Sit down meal
The classic dining style favoured by most weddings. We are able to serve any of the below menus as a traditional 3 course plated meal, as family sharing boards served to the table or as a buffet.
Canapes
Starters
Beef Sliders
served in a brioche bun with cheese & burger sauce
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Pork Belly Brulee
slow Cooked pork belly, torched sugar & mustard dip
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Gravalax & cream cheese
served on a crostini with cucumber & dill
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Ceasar sticks
gem lettuce, ceasar dressing, bacon & crouton (v)
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Spiced chickpea puri
yoghurt, coriander & pomegranate (v)
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Halloumi Sliders
served in a brioche bun with sweet chilli sauce (v)
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Lime chicken tenders
satay dipping sauce & crushed peanuts
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Wild boar & sage sausage rolls
served with red onion jam
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Cherry tomato & boccochini
served on a skewer with basil & olive oil (v)
Sichuan chilli twists
house made chilli oil baked in puff pastry (ve)
Carrot soup
Topped with almonds, lentils & rosemary, served with crusty bread (v)
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Game & brandy terrine
House made mixed game terrine
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Mozerella, plum & burnt leek salad
served with house vinegrette & croutons (v)
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Buratta bruschetta
with cherry tomatoes, basil, olive oil & balsamic (v)
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Grilled vegetable skewer
served with warmed flatbread & hummous (Ve)
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Venison carpaccio
Parmasan, radish & house made raspberry vinegar
Antipasti sharing board
selection of cured meats, cheeses, fruits, pickles & dips
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Grazing table
tailor made feasting board for the entire party to share, suitable as a canape course, an informal starter or the main event
Mains
Whole rib roast
entire beef rib roast hung over fire & slow roasted
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Whole roast lamb
entire lamb hung on the cross & roasted over the fire for 6 hours
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Crispy crackling porchetta
stuffed belly pork, slow roasted on the spit
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Caged whole chickens
marinated whole chickens cooked in cages over fire
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Seared pork fillet
oregano & lime marinated pork fillet, cooked whole
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Old english style sausage 'horseshoe'
locally bred pork sausage
Chicken thighs
confit chicken thighs marinated in garlic & rosemary
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Venison haunch
rolled venison haunch show roasted on the spit
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Pulled pork
slow smoked pork marinated in bbq sauce
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Whole pork belly
entire belly hung on the cross & roasted over 7 hours
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Cauliflower steak
cajun spiced cauliflower steak grilled over fire (Ve)
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Vegetable tagine
cooked in moroccan spices (Ve)
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Vegetable & halloumi kababs
med veg & halloumi grilled over fire (v)
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Mains are served with lamb dripping potatoes and a side, salad & sauce of your choosing.
Sides
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Whole fire roasted squash
Grilled med veg
Charred corn cobs
Roasted celeriac & mascarpone
Heritage Carrots
Salads
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House mixed salad
Cucumber, onion & dill
Wild rice, apple & peacan
Greek salad
Tomato, parmesan & rocket
House slaw
Sauces
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Peppercorn
Chimichurri
Hummus
Tomato, pomegranate & mint salsa
Black garlic mayonnaise
We also provide flatbreads & condiments
Desserts
Chocolate & berry charcuterie
Eton mess
sharing boards filled with an assortment of chocolate, berries, brownies & truffles (v)
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home baked meringue, fresh berries & chantilly cream (v)
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Berry & sage cheesecake
signature cheesecake, fresh blackberries, sage & mascarpone (v)
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Griddled caramel peaches
peach halves cooked over fire in a caramel sauce (v)
Evening
Angus beef burger
4oz beef burger on a brioche bun
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Bacon butties
thick cut butchers bacon, served on a soft white roll
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Chicken gyros
marinated chicken thighs show cooked on the spit, served with flatbreads
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Cheese & charcuterie
suitable as sharing boards or an informal grazing table
Canapes
Starters
Beef Sliders
Served in a brioche bun with cheese & burger sauce
Pork belly brulee
Slow Cooked pork belly, torched sugar & mustard dip
Game & brandy terrine
House made mixed game terrine
Grilled vegetable skewer
Served on flatbread with hummous
Served on a crostini with cucumber & dill
Ceasar stick
Gem lettuce, ceasar dressing, bacon & crouton
Mains
Meat sharing board of:
Caged hanging chicken
Marinated pork tenderloin
21 day aged rump steak
Vegetable tagine
Chimmichurri
Lamb dripping potatoes
Fire roasted squash squash
Tomato & rocket salad
Desserts
Griddled peaches
Halved peached cooked in caramel sauce
Evening
Chicken gyros
Marinated chicken cooked on the spit, served with flatbreads