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

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Canapés

 

Meat

Lamb fritter, burnt apple puree, radish

Chicken crackling, lovage emulsion, fermented corn *

Beef carpaccio, rye bread, mustard aioli, gherkin *

Chicken goujon, wild garlic mayonnaise

Pork belly, pear gel, crispy wonton

Sage bread pudding, roast chicken, cep

Squid ink grissini, crispy ham hock, truffle aioli

Rosemary scone, beef butter, micro garlic chive

Fish

Kedgeree arancini

House smoked trout doughnut *

Torched mackerel, burnt lemon, crispbread

Crab & apple cake, tartar

Seared scallop, nori tapioca cracker, yuzu aioli *

Cod crackling, parsley emulsion, caviar

Cured cod, pickled kohlrabi, dill mayo

Wine-braised octopus, orange gel, seaweed

Vegetarian

Cave-aged cheddar & chive croquette

Thyme and pecorino scone, labneh, pickled shallot

Roquefort gelato, charcoal pebbles

Cider & cheddar rarebit on brioche

Vegan

Truffle & wild mushroom arancini *

Soya labneh, poached pear, spinach blini

BBQ carrot, paprika, shallot puree

Spinach, caper & coconut croquette

Onion bhaji, pea puree

Carrot, avocado, daikon, beetroot sushi roll

House-made blue corn taco, mole, tomato & apple salsa

Summer roll of carrot, radish, pickled red cabbage, spinach, noodles

Rice cracker, miso aubergine, toasted sesame

 
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Sharing Boards

 

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

Mains

Lamb shawarma

Stout & treacle slow-braised beef brisket

Seaweed & rosemary brined chicken

Whiskey & honey pork ribs

Cider braised pork belly

Sake & ginger Scottish salmon

Herb & garlic cauliflower steak – vg

Miso aubergine – vg

Chilli, rocket & lemon courgette – vg

Carrot and thyme tarts – v

Beetroot bhajis – vg

Salads (all vegan):

Oat groat, pomegranate, parsley

Raw carrot, fennel, red cabbage, courgette, toasted sunflower seeds

Green beans, pickled shallot, walnut

Roasted new potatoes, rocket, seaweed

Heritage tomato, olive oil

Beetroot, pea-shoot, orange

Soft leaf, chive, coriander, parsley

Kale, rocket, pear

Roasted cauliflower, spinach & tahini dressing

Roasted sweet potato, squash, potato, herb emulsion

 
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Gourmet Barbecue

 

Served buffet-style with a selection of breads, condiments and salads.

Beef, feta & parsley burger

Quinoa, red bean and onion burger – vg

Sticky piri piri chicken legs

Herb & lemon stuffed trout

Rare breed pork & cider sausages

Seaweed-marinated salmon

Salsa verde corn – vg

Mackerel, lovage, shallot & caper

Cider & molasses pork belly

Miso aubergine – vg

Lemon, herb & garlic cauliflower steak – vg

 
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Three course plated

Starters

 

Cured Cold Stream trout, fennel, dill, orange, radish & apple

Wood pigeon, rhubarb, wheatgrass salsa verde, frissé

Grilled asparagus, rocket oil, pea and mint hummus, toasted walnut – vg

Sea bass ceviche, watermelon, orange, rosemary cracker

Chicken liver parfait, rye and shallot crumb, creamed corn, plum compote

Butternut squash ravioli, enoki, chestnut mushroom, sage butter – v

Goat’s cheese, pickled shallot, bacon powder

 
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Mains

 

Hay-brined chicken, potato dauphinoise, lovage & onion puree, tender-stem broccoli, crispy onion

Duck breast, duck leg bonbon, sweet potato bhaji, anise carrot, celeriac puree, blackberry *

50 day aged beef fillet, fondant potato, charred gem, salted baked carrot, nasturtium oil *

Slow-cooked beef cheeks, olive oil mash, pickled wild mushroom, shaved carrot, tarragon oil, sticky jus

Pan-seared hake, new potato, golden beetroot, samphire, watercress dressing

Somerset lamb rump, beef fat crumb, cavolo nero, braised onion, stout jus *

Onion tart, pearl barley tabouleh, black garlic carrots, parsley oil – vg

Charred & cider-braised hispi, cider apple salsa, herbed quinoa, red cabbage, split herb oil – vg

Celeriac, apple, thyme & potato pithivier, kale, nettle oil – vg

Pan-seared cauliflower steak, puy lentils, cauliflower puree, bbq carrot, salsa verde – vg

 
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Desserts

 

Apple tart-tatin, oat cream, oat crisp – vg

Warm banana bread, caramelised banana, crème fraiche – v

Rhubarb, orange, caramelised mille feuille – vg

Bitter dark chocolate delice, honeycomb – v

Sticky toffee pudding, salted caramel sauce – v

Citrus meringue tart, clotted cream, berry jus – v

Charcoal meringue, vanilla cream, spiced berries – v

Strawberry & labneh slice, blueberries – v

Eton mess – v

Grilled peach, chickpea brittle, coconut cream, black sesame – vg

 
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Dessert Jars

Desserts in jars can be served at the table, from a buffet station or walked around canapé-style.

Lemon posset, berry compote, burnt meringue – v

Salted chocolate mousse, cocoa nib crumb, soured cream – v

Tiramisu, coffee cream, cocoa – v

Rum sponge, lime cream, pineapple & chilli compote, ginger oat – v

Summer berry trifle – v, vg on request

West Country strawberry cheesecake – v, vg on request

Matcha coconut mousse, aromatic cardamom-poached pears, almond brittle – vg

Evening Food

 

Pizza

Three choices baked on-site and brought to your guests on boards to enjoy on the dancefloor and at the bar  

– vg option available

Mac ‘n’ cheese

Individually portioned with a topping of crispy bacon or garlic breadcrumbs

Dirty fries

Portions of salted, spiced fries served with condiments such as carrot ketchup, cheddar, chimichurri, bbq sauce, curry sauce – vg option available

48-hour pork

Served in brioche buns with apple sauce, Asian slaw & soft leaf – vg marinated tempeh option available

Sausage, Irish champ & onion gravy

Cumberland sausages from our butcher Origin, buttery mash with spring onion and rich onion gravy – vg option available