Wedding Menu

We’re passionate about creating food which not only tastes great and looks beautiful but reflects your vision for your amazing day.

These menus are a sample of what we can do. We create menus to suit your taste, theme or dietary requirements using produce in season.

Please click here for a PDF of our current Wedding Menu Pack

Canapés

 

Meat

Lamb fritter, burnt apple, radish
Beef carpaccio, lardy croute, mustard mayo, shallot
Saffron scone, sultana jam, crispy chicken skin
Parma ham, crostini, tomato and apple salsa

Fish

Roast potato, smoked trout, dill
Kedgeree arancini, apple chutney
Scallop and daikon ceviche, squid ink cracker
Crab muffin, cream cheese, chive

Vegetarian

Dauphinois, wild garlic mayo
Beetroot cracker, goats cheese, garden herbs
Cheddar and chive croquette
Charcoal cookie, blue cheese gelato

Vegan

Kimchi dumpling, katsu mayo
Roots bhaji, mint soya labneh
Chickpea wafer, watermelon
Roast carrot, charcoal, shallot

Desserts

Cheesecake, mini cone, berry syrup
Ginger and chocolate truffle
Walnut biscotti
Cannoli, hazelnut, ricotta

*£1 per head supplement

 

Three Courses

 

Starters

Pollock and chive fishcake, fennel, orange and radish
Seared scallop, miso butter, sea vegetables, seaweed powder*
Citrus cured trout, potato bread, wasabi butter, celeriac and red cabbage slaw
Smoked mackerel pate, wheaten bread, pickles, fine herb salad
Roast tomato, pickled red onion, sourdough, tomato jam, dill -vg
Asparagus, labneh, pea oil, pickled apple
Peach, buffalo mozzarella, rocket and seed pesto -v
Tagliatelle, pickled wild mushroom, truffle butter, cep -v
Haggis samosa, pickled turnips, potato velouté
Duck terrine, rhubarb jam, watermelon,
Chicken parfait, gridled sourdough, pickled plum and leaf
Wood pigeon, endive, hazelnuts, blackberry

*£2 per head supplement **£5 per head supplement

Mains

Cod, celeriac linguine, corn cream, peas
Cornish sole, garlic cream, kale oil, kale, pressed potato
Charred mackerel, warm beetroot and potato salad, pickled cucumber, mustard dressing
Hake, tender stem broccoli, spinach, potato veloute
Hay brined chicken, smoked bacon and borlotti cassoulet, crispy leeks
Lamb rump, polenta, wild mushroom puree, tender stem broccoli, sauce vierge **
Seared bavette, oat groat tabbouleh, chimichurri, spring green
Duck, roast mushroom, new potato, anise carrot, demi glaze
Ox cheek, creamy mash, kale, pickled shallot, red wine jus
Pork shoulder, celeriac puree, carrot, puy lentil, tomato and apple chutney
Mushroom, truffle and celeriac lasagne, spinach and radish salad -v
Pan seared cauliflower, mushroom puree, courgette linguine -v
Beetroot braised carrot, cider oats, broccoli, beetroot and miso – vg
Grilled hispi, leek, hazelnut, beetroot chutney, warm potato salad-vg

*£2 per head supplement **£5 per head supplement

Desserts

Bitter chocolate tart, sour cream, miso
Apple tart tatin, caramel cream
Strawberry, elderflower cream, mille-feuille
Sticky toffee pudding, salted caramel, creme fraiche
Eton Mess – vanilla cream, berries, meringue
Treacle tart, soured cream, raspberry
Plum, rhubarb and pear crumble with creme anglaise

 

Sharing

 

Relaxed and convivial, our boards are a great choice when you want a variety of plentiful, seasonal choices to suit all tastes and appetites

Sharing starter

Local charcuterie, sourdough focaccia, pickles, olive oil, rocket and roast tomato, olives, Somerset cheese (v / vg available) – served with Bristol Loaf sourdough

Sharing Board Main

Chicken breast, leg and thigh, lemon, thyme and garlic
Roasted cauliflower, turmeric, sultana, parsley -vg
Beef brisket, red wine, pickled onion
Treacle and stout pork belly
Sake and ginger Somerset trout
Whole roast celeriac, shallot, garlic, rocket -vg
Served with big bowls of seasonal salad and Bristol Loaf sourdough

Plated main,
served with sharing sides

Rosemary brined chicken breast, kale, cider cream
Beef cheek, charred spring onion, jus
Cider braised pork belly, beetroot and celeriac chutney
Celeriac, apple, thyme and potato pithivier, salsa verde-vg
Roasted mushroom, chive butter, brioche, taleggio -v
Leek and cheddar croquette, mustard vinaigrette -v
Cream-braised summer cabbage wedges, deep fried capers and dill -v
Rainbow trout, nettle and cucumber sauce
Cod, daikon, nasturtium, bisque
Pollock, wild mushroom, peas

Sharing Sides (all vg except v)

Heritage tomato, olive oil, chive
Charred cauliflower, fried capers, tahini, tarragon
Green beans, shallot, chilli
Seaweed butter, new potatoes -v
Kale, apple, walnut
Giant cous-cous, garden herbs, pomegranate
Fennel, burnt orange, carrot, dill
Sweetcorn, butter, dulse -v
Beetroot, pickled red onion, radish, parsley

Dessert Jars (all v except vg)

Lemon posset, berry, meringue
Bitter chocolate mousse, chocolate crumb, soured cream
Tiramisu, coffee cream, cocoa
Apple, pear, cinnamon crumble, anglaise -vg on request
Earl grey scone, clotted cream, berry jam
Cheesecake, cherry
Cardamom rice pudding, spiced berries – vg

 

Evening Food

 

Fried buttermilk chicken, slaw
Deep fried squash, chive, yoghurt, slaw – v, vg on request
Mac & cheese: topped with bacon or garlic sourdough crumb -v
Sourdough cheddar rarebit, pickled onion – v
Chicken kebab, salad, mayo, chilli sauce
Cheesy fries – v

Pizza

pepperoni or margherita – v, vg on request

 

Key: v – vegetarian vg – vegan
We are dietary-inclusive caterers, please enquire about adapting menus for allergies or dietary requirements.