Canapés

A choice of 4 canapés per person will last approximately 45 minutes.  You can select ½ portions of canapés to create more choice if required (e.g. 100 people = 400 canapés, which can be split into 100 meat, 100 fish, 100 chicken, 50 + 50 vegetarian, providing a total of 5 different canapés).

Petit Yorkshire puddings, roast Sirloin of beef, horseradish sauce
Scorched rib-eye of beef, peppercorn mustard
Miniature British Bangers with a creamy mash dip
Lamb kofta, mint yoghurt dip
Chicken & chorizo tapas skewers
Miniature savory spoons
Caesar salad tartlet, parmesan dressing
Filo bundles filled with chicken, cooked with white wine, cream & tarragon
Rye bread topped with tiger prawn, lemon mayonnaise
Smoked salmon blinis, sour cream, chives & paprika
Filo strudel tart of Cromer crab, prawn & crème fraiche
Smoked salmon, cream cheese & chive pancake
Tiger prawn skewer, spiced cucumber salsa
Vine tomato, mozzarella & basil crostini
Somerset Brie and cranberry filo strudel tart
Cashel blue cheese, rocket & pear tart
Quails egg & cherry tomato brochette
Asparagus, soft cheese & cracked black pepper tart
Medley of mushroom, infused with tarragon, filo cup

Starters

Scottish smoked salmon, crayfish & rocket tartlet, lemon zest, paprika & dill dressing
Timbale of smoked salmon, crab, sicillian lemon, cracked black pepper mousse, mango & coriander sambal
Duo of Thai fish cakes, cucumber relish, sweet chilli sauce
‘A Study on Paté’
Wild boar terrine, Pork, apple & calvados, Duck & orange, spiced pear chutney, roasted onion baguette
Smoked duck, mixed herb & baby leaf salad, citrus dressing
Buffalo mozzarella, tomato & sweet red onion, green leaves, basil oil & balsamic glaze (V)
Medley of sautéed mushrooms, Sauternes wine, garlic & cream, toasted brioche (V)
Poached pear & Wensleydale & cranberry salad, toasted walnuts, crème fraiche dressing (V)
‘Trio of Melon’
Canteloupe melon, watermelon & melon & raspberry coulis (V)

Main Courses

There are so many ideas and novel ways of serving a wedding breakfast these days that it’s almost impossible to encapsulate it in one menu.

Shared platters, pre-ordered main courses, roasts carved at the table, BBQ main courses, desserts served alternately, Miniature trio of desserts …the list goes on!

From a planning perspective you should expect a 3 course wedding breakfast and tea / coffee to take up to 2 hours to serve.

Main Dishes

Breast of chicken supreme, stuffed with tapenade, herb & soft cheese, wrapped in smoked bacon, sun-dried tomato & basil sauce
Roast loin of Oxfordshire pork, ginger & apricot stuffing, sultana & apple compote, cider reduction
Slow roast belly of pork, caramelized apples, Somerset cider brandy sauce
Salmon, prawns & cod, poached in Chardonnay, filo pastry case, dill & cream sauce
Seared fillet of Buckinghamshire beef, rosti potato, Bearnaise sauce
Roast sirloin of beef, cooked pink, served with Yorkshire pudding & cracked black peppercorn sauce
Monkfish wrapped in parma ham, poached with Noilly Pratt, baby leeks & coriander
Shank of lamb, slow cooked with root vegetables & Merlot, redcurrant sauce
Rack of lamb, garlic & rosemary marinade, minted pea puree, cabernet sauvignon reduction

Alfresco BBQs

BBQs are becoming a really fashionable alternative to the served sit down dinner as they offer choice and amazing taste, not to mention a bit of theatre!

You can still start off the wedding breakfast traditionally with a served starter, but then wander up to our charcoal fire pits where our chefs will serve you a selection of sumptuous fresh dishes. From a planning perspective you can expect a 3 course BBQ and tea / coffee to take up to 2 hours to serve.

BBQ Main Dishes

Sirloin steaks,caramelised red onion, strong English mustard
Lamb cutlets, minted pea puree
Chicken roasted with lemon, thyme & sage
Chorizo sausage & chicken skewers, pineapple chilli salsa
Red Thai prawns, lime, coconut & coriander
Seared tuna loin, chilli & citrus oil, mango salsa
Red pepper stuffed with spiced pilau vegetable rice, chilli,coriander & ginger (V)
Charred field mushrooms, brioche, herb & mozzarella topping (V)

Salads

Bombay potato, infused with ginger, garlic & lemongrass
Minted new potato & rocket
Simple garden salad, olive oil, sea-salt and green herbs
Trio of tomato salad,green herbs & a balsamic glaze
Cous cous with roasted vegetables, basil, mint & parsley
Sweet and sour slaw with sesame, bean sprouts & fresh pineapple

Cold Fork Buffets

Immaculately presented, offering great choice for all palates, our cold fork buffet menus are still a very popular choice for brides who want more informality and choice and aren’t pressed for time!

From a planning perspective you can expect a 3 course buffet and tea / coffee to take up to 2.5 hours to serve.

Main Dishes

Moroccan style blackened beef, mint & lime cous cous, yoghurt & coriander dressing
Roast tarragon chicken, green leaf, balsamic & olive oil glaze
‘John Ross’ poached salmon delice, dill & lemon infusion, char-grilled asparagus, hollandaise dressing
Charcuterie & cantaloupe melon platter (Parma ham, chorizo sausage & pastrami)
Filo strudel basket filled with a spiced pear, Wensleydale & cranberry salad, crème fraiche dressing (V)
Buffalo mozzarella, vine tomato & basil stacks set upon a black olive tapenade (V)

Salads

New potatoes with mint & crème fraiche
Spiced new potatoes, caramelised red onion & sour cream
Red cabbage, walnut & pear coleslaw
Tomato, buffalo mozzarella & red onion
Baby green leaf, spring onion & radish

Special Dietary Dishes

As long as you let us know prior to your wedding day if your guests have any special dietary requirements then we can come up with suitable alternatives that satisfy most allergies. Here are some examples of dishes that are suitable for different allergies.

Starters

Roasted aubergine, pepper, tomato, mozzarella gateau, pesto dressing
Char-grilled asparagus, rocket, lemon oil, cracked black pepper
Filo parcels, roasted vegetables, Boursin cheese and herbs
Buffalo mozzarella, tomato & sweet red onion salad, green leaves, basil oil & balsamic glaze

Main Courses

Giant portabello flat baked mushrooms, with Somerset brie, baby spinach,walnuts
Capricorn goats cheese, spinach & sun-blushed tomato tartlet
Minted pea risotto, cooked with white wine,shallots, shavings of parmesan
Fricasee of sautéed mushrooms, garlic, white wine & cream tartlet
Mediterranean vegetable filo bundle, sun-blush tomato & basil sauce

Desserts

Summer fruits pudding, strawberry coulis & double cream
Glazed lemon tart, mixed red berries, lime crème fraiche
Baileys crème brulée, cinnamon shortbread biscuits
Strawberry Pavlova, toffee & hazelnut cream
Brioche bread & butter pudding, apricot glaze, vanilla pod custard
Blackberry, apple & raspberry crumble, thick double cream

White & dark chocolate cheesecake, milk chocolate sauce

Banofi Eton Mess, served in Martini glasses
‘Assiette of Desserts’
‘Cotswold’ meringue, strawberries & Pimms cream
Caramelised lemon tart, lime crème fraiche
Chocolate cup, filled with 3 berry Eton Mess
Pimms jelly, mint cream
Strawberry shortcake, vanilla pod cream

Our favourite cheeses

Glastonbury mature cheddar, Irish Cashel blue, Dorset blue vinney, Stinking bishop, Cornish Yarg, Hereford hop, served with chutney, celery & biscuits

Children’s Menus

The idea with kids food at weddings is to provide food that is healthy, fun and not too messy!

Heres a few of our tried and tested ideas…

Either:

Smiley melon faces
Organic salmon fishcakes, sweet potato wedges & baby peas
Summer berry jellies

Or:

Baby vegetable sticks, bread sticks & dips
Sweet tomato pasta, with grated cheese & crusty bread
Funky ice-cream, sauce, sprinkles & wafer

Evening Food

Decisions about evening food will depend mainly on what time you eat the wedding breakfast, and whether or not you’ve invited additional guests just for the evening reception.

We can offer a solution for every eventuality: from platters, finger buffets, BBQs, Pig Roasts to evening ‘rocket fuel’: burgers and fries, bacon or sausage baps!

Evening Platter

Rustic English breads presented with un-salted butter
Mixed selection of patés, presented on platters
A selection of our favourite cheeses presented with chutney grapes & biscuits

Evening Platter

Selection of speciality breads presented with un-salted butter
Selection of cured meats, presented on platters
A selection of our favourite cheeses presented with chutney, grapes & biscuits

Evening Platter

Pitta breads & crostini
Houmus, tsatsiki & taramaslata
Mediterranean char-grilled selection of peppers, artichoke, sun-blush tomatoes & onions