinoise Potatoes, Braised Peas & Onion, Garlic & Thyme.
  • Pan Roasted Cod Fillet, White Bean and Chorizo Cassoulet with Wild Mushrooms & herbs.
  • Fillet of Wild Seabass, Mussel Chowder with potato & sweetcorn.


  • Dark Chocolate Marquise, Poached Blackberries, Blackberry Puree, Kirsch Icecream.
  • Blueberry and Almond Sponge, Poached Blueberries, Clotted Cream.
  • Poached Rhubarb, Ginger Icecream and Honeycomb.
  • Sticky Date Pudding, Salt Caramel Sauce, Vanilla Icecream.
  • Peanut Butter and Chocolate Tart, Peanut Brittle.
  • Lemon Posset, Poached Berries & Shortbread.
  • Panna Cotta with Poached Peaches and Orange Curd.