Wedding Menu Sample One


Beef brisket croquette, pickled beetroot

Lobster brioche roll, Marie-Rose sauce

Sweet white onion tartlet, shallot puree, piment d’Espelette

Quail egg Florentine

Southern buttermilk-fried chicken lollipops, chipotle mayo

Smoked salmon rillettes, black rye croute



Potted smoked mackerel, horseradish, beetroot relish

Asparagus mousse verrine (v)

Chicken and Agen prune terrine, pickled mushrooms, compressed cucumber



Cod fillet, spring vegetables, salsa verde potatoes

British peas, mint, ricotta, hand-made truffled gnocchi (v)

Ox cheek, boulangere potatoes, spring panache of vegetables, port jus



Chocolate and rosemary caramel chocolate pot

Vanilla and chamomile panna cotta, macerated strawberries 

Lemon posset, fennel biscotti


Wedding Menu Sample Two


Keralan Cromer crab cake, turmeric and mustard seed infused sauce tartare

Smoked haddock kedgeree croquette, parsley mayonnaise

Confit duck kromeskis, apricot chutney

Crispy chana dhal fritter, coconut and curry leaf chutney (v)

Lamb tikki with pineapple and mint chaat



Crispy prawns, red onion, cumin and turmeric khichdi, herb chutney 

Spiced home-smoked Scottish farmed salmon, red onion, cucumber and dill raita

Roasted chicken seekh kebabs filled with masala goat’s cheese, pineapple chutney, pineapple carpaccio



Trio of chicken tikka; herb infused, goat cheese and spicy red pepper, with a spiced Scotch quail egg, potato tikki, roasted chicken gravy

Charred tandoori lamb neck fillet, minted peas and pea puree, boulangere potatoes



Coconut panna cotta, mango jelly, coconut ice-cream

Roasted tandoori pineapple and chilli individual tart tatins, lime ice-cream, coconut snow, lime and ginger butterscotch sauce


Wedding Menu Sample Three


Crab cake with caraway and dill served with sauce gribiche

Smoked haddock kedgree croquette, parsley mayonnaise

Serrano ham and manchego croquette, smoked paprika mayonnaise

Wild mushroom and truffle arancini (v)

Blackened Cajun salmon skewers mango, jalapeno and lime salsa

Crispy black olive polenta chip, whipped goat cheese, celery, walnut (v)

Sweet white onion goat cheese tart, shallot purée, piment d’Espelette (v)


Sharing platters

Smoked Fish – Smoked salmon, gravlax,
hot kiln-roasted smoked salmon, mackerel pâté, chopped herring and caperberries

Fine Charcuterie Selection – Sourced from Ventimiglia Market in Italy; prosciutto, speck, mortadella, salami, served with cornichons and baby pickled onions

Vegetarian Platter – Baba ganoush, mini charred halloumi and vegetable kebabs, falafel and tahini, mini spanakopitas and assorted dips

Cheeseboard – A selection of fine cheeses of your choice, white grapes, quince paste, roasted walnuts, celery and chutney



Thai-style salad of thinly sliced rare-roasted topside of beef, crispy shallot rings and baby pak-choi

Cold poached salmon fillet stuffed with salsa verde, watercress, brown shrimp and paprika sauce

Sticky bourbon-glazed beef short-rib racks

Treacle and orange-glazed gammon joints, ready to carve for each table

Southern-style buttermilk fried chicken with chipotle mayonnaise and guacamole


Dessert table

Winter berry pavlova

Individual set lemon possets

Individual rosemary salted caramel chocolate pots

Raspberry swirl American-style cheesecake