Wedding Menu

  • Canapés
  • Starters
  • Main Courses
  • Desserts
  • Evening Food



Glazed chorizo skewers

Crispy filo prawns with smoked sweet chilli sauce

Seared rump steak and horseradish cream profiterole

Nocellara del Belice olives (V)

Vegetable samosas with mango chutney (V)

Smoked mackerel, crispbread and black pepper sour cream

Crispy whitebait with tartar sauce

Sticky honey and mustard glazed chipolatas

Mini prawn cocktail with smoked paprika

Goats cheese and red onion tartlet (V)

Skewer of cherry tomato, purple basil pesto and mini mozzarella (V)

Garlic and Gruyère ciabatta (V)

Parma ham and smoked cheddar rarebit

Smoked salmon blini with crème fraîche and caviar

Smooth Chicken liver parfait toast

Roast mediterranean vegetable and parmesan crostini (V)

Sesame falafels with tzatziki (V)

Garlic, sun-dried tomato and cream cheese tartlet (V)

Sausage rolls with fennel salt

Mini jacket potatoes with sour cream and chives (V)

Devon blue cheese and pickled walnut toast (V)

Crayfish tails and salami skewer cooked in garlic butter

Pea and truffle bruschetta (V)

Chermoula humous with warm flat bread soldiers (V)

Smoked salmon egg custard tart

Tomato and buffalo mozzarella flatbread with basil (V)

Grilled courgette bruschetta (V)

Smoked duck on beetroot cracker with spiced apple

Spiced black pudding and quince jelly on toast

Pan seared scallop skewers with lemon and garlic butter (S)

Tuna tartar tartlet with mango, lime and coriander (S)

Roast tenderloin of pork with apple chutney and rosemary (S)


Bread Course

Bread course (S)
Selection of mixed bread rolls with salted butter

Deluxe Bread course (S)
Warm olive and oregano Focaccia, sourdough, garlic and coriander flat bread and salted butter

(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.

Plated Starters

(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.


West country Crab cake with sweet chilli dip and shallot salad

Torched goat’s cheese with beetroot puree, roasted beetroot, salad leaves and croutons (V)

Smoked chicken salad with croutons, sun-blush tomatoes, parmesan and balsamic

Minestrone soup with pesto and parmesan shavings served with warm bread (V)

Cheese and beer croquettes, rocket salad and chipotle mayo (V)

Ham hock and pea terrine with fig chutney, salad leaves and mini bread loaf

Locally Smoked salmon with dill crème fraîche, endive salad, lemon and cornichons

Prawn cocktail with smoked ‘Mary rose’, spiced avocado puree, crisp lettuce and grissini

Crispy and sliced chorizo salad with goat’s curd, capers and Jerez sherry vinegar dressing



Chicken Caesar salad with bacon, baby gem, parmesan, croutons and a creamy dressing

Pulled duck and rice noodle salad with coriander, honey, lime and hoisin dressing

Chicken liver and wild mushroom pate with Cumberland sauce and a mini granary loaf

Fillet of Exmouth mackerel with chermoula sauce and fennel salad

Pan seared halloumi, radish and apple with ciabatta croutes (V)

Eggs Benedict with smoked salmon, toasted muffin, hollandaise and chives

Chicken and apricot terrine with apricot and ginger chutney and watercress salad

Goats curd with rhubarb jelly, baby leaf salad and rye crisps (V)

Chorizo and red pepper quiche with pea shoot salad and a mustard dressing

Crayfish and prawn ravioloni with parmesan velouté and buttered baby spinach (S)

Sharing Style Starters

Salami Milano, Mortadella, Prosciutto, Somerset mature cheddar, Cornish brie, olives, sun-blushed tomatoes and ciabatta with olive oil and balsamic

Baked camembert with honey, garlic and thyme and toasted bread with salad leaves and
caramelised onion chutney (V)

Smoked salmon, smoked mackerel, dill gravadlax, crayfish tails with lemon and black pepper crème fraîche, caper berries, cucumber ribbons and toasted rye bread

Selection of miniature pies with chipotle ketchup, chargrilled courgettes and cornichons

Sesame falafels, humous, baba ganoush, olives, pickled vegetables, salad leaves and toasted flat breads

Main Courses

Plated Main Courses

(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.


Confit duck leg with stir-fry vegetables, apple puree and vanilla jus

Roast beef topside, Yorkshire pudding, honey carrots and red wine jus

Butter roasted chicken breast with pea tortellini, fresh peas and truffle velouté

Seared rump steak with roast tomato and mushroom, watercress and a red wine sauce

Honey and five spice duck breast with crispy won-ton and plum sauce

Tian of roasted aubergine, tomato and buffalo mozzarella with pesto sauce (V)

Roast belly pork with pork puffs, tomato chutney and smoked jus

Chilli and lime glazed fillet of salmon and bulgur wheat salad with watercress

Trio of roast sausages with herby mash potatoes and caramelised onion gravy

Ratatouille tart with Cornish brie, salad leaves and balsamic reduction (V)

Pan fried gnocchi with wild mushrooms, gruyere and freshly chopped herbs (V)

Roast chicken breast, charred asparagus, bacon and chicken jus

Pigeon Rossini with duck liver pate crouton, sauté mushrooms and red wine jus

Miso glazed rump steak with shiitake mushrooms and mange tout with a honey five spice sauce

Beetroot tortellini with roasted beetroot, walnuts and parmesan cheese (V)

Garlic marinated chicken breast with Italian sausage cannelloni and tomato Ragù

Honey and orange glazed bacon steak with celeriac slaw and a mustard and cider sauce

Roast sirloin steak, onion rings, watercress salad and peppercorn sauce (S)

Lamb rump with a fricassee of peas and red onions and a minted jus (S)

Fillet of beef with wild mushrooms, celeriac puree and a red wine jus (S)

Halibut roasted in butter, wilted greens, capers and salsa verde (S)

Sharing Main Courses

Boards of BBQ pulled pork, smoked chilli jam, Boston baked beans, coleslaw, potato salad and fresh bread

Boards of build your own beef burgers – Exmoor beef burgers in brioche buns with a selection
of pickles, ketchup, mustard, mayonnaise and cheese served with chips and salad

Picnic boards – Chicken liver pate, salami, smoked trout and cheddar with fig chutney, vegetable crudités, salted butter and crusty baguettes

Chicken shawarma with tahini yogurt, lemon cous cous and pomegranate, grilled aubergine, hummus, roasted peppers and Lebanese bread

Roast chicken breast and beef topside with Yorkshire pudding, chipolata sausages, roast potatoes, seasonal vegetables and jugs of gravy (S)

Carve at the table rolled and roasted lamb leg, served with ‘proper’ mint sauce, roast rosemary potatoes, seasonal vegetables and lamb gravy (S)

Roast porchetta with panzanella salad, zesty orange and fennel salad and baby potatoes
with Italian dressing

Afternoon tea boards – Selection of finger sandwiches, honey roast ham, Mediterranean vegetable tart, Devon scones with clotted cream and jam with iced carrot cake

(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.


Plated desserts

Chocolate and peanut butter stack with white chocolate ganache and caramel

Glazed tarte au citron with crème fraîche

Vanilla panna cotta with strawberry puree, honeycomb and fresh strawberries

Baked New York cheesecake with Dulce de leche and chocolate popping candy

Fresh fruit pavlova with Chantilly cream and wildflower honey

Black forest gâteau with cherry and kirsch

Vanilla ice-cream arctic roll, macerated strawberries and crushed dried strawberries

Apple pie with vanilla custard and clotted cream

Warm chocolate caramel brownie with chocolate coulis and clotted cream

Chocolate bavarois with cherry puree and cherry pearls

Summer berry pudding with fruit coulis and pouring cream

Tiramisu with coffee and dark chocolate mascarpone

Elderflower macerated strawberries with honeycomb and clotted cream

Trio of desserts (chocolate brownie, ginger nut cheesecake and tarte au citron)

Blueberry Bakewell with lime crème fraîche

Raspberry meringue pie, rosewater and white chocolate coulis

Baked lemon and ginger cheesecake with lemon curd

Treacle tart with clotted cream

Baileys brioche bread pudding with vanilla custard

Sticky toffee pudding with butterscotch sauce and clotted cream

Lime meringue pie with lemon cream and citrus pearls

Sharing Style Desserts

Eton mess with seasonal fruits and edible flowers

Apple and raspberry crumble with vanilla custard

Whole lemon tart to cut at the table with bowls of crème fraîche

Strawberry roulade with fresh strawberries and mint

Evening Food

Evening Food

Bacon rolls with ketchup

Chip butties with ketchup and malt vinegar

Pork pies with piccalilli and chutney

Selection of Cornish pasties with ketchup

Fish finger sandwiches with chunky tartar sauce

A selection of cheeses with quince jelly, chutney, grapes and biscuits

Evening Food Upgrades

Hot dog slider with mustard, ketchup and crispy onions (S)

Oven baked pie and mashed potato with gravy (S)

Scampi cones with lemon and skinny fries (S)

Chicken popcorn with BBQ salt and hash browns (S)

Dry rubbed BBQ pork, bread roll, apple sauce and slaw (S)

Battered cod goujons with chips and tartar sauce and ketchup (S)

Platters of pasties, pies, cold meats, bread and cheese with pickle (S)

Chicken curry with rice, naan bread and mango chutney (S)

(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.

Kebab station – Boards of lamb koftas, pitta breads, falafels, hummus and tzatziki with a
minted salad and sliced red onions (S)

Whole sides of dill roasted salmon, fresh baked bagels, cream cheese (S)

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