We like to keep it simple when it comes to pricing – planning a wedding is complicated enough! That’s why all our prices are inclusive of 3 canapés, cutlery, crockery, table and reception glassware, FOH Manager & Head Chef, all serving and kitchen staff, white linen napkins, outside catering equipment, VAT.
Truffled Duck Liver Parfait on Toasted Brioche
Thai Coconut & Ginger Chicken Skewer with Sweet Chilli Dip
BBQ Pulled Pork in A Brioche Bun with Spicy Coleslaw
Lemon & Cumin Lamb Kofta with Rose Harissa Mayo
Chilli Beef Nachos with Sour Cream & Spring Onions
Battered Cod Loin with Pea & Mint Puree
Crab & Cheddar Tartlet with Tomato & Onion Salsa
King Prawn & Chorizo Skewer
Rare Roasted Somerset Beef with Creamy Horseradish & Yorkshire Pudding
Local Pork Sausage with Mustard Mash & Caramelised Onion Chutney
Rosemary Marinated Cod Wrapped In Pancetta
Coconut And Red Thai Curry Beef with Cucumber & Mint
Teriyaki Glazed Pork Belly with Sesame & Pickled Cucumber
Mini Cheeseburger with Tomato Chutney
Mere Trout Roulade with Beetroot Gel on Rye Bread
Beetroot Cured Salmon with Wholemeal Blini & Dill Cream
Roasted Cocktail Sausages with Honey & Wholegrain Mustard
Smoked Salmon & Cream Chive Blini
Grilled Pear with Rocket And Stilton Wrapped In Prosciutto
Chicken Tikka Mini Poppadom, Coriander & Mango Chutney
Smoked Cheese & Basil Arancini Ball with Arrabiata (V)
Asparagus & Goats Cheese Frittata with Cherry Tomato Confit (V)
Grilled Halloumi Skewer with Tomato & Olives (V)
Pea & Mint Bruschetta with Whipped Ricotta & Lemon (V)
Quail Egg & Crispy ‘Bacon’ Filo Croustade (V)
Spinach & Feta Filo Parcel (V)
Wild Mushroom & Parmesan Tartlet (V)
Goat’s Cheese, Roast Fig & Toasted Seed Lollipop (V)
Porcini Mushroom Arancini with Garlic and Thyme Mayo (V)
Crispy Polenta with Truffle Cream and Pickled Beetroot (V)
Cheddar Cheese Scones, Whipped Goat’s Cheese and Pear Chutney (V)
Sicilian Aubergine Caponata on Crostini (VG)
Sweet Potato & Chickpea Samosa with Yoghurt Mint Dip (VG)
Vegetable Bhaaji with Coconut Chutney (VG)
Southern Fried Celeriac with Sticky Korean Gochujang Sauce (VG)
Tomato Gazpacho Shot with Extra Virgin Olive Oil (VG)
Nachos with Guacamole, Jalapeño & Puffed Wild Rice (VG)
Beetroot Croquette with Hummus (VG)
Ham Hock Terrine, Apple, Pork Scratching, Shallots, Watercress
Treacle Cured Salmon, Pickled Beetroot, Horseradish Cream and Toasted Pumpkin Seed Cracker
Smoked Salmon Fillet, Celeriac Remoulade, Dill Oil, Citrus Cream, Granny Smith Pearls
Pressed Chicken and Leek Terrine, Tarragon Aioli, Frisee, Croute
Citrus Marinated King Prawns, Vodka Bloody Mary Gel, Basil Courgettes
Gin & Tonic Cured Salmon, Dill Crème Fraiche, Pickled Cucumber & Rye Bread Crisps
Mere Smoked Trout, Potato and Pea Terrine, Dorset Crème Fraiche, Fresh Herbs Salad
Smooth Duck Liver Parfait and Smoked Duck Breast, Blackberry Gel, Pickled Shallots and Watercress
Smoked Cornish Mackerel Pate, Pickled Cucumber Pearls, Chive Crème Fraiche & Sourdough Croutons
Bruschetta of Ricotta, Marinated Stone Fruit and Prosciutto with a Basil Pesto
Smoked Haddock, Spring Onion & Cheddar Quiche, Kale Crisps
Cornish Mackerel Fillet, Watercress, Celeriac Remoulade, Apple Gel, Smoked Rapeseed Oil
Somerset Charcuterie, Pickles, Bread and Butter
Salad Of Peas, Broad Beans and Burrata, Fennel Seeds, Preserved Lemon & Lemon Pearls (V)
Red Onion, Fig & Stilton Tart with Mixed Leaves and a Fig & Honey Dressing (V)
Heritage Tomato & Burrata Salad, Micro Basil Leaves, Extra Virgin Olive Oil & Balsamic Pearls (V/VG)
Available from May-September
Beetroot Carpaccio with Orange, Vegetable Crisps & Feta (V/VG)
Asparagus Salad with Black Garlic, Parmesan & Pea Shoots (V/VG)
Creamy Field Mushroom & Spinach Tart, Rocket, Aged Balsamic & Extra Virgin Olive Oil (V/VG)
Watercress, Leek and Potato Soup with Chive Oil, served with a Vintage Cheddar Scone (V/VG)
Broad Bean Hummus, Roasted Heritage Carrots, Tender Stem Broccoli, Toasted Pumpkin Seeds, Sourdough Crisps (VG)
Seasonal Garden Salad, Micro Herbs & Raspberry Vinaigrette (VG)
Marinated Cauliflower, Red Lentil Dhall, Coriander Dressing, Pomegranate, Toasted Coconut (VG)
Tomato & Grilled Aubergine Salad, Roasted Tofu & Yuzu Dressing (VG)
Beetroot Sushi, Horseradish and a White Truffle & Soy Dressing, Beetroot Powder and Lemon Balm (VG)
Cherry Tomato and Artichoke Tart Fine, Sundried Tomato Pesto Basil, Black Olive Dressing (VG)
Asparagus Hollandaise Tart, with Chives and Tomato Confits (V)
Please choose 5 options:
Served with Salad Leaves & Artisan Breads
Somerset Cider Chorizo
Lemon & Cumin Lamb Kofta
Glazed Figs Wrapped in Prosciutto
Potted Hot Smoked Salmon with Lemon & Chive Cream
Marinated King Prawns with Chilli & Garlic Oil
Baked Camembert with Caramelised Onion Jam (V)
Grilled Halloumi with Glazed Figs (V)
Cave Aged Cheddar with Apple Cider Chutney (V)
Mini Buffalo Mozzarella Bocconcini with Fresh Basil & Extra Virgin Olive Oil (V)
Greek Tzatziki Yogurt Mint Dip (V)
Spicy Picante Peppers Stuffed with Cream Cheese (V)
Chargrilled Artichokes with Chilli & Herb Marinade (VG)
Marinated Pitted Olives (VG)
Chargrilled Courgettes with Lemon & Herb Oil (VG)
Smokey Aubergine Baba Ghanoush (VG)
Hummus With Fresh Coriander & Toasted Cumin Seeds (VG)
Honey Glazed Squash with Toasted Seeds & Yogurt Mustard Dressing (VG)
Roasted Chickpea & Golden Beetroot with Za’atar & Harissa Yogurt (VG)
Please make one choice of potato from the list below:
Roast Potatoes with Cornish Sea Salt & Rosemary (VG)
Creamy Mash Potato (V)
Gratin Dauphinois (V)
Steamed New Potatoes with Mint Oil (VG)
Lemon & Oregano Marinated Chicken Breast, with Roasted Vine Tomatoes, Rocket, Black Olive Crumbs, Romesco Sauce
Roast Shoulder of West Country Lamb, Pea & Mint Fritter & Redcurrant Jus
Confit Duck Leg served with Celeriac Purée, Roasted Carrot and Cherry Sauce
Chicken Ballotine Wrapped in Prosciutto Ham with a Sage and Pork Stuffing, with White Wine and Chicken Jus, Roasted Carrots and Braised Spring Onion
6oz Pan Seared Fillet of Somerset Beef with Café de Paris Butter, served with Garlic Fine Beans and Tomatoes
£8 Supplement Charge pp
Duo of Somerset Beef: Tender Fillet Wrapped in Smoked Pancetta & Braised Blade Cooked in Merlot, served with Caramelised Pearl Onions and a Star Anis Carrot Purée
£5 Supplement Charge pp
Braised Blade of Beef with Rainbow Carrots, Parsnip Puree & Truffle Jus
£5 Supplement Charge pp
Braised English Leg of Lamb served with Peas, Broad Beans, Mint Pesto and a Lemon Cream Sauce
Roast Somerset Pork Belly topped with Crackling, Roasted Carrot, Baked Apple and Cider Jus
Guinea Fowl Supreme served with Creamed Savoy Cabbage, Pancetta and Tarragon Jus
Rump of Lamb with Moroccan Spiced Aubergine, Greek Yoghurt, Pomegranate Molasses and Coriander Dressing
Pan Fried Fillet of Seabass served with Celeriac Remoulade & Salsa Verde
Roasted Salmon Fillet served with Provenance Ratatouille and Black Garlic Purée
Roasted Loch Duart Salmon served with Wilted Spinach, Caviar and a Lemon Butter Sauce
Oven Baked Loin of Cod with Miso & Black Garlic, served with a Creamed Leek Fondue
Roasted Butternut Squash Risotto topped with Basil & Pumpkin Seed Pesto (VG)
Wild Mushroom Risotto, Pickled Shimeji Mushrooms, Fried Shallots (V/VG)
Pea & Broad Bean Risotto with Pea Shoots, Mint Oil & Feta (V/VG)
Aubergine Parmigiana Rolls with Spinach & Ricotta served on Tomato Compote and Pan-Fried Gnocchi (V/VG)
Beetroot and Horseradish Tart, Salad and Mustard Dressing (V/VG)
Peas and Feta Courgettes with Mint Pesto and Roasted Vine Tomatoes (V/VG)
Harissa Roasted Celeriac, Miso Aioli, Pickled Red Onions, Crispy Chickpeas (VG)
Stilton & Butternut Squash Pithivier served with Creamed Greens, Glazed Baby Onions and a Balsamic & Wholegrain Mustard Jus (V/VG)
Red Onion Tarte Tatin with Capricorn Goats Cheese, Radicchio Salad and Balsamic Dressing (V/VG)
Whole Roasted Portobello Mushrooms, Tomato Compote, Kalamata Olives and Butternut Mash (V/VG)
Seasonal Vegetable Wellington served with Sautéed Greens & Red Wine Gravy (VG)
Fricassee of Potato Gnocchi with Roasted Cherry Tomatoes, Garlic & Spinach (VG)
Crispy Polenta Cake, Aubergine and Tomato Ragout, Smoked Mozzarella (V)
Served to the centre of each table for all to share
Somerset Pork Belly Porchetta with Sage & Raisin Stuffing and Fresh Herb Gremolata, Hot New Potatoes, Fine Leaves with Parmesan Croutons and Roasted Mediterranean Vegetable Salad
West Country Lamb, Slow Cooked Whole with Cumin, Mint & Oregano, served with Tzatziki, Cous Cous & Mechouia Salad
Beef Bourguignon of Blade of Beef Slowly Braised in Red Wine, with Pearl Onions, Button Mushrooms & Pancetta, served with Mashed Potato & Sauteed Greens
Fragrant Tagine of Chicken Cooked on the Bone with Preserved Lemon & Rose Petals, served with Jewel Cous Cous, Honey Roasted Vegetables and Harissa
Moroccan Sweet Potato, Apricot & Chickpea Tagine served with Fluffy Cous Cous (VG)
Red Lentil Dhal with Rice, Flat Bread & Raita (VG)
The meat is served straight to the table and carved by a nominated guest at each table (complete with a chef’s hat and apron provided!).
Roast Chicken, Roast Somerset Loin of Pork or Beef Topside served with Rosemary and Cornish Sea Salt Roast Potatoes, Seasonal Vegetables, Jugs of Roasting Jus & Yorkshire Puddings
French Lemon Tart served with West Country Clotted Cream and Fresh Berries (V)
Belgian Chocolate Brownie with Caramelised Pear & Salted Caramel Sauce (V/VG)
Vanilla & Elderflower Cheesecake with Blueberry Compote (V)
Burnt Basque Cheesecake, Blackcurrant Coulis & Red Berries (V)
Rhubarb Crumble Tart, Clotted Cream and Lemon Balm
Rustic Apple Tart with Cinnamon Cream and Salted Caramel Sauce (V/VG)
Black Forest Pavlova with Cherries & Chocolate Sauce (V)
Strawberry Cheesecake, with Basil and Black Pepper (V)
Date Sticky Toffee Pudding with Butterscotch Sauce and Vanilla Ice Cream (V/VG)
Red Fruit Pavlova topped with Mint & Edible Flowers (V/VG)
Trio of Desserts: Chocolate and Caramel Fudge Brownie, Yoghurt Panna Cotta with Pomegranate Jelly and Mini Raspberry Pavlova (V)
Chocolate, Avocado, Coconut & Chilli Pot (VG)
Raw Red Berry Tart with Coconut Yoghurt & Mint (V/VG)
Cheddar Strawberry & Raspberry Eton Mess with Whipped Cream, Crisp Meringue & Red Fruit Coulis (V/VG)
(Available May-October)
Strawberries & Cream
Sharing Bowls of Cheddar Strawberries, Whipped Cream, Crisp Meringue, Strawberry Coulis and Shortbreads
(available May-October)
Dessert Platter
Sharing Boards of Belgian Chocolate Brownies, Lemon Meringue Pies, Cream-Filled Choux Buns, Creamy Fudge, Fruit Tartlets, topped with Berries, Mint & Edible Flowers (V)
CHILDRENS MENU
We offer the option of x3 or x2 courses. Menu available on request.
TEA & COFFEE OPTIONS
Tea & coffee, served buffet-style after the meal (min.75% of guests)
Tea & coffee plus handmade chocolate truffles
HOMEMADE ARTISAN BREAD & BUTTER
or focaccia with extra virgin olive oil and balsamic
VINTAGE ICE CREAM TRICYCLE
1 hour’s unlimited service
POP UP BAR
fully staffed – pre paid drink packages or cash/card bars available
Make your event extra special with our stunning traditional style ice cream tricycle.
As an alternative to a sit-down dessert, our vintage ice cream tricycle can be used as your dessert course with 1 hours’ unlimited service. This includes x3 ice cream flavours of your choice and x1 sorbet, served with cones, tubs, and toppings.
Our environmentally friendly ice cream tricycle can be setup indoors or outdoors. Unlike other vehicles, our ice cream tricycle has the flexibility to be set-up pretty much anywhere we can park our bike!
We met Ben and The French Kitchen for our tasting menu 4 years before our actual wedding, which finally took place in 2022 after a couple of COVID related delays! Ben was consistently pleasant, cal... Read more
We cannot recommend The French Kitchen enough! We used these guys as our caterers for our wedding a couple of weeks ago and they were absolutely incredible. Everything from the canapés to the serv... Read more
Searching for the right caterers for our daughter's wedding. The French Kitchen has not disappointed. At the tasting, we were presented by a wonderful array of restaurant quality dishes. Gorgeous f... Read more
The French Kitchen catered for our marquee wedding in May and we couldn't recommend them more highly. So many guests commented on how delicious and beautifully presented the food was. Ben and the t... Read more
The French Kitchen delivered the single best wedding breakfast I've ever experienced, and we were extremely lucky to have them at our wedding! The Duo of Somerset Beef was the talk of the town, and... Read more
The French Kitchen catered our September 2023 wedding at Brympton House and we couldn’t be be more pleased that we chose them.
The whole team was fantastic from the very beginning. We had ... Read more
Cannot recommend Katherine and the whole French Kitchen Team enough. They were caterers for our wedding. From the 1st tasting, everything in between to the big day, they were a joy to work with. Al... Read more
We chose The French Kitchen as our caterers for our wedding at The Bishop’s Palace in Wells in September 2023.
Right from our initial enquiry, through to our (many) questions in planning f... Read more
We chose French Kitchen to be our caterers for our wedding on the 2nd June based on good word of mouth reports and tasting their delicious canapés at open days, they were absolutely brilliant and ... Read more