Wedding Food Ideas

Wedding Food Ideas

Congratulations on your celebration

Our team love to create show-stopping weddings and will be involved as much or as little as you would like. Whether you’re looking for a relaxed and informal affair with tasty wholesome food or you’re planning a sumptuous formal reception, we can help make it happen.


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Cod Croquette with Miso and Wasabi Mayonnaise

Spinach and Feta deep fried Parcel


Wild Mushroom and Parsley Vol Au Vent


French Onion Tartlet Topped with a Bead of Melting Brie

Wild Mushroom Arancini with Melting Mozzarella centre served with Truffle infused Mayonnaise


Moist Confit of Pork Belly Cube Topped with a Sweet Potato and Honey Puree

Sundried Tomato Scone with Red Pepper Mayonnaise and a Charred Asparagus Tip

Smoked Salmon and Lemon Pancake with Dill Cream

Slow Cooked Duck Legs, Carrot and Orange Puree in Filo Pastry

Seared Scallops with Caramelised Chorizo and Cauliflower Puree (£1 supp)

Parmesan Puff Pastry, Green Olive Paste and Goats Cheese Mousse


Pork Baby Sausages Glazed in Honey, Grain Mustard and Fresh Rosemary

Celeriac and truffle mini quiches


Mini Vegetable Spring Rolls with Sweet Chilli Sauce


Poppadum Topped with Spiced Chicken and Fresh Mango Salsa

Cornish Crab Meat and Spicy Avocado

Beef Skewer with Hoisin Sauce

Chicken Skewer with Satay Sauce


Smoked Haddock Croquettes with a Spinach and Saffron dressing

Capresé Salad with Mozzarella, Rocket, Tomato, Pesto and Garlic Crostini


Smoked Aubergine and Falafel Salad and Balsamic dressing


Vegan Grilled Vegetable Tartlette, Rocket Salad and Basil Dressing


Salmon Gravalax with Pickled Beetroots and Seaweed Crisps

Prawn and Avocado Tian with Mango Salsa and Sweet Chilli Sauce

Duo of Duck – Chinese Duck Bon Bon and Smoked Duck Breast, Hoisin Plum Puree, Cucumber Spaghetti and Baby Leaves

Pea and Almond Soup, Pea and Almond Soup, Gazpacho Soup and Basil Oil (served cold)

Green Bean and Tomato Tartar, Crispy Parma Ham with a Tomato Vinaigrette

Slow Cooked Chicken Terrine with Cauliflower puree, Pumpkin Seeds and Crostini

Baked Goats Cheese with Confit Cherry Tomato, Kalamata Olives and Shallot Dressing


Duo of Smoked Salmon with Thai Asparagus and Horseradish

Warm Potato Salad with Gratinated Soft Cheese and Herb dressing


Seared Beef Carpaccio with Feta, Pickled Cucumber and Kalamata Olives

Pea and Almond Soup

Main Course

Corn Fed Chicken Supreme with Wild Mushrooms, Sweet Potato Puree, Onion Rings and Tarragon Jus

Wild Mushrooms Ravioli with a Black Truffle Sauce


Braised Beef Bourguignon, Creamy Mash, Caramelised Baby Onion and spiced Red Wine Sauce

Baked Stone Bass with Herb Crushed Potatoes, Shaved Fennel and Cucumber Salad

British Beef Steak and Craft Ale Pie

Pan Fried Sea Bream with Aubergine Caviar, Spicy Avocado Mousse with a Tomato and Basil Sauce Vierge

Lamb Shank Osso Bucco, Creamy Pearl Barley Risotto, Parsnip Crisps and Braising Jus

Honey Roasted Duck, Savoy Cabbage, Celeriac Mousse, Julienne Carrots and Five Spice Sauce

Homemade Gnocchi with Roasted Tomatoes and Garlic

Grilled Chicken Breast with Herbed Orzo Pasta, Ceps Veloute and Parmesan Tuile

Steamed Lemon Sole, Sautéed Pak Choi, Fried Capers and a Mussel Broth

Roasted Sweet Romano Pepper Stuffed with Quinoa, Coriander and Sun Blushed Tomato

Roasted Salmon with Sweet and Sour Red Pepper Compote, Samphire, Wasabi and Citrus Dressing

Roasted Guinea Fowl breast, Steamed Tender Broccoli, Pumpkin Puree and Sage

Roast Beef fillet with Broccoli Puree, Oxtail Croquettes confit Shallots and Port Jus (£5 supp)

Homemade Beetroot Gnocchi with a Asparagus and Parmesan Foam

Grilled Rib Eye Steak, Roasted New Potatoes, Red Onion Marmalade and Béarnaise Sauce (£3 supp)

Grilled Lamb Steak, Chump Potato, buttered Runner Beans and Rosemary Jus

Confit Duck Legs with a Puy Lentils Ragout

Butternut Squash and Mixed Bean Lasagne

Baked Spinach Cannelloni with Confit Vine Tomato and Wild Garlic Sauce

Aubergine and Courgette Gratin with Artichoke and Black Olive Salad

Slow cooked Suckling Pig with Sage and Onion Stuffing Heritage Apple Sauce and Crispy Crackling

BBQ mixed grill wooden board – chicken, steak and sausages

Homemade Juicy Beef Burger in Brioche Bun Chicken Breast Sausage Selection (Pork, Cumberland or Lamb and Mint) Roast halloumi and veg served plated as veg option

Slow cooked beef sirloin with fondant potatoes, sauteed spinage, carrot puree and onion crumble.


Apple Tart Tatin with Cinnamon Ice Cream

Lemon, Chia Seed and Pistachio Cake with Ice cream


Raspberry Tart, Italian Meringue Kisses and Raspberry Sorbet

Mini Pavlova with a Raspberry Coulis

Chocolate and Salted Caramel cake with Ice Cream


Chocolate Trio: Rich Dark Chocolate Brownie, Milk Chocolate Mousse, White Chocolate Baked New York Cheesecake

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