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




Lamb fritter, burnt apple, radish

Beef carpaccio, beef fat croute, mustard mayo, shallot

Chicken goujon, wild garlic mayo

Parma ham, crostini, tomato and apple salsa

Cheddar scone, beef butter, chive


Puffed fish skin, trout roe, dill

Kedgeree arancini, apple chutney

Scallop ceviche, nori cracker* 

Crab, muffin, crab butter

Cured whiting, chia seed cracker, vinegar


Dauphinois, truffle

Wild mushroom, eggy bread

Blue cheese gelato, mille feuille

Cheddar and chive croquette


Kimchi dumpling 

Onion bhaji, minted pea, pea powder 

Carrot tart, shallot puree

Vegetable sushi rolls, soy, wasabi


Cheesecake, mini cone, berry syrup

Ginger and chocolate truffle

Walnut biscotti

Rhubarb and custard marshmallow

Cannoli, hazelnut, ricotta

*£1 per head supplement


Three Courses



Seared scallop, samphire, kale oil, burnt cream*
Potato bread, cured Cold Stream trout, apple slaw
Torched mackerel, beetroot ketchup, new potato
Seabass ceviche, watermelon, cucumber, nasturtium oil

Roast tomato, pickled red onion, sourdough, tomato jus -vg
Thyme roasted aubergine, garlic tahini,
brioche crumb, coriander -vg

English peach, buffalo mozzarella, rocket pesto -v
Blue corn taco, mole, heritage tomato, sour cream -v

Tagliatelle, pickled wild mushroom, truffle butter, cep -v

Haggis samosa, pickled turnips, potato velouté
Beef carpaccio, pickles
Chicken parfait, ginger tuille, plum compote
Wood pigeon, herbed labneh, blackberry


Pollock, celeriac linguine, corn cream
Monkfish cheeks, puy lentils, game sauce**
Seaweed brined hake, squid ink pasta, bacon and bean cassoulet
Cured cod, spinach and potato sauce

Duck breast, thyme oat crumb, kale, carrot puree, sea buckthorn
Beef cheek, champ mash, onion, red wine jus
Hay brined chicken, borlotti, watercress
Guinea fowl, cavolo nero, pearl barley, sourdough sauce
Lamb rump, roast potato, charred tender stem
broccoli, sauce vierge **

Shallot and radish tart, carrot relish, celeriac -vg
Roast celeriac, mung bean, kale, dashi -vg
Pan seared cauliflower, mushroom puree, courgette linguine -vg
Roast flat cap mushroom, squash puree, green bean salsa -vg
Grilled hispi, leek, hazelnut, beetroot chutney -vg


Poached rhubarb, custard tart
Bitter chocolate tart, sour cream, miso
Lemon curd meringue, berry jus
Apple tart tatin, caramel cream
Grilled peach, oat crumble, prune syrup -vg
Milk crisp, coffee cream, honey
Sticky toffee pudding, salted caramel, creme fraiche
Eton Mess – vanilla cream, berries, meringue
Treacle tart, soured cream, raspberry

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




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)

Plated main,
served with sharing sides

Lamb shawarma ballotine, roasted carrot, date jus
Rosemary brined chicken breast, kale, cider cream
Beef cheek, charred spring onion, jus
Cider braised pork belly, beetroot and celeriac chutney

Cauliflower steak, cauliflower and wild garlic puree -vg
Celeriac, apple, thyme and potato pithivier, salsa verde-vg
Roasted mushroom, chive butter, brioche, taleggio -v
Leek and cheddar croquette, mustard vinaigrette -v

Rainbow trout, nettle and cucumber sauce
Cod, daikon, nasturtium, bisque
Bream, tomato, shallot
Pollock, wild mushroom, peas

Sharing board main

Whole roast chicken, rosemary, thyme, 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

Sharing Sides (all vg except v)

Heritage tomato, olive oil
Braised baby gem, samphire, lemon zest
Seaweed, potato, spinach
Charred cauliflower, fried capers, tarragon
Green beans, shallot, chilli
Herb butter, new potatoes -v
Kale, apple, walnut
Giant cous-cous, garden herbs
Miso, red onion
Roasted carrot, thyme, garlic
Barley, dill, roast carrot
BBQ leeks, goats cheese -v
Aubergine, parsley, lentil
Sweetcorn, butter, dulce -v
Broccoli, radish, almond
Beetroot, orange, chicory

Dessert Jars (all v except vg)

Miso crème, hazelnut praline

Lemon posset, berry, meringue

Bitter chocolate mousse, chocolate crumb, soured cream

Tiramisu, coffee cream, cocoa

Apple, pear, cinnamon crumble, anglaise -vg on request

Strawberry, blueberry, vanilla cream, granola

Cheesecake, cherry

Oat and banana bread, honey cream

Cardamom rice pudding, spiced berries – vg

Sourdough summer pudding – vg

Coconut syllabub, torched lemon, toasted coconut -vg

Espresso crème, walnut biscotti crumb -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

Dirty wedges topped with:
pulled pork or bean cassoulet – vg



Margherita – v, vg on request

Rocket & olive – v, vg on request


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