Menu

Menu Wedding Catering

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.

Hot or Cold CANAPÉS

MEAT & FISH CANAPÉS

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

VEGETARIAN & PLANT BASED CANAPÉS

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)

Wedding Starters

MEAT & FISH STARTERS

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

VEGETARIAN & PLANT BASED STARTERS

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)

Grazing Board Starters

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)

Wedding Main Courses

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)

MEAT AND FISH

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

Vegetarian & Plant-Based

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)

Wedding Sharing-Style Mains

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)

Wedding Host a Roast!

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

Delightful Desserts

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)

Desserts To Share

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)

Other Options

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

Vintage Ice Cream Bike

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!

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