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Wedding Breakfasts

WEDDING

BREAKFAST 1

£29.95 PER PERSON

(INC. VAT)


* Drinks packages are available from £10.50pp inc. VAT. Choice of one meat and one vegetarian dish.

TO COMMENCE


ROAST PLUM TOMATO & BASIL SOUP
Served with cannoise vegetables and parmigiano pastry straws


FENNEL, ZUCCHINI RISOTTO
Served with rocket, grana padano shavings, roast vine tomatoes and lemon olive oil


ROAST VEGETABLE BROTH
Served with pan fried pearl barley, poached chicken, parsley and gratinated Welsh rarebit


TARTARE OF CANTALOUPE MELON & SWEETENED MANGO
Served with roast fig, micro basil leaf and mandarin sorbet

 

 

TO FOLLOW

 

SHALLOW FRIED CHICKEN KIEV
Served with savoyarde potatoes, fennel, leek fricassee and pancetta crisp


GRILLED FILLET OF SCOTTISH SALMON
Served with Roquefort brioche crust, fricassee of celeriac, Swiss chard, ricotta and spinach tortellini


GLOUCESTER OLD SPOT PORK CUTLET
Served with creamed Savoy cabbage, black pudding forcemeat, purple sage potato puree and tobacco onions


BRAISED BRAVETTE OF BEEF, CHICKEN & GREEN LENTIL TERRINE
Served with crushed new potatoes and celery, roast root vegetables and shallots


GATEAUX OF PRESSED ZUCCHINIE, SWEET POTATOES & AUBERGINE
Served with fricassee of Swiss chard, parmigiano, red pepper syrup and garlic beignet  V


ROAST BUTTERNUT SQUASH, SAGE & SUN BLUSHED TOMATO POLENTA
Served with layered aubergine, courgette, sweet potato and roast lime veloute  V


SPICED PUMPKIN & RICOTTA PUDDING
Served with baby spinach, roast vine tomatoes and courgette beignets

 

 

TO CONCLUDE

 

CHOUX PASTRY SWANS & CHOCOLATE MOUSSE
Served with a tuille biscuit and melba sauce


CHOCOLATE MARQUISE & GARIBALDI BISCUIT
Served with hulled raspberries and brandy cream

 

CALVADOS CHEESECAKE
Served with frangipane terrine, apple sorbet and cider caramel


BANANA BREAD & BUTTER PUDDING
Served with rum toffee sauce, compote of mango, kiwi and pineapple

  

 

TO FINISH

 

TEA & COFFEE

 

 

= Vegetarian

WEDDING

BREAKFAST 2

£34.95 PER PERSON

(INC. VAT)

 

* Drinks packages are available from £10.50pp inc. VAT. Choice of one meat and one vegetarian dish.

TO COMMENCE


CHICKEN CONFIT TERRINE
Served with apricot and ginger chutney with syracuse tomatoes and baked pain fussette

 

WATERCRESS & POTATO VICHYSSOISE
Served with crème fraiche and prosciutto croutes


SMOKED TROUT FILLET Served with beetroot, potato and cilantro salad, caviar, cucumber and citrus oil


OGEN MELON PEARLS
Served with Grand Marnier, baked figs, almonds in filo pastry and mango sorbet

 

 

TO FOLLOW

 

BRAISED FEATHER BLADE OF BEEF
Served with haggis dumpling with roast root vegetables, green lentils, fondant potato and thyme essence


PAN-FRIED BREAST OF CHICKEN, HAM HOCK & SMOKED BACON FORCEMEAT
Served with braised peas and beans, baby gem shallot and tarragon sauce


TRIO OF STAFFORD PORK
Served with fillet en croute, short-loin, haslet dumpling, buttered hispi cabbage with spinach mash and cider sauce


POT ROAST LEG OF LAMB
Served with herbs de provence, gratin potato, tian of chargrilled courgette, aubergine and sun blushed tomato tapenade


TORTELLINI OF RICOTTA & SPINACH
Served with chou croute of mooli, carrot and zucchini with roast vine tomatoes and pesto bruschetta  V


CAULIFLOWER & ARTICHOKE PARFAIT
Served with sweet potato, cannoise strudel and red pepper sauce  V


GATEAUX OF CARROT & COTSWOLD CHEDDAR
Served with green lentils, shallot and coriander oil  V

 

 

TO CONCLUDE

 

PASSION FRUIT TART
With Chocolate Mascarpone & roast Pineapple


CRÈME DE FRAMBOISE SABLE
Served with vanilla cream, dark chocolate and amaretto cheesecake


CARAMELISED PINEAPPLE PUDDING
Served with lemon ice cream, pineapple and star anise tart-tatin

 

RED BERRY PAVLOVA
Served with raspberry sauce and raspberry sorbet

 

 

TO FINISH

 

TEA & COFFEE

 

 

V = Vegetarian

WEDDING

BREAKFAST 3

£43.50 PER PERSON

(INC. VAT)


* Drinks packages are available from £10.50pp inc. VAT. Choice of one meat and one vegetarian dish.

TO COMMENCE

 

ASSIETTE OF SMOKED SALMON

Served with quail egg, pink grapefruit, shallot tartare and fennel cress


THREE ONION GOATS CHEESE TART 
Served with lemon thyme, roast beets and braised mooli


ROAST BUTTERNUT SQUASH BROTH 
Served with thyme, finished with lemon crème fraiche and spinach tortellini


PRESSED CURED HAM TERRINE
Served with mushroom gougeres, sauce vierge and red chard cress

 

 

TO FOLLOW

 

PAN-FRIED BEEF NOISETTE WITH BRAISED BELLY OF PORK
Served with gratin potato, leek, carrot and courgette noodles, Dijon mustard and red wine jus


BREAST OF AYLESBURY DUCK 
Served with turnip and potato galette, fricassee of leeks and rose peppercorns and caramelised shallots


POT ROAST CUSHION OF LAMB 
Served with provencal vegetables, celeriac puree, rosemary shallots, rioja and roast garlic flavoured jus


CUMIN ROAST PLAICE, SCALLION & MUSSEL MEAT
Served with cauliflower champ, pancetta, spiced razor clams and parsley oil


RED PESTO & TALLEGIO TART
Served with pepperonata chutney, pan-fried hispi cabbage, leek and asparagus crostini  V


SPINACH ROULADE 
Served with “Alms purse”, with piperade, leek fricassee and fondant potato  V


BAKED PORTABELLA MUSHROOMS, COURGETTE & AUBERGINE STEW 
Served with pan-fried macaroni and griddle halloumi skewers  

 

 

TO CONCLUDE

 

RASPBERRY & CHOCOLATE FRANGIPANE 
Served with chocolate ice cream, white chocolate and griottine cremeux


CHERRY & ALMOND TART
Served with cinnamon cream and raspberry sauce


CITRUS LEMON MASCARPONE CHEESECAKE 
Served with orange and mango zabaglione shot


WHITE CHOCOLATE & ORANGE BRULEE 
Served with baked malt loaf, tartare of rum and star anise infused tropical fruits


A SELECTION OF BRITISH & CONTINENTAL CHEESE 
With biscuits, fruits & chutney

 

 

TO FINISH

 

TEA & COFFEE

 

 

V = Vegetarian

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