Private Events Menu

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”

qw crown extra small - Private Events Menu

Canapés

 

Meat

Sage bread pudding, sticky Thai chicken, pickled enoki, cep
Beef brisket, celeriac, radish, gruyere, sourdough
Chicken crackling with lovage gel and burnt corn
Crispy smoked Wiltshire bacon with pear compote
Lamb belly fritter with apple and ginger

Fish

Kedgeree arancini
Pickled cod on gaufrette potato
Beetroot-cured trout on horseradish and potato bread
Cured torched mackerel, burnt orange, dill purée
Sea bream and radish ceviche on corn fritters

Vegetarian & Vegan

Montgomery Cheddar gelato in paprika cones (v)
Carrot ketchup and spinach emulsion on crispbread (vegan, nuts)
Beetroot and golden sultana tart tatin (vegan)
White bean and pea puree with kale crisp on onion bhaji (vegan)
Herbed labneh on spinach pancake with cider-poached pear (v, vegan on request)

 
qw crown extra small - Private Events Menu

Luxe Grazing

 

We can create grazing boards as a beautifully presented way to offer your guests a generous selection of options, tailored uniquely to your requirements.

Charcuterie – salami, chorizo & bresaola
Treacle-baked Wiltshire ham
Harissa-rubbed chicken
Tartlets, Spanish omelettes and pastries (including vegan options)
Blackberry & gin-cured salmon and smoked mackerel
Sourdough, homemade breadsticks, crackers and flatbreads
A selection of West Country cheeses
Vegetables – marinated, roasted and crudités
Beetroot dip, smoky babaganoush, green pea hummus
Olives, caperberries and pickles
Fresh seasonal fruits
Home-toasted nuts and seeds
Artisan chocolate, honeycomb, meringue

We can add big bowls of seasonal salads to create a more plentiful feast:

Charred cauliflower, walnuts and spinach
Celeriac, apple, caper and kale
Heritage tomato salad
Green leaf and soft herb salad
Summer squash, sweet potato and new potato salad
Raw salad of carrots, radish, courgette, fennel and red cabbage
Roasted vegetables with oat groats and rocket
Runner, broad and French bean salad with rocket and shallot
vinaigrette
Beetroot, watercress, charred broccoli and burnt orange